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Drying kinetics and mass transfer properties for the drying of thistle flower

2019-06Conference object Open access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorFontes, Luísa
dc.contributor.authorLima, Maria João
dc.date.accessioned2019-07-08T15:46:55Z
dc.date.available2019-07-08T15:46:55Z
dc.date.issued2019-06
dc.description.abstractBecause the drying of tistle flower is important due to its utilization as curd coagulant in Serra da Estrela cheese production, this work intended to study the drying process of thistle flower, by comparing the convective drying at constant tepetrature with the natural drying with variable temperature. For that, the natural drying process was monitored as to the evolvution of water loss along time and different experiments were conducted for the convenctive drying with air at 0.5 m/s at different tenperatures (between 35 and 65 ºC). The kinetic data were fitted to different thin layer models from literature and also to the Fick’s second law of diffusion. Also the mass transfer correlations were used to compute the mass trnafer properties. The results obtained indicated that the different thin layer models tested fitted wel the experimental data, with values of R between 0.972 and 0.999, but with slightly best results if using the Modified Page model (loest value of R equal to 0.997). The values of the moisture diffusion and mass transfer coefficients in all cases were found to increase with increasing temperature of the drying air, from 35 to 65 ºC. The values of diffusivity increased from 1.902x10-10 to 1.300x10-9 m2/s and the values of the mass transfer coefficient increased from 5.731x10-9 to 8.049x10-8 m/s. The values of activation energy for moisture diffusion and for mass transfer were found to be 56.48 kJ/mol and 77.66 kJ/mol, respectively.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R., Fontes, L., & Lima, M.J. (2019, junho). Drying kinetics and mass transfer properties for the drying of thistle flower. In M. Vieira, R. Cruz, C. Quintas & G. Fraqueza (Eds.), Abstract Book of 'Challenging Food Engineering as a Driver Towars Sustainable Food Processing', XII IberoAmerican Congress of Food Engineering, CIBIA 2019 (p. 252). Faro: Universidade do Algarve.pt_PT
dc.identifier.isbn978-989-8859-75-4
dc.identifier.urihttp://hdl.handle.net/10400.19/5566
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://www.cibia-2019.org/pt_PT
dc.subjectActivation energypt_PT
dc.subjectConvective dryingpt_PT
dc.subjectDiffusivitypt_PT
dc.subjectMass transfer coefficientpt_PT
dc.titleDrying kinetics and mass transfer properties for the drying of thistle flowerpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceFaro, Universidade do Algarvept_PT
oaire.citation.titleIberoamerican Congress of Food Engineeringpt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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