Cinética de secagem da polpa de Caqui pelo método Foam Mat.

Abstract

The biggest problems involving fruits perishables in general are related to the storage and technologies used. The foam mat drying process has been used in food preservation, influencing the preservation time, quality and durability of these products. The objective of this work was to study the mathematical modeling in the drying of persimmon pulp in foam layer. The experiment was carried out by means of a 2²+3 experimental design, evaluating the influence of the input variables, temperature (60, 70 and 80 ° C) and beat time (20, 25 and 30 minutes) using an air circulating greenhouse force. The experimental data were adjusted to the mathematical models of Page and Henderson & Pabis. The model that best fitted the experimental data of the drying was Page, because it presented better coefficients of determination (R2) and mean square deviation (DQM). Among the studied factors, the temperature had a great influence on the process since with its elevation, the drying process occurred more quickly.