Modeling the Kinetics of dehydration of seeds of jackfruit (Artocarpus integrifolia)

Authors

  • Carlos E. M. Jeronimo Universidade Potiguar

Keywords:

jackfruit, dehydration and effective diffusivity

Abstract

The shortage of nutritious, low-cost forces the need for the development of products from the agroindustrial wastes, especially the industrialization of fruit. Among the highlights in this segment has been processing the kernels, high nutritional value. In this paper we study on the kinetics of dehydration of seeds from jackfruit, Artocarpus integrifolia. We studied different temperature levels (343, 353, 363 and 373K) for the process. The experimental results were fitted to mathematical models that define parameters to be used in the optimization of operational variables, to obtain a food supplement the base of this agribusiness residue. The results showed high levels of setting the second order model Fick's for thin layers, with levels of correlation coefficients over 98%.

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Published

2012-08-13

How to Cite

Jeronimo, C. E. M. (2012). Modeling the Kinetics of dehydration of seeds of jackfruit (Artocarpus integrifolia). Scientia Plena, 8(6). Retrieved from https://scientiaplena.emnuvens.com.br/sp/article/view/840

Issue

Vol. 8 No. 6 (2012): June/Junho 2012

Section

Articles

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