|
|
|
|
|
| Goneli,André L. D.; Araujo,Willian D.; Hartmann Filho,Cesar P.; Martins,Elton A. S.; Oba,Guilherme C.. |
| ABSTRACT: The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry basis, d.b.), were dried in a forced air ventilation oven with different temperature levels (40, 50, 60 and 70 °C) until reaching a water content of 0.04 ± 0.001 (d.b.). For the experimental data, eight mathematical models traditionally used to represent the drying kinetics of thin layer of agricultural products were adjusted, also being determined the effective diffusion coefficient and the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Arachis hypogaea L.; Effective diffusivity; Activation energy; Page model; Thermodynamic properties. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000500994 |
| |
|
|
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quality; Energy; Thermodynamic properties; Oil. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100097 |
| |
|
| |
|
|
| Oliveira,Pâmella M. de; Oliveira,Daniel E. C. de; Resende,Osvaldo; Silva,Daiana V.. |
| ABSTRACT Baru (Dipteryx alata Vogel) is a tree species that is part of the group of native species of the Cerrado and occurs mainly in Central Brazil, being valued for its various uses. Thus, the present work was carried out with the objective of studying the kinetics of drying of the mesocarp of baru fruits, performing the analysis of the thermodynamic properties, as well as evaluating the effect of drying on the color of the flour produced from the mesocarp. The mesocarp of baru fruits was placed in stainless steel trays, and dried at 40, 50, 60 and 70 ºC in a forced circulation oven until the moisture content of 0.12 dry basis (d.b.) was reached. Subsequently, the experimental data of the drying were adjusted with the mathematical models frequently... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Moisture content; Color analysis; Thermodynamic properties. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018001200872 |
| |
|
|
|
