Application of mathematical models to predict the drying kinetics of energy cane

2015 ◽  
Author(s):  
Laura Marcela Guiffo-Cardona ◽  
Melina Gesteira Souza ◽  
Kátia Tannous ◽  
Caio Glauco Sanchez
Keyword(s):  
Mathematical Models ◽  
Drying Kinetics ◽  
Energy Cane ◽  
Kinetics Of

scholarly journals Drying Kinetics of Noni Seeds

2019 ◽  
Vol 11 (5) ◽  
pp. 250 ◽  
Author(s):  
Wellytton Darci Quequeto ◽  
Osvaldo Resende ◽  
Patrícia Cardoso Silva ◽  
Fábio Adriano Santos e Silva ◽  
Lígia Campos de Moura Silva
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Mathematical Models ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Kinetics Of

Noni seeds have been used for years as an important medicinal source, with wide use in the pharmaceutical and food industry. Drying is a fundamental process in the post-harvest stages, where it enables the safe storage of the product. Therefore, the present study aimed to fit different mathematical models to experimental data of drying kinetics of noni seeds, determine the effective diffusion coefficient and obtain the activation energy for the process during drying under different conditions of air temperature. The experiment used noni seeds with initial moisture content of 0.46 (decimal, d.b.) and dehydrated up to equilibrium moisture content. Drying was conducted under different controlled conditions of temperature, 40; 50; 60; 70 and 80 ºC and relative humidity, 24.4; 16.0; 9.9; 5.7 and 3.3%, respectively. Eleven mathematical models were fitted to the experimental data. The parameters to evaluate the fitting of the mathematical models were mean relative error (P), mean estimated error (SE), coefficient of determination (R2), Chi-square test (c2), Akaike Information Criterion (AIC) and Schwarz’s Bayesian Information Criterion (BIC). Considering the fitting criteria, the model Two Terms was selected to describe the drying kinetics of noni seeds. Effective diffusion coefficient ranged from 8.70 to 23.71 × 10-10 m2 s-1 and its relationship with drying temperature can be described by the Arrhenius equation. The activation energy for noni seeds drying was 24.20 kJ mol-1 for the studied temperature range.

scholarly journals Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

2020 ◽  
Vol 42 ◽  
pp. e48792
Author(s):  
Ana Paula Biz ◽  
Elisandra Rigo ◽  
Angélica Patrícia Bertolo ◽  
Darlene Cavalheiro
Keyword(s):  
Mathematical Models ◽  
Animal Feed ◽  
Physical Method ◽  
Protein Digestibility ◽  
Drying Kinetics ◽  
Human Consumption ◽  
Drying Time ◽  
Cell Rupture ◽  
Yeast Biomass ◽  
Kinetics Of

Spent yeast biomass is one of the residues of brewing. It is specifically the second-largest residue from brewing industry. Most of the spent yeast is sold at low prices, or disposed as waste or used as animal feed. Spent yeast biomass is predominantly composed of proteins, and it has a high biological value, being an excellent source of high-quality protein, comparable in value with soy protein. Therefore, spent yeast biomass has great potential for use in foodstuffs for human consumption. The objective of this work was to evaluate the influence of cell rupture over the drying kinetics of spent yeast biomass using mathematical models (Lewis and Page). Also, to verify the influence of cell rupture method over the amount of protein. The cellular rupture was performed by two methods (chemical method and physical method: ultrasound). The drying process was performed by freeze-drying, and the parameters of the models were obtained using the non-linear regression (Generalized Reduced Gradient Nonlinear Optimization Code). Mathematical models of drying kinetics showed a strong correlation with the experimental data, R² > 0.96. The disruption process did not significantly affect the drying time and protein content. But the cellular autolysis improves the protein digestibility since the proteins will be totally available to the digestive enzymes and also increase the bioavailability of nutrients.

scholarly journals Comparison of mathematical models to describe the drying kinetics of minimally processed ponkan tangerine / Comparação de modelos matemáticos para descrição da cinética de secagem de tangerina ponkan minimamente processada

2021 ◽  
Vol 7 (4) ◽  
pp. 42475-42486
Author(s):  
Kedinna Dias De Sousa ◽  
Guilherme Gonçalves Costa ◽  
Frank Freire Capuchinho ◽  
Felipe de Oliveira Dourado ◽  
Karina Rabelo Fonseca ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Drying Kinetics ◽  
Minimally Processed ◽  
Kinetics Of

scholarly journals Cinética de secagem do resíduo da goiaba (Psidium guajava L.) em camada fina

2016 ◽  
Vol 11 (4) ◽  
pp. 99
Author(s):  
Maria do Carmo de Souza Cabral Filha ◽  
Sayonara Costa de Araújo ◽  
Gabriela Muricy de Souza Silva ◽  
Morgana Fabíola Cunha Silva Canuto ◽  
Georgiana Maria Vasconcelos Martins
Keyword(s):  
Mathematical Models ◽  
Organic Waste ◽  
Foreign Market ◽  
Psidium Guajava ◽  
Drying Kinetics ◽  
Drying Process ◽  
Experiment Data ◽  
Fruit Processing ◽  
Drying Behavior ◽  
Kinetics Of

No Brasil uma pequena parte das frutas produzidas são destinadas para o mercado externo, sendo a maior parte consumida in natura ou processada na indústria de polpas e sucos. Um dos principais obstáculos ao desenvolvimento do processamento de frutas em diversas partes do mundo está associado à significativa quantidade de resíduos orgânicos que são gerados nesta atividade, assim, a busca por técnicas para o aproveitamento de resíduos de frutas constitui um desafio importante para as indústrias. O presente estudo teve como objetivo avaliar o comportamento da secagem do resíduo da goiaba (Psidium guajava L.), tendo como variáveis a temperatura da estufa e a espessura da camada do resíduo, com a finalidade de verificar o ajuste de modelos matemáticos aos dados experimentais.  Fez-se o planejamento experimental fatorial com o intuito de avaliar a eficiência do processo de secagem. Com o propósito de analisar as condições empregadas no experimento, os dados obtidos foram ajustados através dos modelos matemáticos de Henderson & Pabis, Lewis e Page. Através da modelagem foi possível comprovar que as condições empregadas no procedimento foram adequadas, visto que os dados se ajustaram de maneira satisfatória aos modelos analisados, sendo o modelo de Page o que melhor se adequou para descrever a cinética de secagem do resíduo da goiaba.Thin-layer drying kinetics of guava (Psidium guajava L.) wasteAbstract: In Brazil, a small part of the produced fruits are destined for foreign market, being largely consumed fresh or processed in pulp and juice industry. One of the main barriers in the development of fruit processing industry is connected to the significant amount of organic waste that are generated in this activity. The search for techniques to take advantage of these fruit waste is a major challenge. This study aimed at evaluating the drying behavior of guava waste (Psidium guajava L.). The oven temperature and the thickness of residue layer were analyzed as variables, in order to check the fit of mathematical models to experimental data. The authors planned the factorial design to evaluate the efficiency of drying process. To check the conditions used in the experiment, data were adjusted using the following mathematical models: Henderson & Pabis, Lewis and Page. Through modeling, it was possible to demonstrate that the conditions used in the procedures were appropriated, since the data fit, satisfactorily, to the analyzed models. The Page model was the most appropriate to describe the drying kinetics of Guava waste.

scholarly journals Convective drying kinetics of osmotically pretreated papaya cubes

2020 ◽  
Vol 24 (3) ◽  
pp. 200-208 ◽  
Author(s):  
João P. de L. Ferreira ◽  
Deise S. de Castro ◽  
Inacia dos S. Moreira ◽  
Wilton P. da Silva ◽  
Rossana M. F. de Figueirêdo ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Air Temperature ◽  
Removal Rate ◽  
Osmotic Dehydration ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Transfer Coefficients ◽  
Thin Layer Drying ◽  
Kinetics Of

ABSTRACT This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three temperatures (50, 60 and 70 °C) and constant air velocity of 1.0 m s-1. Ten thin-layer drying mathematical models were fitted to the experimental data. The increase in air temperature and the decrease in osmotic solution concentration resulted in increased water removal rate. Based on the statistical indices, the Two Terms model was the one that best described the drying kinetics of the samples for all evaluated conditions. The effective diffusion coefficients increased with the elevation of air temperature, ranging from 1.766 x 10-10 to 3.910 x 10-6 m2 s-1, whereas the convective mass transfer coefficients ranged from 3.910 x 10-7 to 1.201 x 10-6 m s-1 with Biot number from 0.001 to 12.500.

scholarly journals Drying kinetics of Hyola 430 hybrid canola (Brassica napus L.) seeds

2020 ◽  
pp. 1623-1629
Author(s):  
Lílian Moreira Costa ◽  
Osvaldo Resende ◽  
Daniel Emanoel Cabral de Oliveira ◽  
José Mauro Guimarães Carvalho ◽  
Sarah Gabrielle Sousa Bueno ◽  
...  
Keyword(s):  
Moisture Content ◽  
Mathematical Models ◽  
Effective Diffusion ◽  
Initial Moisture Content ◽  
Information Criteria ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Statistical Parameters ◽  
Drying Time ◽  
Kinetics Of

This work aimed to study the drying kinetics of canola seeds, fit mathematical models and obtain the effective diffusion coefficient. Canola seeds with initial moisture content of 0.3653 (decimal, d.b.) were subjected to drying in a forced ventilation oven at temperatures of 40, 60, 80 and 100 °C and relative humidity of 37.15, 16.93, 8.35, 4.41 and 2.47%, respectively. The samples were dried on trays without perforations, containing approximately 77 g, in three replicates. A final moisture content of 0.080 ± 0.004 (decimal, d.b.) was established to determine the drying curves and fit the mathematical models. The mathematical models were selected considering the mean estimated error, chi-square, coefficient of determination, mean relative error, and Akaike (AIC) and Bayesian (BIC) information criteria. Drying time decreased with increasing temperature. Based on the best values of the statistical parameters and together with the Akaike and Bayesian information criteria, the Page model was selected to represent the drying kinetics of canola seeds. The effective diffusion coefficients showed magnitudes between 0.153x10-11 and 1.221x10-11 (m2 s-1), and their values increased with temperature increase, being described by the Arrhenius equation, with activation energy of 33.94 kJ mol-1, an important piece of information to consider when designing drying equipment

scholarly journals Cinética de secagem de vagens de algaroba (Prosopis juliflora SW)

2015 ◽  
Vol 10 (5) ◽  
pp. 115
Author(s):  
A. P. S. Nascimento ◽  
A. K. S. Lima ◽  
C. F. Cavalcanti ◽  
R. P. Gusmão
Keyword(s):  
Experimental Data ◽  
Thin Layer ◽  
Mathematical Models ◽  
Prosopis Juliflora ◽  
Drying Kinetics ◽  
Coefficient Of Determination ◽  
Fine Mesh ◽  
Rate Period ◽  
Air Dryer ◽  
Kinetics Of

<p>O objetivo deste trabalho foi estudar a cinética de secagem de vagens de algaroba em secador convectivo, nas temperaturas de 60, 70 e 80 °C. A secagem foi conduzida em camada fina, em um secador com circulação de ar, onde as vagens foram colocados em um recipiente de alumínio, medindo 20 mm de comprimento e 10 mm de largura, com capacidade de aproximadamente 10 g. Para representar o comportamento cinético da secagem foram utilizados os modelos matemáticos de Page, Henderson &amp; Pabis e Exponencial de Dois Termos. A partir dos resultados obtidos foi possível concluir que a secagem das vagens de algaroba ocorreu durante o período de taxa decrescente e é influenciada pela ação da temperatura, ou seja, ao aumentar a temperatura de secagem tem-se uma diminuição no tempo de estabilização, podendo este processo ser representado pelos três modelos matemáticos estudados, sendo o modelo Exponencial de Dois Termos o que melhor se ajustou aos dados experimentais apresentando coeficiente de determinação superior a 99,8% e desvios quadráticos médios menores que 0,05.</p><p align="center"><strong><em>Drying kinetics of pods of algaroba </em></strong><strong>(</strong><em>Prosopis juliflora<strong> SW</strong></em><strong>)<em></em></strong></p><p><strong>Abstract</strong><strong>: </strong>The objective of this work was to study the drying kinetics of algaroba pods in convective dryer at temperatures of 60, 70 and 80 °C<strong>.</strong> The drying was carried out in thin layer in a circulating air dryer where the beans were placed in a fine mesh metal container measuring 20 mm long and 10 mm wide, with a capacity of approximately 10 g. To represent the kinetics of drying the mathematical models of Page, Henderson and Pabis and Exponential of Two Terms were tested. Based on the results obtained it was concluded that the drying of algaroba pods occurs during falling rate period and is influenced by the action of temperature, in other words, by increasing the drying temperature has been a decrease in settling time, this process can be represented by the three mathematical models considered, being the Exponential of Two Terms model which best fits the experimental data showing higher coefficient of determination 98% and lower DQM. <strong></strong></p>

scholarly journals DETERMINATION OF VOLUMETRIC CONTRACTION AND DRYING KINETICS OF THE DRYED BANANA

2019 ◽  
Vol 3 (1) ◽  
pp. 20-30
Author(s):  
Lucas Fernandes De Souza ◽  
Ednilton Tavares De Andrade ◽  
Paula De Almeida Rios
Keyword(s):  
Mathematical Models ◽  
Exponential Model ◽  
Drying Kinetics ◽  
Moisture Ratio ◽  
Nonlinear Regression Analysis ◽  
Before And After ◽  
Kinetics Of ◽  
Wood Model ◽  
Best Fit

Banana (Musa spp.) is one of the most nutritious and consumed fruits, especially in tropical countries. The drying of the fruit is an alternative against the injuries suffered, mainly during the post-harvest process. Thus, the knowledge of the physical properties of the product that is intended to be processed has a big importance for the dimensioning of equipment. Therefore, the objective of this work was to study the drying kinetics of the banana, transforming it into dried banana, besides evaluating the volumetric contraction suffered during drying. The bananas were dried in an oven at temperatures of 70, 60 and 50 ºC. The volumetric measurements were carried out before and after drying to determine the volumetric contraction during the process. After drying, the experimental data were modeled by nonlinear regression analysis by the Quase-Newton method, to adjust 4 mathematical models of moisture ratio and 5 mathematical models of volumetric contraction. Among the models tested, the best fit for the prediction of the Moisture Ratio was the exponential model, and for the Volumetric Contraction was the modified BALA and WOOD model.

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