Evaluation of the Drying Kinetics of the Cake from Linseed Oil Extraction
Considering that drying is one of the oldest unit operations, and widely used in the preservation of biological products, the present study evaluated the drying kinetics of the cake obtained from linseed oil extraction. The samples were submitted to forced air circulation drying oven under temperat...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Mato Grosso do Sul
2019-12-01
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| Series: | Orbital: The Electronic Journal of Chemistry |
| Subjects: | |
| Online Access: | https://periodicos.ufms.br/index.php/orbital/article/view/15797 |
| _version_ | 1797946879517917184 |
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| author | Casi Santos dos Santos Amanda Heloize Rolim Eliza Taborda Afonso Marina Raquel Bento de Camargo Rebeca Becker Miranda Gracielle Johann Paula Fernandes Montanher |
| author_facet | Casi Santos dos Santos Amanda Heloize Rolim Eliza Taborda Afonso Marina Raquel Bento de Camargo Rebeca Becker Miranda Gracielle Johann Paula Fernandes Montanher |
| author_sort | Casi Santos dos Santos |
| collection | DOAJ |
| description |
Considering that drying is one of the oldest unit operations, and widely used in the preservation of biological products, the present study evaluated the drying kinetics of the cake obtained from linseed oil extraction. The samples were submitted to forced air circulation drying oven under temperatures of 40, 50, 60, 70 and 80 ± 1 °C. Simplified mathematical models were adjusted (Verna, Page, Newton, Henderson and Pabis, Two terms and Modified Page) to describe the drying kinetics of the by-product. It was observed that the drying time was dependent on both temperature and relative humidity of the drying air. The ‘Two Terms’ model was the best fit to the experimental temperature data measured, with highest range of coefficient of determination (0.97-0.99) and smaller range of root-mean-square error (between 1.96x10-4 and 5.69x10-4). The standard error of prediction ranged from 1.86x10-2 to 7.94x10-2 and the average of relative standard deviation was the lowest observed (14.97). Thus, from the experimental data and adjusted parameters from the ‘Two Terms’ model, it is possible to predict the drying behavior in the temperature range studied.
DOI: http://dx.doi.org/10.17807/orbital.v11i6.1247
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| first_indexed | 2024-04-10T21:18:02Z |
| format | Article |
| id | doaj.art-f1921503769c4733a5882e4771bd71a6 |
| institution | Directory Open Access Journal |
| issn | 1984-6428 |
| language | English |
| last_indexed | 2024-04-10T21:18:02Z |
| publishDate | 2019-12-01 |
| publisher | Universidade Federal de Mato Grosso do Sul |
| record_format | Article |
| series | Orbital: The Electronic Journal of Chemistry |
| spelling | doaj.art-f1921503769c4733a5882e4771bd71a62023-01-20T10:51:32ZengUniversidade Federal de Mato Grosso do SulOrbital: The Electronic Journal of Chemistry1984-64282019-12-01116Evaluation of the Drying Kinetics of the Cake from Linseed Oil ExtractionCasi Santos dos Santos0Amanda Heloize Rolim1Eliza Taborda Afonso2Marina Raquel Bento de Camargo3Rebeca Becker Miranda4Gracielle Johann5Paula Fernandes Montanher6Universidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do Paraná Considering that drying is one of the oldest unit operations, and widely used in the preservation of biological products, the present study evaluated the drying kinetics of the cake obtained from linseed oil extraction. The samples were submitted to forced air circulation drying oven under temperatures of 40, 50, 60, 70 and 80 ± 1 °C. Simplified mathematical models were adjusted (Verna, Page, Newton, Henderson and Pabis, Two terms and Modified Page) to describe the drying kinetics of the by-product. It was observed that the drying time was dependent on both temperature and relative humidity of the drying air. The ‘Two Terms’ model was the best fit to the experimental temperature data measured, with highest range of coefficient of determination (0.97-0.99) and smaller range of root-mean-square error (between 1.96x10-4 and 5.69x10-4). The standard error of prediction ranged from 1.86x10-2 to 7.94x10-2 and the average of relative standard deviation was the lowest observed (14.97). Thus, from the experimental data and adjusted parameters from the ‘Two Terms’ model, it is possible to predict the drying behavior in the temperature range studied. DOI: http://dx.doi.org/10.17807/orbital.v11i6.1247 https://periodicos.ufms.br/index.php/orbital/article/view/15797mathematical modelingby-productsequilibrium moisturewater activity |
| spellingShingle | Casi Santos dos Santos Amanda Heloize Rolim Eliza Taborda Afonso Marina Raquel Bento de Camargo Rebeca Becker Miranda Gracielle Johann Paula Fernandes Montanher Evaluation of the Drying Kinetics of the Cake from Linseed Oil Extraction Orbital: The Electronic Journal of Chemistry mathematical modeling by-products equilibrium moisture water activity |
| title | Evaluation of the Drying Kinetics of the Cake from Linseed Oil Extraction |
| title_full | Evaluation of the Drying Kinetics of the Cake from Linseed Oil Extraction |
| title_fullStr | Evaluation of the Drying Kinetics of the Cake from Linseed Oil Extraction |
| title_full_unstemmed | Evaluation of the Drying Kinetics of the Cake from Linseed Oil Extraction |
| title_short | Evaluation of the Drying Kinetics of the Cake from Linseed Oil Extraction |
| title_sort | evaluation of the drying kinetics of the cake from linseed oil extraction |
| topic | mathematical modeling by-products equilibrium moisture water activity |
| url | https://periodicos.ufms.br/index.php/orbital/article/view/15797 |
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