Drying of Castor Bean Fruits (Ricinus communis L., 'BRS Energia' Variety): An Experimental Investigation
| Autor: | J.V. Silva, Ester Pereira, T.H.F. Andrade, A.G. Barbosa de Lima, J.P.S. Santos |
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| Rok vydání: | 2017 |
| Předmět: |
Radiation
Materials science biology Ricinus 04 agricultural and veterinary sciences Condensed Matter Physics biology.organism_classification 040401 food science Horticulture 0404 agricultural biotechnology 040103 agronomy & agriculture 0401 agriculture forestry and fisheries General Materials Science Relative humidity Water content |
| Zdroj: | Defect and Diffusion Forum. 371:31-36 |
| ISSN: | 1662-9507 |
| Popis: | This work aims to realize an experimental investigation of the drying of castor bean fruits (Ricinus communis L., “BRS Energia” variety) in oven. Results of the average moisture content and surface temperature of the product as a function of time were analyzed for different drying air temperatures (40, 50, 60, 70, 80, 90 and 100°C). Results shows that increasing drying temperature and decreasing air relative humidity we have an increases in the drying rate and more quickly the castor fruits reaches both thermal and hygroscopic equilibrium. It was found that high drying rates generates hydric and thermal stresses inside the product, causing cracks and deformations in the castor bean fruits. |
| Databáze: | OpenAIRE |
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