Drying kinetics and thermodynamic properties of guava peel
ABSTRACT: The drying agroindustrial products is used to preserve the sensory and nutritional quality and to reduce the biological activity, preventing deterioration and loss of commercial value. The objective was to study the mathematical modeling Guava bark drying to obtain flour and to determine a...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
2024-04-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024000800752&lng=en&tlng=en |
| _version_ | 1797205753426083840 |
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| author | Lígia Campos de Moura Silva Diene Gonçalves Souza Abner Alves Mesquita Esther Cristina Neves Medeiros Viviane Patrícia Romani Márcio Caliari Geovana Rocha Plácido Osvaldo Resende Daniel Emanuel Cabral de Oliveira Marco Antônio Pereira da Silva |
| author_facet | Lígia Campos de Moura Silva Diene Gonçalves Souza Abner Alves Mesquita Esther Cristina Neves Medeiros Viviane Patrícia Romani Márcio Caliari Geovana Rocha Plácido Osvaldo Resende Daniel Emanuel Cabral de Oliveira Marco Antônio Pereira da Silva |
| author_sort | Lígia Campos de Moura Silva |
| collection | DOAJ |
| description | ABSTRACT: The drying agroindustrial products is used to preserve the sensory and nutritional quality and to reduce the biological activity, preventing deterioration and loss of commercial value. The objective was to study the mathematical modeling Guava bark drying to obtain flour and to determine and evaluate the effective diffusion coefficient, get the activation energy and the thermodynamic properties in drying temperatures of 45, 55, 65 and 75 °C. The experiment was conducted Instituto Federal Goiano - Campus Rio Verde, the guava was purchased in local shops in the city of Rio Verde Goiás, in the commercial maturity. Among the analyzed models, Midilli was the best to represent the drying phenomenon. The effective diffusion coefficient increased with increasing temperature and the activation energy for liquid diffusion drying was 37,207kJ mol-1. The enthalpy and entropy increased with increasing drying temperature. While the Gibbs free energy increased with increasing drying temperature. |
| first_indexed | 2024-04-24T08:56:08Z |
| format | Article |
| id | doaj.art-3381f6b9cde84ab7a988751471322eac |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-04-24T08:56:08Z |
| publishDate | 2024-04-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-3381f6b9cde84ab7a988751471322eac2024-04-16T07:39:39ZengUniversidade Federal de Santa MariaCiência Rural1678-45962024-04-0154810.1590/0103-8478cr20230318Drying kinetics and thermodynamic properties of guava peelLígia Campos de Moura Silvahttps://orcid.org/0000-0001-9058-975XDiene Gonçalves Souzahttps://orcid.org/0000-0002-9837-2210Abner Alves Mesquitahttps://orcid.org/0000-0003-2960-7781Esther Cristina Neves Medeiroshttps://orcid.org/0000-0001-7644-5127Viviane Patrícia Romanihttps://orcid.org/0000-0003-2383-6196Márcio Caliarihttps://orcid.org/0000-0002-0877-8250Geovana Rocha Plácidohttps://orcid.org/0000-0002-3028-7191Osvaldo Resendehttps://orcid.org/0000-0001-5089-7846Daniel Emanuel Cabral de Oliveirahttps://orcid.org/0000-0002-3824-994XMarco Antônio Pereira da Silvahttps://orcid.org/0000-0002-3875-1104ABSTRACT: The drying agroindustrial products is used to preserve the sensory and nutritional quality and to reduce the biological activity, preventing deterioration and loss of commercial value. The objective was to study the mathematical modeling Guava bark drying to obtain flour and to determine and evaluate the effective diffusion coefficient, get the activation energy and the thermodynamic properties in drying temperatures of 45, 55, 65 and 75 °C. The experiment was conducted Instituto Federal Goiano - Campus Rio Verde, the guava was purchased in local shops in the city of Rio Verde Goiás, in the commercial maturity. Among the analyzed models, Midilli was the best to represent the drying phenomenon. The effective diffusion coefficient increased with increasing temperature and the activation energy for liquid diffusion drying was 37,207kJ mol-1. The enthalpy and entropy increased with increasing drying temperature. While the Gibbs free energy increased with increasing drying temperature.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024000800752&lng=en&tlng=enPsidium guajavamathematical modelingactivation energyMidilli model |
| spellingShingle | Lígia Campos de Moura Silva Diene Gonçalves Souza Abner Alves Mesquita Esther Cristina Neves Medeiros Viviane Patrícia Romani Márcio Caliari Geovana Rocha Plácido Osvaldo Resende Daniel Emanuel Cabral de Oliveira Marco Antônio Pereira da Silva Drying kinetics and thermodynamic properties of guava peel Ciência Rural Psidium guajava mathematical modeling activation energy Midilli model |
| title | Drying kinetics and thermodynamic properties of guava peel |
| title_full | Drying kinetics and thermodynamic properties of guava peel |
| title_fullStr | Drying kinetics and thermodynamic properties of guava peel |
| title_full_unstemmed | Drying kinetics and thermodynamic properties of guava peel |
| title_short | Drying kinetics and thermodynamic properties of guava peel |
| title_sort | drying kinetics and thermodynamic properties of guava peel |
| topic | Psidium guajava mathematical modeling activation energy Midilli model |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024000800752&lng=en&tlng=en |
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