Application of Mathematical Models and Thermodynamic Properties in the Drying of Jambu Leaves

Francileni Pompeu Gomes (), Osvaldo Resende, Elisabete Piancó de Sousa, Juliana Aparecida Célia and Kênia Borges de Oliveira
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Francileni Pompeu Gomes: Federal Institute of Education, Science and Technology of Goiano-Campus of Rio Verde, Rio Verde 75900-000, Goiás, Brazil
Osvaldo Resende: Federal Institute of Education, Science and Technology of Goiano-Campus of Rio Verde, Rio Verde 75900-000, Goiás, Brazil
Elisabete Piancó de Sousa: Federal Institute of Education, Science and Technology of Rio Grande do Norte–Campus Pau dos Ferros, Pau dos Ferros 59900-000, Rio Grande do Norte, Brazil
Juliana Aparecida Célia: Federal Institute of Education, Science and Technology of Goiano-Campus of Rio Verde, Rio Verde 75900-000, Goiás, Brazil
Kênia Borges de Oliveira: Federal Institute of Education, Science and Technology of Goiano-Campus of Rio Verde, Rio Verde 75900-000, Goiás, Brazil

Agriculture, 2022, vol. 12, issue 8, 1-11

Abstract: Jambu is a vegetable originally from the northern region of Brazil, has bioactive properties, being little explored by other regions, due to its high peresivity. And one of the methods to increase the shelf life of plant products is the removal of water. The objective of this work was to evaluate the drying kinetics of jambu leaf mass. Two treatments were carried out: The mass of fresh jambu leaves and the mass of fresh jambu leaves with the addition of drying foam, both submitted in an oven with forced air circulation at temperatures (50, 60 and 70 °C and thickness of 1.0 cm). The proximate composition of the materials was performed before and after drying. Twelve mathematical models were tested on drying kinetics data and thermodynamic properties were calculated. The parameters of the proximate composition for the mass of leaves and foam after drying were: Moisture content of (2 to 7%), ash content of (13 to 17%), protein content of (22 to 30%), lipids of (0.6 to 4%) and total titratable acidity (0.20 to 0.28%) of tartaric acid. The models that best fit the experimental data to describe the drying kinetics of jambu masses were: Wang & Singh. The use of foam mat presented higher values of effective diffusion coefficient and activation energy and lower values of enthalpy and entropy, reducing the drying time.

Keywords: Acmella oleracea; foam mat; drying kinetics (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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