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Drying kinetics of crushed mass of ‘jambu’: Effective diffusivity and activation energy
Provedor de dados: 91
Autores: Gomes,Francileni P.; Osvaldo,Resende; Sousa,Elisabete P.; Oliveira,Daneil E. C. de; Araújo Neto,Francisco R. de.
ABSTRACT The aim of this paper was to analyze the drying kinetics, test the Akaike information criterion (AIC) and Schwarz’s Bayesian information criterion (BIC) in the selection of models, determine the effective diffusivity and activation energy of the crushed mass of ‘jambu’ leaves for different conditions of temperature and layer thicknesses. The experiment was carried out at the Food Laboratory of the Brazilian Agricultural Research Corporation (Embrapa) in Macapá-AP. Drying was carried out in air circulation oven with speed of 1.0 m s-1 at various temperatures (60, 70 and 80 ºC) and layer thicknesses (0.005 and 0.010 m). The experimental data were fitted to 11 mathematical models. Coefficient of determination (R2), mean relative error (P), mean...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vegetable; Convective drying; Acmella oleracea.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000700499