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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Francileni Pompeu Gomes & Osvaldo Resende & Elisabete Piancó de Sousa & Juliana Aparecida Célia & Kênia Borges de Oliveira, 2022. "Application of Mathematical Models and Thermodynamic Properties in the Drying of Jambu Leaves," Agriculture, MDPI, vol. 12(8), pages 1-11, August.
  • Handle: RePEc:gam:jagris:v:12:y:2022:i:8:p:1252-:d:891668
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    References listed on IDEAS

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    1. Tunde-Akintunde, T.Y., 2011. "Mathematical modeling of sun and solar drying of chilli pepper," Renewable Energy, Elsevier, vol. 36(8), pages 2139-2145.
    2. Babu, A.K. & Kumaresan, G. & Raj, V. Antony Aroul & Velraj, R., 2018. "Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models," Renewable and Sustainable Energy Reviews, Elsevier, vol. 90(C), pages 536-556.
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