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- Title
Cinética de secagem de farinha de grãos residuais de urucum.
- Authors
Santos, Dyego da C.; Queiroz, Alexandre J. de M.; De Figueirêdo, Rossana M. F.; De Oliveira, Emanuel N. A.
- Abstract
The process of extracting the bixin colorant produces a large amount of residual annatto seeds that, in most cases, has been discarded by the industries. The objective of this study was to dehydrate residual grain flour of annato, with and without the oil layer originated of the extraction process of the pigments in an oven with forced air circulation at 40, 50, 60 and 70 °C temperature and to adjust the mathematical models of the Diffusion Approximation, Two Terms, Midilli, Page and Thompson to the experimental data. Residual grain flour of annato with water content approximately 20% w.b. was dried to the final water content of about 5% w.b. As a criterion for evaluating the adjustment of mathematical models the coefficient of determination and mean-square deviation were used. It was found that samples of flour with oil demanded longer time to achieve moisture content of 5% w.b. in comparison to samples of flour without oil. All studied models accounted satisfactorily drying kinetics of flour with and without oil, with determination coefficients above 0.95 and values of mean-square deviation below 1.0.
- Subjects
ACHIOTE; MATHEMATICAL models of consumption; FLOUR; DRIED foods; GRAIN growth; CANOLA oil; COOKING
- Publication
Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi, 2013, Vol 17, Issue 2, p223
- ISSN
1807-1929
- Publication type
Article
- DOI
10.1590/S1415-43662013000200014