Abstract
This study aimed to evaluate the drying kinetics of Baru (Dipteryx alata Vog), fit different mathematical models to the experimental values as a function of the water content, determine the diffusion coefficient and energy of Baru almonds during the drying process. Baru almonds were dried at 50, 60 and 70°C temperatures in a tray dryer until the water content reached 13% b.u. A non-linear regression analysis was performed to fit five mathematical models to the drying experimental data. The effective diffusion coefficient was obtained by fitting the mathematical model of the liquid diffusion. The diffusion coefficient variation, based on the drying temperature, was analyzed using the Arrhenius model, which made it possible to determine the activation energy. The drying process of the Baru was best represented by the two-term model. The diffusion coefficient showed values ranging from 18.15 × 10-11 to 27.62 × 10-11 m2/s and 15.36 × 10-11 to 37.08 × 10-11 m2/s. The ratio between the diffusion coefficient and the drying temperature may be described by the Arrhenius equation, with activation energy of 23.7 and 49.08 kJ/mol and velocities of 1.75 and 2.35 m/s, respectively. Key words: Biotechnology, Fick's law, mathematical modeling.
Highlights
The Baru tree (Dipteryx alata Vog) belongs to the Leguminosae family and it is native to the Brazilian Cerrado (Queiroz and Firmino, 2014)
This study aimed to evaluate the drying kinetics of Baru (Dipteryx alata Vog), fit different mathematical models to the experimental values as a function of the water content, determine the diffusion coefficient and energy of Baru almonds during the drying process
The drying of Baru almond in tray dryers is possible at the studied temperatures, and the drying time is inversely proportional to the expected temperature
Summary
The Baru tree (Dipteryx alata Vog) belongs to the Leguminosae family and it is native to the Brazilian Cerrado (Queiroz and Firmino, 2014). A mature tree of this species produces about 150 kg of Baru fruit It has only one seed per fruit, from which the endocarp, mesocarp and almonds can be used for several purposes (Cruz et al, 2011; Oliveira et al, 2011). Drying is a complex process involving heat phenomenon and mass transfer It is often used in food processing industry (Costa et al, 2012; Martins et al, 2012). The mathematical models and simulation of drying kinetic curves are applied in different ways. They are important for a better control of the unit operation and overall improvement of the quality of the final product
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