Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic prope...

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Main Authors: Cristian F. Costa, Paulo C. Corrêa, Jaime D. B. Vanegas, Fernanda M. Baptestini, Renata C. Campos, Lara S. Fernandes
Format: Article
Language:English
Published: Universidade Federal de Campina Grande 2016-06-01
Series:Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600576&lng=en&tlng=en
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spelling doaj-afb8dfed7b3e4d499b3b9d0d28583f4f2020-11-25T00:26:17ZengUniversidade Federal de Campina GrandeRevista Brasileira de Engenharia Agrícola e Ambiental - Agriambi1807-19292016-06-0120657658010.1590/1807-1929/agriambi.v20n6p576-580S1415-43662016000600576Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying processCristian F. CostaPaulo C. CorrêaJaime D. B. VanegasFernanda M. BaptestiniRenata C. CamposLara S. FernandesABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600576&lng=en&tlng=enMyrciaria jaboticabaentalpiaentropia
collection DOAJ
language English
format Article
sources DOAJ
author Cristian F. Costa
Paulo C. Corrêa
Jaime D. B. Vanegas
Fernanda M. Baptestini
Renata C. Campos
Lara S. Fernandes
spellingShingle Cristian F. Costa
Paulo C. Corrêa
Jaime D. B. Vanegas
Fernanda M. Baptestini
Renata C. Campos
Lara S. Fernandes
Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process
Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi
Myrciaria jaboticaba
entalpia
entropia
author_facet Cristian F. Costa
Paulo C. Corrêa
Jaime D. B. Vanegas
Fernanda M. Baptestini
Renata C. Campos
Lara S. Fernandes
author_sort Cristian F. Costa
title Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process
title_short Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process
title_full Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process
title_fullStr Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process
title_full_unstemmed Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process
title_sort mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process
publisher Universidade Federal de Campina Grande
series Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi
issn 1807-1929
publishDate 2016-06-01
description ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.
topic Myrciaria jaboticaba
entalpia
entropia
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600576&lng=en&tlng=en
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