Actas de congresos
Determination Of Effective Diffusivity Of Chicory Root [determinação Da Difusividade Efetiva De Raiz De Chicória]
Registro en:
Engenharia Agricola. , v. 26, n. 1, p. 181 - 189, 2006.
1006916
2-s2.0-33746819817
Autor
De Oliveira R.A.
De Oliveira W.P.
Park K.J.
Institución
Resumen
Inulin is a fructooligosacharide found in diverse agricultural products, amongst them garlic, banana, Jerusalem artichoke and chicory root. Inulin generally is used in developed countries, as a substitute of sugar and/or fat due to its characteristics of fitting as functional and dietary food. Chicory root is usually used as source and raw material for commercial extration of inulin. The experiments consisted on drying sliced chicory roots based on a factorial experimental design in a convective dryer whose alows the air to pass perpendicularly through the tray. Effective diffusivity (dependent variable) has been determined for each experimental combination of independent variables (air temperature and velocity). The data curves have been fitted by the solution of the second Fick law and Page's model. Effective difusivity varied from 3.51 × 10 -10 m 2 s -1 to 1.036 × 10 -10 m 2 s -1. It is concluded that, for the range of studied values, air temperature is the only statistically significant variable. So, a first order mathematical model was obtained, representing effective diffusivity behavior as function of air temperature. The best drying condition was correspondent to the trial using the highest drying air temperature. 26 1 181 189 (1995) Official Methods of Analysis of A.O.A.C. International. 16 th Ed., 949p. , Arlington: A.O.A.C Van Brackel, J., Mass transfer in convective drying (1980) Advances in Drying, pp. 217-267. , MUJUMDAR A.S. Washington: Hemisphere Publishing Corporation Brod, F.P.R., Alonso, L.F.T., Park, K.J., Secagem de produtos agrícolas (1999) Apostila..., 122p. , SEMEAGRI - SEMANA DE ENGENHARIA AGRÍCOLA DA UNICAMP, 11., 1999, Campinas. Campinas: Agrológica Brod, F.P.R., Park, K.J., Oliveira, R.A., Modelos matemáticos para representar a secagem de raiz de chicória (2003) Engenharia Agrícola, 23 (2), pp. 354-363. , Jaboticabal Crank, J., (1975) The Mathematics of Diffusion. 2 nd Ed., 414p. , Oxford: Clarendon Press Daudin, J.D., Calcul des cinétiques de séchage par l'air chaud des produits biologiques solides (1983) Sciences des Aliments, 3 (1), pp. 1-36. , Paris Figueira, G.M., Park, K.J., Brod, F.P.R., Honório, S.L., Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation (2004) Journal of Food Engineering, 63 (3), pp. 273-280. , Oxford Fornell, A., Bimbenet, J.J., Almin, Y., Experimental study and modelization for air drying of vegetable products (1980) Lebensmittel-Wisenschaft & Technologie, 14 (1), pp. 96-100. , London Page, G.E., (1949) Factors Influencing the Maximum of Air Drying Shelled Corn in Thin Layer, , Thesis (M.Sc.) - Purdue University, Indiana, 1949 Saravacos, G.D., Charm, S.E., A study of the mechanism of fruit and vegetable dehydration (1962) Food Technology, (1-16), pp. 78-81. , Chicago Sherwood, T.K., The drying of solids (I) (1929) Industrial and Engineering Chemistry, 21 (1), pp. 12-16. , Washington Sherwood, T.K., The drying of solids (II) (1929) Industrial and Engineering Chemistry, 21 (10), pp. 976-980. , Washington (1995) Computer Program Manual, , STATISTICA for Windows 5.0. Tulsa: StatSoft