Analysis of drying of melon peels using numerical solution of the diffusion equation

被引：4

作者：

Lucena Pereira, Maria Tereza ^{[1
]}

de Oliveira Farias, Vera Solange ^{[2
]}

da Silva Junior, Aluizio Freire ^{[2
]}

do Nascimento Lima, Amelia Ruth ^{[1
]}

Vieira, Vanessa Bondin ^{[2
]}

de Medeiros, Raquel Alves ^{[2
]}

da Silva, Wilton Pereira ^{[3
]}

Rufino Franco, Celia Maria ^{[4
]}

Pereira de Ataide, Jair Stefanini ^{[4
]}

机构：

[1] Univ Fed Ceara, Postgrad Program Food Sci & Technol, Fortaleza, Ceara, Brazil

[2] Univ Fed Campina Grande, Postgrad Program Nat Sci & Biotechnol, Cuite, Brazil

[3] Univ Fed Campina Grande, Dept Phys, Campina Grande, Paraiba, Brazil

[4] Univ Fed Campina Grande, Dept Phys & Math, Cuite, Brazil

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 2023年 / 46卷 / 03期

关键词：

convective mass transfer coefficient; effective mass diffusivity; mass transfer; osmotic dehydration; simulation; KINETICS;

D O I：

10.1111/jfpe.14267

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The objective of this work was to apply a diffusive model to describe the drying of melon peels and use them to analyze the process for various operating conditions. For this, a numerical solution was developed considering shrinkage and diffusivity as a function of the local moisture content. This solution was obtained considering a boundary condition of the third kind. In the present work, drying of melon peels was carried out in an oven (with and without osmotic pretreatment) at temperatures of 60 and 70 degrees C. The osmotic pretreatments were carried out in binary solutions (sucrose and distilled water) with 20 degrees Brix at a ratio of 1:3 (g/g) (peel to solution). According to the statistical indicators obtained, the model proposed adequately fitted to the experimental data, providing values for the chi-square and the coefficient of determination of 7.682 x 10(-4) to 2.356 x 10(-3) and .99953-.99982, respectively. Both pretreatment and temperature influenced the drying parameters of the process.

引用

页数：10

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