MATHEMATICAL MODELING OF ORANGE SEED DRYING KINETICS

被引：31

作者：

Rosa, Daniele Penteado ^{[1
]}

Cantu-Lozano, Denis ^{[1
]}

Luna-Solano, Guadalupe ^{[1
]}

Polachini, Tiago Carregari ^{[1
]}

Telis-Romero, Javier ^{[1
]}

机构：

[1] Univ Estadual Paulista de Julio Mesquita Filho UN, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil

来源：

CIENCIA E AGROTECNOLOGIA | 2015年 / 39卷 / 03期

基金：

巴西圣保罗研究基金会;

关键词：

Dehydration; diffusive model; Henderson-Pabis model; moisture content; VEGETABLE-OIL; BEHAVIOR; SORPTION;

D O I：

10.1590/S1413-70542015000300011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Drying of orange seeds representing waste products from juice processing was studied in the temperatures of 40, 50, 60 and 70 degrees C and drying velocities of 0.6, 1.0 and 1.4 m/s. Experimental drying kinetics of orange seeds were obtained using a convective air forced dryer. Three thin-layer models: Page model, Lewis model, and the Henderson-Pabis model and the diffusive model were used to predict the drying curves. The Henderson-Pabis and the diffusive models show the best fitting performance and statistical evaluations. Moreover, the temperature dependence on the effective diffusivity followed an Arrhenius relationship, and the activation energies ranging from 16.174 to 16.842 kJ/mol.

引用

页码：291 / 300

页数：10

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