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| Silva,Hellismar W. da; Rodovalho,Renato S.; Velasco,Marya F.; Silva,Camila F.; Vale,Luís S. R.. |
| ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsicum chinense L.; Moisture ratio; Enthalpy; Activation energy. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000200174 |
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