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O presente trabalho teve como objetivo estudar a secagem em camada fina do fruto da palma ( Opuntia ficus indica ) nas temperaturas de 50, 60 e 70 °C em estufa com circulacao forcada de ar. Foram empregados os modelos matematicos de Aproximacao da difusao, Logaritmico, Midilli e Page. Como criterio de avaliacao utilizou-se o coeficiente de determinacao e o desvio quadratico medio (). Mediante os resultados obtidos observou-se que o aumento da temperatura diminuiu o tempo de secagem do fruto. Dentre os modelos aplicados o Logaritmico apresentou os maiores valores de coeficiente de determinacao R² e os menores valores de DQM para a faixa de temperatura e espessura estudadas. Mathematical modeling for description of the pulp drying kinetics of palm fruit (Opuntia ficus indica) Abstract : This work was developed with the aimed of to study ing the thin layer drying of palm fruit pulp oiti at temperatures of 122, 140 and 158 °Fahrenheit in an oven with forced air circulation. For the representation of the drying kinetics of thin-layer were used mathematical  models of the diffusion approximation, logarithmic, and Midilli Kucuk and Page, and as a criterion for evaluating these we used the coefficient of determination and the deviation quadratic mean (DQM). From tThe results obtained showed that the increase in temperature decreases the drying time of the palm fruit. Among the models applied to Logarithmic the had the highest R2 values and lower values of DQM for the temperature and layer thickness range studied.

Modelagem matemática para a descrição da cinética de secagem do fruto da palma (Opuntia fícus indica)