Abstract
Thin layer air-drying experiments on passion fruit seeds were conducted and the effects of temperature and air-drying speed were investigated in a pilot air-dryer. Drying characteristics of passion fruit seeds were examined by heated ambient air at 40 and 60ºC and air-flow speed at 0.4 and 0.6 ms-1. Analysis of variance showed that the main effects were statistically significant for temperature (p < 5%) and for the interaction between air-speed and temperature (p < 5%). Diffusivity coefficient dependence with temperature was described by an Arrhenius-type equation. Diffusivity coefficient rates were 1.19 x 10-10 m2 s-1, at 0.9 m s-1 and 40ºC, to 1.55 x 10-10 m2 s-1 at 0.6 m s-1 and 60ºC. Activation energies were 13.3 and 14.2 kJ mol-1 for speeds 0.6 and 0.9 m s-1, respectively.
Highlights
The passion fruit (Passiflora edulis), native to Brazil albeit a popular tropical fruit worldwide, is usually used for juice production and works best as a flavor in many delicacies
Air temperature was controlled by a proportional controller and air speed by a diaphragm system
Air flow was perpendicular to passion fruit seeds
Summary
The passion fruit (Passiflora edulis), native to Brazil albeit a popular tropical fruit worldwide, is usually used for juice production and works best as a flavor in many delicacies. The passion fruit produces a vast number of seeds as agricultural byproducts during juice industrial extraction. Passion fruit seeds containing large amounts of fiber and oil are generally discarded after being crushed. The drying of agricultural products has always provided a significant income contribution to agricultural societies (BABILIS et al, 2006). Drying is a widely used industrial preservation method in which the water activity of food is decreased to minimize biochemical reactions of degradation (DOYMAZ; PALA, 2003)
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