publication . Article . 2016

Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

Name: Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits
Keywords: Capsicum chinense L., moisture ratio, enthalpy, activation energy, razão de umidade, entalpia, energia de ativação, Agriculture (General), S1-972

Hellismar Wakson da Silva; Luís Sérgio Rodrigues Vale; Marya Fernandes Velasco; Renato Souza Rodovalho; Camila F. Silva;

Open Access English

Published: 01 Feb 2016

Publisher: Departamento de Engenharia Agrícola - UFCG

Summary

Abstract

ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtai...

doi: 10.1590/1807-1929/agriambi.v20n2p174-180

Subjects

free text keywords: Capsicum chinense L., moisture ratio, enthalpy, activation energy, razão de umidade, entalpia, energia de ativação, Agriculture (General), S1-972, Chemistry, Horticulture, Pepper

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