Mathematical Modeling Of The Drying Of Orange Bagasse Associating The Convective Method And Infrared Radiation

dc.creatorSanchez-Saenz
dc.creatorCarolina M.; Nascimento
dc.creatorVania R. G.; Biagi
dc.creatorJoao D.; de Oliveira
dc.creatorRafael A.
dc.date2015-DEC
dc.date2016-06-07T13:35:36Z
dc.date2016-06-07T13:35:36Z
dc.date.accessioned2018-03-29T01:51:08Z
dc.date.available2018-03-29T01:51:08Z
dc.identifier
dc.identifierMathematical Modeling Of The Drying Of Orange Bagasse Associating The Convective Method And Infrared Radiation. Univ Federal Campina Grande, v. 19, p. 1178-1184 DEC-2015.
dc.identifier1807-1929
dc.identifierWOS:000368401000009
dc.identifier10.1590/1807-1929/agriambi.v19n12p1178-1184
dc.identifierhttp://www.readcube.com/articles/10.1590/1807-1929/agriambi.v19n12p1178-1184
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/244166
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1307864
dc.descriptionMathematical 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 degrees C 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.
dc.description19
dc.description12
dc.description
dc.description1178
dc.description1184
dc.descriptionFaculty of Agricultural Engineering -University of Campinas
dc.descriptionDepartment of Civil and Agricultural Engineering - Faculty of Engineering - Universidad Nacional de Colombia
dc.description
dc.description
dc.description
dc.languageen
dc.publisherUNIV FEDERAL CAMPINA GRANDE
dc.publisher
dc.publisherCAMPINA GRANDE PB
dc.relationREVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL
dc.rightsaberto
dc.sourceWOS
dc.subjectMoisture Diffusivity
dc.subjectKinetics
dc.subjectPotato
dc.subjectAir
dc.titleMathematical Modeling Of The Drying Of Orange Bagasse Associating The Convective Method And Infrared Radiation
dc.typeArtículos de revistas


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