Abstract
ABSTRACT Mathematical modeling enables dimensioning of dryers, optimization of drying conditions and the evaluation of process performance. The aim of this research was to describe the behavior of orange bagasse drying using Page's and Fick's second law models, and to assess activation energy (using Arrhenius equation), moisture content, water activity and bulk density of product at the end of the process. The drying experimental assays were performed in 2011 with convective air temperature between 36 and 64 ºC and infrared radiation application time in the range from 23 to 277 s in accordance with the experimental central composite rotatable design. Analysis of variance and F-test were applied to results. At the end of the drying process, moisture content was about 0.09 to 0.87 db and water activity was between 0.25 and 0.87. Bulk density did not vary under studied conditions. Empirical Page's model demonstrated better representation of experimental data than the Fick's model for spheres. Activation energy values were about 18.491; 14.975 and 11.421 kJ mol-1 for infrared application times of 60; 150 e 244 s, respectively.
Highlights
Brazil is the largest processor of orange juice, contributing with 50% of world production
Due to the importance of drying orange bagasse in a quick and uniform manner for animal feed use, this paper proposed to assess the conditions of drying operation, air temperature and infrared radiation application time in relation to the behavior of moisture content
The drying of orange bagasse with air temperature ranging from 36 to 64 °C and infrared time between 23 and 277 s presented a final moisture content in the range from 0.09 to 0.87 and water activity between 0.25 and 0.87
Summary
Brazil is the largest processor of orange juice, contributing with 50% of world production. Because of its nutritional value, the orange bagasse can be used in the production of animal feed after undergoing drying. Drying using infrared radiation is a method that offers lower power loss compared with convective drying, since the energy in an electromagnetic wave is directly absorbed by the product (Mongpraneet et al, 2002). This happens because the material is heated quickly and uniformly, and infrared radiation energy is transferred to the product without heating surrounding air (Swasdisevi et al, 2007). This happens because the material is heated quickly and uniformly, and infrared radiation energy is transferred to the product without heating surrounding air (Swasdisevi et al, 2007). Celma et al (2009) researched about the experimental modelling of infrared drying of industrial grape by-products
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