Abstract

CARLESSO, Vinícius de Oliveira et al. Thin-layer drying of passion fruit seeds. Rev. Bras. Frutic. [online]. 2005, vol.27, n.3, pp. 444-448. ISSN 0100-2945.  http://dx.doi.org/10.1590/S0100-29452005000300025.

The original mathematical drying model proposed by Page (1949) was used to derive a thin-layer drying equation to describe the drying of seeds of yellow passion fruit (Passiflora edulis L.). With this purpose, experimental drying data were collected using a fixed-bed prototype drier, using three levels of drying-air temperature (30, 37 e 40ºC); three levels of specific airflow rate (24, 48 e 71 m³ min^-1 m²), and one level of initial moisture content (30.4±2.0% w.b.). All tests were conducted in an Agricultural Engineering Laboratory where the average temperature and humidity ratio were 28.4±1.0ºC, and 0.0138±0.0016 kg kg^-1, respectively. The values of errors produced by the equation derived by non-linear regression analyses were considered unacceptable for engineering purposes; this may suggest the need to evaluate other theoretical or empirical models to describe the thin-layer drying of yellow passion fruit seeds. Experimental data revealed, as expected, that as the drying air increased, the total time of drying decreased. Nonetheless, specific airflow rate appears to have no influence on drying time to reduce the initial moisture content of seeds of yellow passion fruit to a final value of 9.9±0.4% w.b.

Keywords : Page drying equation; drying of agricultural products; passion fruit.