KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS

• Published in: Caatinga 2022-01, Vol.35 (1), p.199-205
• Main Authors: CARVALHO, MARCELA SILVA, CORRÊA, PAULO CESAR, SILVA, GUTIERRES NELSON, LOPES, LUCAS MARTINS, SOUSA, ADALBERTO HIPÓLITO DE
• Format: Article
• Language: eng ; por
• Subjects: Acrocomia aculeata; AGRICULTURE, DAIRY & ANIMAL SCIENCE; AGRONOMY; Driers; Drying; FISHERIES; FOOD SCIENCE & TECHNOLOGY; FORESTRY; Kinetics; Mathematical models; Moisture content; Optimization; Standard error; Temperature; VETERINARY SCIENCES; Water content
• ISSN: 0100-316X; 1983-2125; 1983-2125
• DOI: 10.1590/1983-21252022v35n120rc

ABSTRACT The study of drying kinetics is fundamental for making the correct choice of time and temperature to be used in the drying process. In addition, mathematical modeling enables the simulation, optimization, sizing, and determination of the commercial application of the drying system. Therefore, the objective of this study was to investigate the kinetics and mathematical modeling of the drying process of macaúba almond [Acrocomia aculeata (Jacq.) Lodd. ex Mart] performed at different temperatures. For this purpose, the drying was performed under three different temperatures: 40 °C, 50 °C, and 60 °C. Four repetitions were performed for each temperature. The experimental data were fitted by nine different mathematical models. The choice of the best model was based on the following statistical parameters: magnitude of the adjusted coefficient of determination, magnitude of the mean relative error, and standard error of the estimate. It was observed that an increase in the drying temperature resulted in a reduction of drying time. The shortest drying time was observed in the treatment performed under 60 °C in which the almonds attained equilibrium moisture content at 34.08 h. The longest drying time was observed in the treatment performed under 40 °C, with the almonds attaining equilibrium moisture content at 404.40 h. Approximation of Diffusion, Midilli, Page, and Modified Page were the models that best described the drying process of macaúba almonds with the aim of subsidizing the design of industrial dryers. RESUMO O estudo da cinética de secagem é fundamental para a correta escolha do tempo e da temperatura utilizadas no processo. Além disso, a modelagem matemática possibilita a simulação, a otimização, o dimensionamento e a determinação da aplicação comercial do sistema de secagem. Diante do exposto, objetivou-se investigar a cinética e a modelagem matemática da secagem de amêndoas de macaúba [Acrocomia aculeata (Jacq.) Lodd. ex Mart] em diferentes temperaturas. A secagem foi realizada em três temperaturas: 40 °C, 50 °C, e 60 °C. Foram utilizadas quatro repetições para cada temperatura. Os dados experimentais se ajustaram em nove diferentes modelos matemáticos. A escolha do melhor modelo baseou-se nos seguintes parâmetros estatísticos: magnitude do coeficiente de determinação ajustado, magnitude do erro médio relativo e erro padrão da estimativa. O incremento da temperatura de secagem resultou na redução no tempo de secagem. O menor tempo de secagem