Drying kinetics of potato pulp waste

dc.creatorCarvalho, Webber Tavares de
dc.creatorOliveira, Tatianne Ferreira de
dc.creatorSilva, Flávio Alves da
dc.creatorCaliari, Márcio
dc.creatorSoares Júnior, Manoel Soares
dc.date.accessioned2018-04-04T11:51:45Z
dc.date.available2018-04-04T11:51:45Z
dc.date.issued2014-03
dc.description.resumoPotato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C and air flow from 0.06 to 0.092 m3 m –2 s –1 ) as a possible way to recover the waste generated by potato chip industries and to select the best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, a method based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R 2 ), relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ2). The results revealed that temperature and air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sum values, i.e., with the best fit to the drying data, satisfactorily representing the drying kinetics of PPW.pt_BR
dc.identifier.citationCARVALHO, Webber Tavares de; OLIVEIRA, Tatianne Ferreira de; SILVA, Flávio Alves da; CALIARI, Márcio ; SOARES JÚNIOR, Manoel Soares. Drying kinetics of potato pulp waste. Food Science and Technology, Campinas, v. 34, n. 1, p. 116-122, Jan./Mar. 2014.pt_BR
dc.identifier.doi10.1590/S0101-20612014000100017
dc.identifier.issn0101-2061
dc.identifier.issne- 1678-457X
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/14307
dc.language.isoengpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentEscola de Agronomia - EA (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectSolanum tuberosum L.pt_BR
dc.subjectMathematical modelpt_BR
dc.subjectRecovery of by-productspt_BR
dc.subjectProcessingpt_BR
dc.titleDrying kinetics of potato pulp wastept_BR
dc.typeArtigopt_BR

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