English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This work aims to characterize the kinetics of the drying process of Carioca, BRS Estilo and Canadense beans, to adjust different mathematical models. The product has undergone a drying process in an oven at temperatures of 35, 55 and 65oC. Samples were placed in metal trays with grille fund, in three repetitions. During the drying process, trays with samples were weighed periodically until it reached the constant mass. The collected data were adjusted according to mathematical models provided by Statistica 12.0 software, and parameters to select the best model were: the adjusted coefficient of determination, the average relative error, and the estimated average error. The time required for BRS Estilo achieve constant mass was 58.33, 48.83 and 21.58 h at temperatures of 35, 55 and 65°C, respectively, The mathematical Midilli model was recommended for modeling the drying process at temperatures of 35, 55 and 65°C, respectively, and the mathematical model Midilli of two terms was recommended at temperature of 55°C. The time required by Canadiens to achieve hygroscopic equilibrium was 57.42, 46.00 and 20.91 h on 35, 55 and 65°C, respectively, the most recommended mathematical model at 35°C was the Midilli and model for the temperatures of 55 and 65oC the Thompson model.

Modelagem matemática das curvas de secagem de grãos de feijão carioca