Empirical models in the description of prickly pear shoot (Nopal) drying kinetics

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniv Fed Campina Grande
dc.date.accessioned2018-11-26T15:45:45Z
dc.date.available2018-11-26T15:45:45Z
dc.date.created2018-11-26T15:45:45Z
dc.date.issued2017-11-01
dc.identifierRevista Brasileira De Engenharia Agricola E Ambiental. Campina Grande Pb: Univ Federal Campina Grande, v. 21, n. 11, p. 798-802, 2017.
dc.identifier1807-1929
dc.identifierhttp://hdl.handle.net/11449/159920
dc.identifier10.1590/1807-1929/agriambi.v21n11p798-802
dc.identifierS1415-43662017001100798
dc.identifierWOS:000415387100011
dc.identifierS1415-43662017001100798.pdf
dc.description.abstractThe objective of this study was to describe the technological process involved in the drying kinetics of fresh-cut prickly pear shoots through numerical and analytical solutions. Shoots of two different prickly pear species were used, 'Gigante' and 'Miuda'. Drying was performed at different temperatures ( 50, 60, 70 and 80 degrees C) and weighing procedures were made continuously. The experimental data were expressed as moisture ratio. The Page model showed the best fit to the drying kinetics of minimally processed 'Gigante' and 'Miuda' prickly pear shoots, with the best coefficients of determination and Chi-square. Peleg and Wang & Singh models can not be used to simulate the drying of 'Gigante' and 'Miuda' prickly pear shoots within the evaluated range of temperatures, showing an incoherent graphic pattern.
dc.languageeng
dc.publisherUniv Federal Campina Grande
dc.relationRevista Brasileira De Engenharia Agricola E Ambiental
dc.rightsAcesso aberto
dc.sourceWeb of Science
dc.subjectmathematical modeling
dc.subjectOpuntia
dc.subjectNopalea
dc.subjectminimal processing
dc.titleEmpirical models in the description of prickly pear shoot (Nopal) drying kinetics
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución