Aplicação de modelos empíricos para a cinética de secagem em camada de espuma da cagaita e do morango
The cagaita is a tree plant, one qualifies for the high capacity of fruit production. Its fruits are yellow, globose and flat, and may contain an acid taste. Its consumption is a peculiar nutritional characteristic. The amount of vitamins A, C and BC, calcium, magnesium, iron, proteins, lipids, carb...
| Autor principal: | Motta, Amanda Peruzzo da |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/11519 |
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| Resumo: |
The cagaita is a tree plant, one qualifies for the high capacity of fruit production. Its fruits are yellow, globose and flat, and may contain an acid taste. Its consumption is a peculiar nutritional characteristic. The amount of vitamins A, C and BC, calcium, magnesium, iron, proteins, lipids, carbohydrates, dietary fiber and phenolic compound. The strawberry, is a small fruit, grouped to the plant by a fleshy hurry, presenting the red color when mature. Strawberry is a fruit with high nutritional value, where are the phenolic compounds, such as vitamin C and flavonoids, especially of the anthocyanin class. It is known that both fruits may have a moisture content, which may be more highly appreciable and susceptible to deterioration, making it impossible to consume them in the off-season. In order to minimize the fruit deterioration processes and to be useful at any time of the year, it is recommended to apply a drying technique, as is done by means of a foam layer. The method of the present invention relates to a method for the preparation of a foam in the presence of a foam. In order to describe the contexts that occur during drying, a mathematical modeling of the preparation of the dryer of interest to several researchers for the most varied products. The modeling of training kinetics plays an important role in the conduct of the process since it accurately establishes a relation of variation of function as a function of time. This allows the process to be represented by a mathematical equation and also to be fitted. In this context, the objective of the work is to mathematically model the drying kinetics of cagaite foam and strawberry for different operating conditions of drying temperature, using different empirical models, being: Two-period model, Page and model model of Midilli-Kucuk. The model adjustments for the experimental data were obtained by non-linear regression, using programming routines developed in Scilab® software version 6.0.1. After modeling, the parameters and models studied were statistically validated using the Shapiro-Wilk Normality Test and the Akaike Information Criterion. With the results obtained, the Two-period model was more representative when compared to the other models tested. |
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