Volumetric contraction and drying kinetics of Musa sapientum slices

Authors

  • Anna Letícia Moron Pereira Leite Universidade Estadual de Campinas (Unicamp), Faculdade de Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Campinas, SP, Brasil.
  • Fabrício Schwanz da Silva Universidade do Estado de Mato Grosso (Unemat), Departamento de Engenharia de Alimentos, Barra do Bugres, MT, Brasil.
  • Alexandre Gonçalves Porto Universidade do Estado de Mato Grosso (Unemat), Departamento de Engenharia de Alimentos, Barra do Bugres, MT, Brasil.
  • Diego Piasson Universidade do Estado de Mato Grosso (Unemat), Departamento de Engenharia de Alimentos, Barra do Bugres, MT, Brasil.
  • Philipe dos Santos Universidade Estadual de Campinas (Unicamp), Faculdade de Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Campinas, SP, Brasil.

Keywords:

Musa sapientum, dehydration, mathematical models.

Abstract

Drying is a method employed in food preservation, which influences the preservation time, quality and durability of these products. This study aimed to characterize the drying kinetics and evaluate the shrinkage of Musa sapientum slices, under temperatures of 40-60 ºC. The mathematical models used to analyze drying were diffusion approximation, two terms, Midilli & Kucuk and Thompson, while the ones used to evaluate shrinkage were Lozano, McMinn & Magee, Rovedo, Suarez & Viollaz and Ratti. The model that best fitted the experimental drying data was Midilli & Kucuk, for presenting the best coefficient of determination (R2) and the lowest average relative error (P) and estimate standard deviation (SE). For shrinkage, the best model was Ratti, due to its higher R2 and lower P and SE. The volume reduction (VR) presented an inverse relation with temperature. For temperatures of 40 ºC, 50 ºC and 60 ºC, the VR estimates with pachymeter were respectively 21.65 %, 19.46 % and 17.74 %, while the estimates with image were 27.74 %, 24.08 % and 22.50 %.

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Author Biography

Anna Letícia Moron Pereira Leite, Universidade Estadual de Campinas (Unicamp), Faculdade de Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Campinas, SP, Brasil.

Atualmente é mestranda em Engenharia de Alimentos pela Universidade Estadual de Campinas.

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Published

2015-04-24

How to Cite

LEITE, A. L. M. P.; SILVA, F. S. da; PORTO, A. G.; PIASSON, D.; SANTOS, P. dos. Volumetric contraction and drying kinetics of Musa sapientum slices. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 45, n. 2, p. 155–162, 2015. Disponível em: https://revistas.ufg.br/pat/article/view/30270. Acesso em: 24 nov. 2024.

Issue

v. 45, n. 2, Apr./Jun. 2015

Section

Food Science and Technology

License

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