| Revista: | Acta scientiarum. Technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000386662 |
| ISSN: | 1806-2563 |
| Autores: | Oliveira, Ricardo Cardoso de1 Rossi, Robson Marcelo2 Gimenes, Marcelino Luiz1 Barros, Sueli Teresa Davantel de1 |
| Instituciones: | 1Universidade Estadual de Maringa, Departamento de Engenharia Quimica, Maringa, Parana. Brasil 2Universidade Estadual de Maringa, Departamento de Estatistica, Maringa, Parana. Brasil |
| Año: | 2014 |
| Periodo: | Oct-Dic |
| Volumen: | 36 |
| Número: | 4 |
| Paginación: | 635-641 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Current analysis investigates thin layer drying experiments on passion fruit seeds. Drying characteristics of passion fruit seeds were examined using ambient air for temperature range between 40 and 65ºC and air flow velocity range between 0.6 and 1.2 m s-1. The semi-empirical models were then fitted to the drying data by Bayesian inference, based on the ratios of the difference between the initial and final moisture contents and equilibrium moisture content. The effective diffusivity varied between 1.70 x 10-10 and 4.68 x 10-10 m2 s-1 with temperature and air flow rate increase. Temperature dependence on the diffusivity coefficient was described by an Arrhenius-type relationship. The activation energy for moisture diffusion was 24.36, 35.24 and 13.86 kJ moL-1 for drying air speeds respectively equal to 0.6, 0.9 and 1.2 m s-1 |
| Resumen en portugués | Current analysis investigates thin layer drying experiments on passion fruit seeds. Drying characteristics of passion fruit seeds were examined using ambient air for temperature range between 40 and 65ºC and air flow velocity range between 0.6 and 1.2 m s-1. The semi-empirical models were then fitted to the drying data by Bayesian inference, based on the ratios of the difference between the initial and final moisture contents and equilibrium moisture content. The effective diffusivity varied between 1.70 x 10-10 and 4.68 x 10-10 m2 s-1 with temperature and air flow rate increase. Temperature dependence on the diffusivity coefficient was described by an Arrhenius-type relationship. The activation energy for moisture diffusion was 24.36, 35.24 and 13.86 kJ moL-1 for drying air speeds respectively equal to 0.6, 0.9 and 1.2 m s-1 |
| Disciplinas: | Ingeniería, Química |
| Palabras clave: | Ingeniería química, Química de alimentos, Secado, Semillas, Difusividad, Modelo de Lewis, Fruta de la pasión, Passiflora edulis |
| Keyword: | Engineering, Chemistry, Chemical engineering, Food chemistry, Drying, Seeds, Diffusivity, Lewis model, Passiflora edulis, Passion fruit |
| Texto completo: | Texto completo (Ver HTML) |
