Food Science and Technology (Campinas)
versão impressa ISSN 0101-2061
GIRALDO-ZUNIGA, Abraham Damian et al. Kinetic drying experimental data and mathematical model for cupuaçu pulp (Theobroma grandiflora) slices. Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, n.1, pp. 179-182. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612010000100027.
This work examined experimentally the kinetics of drying cupuaçu pulp (Theobroma grandiflorum) slices. The experimental runs were driven in a laboratory dryer, at temperatures of 50, 60 and 70 ºC and an air drying velocity of 1.5 m/s. According to the kinetics study, increasing the temperature led to a decrease in drying time. The required drying times were 9.2, 8.1 and 7.3 hours for drying temperatures of 50, 60 and 70 ºC respectively. The experimental drying curves were adjusted to Fick's diffusional model for an infinite lamina with shrinkage and Page model. The diffusion coefficients of the Fick model varied between 1.171 and 1.561 m/s2.
Palavras-chave : drying; mathematical model; cupuaçu; kinetic; Theobroma grandiflorum.