SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Teixeira,Luciana P.; Andrade,Ednilton T. de; Espíndola,Jéssica Z.; Pereira,Roberto G..

Com o intuito de analisar a dinâmica de sorção e a energia necessária para a vaporização da água na desidratação do bagaço da cana-de-açúcar, o presente trabalho teve como objetivo a determinação de seu equilíbrio higroscópico e calor isostérico, a partir de diferentes condições controladas de temperatura (20; 40; 55 e 70 ºC) e umidade relativa do ar (10; 12; 17; 18; 30; 40; 45; 50; 60 e 85%), assim como avaliar, entre diversos modelos descritos na literatura, o que melhor represente o comportamento de sorção. Como resultado, foi verificado que o modelo que melhor se ajustou aos dados empíricos do processo de sorção do bagaço de cana-de-açúcar foi o Modelo de Henderson Modificado, com coeficiente de determinação de 0,972, enquanto o calor isostérico...

EFFECT OF DRYING KINETICS ON COLOR OF “DEDO DE MOÇA” CHILI PEPPERS (Capsicum baccatum)

Palavras-chave: Bagaço de cana-de-açúcar; Equilíbrio higroscópico; Calor isostérico.

Ano: 2015

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162015000300555

Andrade,Ednilton T. de; Figueira,Vitor G.; Teixeira,Luciana P.; Martinazzo,Ana Paula; Araujo,Kátia G. de L..

ABSTRACT This study aimed to assess the drying kinetics of red and yellow chili peppers, “dedo-de-moça” variety, at different temperatures (35, 45, 55, and 70 °C) and model this phenomenon mathematically. We also evaluated the effect of these drying air temperatures on pepper fruit color. Pepper fruits were dried in a forced-air circulation dryer. Ten mathematical models were fitted to the experimental data by nonlinear regression analysis. After drying, pepper samples were analyzed for the following colorimetric parameters: lightness (L*), chroma or saturation (c), and hue angle (h), in order to determine the influence of drying air temperature on fruit coloration. Our findings showed that the higher the air temperature, the faster the drying process....

ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata)

Palavras-chave: Dehydration; Hue angle; Quality; Midilli model.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000500659

Teixeira,Luciana P.; Andrade,Ednilton T. de; Devilla,Ivano A..

ABSTRACT To maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from 20 to 70° C, and relative air humidity levels between 10.75 and 85.11%. The study was based on empirical data for water activity determination. As a result, we verified that as moisture content decreased, the integral isosteric heat of the product increased from 2502.35 to 6231.17 kJ kg-1, differential entropy raised from 1.18 to 12.43 kJ kg-1 K-1, and Gibbs free energy ranged from -243.84 to -432.59 kJ...

MATHEMATICAL MODELLING AND IMMEDIATE AND LATENT QUALITY OF NATURAL IMMATURE COFFEE UNDER DIFFERENT DRYING CONDITIONS

Palavras-chave: Quality; Energy; Thermodynamic properties; Oil.

Ano: 2018

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100097

Andrade,Ednilton T. de; Lemos,Isabella A.; Dias,Camila de A.; Rios,Paula de A.; Borém,Flavio M..

ABSTRACT This work aimed to study the immediate and latent effects of different relative humidities on the quality of dried coffee fruits, describe the drying kinetics of natural immature coffee (Coffea arabica L.), and evaluate the mathematical model that best fits the experimental drying data. The drying was carried out in a fixed layer dryer coupled to a composite air conditioning system in which the drying air was controlled with an air flow of 20 m3.min1.m−2, at a temperature of 40 °C, and at relative humidities of 10%, 17.5% and 32.5%. Manually harvested coffee fruits were used and dried to a mean water content of 0.120 dry basis (d.b). After drying, the kinetic curve and the physical and physiological properties were determined. The coffee was...

SORPTION ISOTHERMS AND ISOSTERIC HEAT OF PERICARP AND ENDOSPERM TISSUES OF ARABICA COFFEE FRUIT

Palavras-chave: Drying kinetics; Coffea arabica L.; Post harvest.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000500630

Dias,Camila de A.; Andrade,Ednilton T. de; Lemos,Isabella A.; Borém,Flávio M.; Barros,Ezequiel A..

ABSTRACT The aim of this study was to evaluate and model the hygroscopic equilibrium and isosteric heat curves of pericarp and endosperm tissues of arabica (Coffea arabica) coffee fruit, in different temperature and relative humidity conditions. Sorption isotherms were drawn under temperatures from 20°C to 70°C and relative humidity ranging between 10% and 90% until the product reached the equilibrium water content with the environment. The experiment was set up in a 4 × 4 factorial scheme (four relative humidity of the drying air and three tissues of the coffee cherry pericarp + endosperm [1: exocarp + part of the mesocarp, 2: mesocarp, 3: endocarp, 4: endosperm]), in a completely randomized design, with three repetitions. The results were examined by...

BED TEMPERATURE IN COMPOST BARNS TURNED WITH ROTARY HOE AND OFFSET DISC HARROW

Palavras-chave: Adsorption; Coffea arabica; Desorption; Hygroscopic equilibrium; Mathematical modeling.

Ano: 2020

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000100078

Mota,Vania C.; Andrade,Ednilton T. de; Leite,Daniel F..

ABSTRACT The success of confinement for dairy cattle in the compost barn model depends mainly on the management of the bed and consists of its turning. This paper characterises the spatial variability of the bed temperature in the compost barn confinement model, as well as verifying whether there was an effect on efficiency from turning the bed with different agricultural implements. The experiment was conducted during the summer and winter of 2016, with 8 days of collection in each period. Data were analysed with descriptive statistics methods and geostatistical modelling with semivariograms and kriging maps. The results of the t-test at a5% significance level indicated that, after turning the bed with the plough or rotary hoe, the temperature values were...

Modelagem matemática da atividade de água em polpa cítrica peletizada

Palavras-chave: Aeration/oxygenation of the bed; Dairy cattle; Confinement; Agricultural implements; Spatial variability.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000300280

Corrêa,Paulo C.; Afonso Júnior,Paulo C.; Andrade,Ednilton T. de.

Considerando-se a importância na formulação de rações mais elaboradas e de elevada qualidade nutricional para alimentação de animais objetivou-se, através deste trabalho, determinar as curvas de atividade de água para polpa cítrica peletizada, a qual foi submetida à dessorção e adsorção sob quatro condições de temperatura (20, 25, 30 e 35 ºC) e quatro umidades relativas do ar (50, 60, 70 e 80%) com três repetições, até a umidade de equilíbrio. A temperatura e a umidade relativa do ar (atividade de água) foram controladas por meio de uma unidade condicionadora de ar "Aminco-Aire". O modelo de Chen-Clayton com suas constantes determinadas para descrever as curvas de equilíbrio higroscópico da polpa cítrica peletizada, apresentou ajuste satisfatório aos dados...

Post-harvest of parsley leaves (Petroselinum crispum): Mathematical modelling of drying and sorption processes

Palavras-chave: Polpa cítrica peletizada; Equilíbrio higroscópico; Atividade de água.

Ano: 2001

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662001000200018

Corrêa Filho,Luiz C.; Martinazzo,Ana P.; Teodoro,Carlos E. de S.; Andrade,Ednilton T. de.

ABSTRACT Parsley is a species of wide production and trade in Brazil due to its high consumption as a condiment, fresh or dried. In the development of equipment used for drying, it is important to simulate and obtain theoretical information about the behavior of water loss for each product. Given the increasing use and potential commercialization of condimental plants, the objective of this work was to determine the isosteric heat of parsley leaves and fit mathematical models to the experimental data obtained in drying and desorption processes. The modified GAB and Midilli models were the most appropriate to describe the desorption isotherms and drying curves, respectively, for the studied temperatures. The isosteric heat varied from 3394.6 to 2830.0 kJ...

Cinética de secagem, contração volumétrica e análise da difusão líquida do figo (Ficus carica L.)

Palavras-chave: Spice plant; Processing; Isosteric heat.

Ano: 2018

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000200131

Corrêa,Luiz C.; Andrade,Ednilton T. de; Martinazzo,Ana P.; D’Andrea,Elisabeth M.; Sousa,Felipe A. de; Figueira,Vitor G..

Structural static and modal frequency simulations in a coffee harvester’s chassis

Palavras-chave: Modelagem matemática; Pós-colheita; Fruta.

Ano: 2015

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662015000800797

Silva,Evandro P. da; Silva,Fábio M. da; Andrade,Ednilton T. de; Magalhães,Ricardo R..

ABSTRACT Coffee harvesters are subject to stresses and vibrations in their structure, originating from engines and harvesting system. These structures must be designed to avoid rupturing of the components due to fragility of the materials, inadequate geometries, or the phenomenon of resonance, which increases the displacements/deformations of the components. In this scenario, the main objective of this study is to analyse the results of stresses and displacements from two static simulations and to present results of natural vibration frequencies from two modal simulations in a self-propelled coffee harvester. For this purpose, 20 modal shapes were generated, considering coffee harvester reservoir as empty and full. The simulations were carried out using...

Distribuição da pressão estática em uma coluna de canola: análise por elementos finitos

Palavras-chave: Design; Vibration; Resonance; Stresses; Displacements.

Ano: 2018

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000700511

Andrade,Ednilton T. de; Couto,Sandra M.; Queiroz,Daniel M. de.

A passagem de um fluido através de um leito fixo de partículas encontra-se presente nos procedimentos de aeração e de secagem de uma massa de grãos, usados para a conservação da qualidade do produto. Neste trabalho, usando-se a técnica de elementos finitos, modelou-se a queda de pressão estática em um leito recheado de grãos de canola Iciola-41 (Brassica napus L. var. olifera) submetido a diferentes fluxos de ar. Utilizando-se um processo de otimização, determinou-se a permeabilidade do leito aos diferentes fluxos de ar. Os resultados de queda de pressão utilizando-se a técnica de elementos finitos, quando comparados com resultados provenientes de alguns modelos clássicos, foram os que apresentaram melhor desempenho. O erro relativo, usando-se a técnica de...

Modeling of operational performance parameters applied in mechanized harvest of coffee

Palavras-chave: Queda de pressão; Fluxo de ar; Elementos finitos.

Ano: 2001

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662001000200019

Cunha,João P. B.; Silva,Fabio M. da; Andrade,Ednilton T. de; Carvalho,Luis C. C..

ABSTRACT In super-mechanized coffee harvesting system, all operations are performed mechanically. In order to improve the logistics of mechanized agricultural operations, the knowledge on the variables that affect the operational performance can generate models to accurately estimate these parameters. The use of response surface methodology (RSM) allows to verify the influence of different independent variables and the generated response to allow for a great value. This study aimed to verify, using RSM, the influence of speed, mean length of rows and the slope of the areas on the operational performance parameters in different mechanized operations in coffee production, such as: harvest, sweeping and gathering. The results show that the slope directly...