Mathematical modeling of drying of soursop foam

Baptestini, Fernanda M.; Corrêa, Paulo C.; Junqueira, Mateus S.; Ramos, Afonso M.; Vanegas, Jaime D. B.; Costa, Cristian F.

doi:10.1590/1807-1929/agriambi.v19n12p1203-1208

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Armazenamento e Processamento de Produtos Agrícolas • Rev. bras. eng. agríc. ambient. 19 (12) • Dec 2015 • https://doi.org/10.1590/1807-1929/agriambi.v19n12p1203-1208 copy

Mathematical modeling of drying of soursop foam

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The aim of this paper was to propose and to adjust mathematical models for drying process of soursop foam in different air conditions, to determine the effective diffusion coefficient and to obtain the activation energy. For foaming, albumin was added to the pulp at concentration of 7.43% and stirred in mixer for 15 min. Then, it was spread onto trays forming a thin layer about 5.0 mm thick, and the drying conditions were: 40, 50, 60, 70 and 80 °C, 5.6 m s^-1 and 60%. The model for determining the binomial critical water content and critical time, and the Midili model, adjusted well to the experimental data of soursop foam drying. Furthermore, an increase was obtained in the effective diffusion coefficient with increase in drying temperature and activation energy of 33.10 kJ mol^-1.

Key words:
critical moisture content; critical time; foam-mat drying

Designação do modelo	Modelo
Aproximação da difusão	RU = a exp(-kt) + (1 - a) exp(-kbt)	(3)
Henderson e Pabis	RU = a exp(-kt)	(4)
Midili	RU = a exp(-ktⁿ) + bt	(5)
Page	RU = a exp(-ktⁿ)	(6)

Temperatura (°C)	P	SE	R²	DR
40	4,348	0,026	0,9992	A
50	4,616	0,040	0,9992	A
60	3,198	0,046	0,9989	A
70	4,945	0,037	0,9994	A
80	7,870	0,053	0,9988	A

Modelo	P	SE	R²	DR	Estimativa dos parâmetros	Modelo	P	SE	R²	DR	Estimativa dos parâmetros
40 °C
(3)	6,632	0,012	0,9980	T	a=-0,0589; k=0,0300; b=0,1589	(5)	1,970	0,005	0,9996	A	a=0,9865; k=0,0017; n=1,1843; b=0,00008
(4)	6,862	0,013	0,9974	T	a=1,0252; k=0,0046	(6)	7,217	0,013	0,9976	T	k=0,0033; n=1,0536
50 °C
(3)	5,666	0,011	0,9986	T	a=-0,3101; k=0,0231; b=0,4265	(5)	7,491	0,020	0,9953	T	a=1,0373; k=0,0084
(4)	7,491	0,020	0,9953	T	a=1,0373; k=0,0084	(6)	3,410	0,009	0,9990	A	a=0,9829; k=0,0026; n=1,2340; b=0,0001
60 °C
(3)	3,433	0,007	0,9994	A	a=-0,2180; k=0,0453; b=0,3582	(5)	2,188	0,006	0,9996	A	a=0,9941 ;k=0,0065; n=1,1808; b=0,0001
(4)	3,716	0,008	0,9991	A	a=1,0303; k=0,0144	(6)	3,578	0,007	0,9993	A	k=0,0082; n=1,0362
70 °C
(3)	6,330	0,009	0,9991	A	a=-0,2180; k=0,0453; b=0,3582	(5)	3,893	0,007	0,9995	A	a=0,9941; k=0,0065; n=1,1808; b=0,0001
(4)	8,102	0,018	0,9967	T	a=1,0303; k=0,0144	(6)	6,888	0,009	0,9990	A	k=0,0082; n=1,1179
80 °C
(3)	10,654	0,019	0,9968	A	a=1,1281; k=0,0191; b=57,0853	(5)	5,505	0,009	0,9994	A	a=0,9936; k=0,0061; n=1,2400, b=0,00004
(4)	18,111	0,029	0,9925	T	a=1,0435; k=0,0177	(6)	6,902	0,008	0,9993	A	k=0,0069; n=1,2119

Temperatura (ºC)
40	50	60	70	80
4,122×10^-10	7,732×10^-10	1,102×10^-9	1,502×10^-9	1,766×10^-9
Def = -1×10^-9 + 3 × 10^-11 × T				R² = 0,9970

Unidade Acadêmica de Engenharia Agrícola Unidade Acadêmica de Engenharia Agrícola, UFCG, Av. Aprígio Veloso 882, Bodocongó, Bloco CM, 1º andar, CEP 58429-140, Campina Grande, PB, Brasil, Tel. +55 83 2101 1056 - Campina Grande - PB - Brazil
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[1] fbaptestini@yahoo.com.br(Autora correspondente)