Experimental study of the effect of temperature on the drying process and volume shrinkage of oats

dc.creatorDomenico, Camila Nicola Boeri Di
dc.creatorSerafini, Laís Fabiana
dc.creatorBavaresco, Maurício
dc.date2017-12-20
dc.date.accessioned2023-09-27T15:37:43Z
dc.date.available2023-09-27T15:37:43Z
dc.identifierhttps://periodicos.ufsm.br/reget/article/view/28318
dc.identifier10.5902/2236117028318
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8930954
dc.descriptionThis study aimed to determine the effect of air temperature on the drying kinetics and volume shrinkage of oat grains. Grains with an initial moisture content of 17% (db) were selected and dried in a forced air circulation oven under three temperature conditions: 65, 75 and 85ºC. To ascertain the volume shrinkage, the grains were dried in trays and then placed in a graduated cylinder. Volume reduction of the grains was monitored throughout the drying process. As the temperature of the drying air increased, the time of the reduction process decreased. The rate of volume shrinkage decreased during drying and this effect was intensified with increasing temperature.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidade Federal de Santa Mariaen-US
dc.relationhttps://periodicos.ufsm.br/reget/article/view/28318/pdf
dc.rightsCopyright (c) 2017 Revista Eletrônica em Gestão, Educação e Tecnologia Ambientalpt-BR
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0pt-BR
dc.sourceRevista Eletrônica em Gestão, Educação e Tecnologia Ambiental; REGET, V. 21, N. 3, SEPT.-DEC., 2017; 259-264en-US
dc.sourceRevista Eletrônica em Gestão, Educação e Tecnologia Ambiental; REGET, V. 21, N. 3, SET.-DEZ., 2017; 259-264pt-BR
dc.source2236-1170
dc.source2236-1170
dc.subjectDryingen-US
dc.subjectOatsen-US
dc.subjectVolume shrinkageen-US
dc.titleExperimental study of the effect of temperature on the drying process and volume shrinkage of oatsen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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