Abstract
In order to reduce the water activity of brewers’ spent grains (BSG), drying processes are a viable alternative to this demand, since this residue has a high moisture content, which can contribute to deterioration processes to occur with more easiness. Thus, the objective of this work was to study the drying kinetics for BSG and optimize its dehydration process through mathematical models and statistical analysis. A 22 factorial design was used, where the factors of drying temperature and layer thickness were varied, in order to optimize the drying time at the lowest possible value. In addition, five drying kinetic models were used to determine model parameters. The kinetic model of Page was the one that best fit most of the data obtained in this study and through statistical analysis it was possible to conclude that the drying process occurs more efficiently when the process temperatures are higher, not depending on the thickness of the layer of material.
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