Cinética de secagem de fatias de goiaba submetidas a diferentes tratamentos e temperaturas.

Abstract

The drying kinetic of guava slices, submitted to immersion in ascorbic acid, citric acid and distilled water solutions, in oven with air circulation at 50, 60 and 70 oC was determined. The Page, Henderson & Pabis and Henderson models were fitted to the drying kinetics experimental data. It was verified that all models can be used to represent the drying kinetics of the guava slices for all treatments and temperatures. The best fitting model of drying curves was Peleg with R2 > 0.99 and DQM < 0.13.