Publicação: Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Resumo
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.
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Eugenia dysenterica, activation energy, liquid diffusion
Idioma
Inglês
Como citar
Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020.
