Drying kinetics of crushed mass of ‘jambu’: Effective diffusivity and activation energy

Revista Brasileira de Engenharia Agricola e Ambiental

Osvaldo, Resende¹  Sousa, Elisabete P.²  Gomes, Francileni P.³ 

[1] Instituto Federal Goiano, Rio Verde, Brazil;Instituto Federal de Educação, Ciência e Tecnologia Goiano, Iporá, Brazil;Instituto Federal do Amapá, Macapá, Brazil

关键词: vegetable;    convective drying;    Acmella oleracea.;   

DOI  :  10.1590/1807-1929/agriambi.v22n7p499-505

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

The aim of this paper was to analyze the drying kinetics, test the Akaike information criterion (AIC) and Schwarz’s Bayesian information criterion (BIC) in the selection of models, determine the effective diffusivity and activation energy of the crushed mass of ‘jambu’ leaves for different conditions of temperature and layer thicknesses. The experiment was carried out at the Food Laboratory of the Brazilian Agricultural Research Corporation (Embrapa) in Macapá-AP. Drying was carried out in air circulation oven with speed of 1.0 m s-1 at various temperatures (60, 70 and 80 ºC) and layer thicknesses (0.005 and 0.010 m). The experimental data were fitted to 11 mathematical models. Coefficient of determination (R2), mean relative error (P), mean estimated error (SE), Chi-square test (χ2), AIC and BIC were the selection criteria for the models. For the effective diffusivity, the Fick’s diffusion model was used considering the flat plate geometry. It was found that Midilli and Logarithmic models showed the best fit to the experimental data of drying kinetics. Effective diffusion coefficient increases with increment in the thickness of the material and with the temperature elevation. Activation energy of the material was of 16.61 kJ mol-1 for the thickness of 0.005 m, and 16.97 kJ mol-1 for the thickness of 0.010 m. AIC and BIC can be additionally included to select models of drying.

【 授权许可】

CC BY