Journal of Food Processing & Technology

Abstract

Kinetics and Thermodynamic Properties of Drying Winter Melon Seeds (Benincasa hispida)

Gabriel Henrique Horta de Oliveira*, Ana Paula Lelis Rodrigues de Oliveira, Leandro Fagundes Mançano, Meire Sanne Aparecida Andrade, Mônica Aparecida De Campos and Débora Cristina Tavares Campos e Silva

Seeds of winter melon can be used in the production of by-products or consumed in natura. To do so, it requires correct handling and processing, which drying process is inevitable. Thus, this work aimed to evaluate and model drying process of winter melon seeds and determine thermodynamic properties in three different temperatures (40°C, 50°C and 60°C). Winter melon seeds were acquired with initial water content of 1.04 d.b. and submitted to drying until constant weight. Experimental data were fitted to six mathematical models usually used to represent drying of agricultural products. Two Term Exponential presented the best fit to predict the drying curves of winter melon, except for the 40°C temperature. At this temperature, no model was able to predict water content. Thermodynamic properties presented a high correlation with drying temperature, in which higher temperature resulted in lower values of entropy and enthalpy values. On the other hand, higher temperatures increased values of Gibbs free energy. Activation energy of drying process was 53.9 kJ mol^-1.

Published Date: 2023-08-10; Received Date: 2023-07-10