SILVA, Kátia Cristina Barbosa da.; MORAIS, Maria Suenia Nunes de.; LÓCIO, Camila Joyce Ferreira de.; SILVA, Luana Maria de Queiroz.; NUNES, Bruno Rafael Pereira.
Résumé:
The drying process is a technique
used in the conservation ofproducts aimed at
maintaining itsquality,thus increasing itsuseful
life. Thus, the mathematical modeling has been usedand arousing the interestof countless researchers for the mostdiverse products.
In this sense, the objective was to analyze at differenttemperatures the drying kinetics
of Apple (Malusdomestica), packaged in a greenhouse for a period of 10hours. The
temperatures used were 40 ° C, 50 º C and 60 º C,from which moisture parameterswere
analyzed, which wereadjusted to Newton, Page, Henderson and Pabis andlogarithmic
models bythe coeficient of determination (R ²)and reduced Chisquare (χ ²). The
experiment was carriedout in triplicate in order to minimize the marg in of error,using
apples cut in slices with 0.76 cm of medium thicknessand average diameter of 5.2
cm.The proposed models adjusted well to the experimentaldata, but the logarithmic
model presented a better result forpresenting higher value of R ² and lower value of
χ ²,indicatingthat this model satisfactorily represents thephenomenon of drying apple
in Greenhouse, for theconditions studied. The drying of Apple made in greenhouse
showed goodreproduction of the experimental data, being possible toidentify that
the application of higher temperatures, for thesame processing time, can generate a
greater reduction inthe moisture content of the samples. For temperatures of 50and 60
° C, the inal moisture was approximately 4%, valuebelow the maximum limit required
by ANVISA for storage ofdry or dehydrated plant products.