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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940094017 |
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Table of Contents:
- Drying kinetics of potato pulp waste Webber Tavares de CARVALHO Tatianne Ferreira de OLIVEIRA Flávio Alves da SILVA Márcio CALIARI Manoel Soares SOARES JÚNIOR Agrociencias products processing recovery of by mathematical model Solanum tuberosum L Potato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C andair flow from 0.06 to 0.092 m³ m–2s–1) as a possible way to recover the waste generated by potato chip industries and to selectthe best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, amethod based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R2),relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ²). The results revealed that temperatureand air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sumvalues, i.e., with the best fit to the drying data, satisfactorily representing the drying kinetics of PPW. 2014 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940094017 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.34