scholarly journals Kinetic and thermodynamic properties of soybean grains during the drying process

2013 ◽  
Vol 44 (2s) ◽  
Author(s):  
Daniel Emanuel Cabral de Oliveira ◽  
Osvaldo Resende ◽  
Jaqueline Ferreira Vieira Bessa ◽  
Adrieli Nagila Kester
Keyword(s):  
Activation Energy ◽  
Diffusion Coefficient ◽  
Thermodynamic Properties ◽  
Moisture Content ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Federal Institute ◽  
Air Ventilation

The aims of this work were to adjust different mathematical models to experimental data describing the drying of the Valiosa cultivar soybean grain, to determine and to evaluate the effective diffusion coefficient and to obtain the activation energy and the thermodynamic properties of the drying process under different air conditions. The experiments were conducted at the Federal Institute of Education, Science and Technology of Goiás (Instituto Federal de Educação, Ciência e Tecnologia Goiano – Câmpus Rio Verde). The Valiosa cultivar soybean grains, with an initial moisture content on a dry basis of 0.56 (d.b., decimal), were dried in an oven with forced air ventilation at five different temperatures (40, 55, 70, 85 and 100°C) until reaching a moisture content of 0.133±0.019 (d.b.). Of the models analyzed, Page’s model was selected to best represent the drying phenomenon. The effective diffusion coefficient of soybeans increased with the air temperature and was described by the Arrhenius equation; an activation energy of 22.77 kJ mol–1 was reported for liquid diffusion in the drying of the soybeans. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased with increasing drying temperature.

scholarly journals Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

2021 ◽  
Vol 25 (1) ◽  
pp. 37-43
Author(s):  
Weder N. Ferreira Junior ◽  
Osvaldo Resende ◽  
Gleyce K. I. Pinheiro ◽  
Lígia C. de M. Silva ◽  
Diene G. Souza ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Thermodynamic Properties ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Initial Moisture Content ◽  
Tamarindus Indica ◽  
Nonlinear Regression Models ◽  
Federal Institute

ABSTRACT In the present study, the objective was to fit different models to the experimental data of drying of tamarind (Tamarindus indica L.) seeds and to select the best model, to determine the effective diffusion coefficient, activation energy and thermodynamic properties for the process during drying at different temperatures. The experiment was carried out at the Laboratory of Post-Harvest of Vegetable Products of the Instituto Federal Goiano (Federal Institute Goiano) - Campus of Rio Verde, GO, Brazil. Seeds with initial moisture content of 18 ± 0.25% dry basis were oven dried with forced air ventilation, at controlled temperatures of 45, 60, 75 and 90 °C in four repetitions. Nonlinear regression models used to describe the phenomenon were fitted to the experimental data. To represent the drying of tamarind seeds, the Midilli model was selected for the range from 45 to 60 ºC and the Two terms model was selected for the range from 75 to 90 ºC. The effective diffusion coefficient increases with the increase of drying air temperature, being described by the Arrhenius equation, with activation energy of 35.16 kJ mol-1. Enthalpy and entropy decreases, while Gibbs free energy increases with increasing drying temperature.

scholarly journals Drying kinetics of sunflower grains

2017 ◽  
Vol 21 (3) ◽  
pp. 203-208 ◽  
Author(s):  
Thaís A. de S. Smaniotto ◽  
Osvaldo Resende ◽  
Kelly A. de Sousa ◽  
Daniel E. C. de Oliveira ◽  
Rafael C. Campos
Keyword(s):  
Activation Energy ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Initial Moisture Content ◽  
Air Ventilation ◽  
Forced Air ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The objectives of this study were to fit different mathematical models to experimental data of drying of sunflower grains, determine and evaluate the effective diffusion coefficient and obtain the activation energy for the process during the drying under various conditions of air. The sunflower grains were collected with an initial moisture content of 0.5267 dry basis (d.b.) and dried in an oven with forced air ventilation under five temperature conditions: 35, 50, 65, 80 and 95 °C, until reaching the moisture content of 0.0934 ± 0.0061 (d.b.). Among the analyzed models, Wang and Singh showed the best fit to describe the drying phenomenon. The effective diffusion coefficient of sunflower grains increased with the increment in air temperature and has activation energy for liquid diffusion in the sunflower drying of 29.55 kJ mol-1.

scholarly journals Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp

2019 ◽  
Vol 23 (9) ◽  
pp. 655-661 ◽  
Author(s):  
Jéssica L. F. Souza ◽  
Daniel E. C. Oliveira ◽  
Geovana R. Plácido ◽  
Mariana B. Egea ◽  
Márcio Caliari ◽  
...  
Keyword(s):  
Activation Energy ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Mathematical Models ◽  
Effective Diffusion Coefficient ◽  
Linear Regression Analysis ◽  
Effective Diffusion ◽  
Initial Moisture Content ◽  
Nutritional Properties ◽  
Drying Temperature

ABSTRACT The objectives of this study were to fit mathematical models to the experimental data of the drying of the pequi mesocarp, determine the effective diffusion coefficient, and to obtain activation energy and thermodynamic and nutritional properties in different drying conditions. The mesocarp of pequi fruits, with an initial moisture content of 5.05 (decimal, dry basis), was dried in a forced ventilation oven at temperatures of 40, 50, 60 and 70 °C until the final moisture content of 0.15 ± 0.01 (decimal, dry basis). The mathematical models were adjusted by non-linear regression analysis using the Gauss-Newton method, considering the magnitude of the coefficient of determination (R2), the mean relative error (P) and the estimated mean error (SE). Among the models analyzed, the Midilli model presented the best fit. The effective diffusion coefficient increased with increase in temperature, and the activation energy on drying was 11.011 kJ mol-1. The enthalpy decreased with an increase in the drying temperature, while the entropy and Gibbs free energy increased with the drying temperature. The product obtained from drying has low lipid and high carbohydrate concentration, while temperatures above 70 °C could cause denaturation and/or protein complexation. The temperature of 60 °C is most suitable to obtain flour of pequi mesocarp, due to the shorter processing time while maintaining the nutritional quality.

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 Thermodynamic properties and drying kinetics of ‘okara’

2018 ◽  
Vol 22 (6) ◽  
pp. 418-423 ◽  
Author(s):  
Rafaiane M. Guimarães ◽  
Daniel E. C. de Oliveira ◽  
Osvaldo Resende ◽  
Jhessika de S. Silva ◽  
Thaisa A. M. de Rezende ◽  
...  
Keyword(s):  
Activation Energy ◽  
Diffusion Coefficient ◽  
Thermodynamic Properties ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Water Soluble ◽  
Soluble Extract ◽  
Constant Weight ◽  
Water Soluble Extract

ABSTRACT ‘Okara’ is the insoluble part obtained after the aqueous extraction of soybeans, generated in large quantities as a by-product of the ‘tofu’ industry or soybean water-soluble extract. This work aimed to study ‘okara’ convective drying kinetics, determine the effective diffusion coefficient, and obtain activation energy and thermodynamic properties under different drying conditions. The by-product ‘okara’ was obtained from the processing of BRS 257 soybean water-soluble extract, homogenized and dried in a forced-air oven at temperatures of 40, 50, 60 and 70 °C until constant weight. Among the analysed models, Wang & Singh was selected to represent the drying phenomenon. Effective diffusion coefficient increased with the temperature rise, and the activation energy for the net diffusion in the drying was 28.15 kJ mol-1. Enthalpy and Gibbs free energy increased with the elevation of drying temperature.

scholarly journals Drying kinetics of yellow mombin (Spondias mombin L.) epicarp

2020 ◽  
Vol 24 (2) ◽  
pp. 121-127
Author(s):  
Gleyce K. I. Pinheiro ◽  
Daniel E. C. de Oliveira ◽  
Weder N. Ferreira Junior ◽  
Osvaldo Resende
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Initial Moisture Content ◽  
Sweet Taste ◽  
Information Criteria ◽  
Spondias Mombin ◽  
Drying Conditions

ABSTRACT Yellow mombin (Spondias mombin L.) fruits have relevant characteristics for industrialization and exhibit a pleasant aroma and sour-sweet taste, with significant amounts of vitamin A and carotenoids in their epicarp. The objective was to fit different mathematical models to the experimental data, using as criteria to select the best model - the Akaike Information Criteria (AIC) and Schwarz’s Bayesian Information Criteria (BIC), as well as to evaluate the effective diffusion coefficient and to determine the activation energy for yellow mombin epicarp submitted to different drying conditions. The experiment was carried out at the Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brazil The epicarp of yellow mombin fruits with initial moisture content of 2.89 (dry basis, d.b.) were submitted to drying at temperatures of 40, 50, 60 and 70 °C until final moisture contents of 0.11, 0.10, 0.09 and 0.08 (d.b.), respectively. The Midilli model showed the best fit to the experimental data obtained. The choice of the model was confirmed by the AIC and BIC criteria. The increase of the drying temperature promoted increase in the effective diffusion coefficient, and the activation energy of the process was 21.50 kJ mol-1.

scholarly journals Model for Thin Layer Drying of Lemongrass (Cymbopogon citratus) by Hot Air

Processes ◽  
2019 ◽  
Vol 7 (1) ◽  
pp. 21 ◽  
Author(s):  
Thi Van Linh Nguyen ◽  
My Duyen Nguyen ◽  
Duy Chinh Nguyen ◽  
Long Giang Bach ◽  
Tri Duc Lam
Keyword(s):  
Activation Energy ◽  
Diffusion Coefficient ◽  
Effective Diffusion Coefficient ◽  
Removal Rate ◽  
Effective Diffusion ◽  
Suitable Model ◽  
Moisture Removal ◽  
Drying Process ◽  
Drying Temperature ◽  
Thin Layer Drying

Lemongrass is a plant that contains aromatic compounds (myrcene and limonene), powerful deodorants, and antimicrobial compounds (citral and geraniol). Identifying a suitable drying model for the material is crucial for establishing an initial step for the development of dried products. Convection drying is a commonly used drying method that could extend the shelf life of the product. In this study, a suitable kinetic model for the drying process was determined by fitting moisture data corresponding to four different temperature levels: 50, 55, 60 and 65 °C. In addition, the effect of drying temperature on the moisture removal rate, the effective diffusion coefficient and activation energy were also estimated. The results showed that time for moisture removal increases proportionally with the air-drying temperature, and that the Weibull model is the most suitable model for describing the drying process. The effective diffusion coefficient ranges from 7.64 × 10−11 m2/s to 1.48 × 10−10 m2/s and the activation energy was 38.34 kJ/mol. The activation energy for lemongrass evaporation is relatively high, suggesting that more energy is needed to separate moisture from the material by drying.

scholarly journals Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves

2017 ◽  
Vol 21 (1) ◽  
pp. 61-67 ◽  
Author(s):  
Fernanda P. da Silva ◽  
Valdiney C. Siqueira ◽  
Elton A. S. Martins ◽  
Fábio M. N. Miranda ◽  
Rogerio M. Melo
Keyword(s):  
Free Energy ◽  
Diffusion Coefficient ◽  
Thermodynamic Properties ◽  
Mathematical Models ◽  
Gibbs Free Energy ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Drying Process ◽  
Bauhinia Forficata

ABSTRACT The aim of this study was to determine the effective diffusion coefficient and the thermodynamic properties of Bauhinia forficata Link leaves, considering two forms of thickness measurements and to describe the process by fitting mathematical models. The leaves were collected, taken to the laboratory and prepared to start the drying process in which four temperatures (40, 50, 60 and 70 °C) were applied. After the drying process, the effective diffusion coefficient was determined through the theory of diffusion in liquid, allowing to obtain the values of the activation energy, enthalpy, entropy and Gibbs free energy. The description of the drying process was performed by setting the thirteen mathematical models used to represent constant drying of agricultural products. The Valcam model was selected to represent the drying kinetics B. forficata Link. Increased temperature promotes: decreasing enthalpy and entropy; increasing Gibbs free energy and effective diffusion coefficient. The effective diffusion coefficient is higher when the rib thickness is considered; thus, it is recommended to standardize and/or specify the points of measurement of leaf thickness.

scholarly journals Modeling and thermodynamic properties of ‘bacaba’ pulp drying

2019 ◽  
Vol 23 (9) ◽  
pp. 702-708 ◽  
Author(s):  
Maria F. de Morais ◽  
José R. O. dos Santos ◽  
Marisângela P. dos Santos ◽  
Dyego da C. Santos ◽  
Tiago N. da Costa ◽  
...  
Keyword(s):  
Activation Energy ◽  
Thermodynamic Properties ◽  
Diffusion Coefficients ◽  
Effective Diffusion ◽  
Thermal Conditions ◽  
Drying Process ◽  
Experimental Conditions ◽  
Effective Diffusion Coefficients ◽  
Drying Rates ◽  
Increasing Temperature

ABSTRACT This study aimed to dry ‘bacaba’ (Oenocarpus bacaba Mart.) pulp under different thermal conditions, fit different mathematical models to the dehydration curves, and calculate the diffusion coefficients, activation energy and thermodynamic properties of the process. ‘Bacaba’ fruits were meshed to obtain the pulp, which was dried at temperatures of 40, 50 and 60 °C and with thickness of 1.0 cm. Increase in drying temperature reduced the dehydration times, as well as the equilibrium moisture contents, and drying rates of 0.65, 1.04 and 1.25 kg kg min-1 were recorded at the beginning of the process for temperatures of 40, 50 and 60 °C, respectively. The Midilli’s equation was selected as the most appropriate to predict the drying phenomenon, showing the highest R2, lowest values of mean square deviation (MSD) and χ2 under most thermal conditions, and random distribution of residuals under all experimental conditions. The effective diffusion coefficients increased with increasing temperature, with magnitudes of the order of 10-9 m2 s-1, being satisfactorily described by the Arrhenius equation, which showed activation energy (Ea) of 37.01 kJ mol-1. The drying process was characterized as endergonic, in which enthalpy (ΔH) and entropy (ΔS) reduced with the increment of temperature, while Gibbs free energy (ΔG) was increased.

DETERMINING EFFECTIVE DIFFUSION COEFFICIENT OF BANANAS DURING DRYING PROCESS USING DIFFERENTIAL EVOLUTION

2018 ◽  
Author(s):  
Flavia Bernardo ◽  
Andrey Colaço ◽  
Marcelo Borges dos Santos ◽  
Marcos Batistella Lopes ◽  
Viviana Mariani
Keyword(s):  
Diffusion Coefficient ◽  
Differential Evolution ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Drying Process
Sign in / Sign up

Export Citation Format

Share Document