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| Guimarães,Rafaiane M.; Oliveira,Daniel E. C. de; Resende,Osvaldo; Silva,Jhessika de S.; Rezende,Thaisa A. M. de; Egea,Mariana B.. |
| ABSTRACT ‘Okara’ is the insoluble part obtained after the aqueous extraction of soybeans, generated in large quantities as a by-product of the ‘tofu’ industry or soybean water-soluble extract. This work aimed to study ‘okara’ convective drying kinetics, determine the effective diffusion coefficient, and obtain activation energy and thermodynamic properties under different drying conditions. The by-product ‘okara’ was obtained from the processing of BRS 257 soybean water-soluble extract, homogenized and dried in a forced-air oven at temperatures of 40, 50, 60 and 70 °C until constant weight. Among the analysed models, Wang & Singh was selected to represent the drying phenomenon. Effective diffusion coefficient increased with the temperature rise, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mathematical modeling; Activation energy; Diffusion coefficient. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000600418 |
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