Drying kinetics and thermodynamic properties of guava peel

Silva, Lígia Campos de Moura; Souza, Diene Gonçalves; Mesquita, Abner Alves; Medeiros, Esther Cristina Neves; Romani, Viviane Patrícia; Caliari, Márcio; Plácido, Geovana Rocha; Resende, Osvaldo; Oliveira, Daniel Emanuel Cabral de; Silva, Marco Antônio Pereira da

doi:10.1590/0103-8478cr20230318

Acessibilidade / Reportar erro

Brasil
SciELO.org - Rede SciELO
Blog SciELO em Perspectiva

Abrir menu

Brasil

Español English

Ciência Rural

Submissão de manuscritos
Sobre o periódico
Corpo Editorial
Instruções aos autores
Contato

sumário « anterior atual seguinte »

Resumo (Inglês)
Resumo (Português)

Texto (Inglês)

Download PDF (Inglês)

Compartilhe

Compartilhe
E-mail
Facebook
Twitter
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley

Sumário

Compartilhe
E-mail
Facebook
Twitter
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley

Resumo (Inglês)
Resumo (Português)

Texto (Inglês)

Download PDF (Inglês)

FOOD TECHNOLOGY • Cienc. Rural 54 (8) • 2024 • https://doi.org/10.1590/0103-8478cr20230318 copy

Drying kinetics and thermodynamic properties of guava peel

Cinética da secagem e propriedades termodinâmicas da casca de goiaba

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The drying agroindustrial products is used to preserve the sensory and nutritional quality and to reduce the biological activity, preventing deterioration and loss of commercial value. The objective was to study the mathematical modeling Guava bark drying to obtain flour and to determine and evaluate the effective diffusion coefficient, get the activation energy and the thermodynamic properties in drying temperatures of 45, 55, 65 and 75 °C. The experiment was conducted Instituto Federal Goiano - Campus Rio Verde, the guava was purchased in local shops in the city of Rio Verde Goiás, in the commercial maturity. Among the analyzed models, Midilli was the best to represent the drying phenomenon. The effective diffusion coefficient increased with increasing temperature and the activation energy for liquid diffusion drying was 37,207kJ mol^-1. The enthalpy and entropy increased with increasing drying temperature. While the Gibbs free energy increased with increasing drying temperature.

Key words:
Psidium guajava; mathematical modeling; activation energy; Midilli model

Authorship

Lígia Campos de Moura Silva

Instituto Federal de Educação, Ciência e Tecnologia Goiano (IF Goiano), 75901-970, Rio Verde, GO, Brasil.Instituto Federal de Educação, Ciência e Tecnologia Goiano (IF Goiano)BrasilRio Verde, GO, BrasilInstituto Federal de Educação, Ciência e Tecnologia Goiano (IF Goiano), 75901-970, Rio Verde, GO, Brasil.

https://orcid.org/0000-0001-9058-975X

Diene Gonçalves Souza

https://orcid.org/0000-0002-9837-2210

Abner Alves Mesquita

https://orcid.org/0000-0003-2960-7781

Esther Cristina Neves Medeiros

https://orcid.org/0000-0001-7644-5127

Viviane Patrícia Romani

https://orcid.org/0000-0003-2383-6196

Márcio Caliari

Universidade Federal de Goiás (UFG), 74690-900, Goiânia, GO, Brasil. Universidade Federal de Goiás (UFG)BrasilGoiânia, GO, BrasilUniversidade Federal de Goiás (UFG), 74690-900, Goiânia, GO, Brasil.

https://orcid.org/0000-0002-0877-8250

Geovana Rocha Plácido

https://orcid.org/0000-0002-3028-7191

Osvaldo Resende

https://orcid.org/0000-0001-5089-7846

Daniel Emanuel Cabral de Oliveira

https://orcid.org/0000-0002-3824-994X

Marco Antônio Pereira da Silva ^*E-mail: marco.antonio@ifgoiano.edu.br. *Corresponding author.

https://orcid.org/0000-0002-3875-1104

E-mail: marco.antonio@ifgoiano.edu.br. ^*Corresponding author.

Editors: Leandro Souza da Silva (0000-0002-1636-6643) Melissa Walter (0000-0003-0535-0352)

DECLARATION OF CONLICT OF INTEREST

The authors declare no conflict of interest.

AUTHORS’ CONTRIBUTIONS

The authors contributed equally to the manuscript.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables | Formulas

Figures (3)
Tables (5)
Formulas (11)

Thumbnail

Figure 1
Ratio of moisture content of guava peel over drying time at temperatures of 45 °C, 55 °C, 65 °C and 75 °C

Thumbnail

Figure 2
Values of experimental moisture content and estimated by the Midilli model for drying guava peels, at temperatures of 45 °C, 55 °C, 65 °C and 75 °C

Thumbnail

Figure 3
Effective diffusion coefficient (A) and the Arrhenius representation for the effective diffusion coefficient (B) obtained for drying guava peels at temperatures of 45 °C, 55 °C, 65 °C and 75 °C

Thumbnail

Table 1
Mathematical models used to predict drying of plant products.

Thumbnail

Table 2
Values for the Chi-square test (χ2, decimal) and estimated average error (SE, decimal) for the models used in the representation of the kinetics of guava peel drying.

Thumbnail

Table 3
Mean relative error and coefficient of determination (P, R², %) during drying of the guava peels at 45 °C, 55 °C, 65 °C and 75 °C.

Thumbnail

Table 4
Parameters of the Midilli model adjusted for the different drying conditions of the guava peels, with the respective equation as a function of temperature.

Thumbnail

Table 5
Enthalpy values (H, J mol^-1), entropy (S, J mol^-1 K^-1) and Gibbs free energy (G, J mol^-1) for different drying air conditions of the husks of guava.

Thumbnail

Figure 1 Ratio of moisture content of guava peel over drying time at temperatures of 45 °C, 55 °C, 65 °C and 75 °C

Figure 2 Values of experimental moisture content and estimated by the Midilli model for drying guava peels, at temperatures of 45 °C, 55 °C, 65 °C and 75 °C

Figure 3 Effective diffusion coefficient (A) and the Arrhenius representation for the effective diffusion coefficient (B) obtained for drying guava peels at temperatures of 45 °C, 55 °C, 65 °C and 75 °C

Table 1 Mathematical models used to predict drying of plant products.

Model designation	Model
$R X = 1 + a t + b t^{2}$	Wang & Sing	(2)
$R X = a ∙ \exp (- k ∙ t) + (1 - a) \exp (- k_{1} ∙ t)$	Verma	(3)
$R X = a ∙ \exp (\frac{(- a - {(a^{2} + 4 ∙ b ∙ t)}^{0.5})}{2 ∙ b})$	Thompson	(4)
$R X = \exp (- k ∙ t^{n})$	Page	(5)
$RX = \exp \exp (- k ∙ t)$	Newton	(6)
$RX = a ∙ \exp (- k ∙ t^{n}) + b ∙ t$	Midilli	(7)
$R X = a ∙ \exp (- k ∙ t) + c$	Logarithmic	(8)
$R X = a ∙ \exp (- k ∙ t)$	Henderson & Pabis	(9)
$R X = a ∙ \exp (- k ∙ t) + (1 - a) \exp (- k ∙ a ∙ t)$	Two-Term Exponential	(10)
$R X = a ∙ \exp ({- k}_{o} ∙ t) + b ∙ \exp (- k_{1} ∙ t)$	Two Terms	(11)
$R X = a ∙ \exp (- k ∙ t) + (1 - a) ∙ e x p (- k ∙ b ∙ t)$	Approximation of Diffusion	(12)

Where: t: drying time, h, ko, k1: drying constants h-1; a, b, c, n: parameters of the models.

Table 2 Values for the Chi-square test (χ2, decimal) and estimated average error (SE, decimal) for the models used in the representation of the kinetics of guava peel drying.

Models	----------45 °C----------		----------55 °C----------		----------65 °C----------		----------75 °C----------
	SE	χ²	SE	χ²	SE	χ²	SE	χ²
Wang & Singh	0.0187	0.0003	0.0627	0.0039	0.0885	0.0078	0.0099	0.0001
Verma	0.1394	0.0194	0.0528	0.0028	0.0539	0.0029	0.1327	0.0176
Thompson	0.1356	0.0184	0.1243	0.0155	0.1421	0.0202	0.1259	0.0158
Page	0.0363	0.0013	0.0215	0.0005	0.0156	0.0002	0.0405	0.0016
Newton	0.1323	0.0175	0.1212	0.0147	0.1378	0.0190	0.1200	0.0144
Midilli	0.0137	0.0002	0.0162	0.0003	0.0093	0.0001	0.0078	0.0001
Logarithmic	0.0873	0.0076	0.0567	0.0032	0.0777	0.0060	0.0610	0.0037
Henderson & Pabis	0.1222	0.0149	0.1047	0.0110	0.1161	0.0135	0.1110	0.0123
Two-Term Exponential	0.1356	0.0184	0.1243	0.0155	0.1421	0.0202	0.1259	0.0158
Two Terms	0.1288	0.0166	0.0501	0.0025	0.1241	0.0154	0.1241	0.0154
Approximation of Diffusion	0.1046	0.0109	0.0528	0.0028	0.0915	0.0084	0.0721	0.0052

Table 3 Mean relative error and coefficient of determination (P, R², %) during drying of the guava peels at 45 °C, 55 °C, 65 °C and 75 °C.

Models	---------45 °C---------		---------55 °C---------		---------65 °C---------		---------75 °C---------
	P	R²	P	R²	P	R²	P	R²
Wang & Singh	3.86	99.61	32.51	97.30	44.45	95.02	1.88	99.88
Verma	43.07	79.50	25.48	98.19	24.32	98.27	72.53	80.73
Thompson	42.13	79.56	65.88	89.41	79.80	87.17	72.53	80.73
Page	9.32	98.54	6.44	99.68	9.93	99.84	17.37	98.01
Newton	42.13	79.56	65.86	89.41	79.80	87.17	72.53	80.73
Midilli	3.30	99.81	5.83	99.84	2.31	99.95	0.96	99.94
Logarithmic	23.24	91.96	27.82	97.91	37.70	96.40	24.82	95.92
Henderson & Pabis	38.09	83.42	54.61	92.49	63.15	91.43	62.92	85.01
Two-Term Exponential	42.13	79.56	65.86	89.41	79.80	87.17	72.53	80.73
Two Terms	38.09	83.42	23.31	98.46	63.16	91.43	62.92	85.01
Approximation of Diffusion	28.30	88.46	25.48	98.19	43.00	95.01	39.00	94.31

Table 4 Parameters of the Midilli model adjusted for the different drying conditions of the guava peels, with the respective equation as a function of temperature.

Parameters	--------------------------------------------------------------Temperature (°C)--------------------------------------------------------------
	45	55	65	75
	------------------------------------------------------------------Midilli------------------------------------------------------------------
a	1.3669^**	0.975186^**	0.982641^**	0.9953939^**
k	0.000075^*	0.011808^**	0.022718^**	0.029091^**
n	3.742882^**	2.339413^**	2.552831^**	2.477962^**
b	-0.02207^**	0.000211^ns	0.003536^**	-0.091031^**

^**Significant at 1% by t test. ^* Significant at 5% by t test. ns Not significant by t test.

Table 5 Enthalpy values (H, J mol^-1), entropy (S, J mol^-1 K^-1) and Gibbs free energy (G, J mol^-1) for different drying air conditions of the husks of guava.

Temperature (°C)	-------------------------------------------------Thermodynamic properties-------------------------------------------------
	H	S	G
45	34561.71	-229.64	107,621.23
55	34478.57	-229.90	109,918.91
65	34395.43	-230.15	112,219.12
75	34312.29	-230.39	114,521.79

R X = 1 + a t + b t^{2}

R X = a ∙ \exp (- k ∙ t) + (1 - a) \exp (- k_{1} ∙ t)

R X = a ∙ \exp (\frac{(- a - {(a^{2} + 4 ∙ b ∙ t)}^{0.5})}{2 ∙ b})

R X = \exp (- k ∙ t^{n})

RX = \exp \exp (- k ∙ t)

RX = a ∙ \exp (- k ∙ t^{n}) + b ∙ t

R X = a ∙ \exp (- k ∙ t) + c

R X = a ∙ \exp (- k ∙ t)

R X = a ∙ \exp (- k ∙ t) + (1 - a) \exp (- k ∙ a ∙ t)

R X = a ∙ \exp ({- k}_{o} ∙ t) + b ∙ \exp (- k_{1} ∙ t)

R X = a ∙ \exp (- k ∙ t) + (1 - a) ∙ e x p (- k ∙ b ∙ t)

How to cite

copy

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

Acompanhe os números deste periódico no seu leitor de RSS

Versão para download de PDF

PDF

Inglês

Versões e tradução automática

Versão original do texto

English

Tradução automática

Google Translator
Microsoft Translator

Como citar

RIS

BIBTEX

Outros formatos de citação e exportação:

SciELO - Scientific Electronic Library Online
Rua Dr. Diogo de Faria, 1087 – 9º andar – Vila Clementino 04037-003 São Paulo/SP - Brasil
E-mail: scielo@scielo.org

Leia a Declaração de Acesso Aberto

Métricas

Drying kinetics and thermodynamic properties of guava peel

PlumX

Mensagem

[1] E-mail: marco.antonio@ifgoiano.edu.br. ^*Corresponding author.