Effective Diffusion Coefficient
Mostrando 1-12 de 71 artigos, teses e dissertações.
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1. Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution
Abstract Osmotic dehydration is a nonthermal processing technology, that is limited in blueberries because of the osmotic agent, temperature and efficiency. This study was to prepare a novel ternary solution considering low-sugar, low-salt and low-viscosity requirements and to dehydrate blueberries at 20 °C. The mass transfer kinetics of fresh and frozen bl
Food Sci. Technol. Publicado em: 2021-09
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2. Mathematical modeling of whey foam mat drying
ABSTRACT This study aimed to fit mathematical models to whey foam drying processes in different air temperature conditions, to determine the effective diffusion coefficient and to obtain the activation energy. For foam formation, 5.0% Emustab® was added to the serum in mass and subjected to stirring in a domestic shaker for 15 min. After, it was spread onto
Rev. Ceres. Publicado em: 2021-08
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3. LIQUID DIFFUSION DURING DRYING OF SORGHUM GRAINS UNDER DIFFERENT CONDITIONS
ABSTRACT Drying is the most widely used process to ensure the quality and stability of plant products. Therefore, this study aimed to determine the effective water diffusivity and activation energy in grain sorghum during drying at different temperatures and initial moisture contents. Sorghum grains (cultivar DeKalb 640) were harvested with an initial moistu
Eng. Agríc.. Publicado em: 09/12/2019
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4. Drying kinetics and mass transfer properties in the drying of thistle flower
Resumo A flor de cardo e, em particular, os seus estigmas, são utilizados para coagular o leite na produção de vários queijos tradicionais portugueses, devido à sua elevada atividade de coagulação, proporcionada pelo elevado teor de proteases aspárticas. O objetivo do presente trabalho foi determinar as propriedades de transferência de massa da seca
Braz. J. Food Technol.. Publicado em: 24/10/2019
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5. Drying Kinetics of Cecropia pachystachya Leaves
ABSTRACT The species Cecropia pachystachya has important medicinal purposes and its leaves have been used in pharmaceutical research, so the drying of this product may help maintaining its chemical properties and ensure safe storage. Thus, the objective of this study was to select mathematical models to represent the drying kinetics of Cecropia pachystachya
Floresta Ambient.. Publicado em: 05/09/2019
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6. Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp
RESUMO Objetivou-se ajustar modelos matemáticos aos dados experimentais da secagem do mesocarpo externo do pequi, determinar o coeficiente de difusão efetivo, e obter a energia de ativação e as propriedades termodinâmicas e nutricionais em diferentes condições de secagem. O mesocarpo dos frutos de pequi com teor de água inicial de 5,05 (base seca, de
Rev. bras. eng. agríc. ambient.. Publicado em: 12/08/2019
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7. Dehydration of infrared ginger slices: heat and mass transfer coefficient and modeling
RESUMO A desidratação de produtos vegetais prolonga sua vida útil e reduz sua massa e volume, o que aumenta a eficiência de transporte e armazenamento e agrega valor aos alimentos. No entanto, é um processo intensivo em energia e tempo, tornando necessária a busca por tecnologias mais eficientes. Diante do exposto, objetivou-se investigar o processo de
Ciênc. agrotec.. Publicado em: 02/05/2019
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8. DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.)
ABSTRACT Biofortified sweet potato (Ipomoea batatas) is one of the foods with the highest contributions of carotenoids in the diet, especially provitamin A carotenoids. Thus, this study aimed to analyze the drying kinetics of the biofortified sweet potato pulp using the Akaike (AIC) and Schwarz's Bayesian (BIC) information criteria for model selection, as we
Eng. Agríc.. Publicado em: 25/04/2019
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9. Kinetics study and modelling of sorghum grain hydration
RESUMO Neste estudo, grãos de sorgo foram hidratados para avaliar os efeitos do tempo e temperatura na umidade e modelar o processo com diferentes equações matemáticas. Para esse fim, as cultivares de sorgo BRS 310 e BRS 655 foram submetidas à hidratação nas temperaturas de 30 ºC, 40 ºC, 50 ºC e 60 ºC, por um período de 12 horas. O processo de hi
Rev. Ciênc. Agron.. Publicado em: 2019-03
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10. Predicting sugar content of candied watermelon rind during osmotic dehydration
Abstract Watermelon rind, comprising 35% of the fruit’s total mass, usually discarded due to its unappealing flavor and lack of sweetness. In this study, candied watermelon rind was prepared through osmotic dehydration at vacuum (VOD) and atmospheric pressure (OD). The effects of independent variables (sucrose concentration, immersion time and temperature
Food Sci. Technol. Publicado em: 13/12/2018
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11. DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
ABSTRACT This study aimed to fit different mathematical models to the experimental data on drying of baru fruits (Dipteryx alata Vogel), determine and assess the effective diffusion coefficient, as well as obtain the activation energy and thermodynamic properties for the drying process under different air temperature conditions. Baru fruits with an initial m
Eng. Agríc.. Publicado em: 2018-01
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12. Differentiating Benign from Malignant Sinonasal Lesions: Feasibility of Diffusion Weighted MRI
Abstract Introduction Appearance of nasal masses on routine CT and MRI are not pathognomonic. We utilized the apparent diffusion coefficient (ADC) value obtained from diffusion weighted image (DWI) to detect the differences in the microstructures of tumor and non-tumor tissues. Objective The objective of our study was to evaluate the diagnostic role of D
Int. Arch. Otorhinolaryngol.. Publicado em: 2017-10