MATHEMATICAL MODELING, VOLUMETRIC SHRINKAGE, AND THERMODYNAMIC PROPERTIES OF ACEROLA FRUIT DRYING
DOI:
https://doi.org/10.32404/rean.v12i4.9539Keywords:
Conservation, Energy, Fruits, ProcessingAbstract
Brazil is the largest producer, consumer, and exporter of acerola fruit, but there is significant post-harvest waste due to the fruit’s high water content and perishability. This study aimed to evaluate and model the drying phenomenon at different temperatures, volumetric shrinkage, and process energy through thermodynamic properties. For the drying process, a forced-air circulation oven was used. The fruits were weighed during this process, and their axes were measured until a constant value was reached. Finally, the thermodynamic properties were calculated for each temperature. The Midilli and Adapted Exponential models best fit the experimental data for the drying kinetics and volumetric shrinkage of acerola fruits, respectively. Additionally, during the drying process, increasing the temperature led to a decrease in ∆h and ∆s and an increase in ∆G. In conclusion, raising the drying air temperature significantly influences the drying time of acerola, reducing the energy required to remove water, increasing system order, and enhancing the non-spontaneity of the process.
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