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| Format: | Artículo científico |
| Sprache: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=395940110035 |
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Inhaltsangabe:
- Mathematical modeling of dehydration of ‘Fuji’ and ‘Gala’ apples slices using infrared Emílio de Souza SANTOS Paulo Cesar CORRÊA Fernanda Machado BAPTESTINI Fernando Mendes BOTELHO Felipe Elia de Almeida MAGALHÃES Agrociencias Midilli falling period Malus domestica constant period critical moisture content The objective of this work was to determine and model the infrared dehydration curves of apple slices - Fuji and Gala varieties. The slices were dehydrated until constant mass, in a prototype dryer with infrared heating source. The applied temperatures ranged from 50 to 100 °C. Due to the physical characteristics of the product, the dehydration curve was divided in two periods, constant and falling, separated by the critical moisture content. A linear model was used to describe the constant dehydration period. Empirical models traditionally used to model the drying behavior of agricultural products were fitted to the experimental data of the falling dehydration period. Critical moisture contents of 2.811 and 3.103 kgw kgs-1 were observed for the Fuji and Gala varieties, respectively. Based on the results, it was concluded that the constant dehydration rates presented a direct relationship with the temperature; thus, it was possible to fit a model that describes the moisture content variation in function of time and temperature. Among the tested models, which describe the falling dehydration period, the model proposed by Midilli presented the best fit for all studied conditions. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940110035 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.3 Vol.31