Premium
DRYING KINETICS FOR MURICI ( BYRSONIMA CRASSIFOLIA) FRUIT
Author(s) -
GIRALDOZUNIGA ABRAHAM D.,
ARÉVALOPINEDO AROLDO,
REZENDE JAQUELINE R.,
SILVA CAMILLA S.,
MONTEIRO JULIANA A.
Publication year - 2006
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2006.00084.x
Subject(s) - tray , kinetics , chemistry , horticulture , botany , physics , biology , quantum mechanics
The objectives of this work were to study and to model the drying kinetics of murici ( Byrsonima crassifolia ) fruit, with and without peel, using the diffusional model (Fick's second law) adapted to a cubic geometry. The drying data were obtained using a convective vertical tray drier at three different temperatures (50, 60 and 70C). The kinetics study showed that increasing air temperature favored the decrease of drying time. The Fick model can be used to describe successfully the murici drying process.