Evaluation of semi-empirical and non-linear drying models by Bayesian inference



Título del documento: Evaluation of semi-empirical and non-linear drying models by Bayesian inference
Revista: Acta scientiarum. Technology
Base de datos: PERIÓDICA
Número de sistema: 000386662
ISSN: 1806-2563
Autores: 1
2
1
1
Instituciones: 1Universidade Estadual de Maringa, Departamento de Engenharia Quimica, Maringa, Parana. Brasil
2Universidade Estadual de Maringa, Departamento de Estatistica, Maringa, Parana. Brasil
Año:
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
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