Abstract
We describe a new approach for drying optimization based on a structural transition model involving species with distinct degrees of hydration α, the ratio between the water content and the sample mass. The raw material used consisted of jackfruit (Artocarpus heterophyllus) seeds that were cooked and then dried at five temperatures (50, 60, 70, 80, and 110°C). The drying process could be described as the material possessing two predominant structures concerning the drying behavior. The resulting curves furnished thermodynamic parameters as Gibbs free energy, enthalpy and entropy of the drying process, which allowed optimization of the energy and time required for drying.
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