Abstract
ABSTRACT Yellow mombin (Spondias mombin L.) fruits have relevant characteristics for industrialization and exhibit a pleasant aroma and sour-sweet taste, with significant amounts of vitamin A and carotenoids in their epicarp. The objective was to fit different mathematical models to the experimental data, using as criteria to select the best model - the Akaike Information Criteria (AIC) and Schwarz’s Bayesian Information Criteria (BIC), as well as to evaluate the effective diffusion coefficient and to determine the activation energy for yellow mombin epicarp submitted to different drying conditions. The experiment was carried out at the Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brazil The epicarp of yellow mombin fruits with initial moisture content of 2.89 (dry basis, d.b.) were submitted to drying at temperatures of 40, 50, 60 and 70 °C until final moisture contents of 0.11, 0.10, 0.09 and 0.08 (d.b.), respectively. The Midilli model showed the best fit to the experimental data obtained. The choice of the model was confirmed by the AIC and BIC criteria. The increase of the drying temperature promoted increase in the effective diffusion coefficient, and the activation energy of the process was 21.50 kJ mol-1.
Highlights
IntroductionKnown in Portuguese as ‘cajá’, ‘taperebá’, ‘cajá-mirim’ or ‘cajá verdadeiro’, has relevant characteristics for industrialization and shows pleasant aroma and soursweet taste, which generates interest in the region itself and in other regions of Brazil where this fruit is not produced (Anselmo et al, 2006).The drying process is extremely important in the technology that allows the production of high-quality food products, allowing the preservation of physical and chemical properties and reducing the moisture content to safe levels for storage, so the product can be used in periods when the fruit is not produced (Resende et al, 2018).For the design and optimization of drying equipment, it is important to use mathematical models and select those that best fit to the water loss of each material, based on the experimental data obtained (Costa et al, 2015), justifying the importance of theoretical information on the drying of yellow mombin epicarp at different temperatures.Several authors such as Alves & Rodovalho (2016) [avocado pulp], Coradi et al (2016) [soybean grains] and Silva et al (2015) [jenipapo leaves] have used criteria for selecting mathematical models that best fit to the drying of agricultural products, such as magnitudes of coefficient of determination, mean relative error and mean estimated error, chi-square test and residual distribution.Based on how important the study of the drying process of plant products is, the objective was to fit different mathematical models to experimental data, using as criteria to select the best model the Akaike Information Criteria (AIC) and the Schwarz’s Bayesian Information Criteria (BIC), as well as to evaluate the effective diffusion coefficient and determine the activation energy for the yellow mombin epicarp subjected to different drying conditions
Yellow mombin epicarp was subjected to drying at different temperatures, namely 40, 50, 60 and 70 °C, until final moisture contents of 0.11, 0.10, 0.09 and 0.08 (d.b.) (Figure 1A), respectively
The Midilli model showed the best fit to the experimental data of yellow mombin epicarp drying under the different drying conditions
Summary
Known in Portuguese as ‘cajá’, ‘taperebá’, ‘cajá-mirim’ or ‘cajá verdadeiro’, has relevant characteristics for industrialization and shows pleasant aroma and soursweet taste, which generates interest in the region itself and in other regions of Brazil where this fruit is not produced (Anselmo et al, 2006).The drying process is extremely important in the technology that allows the production of high-quality food products, allowing the preservation of physical and chemical properties and reducing the moisture content to safe levels for storage, so the product can be used in periods when the fruit is not produced (Resende et al, 2018).For the design and optimization of drying equipment, it is important to use mathematical models and select those that best fit to the water loss of each material, based on the experimental data obtained (Costa et al, 2015), justifying the importance of theoretical information on the drying of yellow mombin epicarp at different temperatures.Several authors such as Alves & Rodovalho (2016) [avocado pulp], Coradi et al (2016) [soybean grains] and Silva et al (2015) [jenipapo leaves] have used criteria for selecting mathematical models that best fit to the drying of agricultural products, such as magnitudes of coefficient of determination, mean relative error and mean estimated error, chi-square test and residual distribution.Based on how important the study of the drying process of plant products is, the objective was to fit different mathematical models to experimental data, using as criteria to select the best model the Akaike Information Criteria (AIC) and the Schwarz’s Bayesian Information Criteria (BIC), as well as to evaluate the effective diffusion coefficient and determine the activation energy for the yellow mombin epicarp subjected to different drying conditions. For the design and optimization of drying equipment, it is important to use mathematical models and select those that best fit to the water loss of each material, based on the experimental data obtained (Costa et al, 2015), justifying the importance of theoretical information on the drying of yellow mombin epicarp at different temperatures. Several authors such as Alves & Rodovalho (2016) [avocado pulp], Coradi et al (2016) [soybean grains] and Silva et al (2015) [jenipapo leaves] have used criteria for selecting mathematical models that best fit to the drying of agricultural products, such as magnitudes of coefficient of determination, mean relative error and mean estimated error, chi-square test and residual distribution.
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