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Orientador(es)
Resumo(s)
This work aimed to investigate the drying behavior
of melon seed during combined fluidized bed-microwave
drying system. Three drying air temperatures (40, 55 and
70 C), three microwave powers (270, 450 and 630 W) and
three air velocities (0.8, 1.5 and 2.3 m/s) were tested. Five
mathematical models were selected to fit the experimental
data for drying kinetics, and the results revealed that the
Aghbashloo et al. model exhibited, in all cases, the best per-
formance in fitting the experimental data (R
2
varying from
0.99088 to 0.99998; v
2
from 0.00000 to 0.00185 and RMSE
from 0.02289 to 0.82316). Calculated values of moisture
diffusivity for dried melon seed varied from a minimum of
6.51 9 10-10 to a maximum of 6.59 9 10-9 m
2
/s under
the tested drying conditions. Moisture diffusivity values
increased as air temperature and microwave power was
increased. Shrinkage values were calculated and found to vary
in the range from 46.99 to 15.09 %.
Descrição
Palavras-chave
Melon seed Microwave fluidized bed drying Moisture diffusivity Shrinkage
Contexto Educativo
Citação
Golpour, I., Nejad, M. Z., Chayjan, R. A., Nikbakht, A. M., Guiné, R. P. F. & Dowlati, M. (2017). Investigating shrinkage and moisture diffusivity of melon seed in a microwave assisted thin layer fluidized bed dryer. Journal of Food Measurement and Characterization, 11(1), 1-11. doi:10.1007/s11694-016-9365-5
Editora
Springer