DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS
| Autor: | Cesar Pedro Hartmann Filho, André Luís Duarte Goneli, Guilherme Cardoso Oba, Elton Aparecido Siqueira Martins, Willian Dias Araujo |
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| Rok vydání: | 2017 |
| Předmět: |
Arrhenius equation
thermodynamic properties Materials science Thin layers Agriculture (General) Enthalpy effective diffusivity Dry basis Thermodynamics 04 agricultural and veterinary sciences Activation energy Thermal diffusivity 040401 food science Agricultural and Biological Sciences (miscellaneous) S1-972 Gibbs free energy symbols.namesake Arachis hypogaea L 0404 agricultural biotechnology activation energy symbols Page model Water content |
| Zdroj: | Engenharia Agrícola v.37 n.5 2017 Engenharia Agrícola Associação Brasileira de Engenharia Agrícola (SBEA) instacron:SBEA Engenharia Agrícola, Volume: 37, Issue: 5, Pages: 1003-994, Published: SEP 2017 Engenharia Agrícola, Vol 37, Iss 5, Pp 994-1003 (2017) |
| ISSN: | 0100-6916 |
| DOI: | 10.1590/1809-4430-eng.agric.v37n5p994-1003/2017 |
| Popis: | The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry basis, d.b.), were dried in a forced air ventilation oven with different temperature levels (40, 50, 60 and 70 °C) until reaching a water content of 0.04 ± 0.001 (d.b.). For the experimental data, eight mathematical models traditionally used to represent the drying kinetics of thin layer of agricultural products were adjusted, also being determined the effective diffusion coefficient and the thermodynamic properties, specific enthalpy and entropy and Gibbs free energy. The Diffusion Approximation, Two Terms, Midilli, Page and Thompson models represent the drying kinetics of peanut kernels in thin layers. The effective diffusivity increases with the increase of temperature, being the relation with the drying temperature described by the Arrhenius' equation. The increase in temperature promotes the decrease of the enthalpy and entropy values and the increase of the Gibbs free energy. |
| Databáze: | OpenAIRE |
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