Análise da cinética de secagem de Mallus domestica em estufa.

Abstract

The present work aimed to analyze the drying kinetics of apple (Mallus domestica), conditioned in stove at temperature of a 40 degree for a period of 10 hours, and evaluate the fit of Newton, Page, Henderson and Pabis and Logarithmic models by the determination coefficient (R²) and reduced chi-square (χ 2). The experiment was performed in duplicate, using sliced apples with 5.0 mm thickness and a mean diameter of 4.9 cm. The proposed models were adjusted to the experimental data, but the best was the Page, because it presents higher R² and lower χ², making this model satisfactorily represent the drying phenomenon of apple drying in stove.