Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution |
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Authors: | Elsa Uribe Antonio Vega-G??lvez Karina Di Scala Romina Oyanadel Jorge Saavedra Torrico Margarita Miranda |
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Affiliation: | (1) Department of Food Engineering, Universidad de La Serena, Av. Ra?l Bitr?n s/n, Box 599, La Serena, Chile;(2) Food Engineering Research Group, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, Mar del Plata, 7600, Argentina;(3) CONICET (Consejo Nacional de Investigaciones Cient?ficas y T?cnicas), Buenos Aires, Argentina;(4) Department of Food Engineering, P. Universidad Cat?lica de Valpara?so, Waddington 716, Valpara?so, Chile;(5) Centro Regional de Estudios en Alimentos Saludables (CREAS), Valpara?so, Chile; |
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Abstract: | The aim of this research was to study the behaviour of the drying kinetics of pepino fruit (Solanum muricatum Ait.) at five temperatures (50, 60, 70, 80 and 90 °C). In addition, desorption isotherms were determined at 20, 40 and 60 °C
over a water activity range from 0.10 to 0.90. The Guggenheim, Anderson and de Boer model was suitable to depict the desorption
data. A monolayer moisture content from 0.10 to 0.14 g water g−1 d.m. was reported. The equations of Newton, Henderson–Pabis, Modified Page, Wang–Singh, Modified Henderson–Pabis, Logarithmic
as well as standardised Weibull were tested for modelling drying kinetics. Besides, Fick’s second law model was used to calculate
the water diffusion coefficient which increased with temperature from 2.55 to 7.29 × 10−10 m2 s−1, with estimated activation energy of 27.11 kJ mol−1. The goodness of fit of the models was evaluated using sum squared error and chi-square statistical tests. The comparison
of the experimental moisture values with respect to the calculated values showed that the standardised Weibull model presented
the best goodness of fit, showing that this equation is very accurate for simulating drying kinetics for further optimisation
of drying times. |
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