<b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658
<p class="aTitulodoArtigo">The drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s<sup>-1</sup>. Sorption isotherms of grapefruit seeds were obtained at each temperature b...
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2013-10-01
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doaj-e15cc8b5127141349b032c49244a91dd2020-11-25T00:13:43ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1807-86642013-10-0135471772310.4025/actascitechnol.v35i4.13658<b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658Denis Cantu-LozanoJuliane ViganóAlejandro Alvarado LassmanNorma Alejandra Vallejo CantuJavier Telis-Romero<p class="aTitulodoArtigo">The drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s<sup>-1</sup>. Sorption isotherms of grapefruit seeds were obtained at each temperature by the static method using saturated salt solutions. The Henderson model adequately described the sorption isotherms, over the entire temperature range. Drying rates indicated that the drying of grapefruit seeds took place under the falling rate period. Effective moisture diffusivity in grapefruit seeds ranged from 4.36 × 10<sup>-10</sup> to 6.82 × 10<sup>-10 m² s-1</sup>. The temperature dependence of the effective diffusivity followed an Arrhenius relationship, and the activation energies were 12.23, 11.29 and 11.79 kJ mol<sup>-1</sup> for dried grapefruit seeds under air velocities of 0.6, 1.0 and 1.4 m s<sup>-1</sup>, respectively. Three thin-layer models were used to predict the drying curves, Page, Lewis, and Henderson-Pabis model. The Page model presented the best fit for all drying air temperatures and velocities studied.</p> <p class="apalavrachave"> </p>http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658grapefruit seedsdryingmoisture contentsorption isotherm |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Denis Cantu-Lozano Juliane Viganó Alejandro Alvarado Lassman Norma Alejandra Vallejo Cantu Javier Telis-Romero |
spellingShingle |
Denis Cantu-Lozano Juliane Viganó Alejandro Alvarado Lassman Norma Alejandra Vallejo Cantu Javier Telis-Romero <b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658 Acta Scientiarum: Technology grapefruit seeds drying moisture content sorption isotherm |
author_facet |
Denis Cantu-Lozano Juliane Viganó Alejandro Alvarado Lassman Norma Alejandra Vallejo Cantu Javier Telis-Romero |
author_sort |
Denis Cantu-Lozano |
title |
<b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658 |
title_short |
<b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658 |
title_full |
<b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658 |
title_fullStr |
<b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658 |
title_full_unstemmed |
<b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658 |
title_sort |
<b>sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658 |
publisher |
Universidade Estadual de Maringá |
series |
Acta Scientiarum: Technology |
issn |
1807-8664 |
publishDate |
2013-10-01 |
description |
<p class="aTitulodoArtigo">The drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s<sup>-1</sup>. Sorption isotherms of grapefruit seeds were obtained at each temperature by the static method using saturated salt solutions. The Henderson model adequately described the sorption isotherms, over the entire temperature range. Drying rates indicated that the drying of grapefruit seeds took place under the falling rate period. Effective moisture diffusivity in grapefruit seeds ranged from 4.36 × 10<sup>-10</sup> to 6.82 × 10<sup>-10 m² s-1</sup>. The temperature dependence of the effective diffusivity followed an Arrhenius relationship, and the activation energies were 12.23, 11.29 and 11.79 kJ mol<sup>-1</sup> for dried grapefruit seeds under air velocities of 0.6, 1.0 and 1.4 m s<sup>-1</sup>, respectively. Three thin-layer models were used to predict the drying curves, Page, Lewis, and Henderson-Pabis model. The Page model presented the best fit for all drying air temperatures and velocities studied.</p> <p class="apalavrachave"> </p> |
topic |
grapefruit seeds drying moisture content sorption isotherm |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658 |
work_keys_str_mv |
AT deniscantulozano bsorptionisothermsanddryingkineticsofgrapefruitseedsbdoi104025actascitechnolv35i413658 AT julianevigano bsorptionisothermsanddryingkineticsofgrapefruitseedsbdoi104025actascitechnolv35i413658 AT alejandroalvaradolassman bsorptionisothermsanddryingkineticsofgrapefruitseedsbdoi104025actascitechnolv35i413658 AT normaalejandravallejocantu bsorptionisothermsanddryingkineticsofgrapefruitseedsbdoi104025actascitechnolv35i413658 AT javiertelisromero bsorptionisothermsanddryingkineticsofgrapefruitseedsbdoi104025actascitechnolv35i413658 |
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1725393402013417472 |