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Registros recuperados: 9
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Cocoa Bean (Theobroma cacao L.)Drying Kinetics Chilean J. Agric. Res.
MacManus Chinenye,Ndukwu; Ogunlowo,A.S; Olukunle,O.J.
Cocoa (Theobroma cacao L.) is widely produced in West Africa and South America and is a great economic tree crop, with so many industrial uses. In this work, the experimental drying kinetics of foreign species was investigated, and the experiments were carried out under isothermal conditions, using heated batch drier at 55, 70 and 81 ºC. The moisture ratio data obtained from change of moisture content with the drying time was fit to two thin layer drying model with good results. A faster drying process was observed at a higher drying temperature resulting in higher drying rates which is advantageous when evaluating costs. Fick’s second law of diffusion was used to predict effective diffusivity using experimental data assuming that the variation of...
Tipo: Journal article Palavras-chave: Moisture content; Drying temperature; Diffusivity; Moisture ratio; Equilibrium moisture content.
Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400014
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Determinação experimental da condutividade e difusividade térmica de grãos em regime permanente Ciênc. Tecnol. Aliment.
PARK,Kil Jin; ALONSO,Luís Felipe Toro; NUNES,Alexandre Sznelwar.
Foram determinadas experimentalmente em regime permanente a difusividade e a condutividade térmica de materiais biológicos. O equipamento com termopares de Cobre-Constantan dispostos radialmente no interior do cilindro conectados a uma unidade registradora de dados acoplados a um microcomputador fornece a leitura das temperaturas dos termopares. Os valores obtidos de difusividade (1,12x10-4 m2/s) e condutividade térmica (0,138W/moC) para o trigo (Triticum aestivum) e os valores de difusividade (1,67x10-4 m2/s) e condutividade térmica (0,122W/moC) para o arroz em casca (Orysa sativa)concordam com os valores encontrados nos ASAE STANDARTS [1], demonstrando a funcionalidade do equipamento.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Conductivity; Diffusivity; Physical properties.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000200020
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Drying kinetics of barley grains and effects on the germination index Ciênc. Tecnol. Aliment.
SOARES,Maiara Aparecida Bomfim; JORGE,Luiz Mario de Matos; MONTANUCI,Flávia Daiana.
Abstract This study aimed to assess the drying kinetics of barley grains and, using mathematical modeling, to evaluate the diffusivity during drying and after drying to evaluate the effect of high drying temperatures on the seed germination index for malt production. Three drying temperatures 40, 60 and 80°C were used. The last two, 60 and 80°C, reached moisture close to ideal for storage with 6 and 4 hours respectively; at 40°C, drying process took 12 hours and would still take additional hours to reach 13% moisture on a dry basis. Drying temperature influenced the germination power. The protein content was reduced according to increased drying time. The diffusivity coefficient was higher in conventional than in intermittent drying, probably due to heat...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Malt; Diffusivity; Thermal properties.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400638
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Effect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour. Repositório Alice
BARRETO, A. G.; NOGUEIRA, R. I.; MATTOS, L. da S. de; GODOY, R. C. B. de; FREITAS, S. P..
At present, there is quite limited market for pinhão products due to their low level of industrialization. This study aimed to evaluate the drying process of pinhão at 40 oC, 50 oC and 60 °C for essential amino acids preservation in the final product. Effective diffusivity (Deff) was 15.6x10-10m2.s-1at 60 oC and the correspondent activation energy was 31.13 kJ. mol-1. Compared to raw pinhão, it was observed greater retention of the amino acid content for the pinhão flour obtained at 50 oC.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Diffusivity; Drying kinetics; Essential amino acids; Activation energy.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1030758
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Mathematical modelling of the osmotic dehydration of cherry tomato (Lycopersicon esculentum var. cerasiforme) Ciênc. Tecnol. Aliment.
AZOUBEL,Patricia Moreira; MURR,Fernanda E. Xidieh.
Osmotic dehydration of cherry tomato as influenced by osmotic agent (sodium chloride and a mixed sodium chloride and sucrose solutions) and solution concentration (10 and 25% w/w) at room temperature (25°C) was studied. Kinetics of water loss and solids uptake were determined by a two parameter model, based on Fick's second law and applied to spherical geometry. The water apparent diffusivity coefficients obtained ranged from 2.17x10-10 to 11.69x10-10 m²/s.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tomat; Osmotic dehydration; Diffusivity.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200017
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Modeling and thermodynamic properties of ‘bacaba’ pulp drying AGRIAMBI
Morais,Maria F. de; Santos,José R. O. dos; Santos,Marisângela P. dos; Santos,Dyego da C.; Costa,Tiago N. da; Lima,Joel B..
ABSTRACT This study aimed to dry ‘bacaba’ (Oenocarpus bacaba Mart.) pulp under different thermal conditions, fit different mathematical models to the dehydration curves, and calculate the diffusion coefficients, activation energy and thermodynamic properties of the process. ‘Bacaba’ fruits were meshed to obtain the pulp, which was dried at temperatures of 40, 50 and 60 °C and with thickness of 1.0 cm. Increase in drying temperature reduced the dehydration times, as well as the equilibrium moisture contents, and drying rates of 0.65, 1.04 and 1.25 kg kg min-1 were recorded at the beginning of the process for temperatures of 40, 50 and 60 °C, respectively. The Midilli’s equation was selected as the most appropriate to predict the drying phenomenon, showing...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oenocarpus bacaba Mart.; Dehydration; Diffusivity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000900702
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Optimization of convective drying process for Persian shallot using response surface method (RSM) CIGR Journal
Amiri Chayjan, Reza; Fealekari, Mosayeb.
Abstract: Optimization of convective drying process of Persian shallot was investigated using dependent variables of effective moisture diffusivity (Deff), specific energy consumption (SEC), shrinkage and color changes.  The central composite design (CCD) was selected for design and optimization of the process.  The second-order polynomial models with transformed responses were developed from experimental data to generate three dimensional response surfaces and contour plots.  Experiments were performed at air temperatures of 40°C, 55°C and 70°C, air velocities of 0.5, 1.5 and 2.5 m/s and slice thicknesses of 2, 4, and 6 mm in triplicate.  Based on response surface and desirability functions, the optimum conditions for Persian shallot drying were: air...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Diffusivity; Energy; Central composite design; Shrinkage.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2807
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Performance evaluation of hybrid thin layer solar tunnel-windmill dryer in the drying of brined and non-brined Tafi (Siganussutor) Fish CIGR Journal
Odote, Peter; Kituu, Gareth M.; Obiero, Maurice; Ruwa, R; Honell, N H.
Studies were carried out to evaluate the performance of hybrid solar tunnel-windmill dryer in thin layer drying of brined and non-brined Tafi (Siganus spp.) fish. The fish were, eviscerated, and split into pieces of approximately 6cm by 4cm by 5mm was soaked in brine at 0 and 5% concentrations. The samples were dried in the dryer for 44 hours. The moisture content of the drying fish was evaluated by the AOAC oven drying procedure. In addition, analysis was carried out to establish the best thin layer drying model that describes the drying of fish in the hybrid wind-solar tunnel dryer. The moisture content of the drying fish was found to reduce linearly from 4.2 and 3.9kg/kg (db), respectively for brined and non-brined fish to 0.8kg/kg (db).  A two way...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering; Food Science and Technology Fish; Hybrid wind-solar tunnel dryer; Diffusivity; Modelling; Moisture content; Drying rate constant.
Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3093
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PREDICTING DIFFUSIVITIES IN DENSE FLUIDS Ciênc. Tecnol. Aliment.
DARIVA,Cláudio; COELHO,Luiz A. F.; OLIVEIRA,José V..
In this work the Weeks-Chandler-Andersen (WCA) perturbation theory coupled with the Enskog’s solution of the Boltzmann equation for dense hard-sphere fluids is employed for estimating diffusion coefficients in compressed pure liquids and fluids and dense fluid mixtures. The effect of density correction on the estimation of diffusivities is analyzed using the Carnahan-Starling pair correlation function and the correlation of Speedy and Harris which have been proposed as models of self-diffusion coefficient of hard-sphere fluids. The approach presented here is based on the smooth hard-sphere theory without any binary adjustable parameters and can be readily used for estimating diffusivities in multicomponent fluid mixtures. It is shown that the correlated...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Diffusivity; Perturbation theory; Dense liquids.
Ano: 1997 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400023
Registros recuperados: 9
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