Effective Diffusivity
Mostrando 1-12 de 56 artigos, teses e dissertações.
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1. 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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2. 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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3. Solar drying of cowpea bean combined with drying in a heat accumulator dryer
RESUMO Como a radiação solar é abundante no Brasil durante quase todo o ano e por ser essa a fonte de energia renovável e não poluente por excelência, a secagem solar dos produtos agrícolas é uma metodologia promissora. Objetivou-se, neste trabalho, secar grãos de feijão-caupi [Vigna unguiculata (L.) Walp.] utilizando energia solar em diferentes te
Rev. bras. eng. agríc. ambient.. Publicado em: 12/08/2019
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4. Drying and colour characteristics of Cleome gynandra L. (spider plant) leaves
Abstract Drying characteristics of Cleome leaves in an oven dryer was studied. The impact of oven drying temperature (50, 60 and 70 °C) on moisture composition of the plant at a uniform air speed was considered. Eight drying models, namely, simple exponential, Page, Verma, modified Henderson and Pabis, Lewis, two term exponential, Newton, logarithmic, and W
Food Sci. Technol. Publicado em: 04/07/2019
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5. Mathematical drying kinetics modeling of jackfruit seeds (Artocarpus heterophyllus Lam.)
RESUMO A jaca (Artocarpus heterophyllus Lam.) é uma fruta com polpa rica em carboidratos, cálcio, fósforo, ferro e vitaminas do complexo B. No processamento da polpa é gerada uma grande quantidade de resíduos, onde incluem-se as sementes. Consumidas após cozimento, podem também passar por torra, moagem e incorporação em produtos de panificação. Co
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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6. Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen
Abstract The aim of this study was to investigate the effect of hot air drying on quality characteristics, physicochemical properties, morphological structure and organoleptic characteristics of bee pollen, and compute the effective moisture diffusivity and activation energy during hot air drying of bee pollen. Bee pollen samples were dried at 40, 45, 50, 5
Food Sci. Technol. Publicado em: 14/11/2018
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7. Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes
ABSTRACT The convective drying process of cherry and grape tomatoes for dried tomato production was studied taking into account operational and sensorial aspects. The tomatoes were physicochemical characterized and dried at three air temperatures in a drying chamber. Thus, it was possible to the determinate the physicochemical characteristics, drying kinetic
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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8. The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)
Abstract Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying methods. Pa
Food Sci. Technol. Publicado em: 22/10/2018
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9. Mathematical modeling of the batch adsorption of proteins on new restricted access media with poly(ethylene glycol) as a semi-permeable barrier using compact finite differences
Abstract In this work we describe a mathematical analysis of the batch adsorption process of several proteins using a new restricted access medium consisting of agarose beads grafted with poly(ethylene glycol) (PEG) as a semi-permeable barrier and immobilized metal ions or ion exchange groups as binding sites. The model was fitted to experimental data, allow
Braz. J. Chem. Eng.. Publicado em: 2018-01
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10. DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS
ABSTRACT: The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry
Eng. Agríc.. Publicado em: 2017-09
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11. QUALITY, PERFORMANCE ANALYSIS, MASS TRANSFER PARAMETERS AND MODELING OF DRYING KINETICS OF SOYBEAN
Abstract Different aspects of soybean drying such as energy and exergy analyses, quality, mass transfer parameters, and modeling of drying kinetics were investigated in a microwave dryer. Results showed that energy and exergy efficiency increased with increasing microwave power, while values of energy efficiency (33.70 to 66.0%) were higher than exergy effic
Braz. J. Chem. Eng.. Publicado em: 2017-01
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12. Osmotic dehydration of yellow melon using red grape juice concentrate
Abstract The main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with
Food Sci. Technol. Publicado em: 07/07/2016