Modelagem matemática para a descrição do processo de secagem do feijão (Phaseolus vulgaris L.) em camadas delgadas
By P. C. Corrêa, O. Resende, A. P. Martinazzo, André Luís Duarte Goneli, F. M. Botelho. 2007
83 citations recorded by the source corpus.
The objective of this work was to obtain and to evaluate the drying curves of edible bean (Phaseolus vulgaris L.) and to fit different mathematical models to different experimental data of moisture content and drying air conditions. Edible beans harvested at moisture content of 0.92 (d.b.) were dried until achieving the moisture content of 0.14 (d.b.) under controlled drying air temperatures (35; 45 and 55 °C) and relative humidity of 40 ±2%. Twelve mathematical models cited in the literature were fitted to the experimental data in order to represent the drying process. According to the results and based on the statistical parameters it can be concluded that half of the tested models represent well the edible bean drying phenomena. Within them the classic Page model was selected due to its simplicity and widely use within researchers to describe the agricultural product drying kinetic. The relationship between the drying constant k and the drying air temperature can be described through Arrheniuss equation presenting activation energy of 10.08 kJ mol-1.
Subfields: Food Science, Forestry
View Paper: https://www.semanticscholar.org/paper/f57f10c9e16a3f4d9ea7766da023cc3fc8fbf271
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- S. C. Campos
- P. C. Corrêa
- G. H. H. Oliveira
- Osvaldo Resende
- F. M. Botelho
- A. Goneli
Citations in the corpus
- Mathematical modeling of the drying process of corn ears (2011, background): “It is also slightly inferior to the value that was established by Corrêa et al. (2007), which verified an activation energy of 10.08 kJ mol-1 for edible beans, in a temperature range of 25 to 55°C.”