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| Baptestini,Fernanda M.; Corrêa,Paulo C.; Junqueira,Mateus S.; Ramos,Afonso M.; Vanegas,Jaime D. B.; Costa,Cristian F.. |
| RESUMO Objetivou-se, com este trabalho, propor e ajustar modelos matemáticos ao processo de secagem de espuma de graviola em diferentes condições de ar, determinar o coeficiente de difusão efetivo e obter a energia de ativação. Para a formação da espuma foi adicionada, à polpa, albumina, na concentração de 7,43% em massa e submetida à agitação em batedeira doméstica, durante 15 min; em seguida, esta foi espalhada sobre bandejas formando uma camada fina de cerca de 5,0 mm de espessura cujas condições de secagem foram: de 40, 50, 60, 70 e 80 °C, 5,6 m s-1 e 60%. O modelo para determinar o binômio teor de água crítico e tempo crítico e o de Midili se ajustaram bem aos dados experimentais da secagem de espuma de graviola e se obteve acréscimo no coeficiente de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Teor de água crítico; Tempo crítico; Foam-mat drying. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662015001201203 |
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| Costa,Cristian F.; Corrêa,Paulo C.; Vanegas,Jaime D. B.; Baptestini,Fernanda M.; Campos,Renata C.; Fernandes,Lara S.. |
| ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Myrciaria jaboticaba; Enthalpy; Entropy. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600576 |
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| Campos,Renata C.; Corrêa,Paulo C.; Fernandes,Lara S.; Baptestini,Fernanda M.; Costa,Cristian F.; Bustos-Vanegas,Jaime D.. |
| ABSTRACT This study aimed to evaluate the effect of mechanical damage on the hysteresis of beans with induced mechanical damage under different conditions of temperature and relative humidity. Beans (Phaseolus vulgaris L.) harvested manually with 35% water content (w.b.) were used. Part of this product was subjected to induced mechanical damage by Stein Breakage Tester and controlled drying (damaged and control sample), for sorption processes. The sorption isotherms of water were analyzed for different temperature conditions: 20, 30, 40 and 50 oC; and relative humidity: 0.3; 0.4; 0.5; 0.7 and 0.9 (decimal). Equilibrium moisture content data were correlated with six mathematical models, and the Modified Oswin model was the one that best fitted to the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mechanical damage; Equilibrium moisture content; Sorption isotherms; Mathematical modeling; Phaseolus vulgaris L.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016001000930 |
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