Mathematical modeling of drying of soursop foam

Revista Brasileira de Engenharia Agrícola e Ambiental

Corrêa, Paulo C.¹  Vanegas, Jaime D. B.¹  Ramos, Afonso M.¹  Junqueira, Mateus S.²  Costa, Cristian F.¹  Baptestini, Fernanda M.¹ 

[1] Universidade Federal de Viçosa, Viçosa, Brazil;Universidade Federal de São João del-Rei, Sete Lagoas, Brazil

关键词:  critical moisture content;    critical time;    foam-mat dryingIntroduçãoA graviola (Annona muricata L;   

DOI  :  10.1590/1807-1929/agriambi.v19n12p1203-1208

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 propose and to adjust mathematical models for drying process of soursop foam in different air conditions, to determine the effective diffusion coefficient and to obtain the activation energy. For foaming, albumin was added to the pulp at concentration of 7.43% and stirred in mixer for 15 min. Then, it was spread onto trays forming a thin layer about 5.0 mm thick, and the drying conditions were: 40, 50, 60, 70 and 80 °C, 5.6 m s-1 and 60%. The model for determining the binomial critical water content and critical time, and the Midili model, adjusted well to the experimental data of soursop foam drying. Furthermore, an increase was obtained in the effective diffusion coefficient with increase in drying temperature and activation energy of 33.10 kJ mol-1.

【 授权许可】

Unknown