Mathematical modeling and thermodynamic properties in the drying of citron watermelon seeds
ABSTRACT Citron watermelon is an agricultural product of excellent economic potential. Its seeds are widely used for oil extraction, serving as an energy source, showing nutritional characteristics that make them a suitable product to be studied. Thus, the objective was to characterize citron waterm...
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Universidade Federal de Campina Grande
2021-11-01
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| Series: | Revista Brasileira de Engenharia Agrícola e Ambiental |
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| author | Daniela D. de F. Leite Alexandre J. de M. Queiroz Rossana M. F. de Figueirêdo Francislaine S. dos Santos Semirames do N. Silva Dyego da C. Santos |
| author_facet | Daniela D. de F. Leite Alexandre J. de M. Queiroz Rossana M. F. de Figueirêdo Francislaine S. dos Santos Semirames do N. Silva Dyego da C. Santos |
| author_sort | Daniela D. de F. Leite |
| collection | DOAJ |
| description | ABSTRACT Citron watermelon is an agricultural product of excellent economic potential. Its seeds are widely used for oil extraction, serving as an energy source, showing nutritional characteristics that make them a suitable product to be studied. Thus, the objective was to characterize citron watermelon seeds regarding their physicochemical composition, in addition to determining drying kinetics, fitting mathematical models to the data, and determining the effective diffusivity coefficients and thermodynamic properties. The seeds were dried in a convective dryer, varying the drying temperature, with air velocity of 1.0 m s-1. With the increase in drying temperature, there were reductions in moisture content, water activity (aw), ash concentration, total titratable acidity, lipids and reducing sugar. Citron watermelon seeds are rich in lipids and ash, have low sugar concentration and low acidity; their drying kinetics was very well described by the Two Terms and Approximation of Diffusion models, followed by the models of Midilli and Page, which resulted in acceptable fits. Effective diffusivity accompanied the increase in drying temperature, and this behavior was well fitted by an Arrhenius-type equation. Enthalpy and entropy variations were reduced with drying temperature, with increments in Gibbs free energy. |
| format | Article |
| id | doaj-art-6f4ee22218ac4ee2a5c54da7a53ad4fe |
| institution | OA Journals |
| issn | 1807-1929 |
| language | English |
| publishDate | 2021-11-01 |
| publisher | Universidade Federal de Campina Grande |
| record_format | Article |
| series | Revista Brasileira de Engenharia Agrícola e Ambiental |
| spelling | doaj-art-6f4ee22218ac4ee2a5c54da7a53ad4fe2025-08-20T01:57:35ZengUniversidade Federal de Campina GrandeRevista Brasileira de Engenharia Agrícola e Ambiental1807-19292021-11-01261677410.1590/1807-1929/agriambi.v26n1p67-74Mathematical modeling and thermodynamic properties in the drying of citron watermelon seedsDaniela D. de F. Leitehttps://orcid.org/0000-0003-3053-6167Alexandre J. de M. Queirozhttps://orcid.org/0000-0002-6880-5951Rossana M. F. de Figueirêdohttps://orcid.org/0000-0002-6187-5826Francislaine S. dos Santoshttps://orcid.org/0000-0002-0814-4135Semirames do N. Silvahttps://orcid.org/0000-0001-7252-6026Dyego da C. Santoshttps://orcid.org/0000-0002-4045-5224ABSTRACT Citron watermelon is an agricultural product of excellent economic potential. Its seeds are widely used for oil extraction, serving as an energy source, showing nutritional characteristics that make them a suitable product to be studied. Thus, the objective was to characterize citron watermelon seeds regarding their physicochemical composition, in addition to determining drying kinetics, fitting mathematical models to the data, and determining the effective diffusivity coefficients and thermodynamic properties. The seeds were dried in a convective dryer, varying the drying temperature, with air velocity of 1.0 m s-1. With the increase in drying temperature, there were reductions in moisture content, water activity (aw), ash concentration, total titratable acidity, lipids and reducing sugar. Citron watermelon seeds are rich in lipids and ash, have low sugar concentration and low acidity; their drying kinetics was very well described by the Two Terms and Approximation of Diffusion models, followed by the models of Midilli and Page, which resulted in acceptable fits. Effective diffusivity accompanied the increase in drying temperature, and this behavior was well fitted by an Arrhenius-type equation. Enthalpy and entropy variations were reduced with drying temperature, with increments in Gibbs free energy.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662022000100067&tlng=enCitrullus lanatus var. citroidesagricultural residuessustainabilityunconventional foodeffective diffusivity |
| spellingShingle | Daniela D. de F. Leite Alexandre J. de M. Queiroz Rossana M. F. de Figueirêdo Francislaine S. dos Santos Semirames do N. Silva Dyego da C. Santos Mathematical modeling and thermodynamic properties in the drying of citron watermelon seeds Revista Brasileira de Engenharia Agrícola e Ambiental Citrullus lanatus var. citroides agricultural residues sustainability unconventional food effective diffusivity |
| title | Mathematical modeling and thermodynamic properties in the drying of citron watermelon seeds |
| title_full | Mathematical modeling and thermodynamic properties in the drying of citron watermelon seeds |
| title_fullStr | Mathematical modeling and thermodynamic properties in the drying of citron watermelon seeds |
| title_full_unstemmed | Mathematical modeling and thermodynamic properties in the drying of citron watermelon seeds |
| title_short | Mathematical modeling and thermodynamic properties in the drying of citron watermelon seeds |
| title_sort | mathematical modeling and thermodynamic properties in the drying of citron watermelon seeds |
| topic | Citrullus lanatus var. citroides agricultural residues sustainability unconventional food effective diffusivity |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662022000100067&tlng=en |
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