Journal of Food Processing & Technology

Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Minas Gerais, Manhuaçu, Brazil

Publications

• Research Article   
  Kinetics and Thermodynamic Properties of Drying Winter Melon Seeds (Benincasa hispida)
  Author(s): 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, i.. View more»
  

  DOI: 10.35248/2157-7110.23.14.1031

  Abstract HTML PDF