Adjustment of mathematical models in the drying of cagaita pulp in foam-layer

CAVALCANTE, Maisa Dias; BELISÁRIO, Celso Martins; OLIVEIRA, Daniel Emanuel Cabral de; MAIA, Geisa Priscilla Araújo Gomes; FERREIRA JÚNIOR, Weder Nunes; RESENDE, Osvaldo

doi:10.1590/fst.14020

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 41 (suppl 2) • 2021 • https://doi.org/10.1590/fst.14020 copy

Adjustment of mathematical models in the drying of cagaita pulp in foam-layer

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying becomes ideal. This study adjusted mathematic models of foam drying of the cagaita pulp at different temperatures to determine the net diffusion coefficient and the activation energy of this process. As the foam layer drying has a shorter drying time due to the greater exposure of the surface area to the air, it allows the application of lower dehydration temperatures, so it used 40, 50, 60 and 70 °C, the data observed were better fitted to the Midilli model. The net diffusion coefficient increased with temperature and the activation energy was 25.368 kJ mol^-1.

Keywords:
Eugenia dysenterica; activation energy; liquid diffusion

Equation	Model
${RX=1+at+bt}^{2}$	Wang and Sing	(1)
$RX=a .exp (-kt) + (1-a) exp ({-k}_{1} t)$	Verma	(2)
$RX=exp (\frac{(-a- (\sqrt{a^{2} -4 .b .t})}{2 .b})$	Thompson	(3)
$RX=exp(-k {.t}^{n})$	Page	(4)
$RX=exp(-k .t)$	Newton	(5)
$RX=a .exp(-k {.t}^{n})+b .t$	Midilli	(6)
$RX=a .exp(-k .t)+c$	Logarithmic	(7)
$RX=a .exp(-k .t)$	Henderson and Pabis	(8)
$RX=a .exp(-k .t)+b {.exp(-k}_{0} .t)+c {.exp(-k}_{1} .t)$	Henderson and Pabis, modified	(9)
$RX=a .exp(-k .t)+(1-a)exp(-k .a .t)$	Two-term Exponential	(10)
$RX=a {.exp(-k}_{0} .t)+b {.exp(-k}_{1} .t)$	Two-term	(11)
$RX=a .exp(-k .t)+(1-a)exp(-k .b .t)$	Diffusion Approximation	(12)

Model	40 °C					50 °C
Model	SE	χ²	P	R²		SE	χ²		P		R²
Wang and Sing	0.0013	0.9988	6.56	0.9975		0.0012	0.9989		8.6330		0.9978
Verma	0.0026	0.9974	14.26	0.9949		0.0034	0.9967		18.6592		0.9934
Thompson	0.0121	0.9881	38.88	0.9764		0.0089	0.9913		28.9043		0.9827
Page	0.0020	0.9981	10.51	0.9961		0.0011	0.9989		5.7286		0.9979
Newton	0.0121	0.9881	38.87	0.9764		0.0089	0.9913		28.8968		0.9827
Midilli	0.0011	0.9989	6.95	0.9978		0.0010	0.9990		6.9005		0.9981
Logarithmic	0.0025	0.9976	13.51	0.9952		0.0028	0.9973		16.8926		0.9945
Henderson and Pabis	0.0088	0.9914	32.38	0.9828		0.0057	0.9944		22.1547		0.9889
Two-term Exponential	0.0023	0.9978	14.52	0.9956		0.0012	0.9988		6.5252		0.9977
Two-term	0.0022	0.9978	12.35	0.9957		0.0024	0.9953		15.3219		0.9953
Diffusion Approximation	0.0026	0.9974	14.26	0.9949		0.0034	0.9967		18.6591		0.9934
Henderson and Pabis, modified	0.0022	0.9978	12.37	0.9957		0.0024	0.9977		15.3223		0.9953
	60 °C					70 ºC
	SE	χ²	P		R²	SE		χ²		P		R²
Wang and Sing	0.0031	0.9965	9.46		0.9930	0.0014		0.9982		4.9067		0.9964
Verma	0.0038	0.9957	13.93		0.9914	0.0025		0.9969		9.7008		0.9938
Thompson	0.0180	0.9792	47.07		0.9588	0.0098		0.9876		23.4831		0.9754
Page	0.0010	0.9989	9.83		0.9978	0.0005		0.9994		2.8481		0.9988
Newton	0.0180	0.9792	47.07		0.9588	0.0098		0.9876		23.4804		0.9754
Midilli	0.0007	0.9992	4.98		0.9984	0.0004		0.9994		1.7747		0.9989
Logarithmic	0.0027	0.9969	10.97		0.9939	0.0019		0.9976		8.1507		0.9953
Henderson and Pabis	0.0025	0.9971	10.06		0.9942	0.0062		0.9922		18.0108		0.9844
Two-term Exponential	0.0016	0.9982	15.72		0.9964	0.0006		0.9992		5.0435		0.9985
Two-term	0.0025	0.9971	10.06		0.9942	0.0005		0.9994		3.5532		0.9988
Diffusion Approximation	0.0038	0.9957	13.93		0.9914	0.0025		0.9969		9.7008		0.9938
Henderson and Pabis, modified	0.0025	0.9971	10.06		0.9942	0.0017		0.9979		7.4712		0.9957

	Wang and Sing		Midilli
Temperature (°C)	AIC	BIC	AIC	BIC
40	-101.57	-98.583	-100.08	-95.105
50	-97.819	-94.981	-96.744	-92.022
60	-59.796	-57.672	-78.389	-74.858
70	-65.79	-63.872	-78.883	-65.79

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: celso.belisario@ifgoiano.edu.br