Abstract
Brazil is a country with a huge diversity of native fruits, and one of them is jabuticaba. The jabuticaba peel is the main part of the fruit due to the high level of bioactive compounds besides fibers and minerals. Therefore, it is necessary to use this residue that can be reused for several purposes, such as extraction of natural colouring. Drying technology is applied with the objective of increasing the shelf life of the jabuticaba skin which has a high level of water. In the present work, an evaluation of mathematical drying models through performance indicators which were accuracy factor (A f ), bias factor (B f ), root mean square error (RMSE) and standard error of prediction (%SEP) was done for studying the drying kinetic of the jabuticaba pell. The drying process was conducted in a convective tray dryer at 43 ⁰C for 352 min. According to the results, the two terms model and the Midilli model were the ones that better fitted the experimental data, and the Page model was the third one. However, the convenience of using the Page model is due to the computational and numerical advantage because it is needed to estimate only two parameters.
Highlights
The jabuticaba tree belongs to the Myrtacea family, and it is native from the Central, South and South East of Brazil
The study of the drying kinetic of jabuticaba peel in tray dryer was done with the evaluation of five mathematical models of drying using the following performance indicators: accuracy factor (Af), bias factor (Bf), root mean square error (RMSE) and standard error of prediction (%SEP)
This result was observed in the study conducted by Lahsasni et al (2004) [12] during the drying of prickly pear fruit (Opuntia ficus indica) at different temperatures
Summary
The jabuticaba tree belongs to the Myrtacea family, and it is native from the Central, South and South East of Brazil. The jabuticaba peel is a source of anthocyanins which are flavonoids that are responsible for the dark color of the fruit These pigments have compounds with antioxidant and anti-inflammatory properties, besides the antimicrobial activity [5]. A number of models are used to describe the drying process of many food products, such as vegetables, cheeses, and fruits [9]. Some of them are Page, Henderson and Pabis, Modified Henderson–Pabis, modified Page, Midilli, Two Terms, Thompson, Wang and Singh, and others [11] In this present work, the study of the drying kinetic of jabuticaba peel in tray dryer was done with the evaluation of five mathematical models of drying using the following performance indicators: accuracy factor (Af), bias factor (Bf), root mean square error (RMSE) and standard error of prediction (%SEP)
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