MATHEMATICAL MODELING OF THE ANNATTO GRAIN
2018
Silva Neto, Henrique Cardoso da | Silva, Isneider Luiz | Silva, Daniel Pereira da | Rodovalho, Renato Souza | Sousa, Cleiton Mateus | Alves, Jáliston Júlio Lopes
Urucum (Bixa orellana) is a condiment that originates in Brazil, the grains present dyeing potential, used in the food, cosmetics and textile industry. The objective was to evaluate the drying kinetics of urucum grains at different drying air temperatures 30°C, 40°C, 50°C and 60°C and to determine their thermodynamic properties. For drying of the grains was of the water content 9% b.s., to 2% b.s., used forced ventilation greenhouse. Ten mathematical models were used to describe the drying process. The coefficient of determination, the mean relative error and the mean estimated error were used as the criterion for choosing the best model. The effective diffusion coefficient and the activation energy used for calculating the enthalpy, entropy and free energy of Gibbs were calculated. The equation of Page was the best model to represent the kinetics of drying of annatto grains at temperatures of 30, 40, 50 and 60 ° C. Increasing the drying air temperature provides the enthalpy reduction, the increase of Gibbs free energy and maintains negative entropy.
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