Processamento do gergelim: extração de óleo e aproveitamento dos resíduos para produção de alimentos.

Abstract

Sesame is a crop very adapted to the edaphoclimatic conditions of the Northeast, constituting as an excellent economic potential for this region, however, the seeds lose the viability quickly when manipulated and stored without the proper care, being necessary the use of techniques that preserve the quality of these seeds throughout the storage. The objective of this study was to determine the physical properties and the drying kinetics of this oil when subjected to temperatures of 30, 35, 40 and 45° C, applying different mathematical models to the observed data. thermodynamic properties during drying. Silage BRS sesame seeds were physically characterized as to their shape, size, volume, surface area, specific mass, circularity, sphericity and the mass of 1000 seeds. The seeds were dried in a fixed bed dryer at temperatures of 30, 35, 40 and 45°C. Experimental drying data of the thin layer sesame seeds were adjusted to the equations of Page, Henderson and Pabis, Lewis, Cavalcanti Mata, Thompson and Midilli. Based on the results obtained for the angle of repose of the sesame seeds, it can be stated that this cultivar presents an excellent flowability, favoring the processing of this product. With respect to the mass of one thousand seeds, it is verified that the evaluated cultivar satisfies to the standards demanded by the market. The best prediction to the drying kinetic process was obtained by Cavalcanti Mata model. Increasing drying air temperature promoted increased seed diffusivity and Gibbs free energy and reduced enthalpy and entropy values.