Abstract
ABSTRACT The ‘Gueroba’ fruit can be used to produce flours with potential for the development of new products from the ‘Cerrado’ socio-biodiversity. The objective was to estimate the drying kinetics and determine the effective diffusion coefficient and activation energy for the pulp of ‘gueroba’ fruits subjected to different drying temperatures. ‘Gueroba’ fruits were manually pulped, removing the mesocarp with the epicarp, and this material was identified as the pulp. The material was subjected to oven drying at temperatures of 40, 50, 60 and 70 °C. Nonlinear regression models were fitted to the experimental data. The most adequate model was selected through the coefficient of determination, mean relative and estimated errors, Chi-square test, AIC and BIC. As the drying temperature increases, the processing time to achieve the same moisture content decreases, due to the increase in water diffusivity inside the product. The Midilli model showed the best fit to the experimental data obtained. The effective diffusion coefficients of the pulp of ‘gueroba’ fruits showed magnitudes between 3.11 x 10-9 to 5.84 x 10-9 m2 s-1 for temperatures from 40 to 70 °C. The activation energy of the process was 18.34 kJ mol-1.
Highlights
RESUMO: O fruto de gueroba pode ser utilizado na produção de farinhas com potencial para o desenvolvimento de novos produtos oriundos da sociobiodiversidade do Cerrado
The Midilli model showed the best fit to the experimental data obtained
In relation to the mean relative error (P), Table 2 shows that the Midilli and Logarithmic models had lower values for all drying temperatures; in addition to these, the Henderson and Pabis, Two-Term Exponential and Two terms models had P values below 10%
Summary
RESUMO: O fruto de gueroba pode ser utilizado na produção de farinhas com potencial para o desenvolvimento de novos produtos oriundos da sociobiodiversidade do Cerrado. Objetivou-se estimar a cinética de secagem, bem como determinar o coeficiente de difusão efetivo e a energia de ativação para a polpa dos frutos de gueroba submetida a diferentes temperaturas de secagem. Os coeficientes de difusão efetivos da polpa dos frutos de gueroba apresentaram magnitudes entre 3,11 x 10-9 a 5,84 x 10-9 m2 s-1 para as temperaturas de 40 a 70 °C. The pulp of the fruits can be used for the extraction of oils and the by-product in the production of flours for food supplementation. The pulp of this fruit is rich in nutrients and sources of fats, besides having significant amounts of carbohydrates. The product can be used in periods with no availability of the fruit (Resende et al, 2018)
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