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Wilton P. da Silva
Department of Physics, Federal University of Campina Grande, Campina Grande 58429-900, Brazil

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drying
Osmotic dehydration
cooling
Pasteurization
Bioactive Extraction

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Journal article
Published: 09 June 2021 in Energies
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Commonly based on the liquid diffusion theory, drying theoretical studies in porous materials has been directed to plate, cylinder, and sphere, and few works are applied to non-conventional geometries. In this sense, this work aims to study, theoretically, the drying of solids with oblate spheroidal geometry based on the thermodynamics of irreversible processes. Mathematical modeling is proposed to describe, simultaneously, the heat and mass transfer (liquid and vapor) during the drying process, considering the variability of the transport coefficients and the convective boundary conditions on the solid surface, with particular reference to convective drying of lentil grains at low temperature and moderate air relative humidity. All the governing equations were written in the oblate spheroidal coordinates system and solved numerically using the finite-volume technique and the iterative Gauss–Seidel method. Numerical results of moisture content, temperature, liquid, vapor, and heat fluxes during the drying process were obtained, analyzed, and compared with experimental data, with a suitable agreement. It was observed that the areas near the focal point of the lentil grain dry and heat up faster; consequently, these areas are more susceptible to the appearance of cracks that can compromise the quality of the product. In addition, it was found that the vapor flux was predominant during the drying process when compared to the liquid flux.

ACS Style

João Melo; João Delgado; Wilton Silva; Antonio B. Lima; Ricardo Gomez; Josivanda Gomes; Rossana Figueirêdo; Alexandre Queiroz; Ivonete Santos; Maria Machado; Wanderson Lima; João Carmo. Non-Equilibrium Thermodynamics-Based Convective Drying Model Applied to Oblate Spheroidal Porous Bodies: A Finite-Volume Analysis. Energies 2021, 14, 3405 .

AMA Style

João Melo, João Delgado, Wilton Silva, Antonio B. Lima, Ricardo Gomez, Josivanda Gomes, Rossana Figueirêdo, Alexandre Queiroz, Ivonete Santos, Maria Machado, Wanderson Lima, João Carmo. Non-Equilibrium Thermodynamics-Based Convective Drying Model Applied to Oblate Spheroidal Porous Bodies: A Finite-Volume Analysis. Energies. 2021; 14 (12):3405.

Chicago/Turabian Style

João Melo; João Delgado; Wilton Silva; Antonio B. Lima; Ricardo Gomez; Josivanda Gomes; Rossana Figueirêdo; Alexandre Queiroz; Ivonete Santos; Maria Machado; Wanderson Lima; João Carmo. 2021. "Non-Equilibrium Thermodynamics-Based Convective Drying Model Applied to Oblate Spheroidal Porous Bodies: A Finite-Volume Analysis." Energies 14, no. 12: 3405.

Journal article
Published: 25 April 2021 in Research, Society and Development
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O Brasil é um país no qual possui uma grande diversidade de frutas, com um destaque no cultivo de uva, principalmente na região nordeste, porém devido a elevada exportação da fruta, boa parte considerada imprópria é descartada. Com isso o presente estudo objetivou elaborar uva passa da cv. Arra 15’® a partir da secagem em estufa e air fryer com a aplicação de um pré-tratamento químico, e caracterizar quanto as propriedades físico-químicas. As uvas in natura foram pré-tratadas com NaOH 1% a 95 ºC durante 30 segundos, secas em estufa e air fryer. A fruta foi caracterizada quanto à umidade, sólidos solúveis totais, pH, acidez total e cor. Os processos de secagem utilizados reduziram a umidade, obtendo assim a uva passa. O modelo de logaritmo se ajustou melhor aos dados experimentais. Com o aumento da temperatura houve o aumento da difusividade, e a partir da solução analítica da equação de difusão apresentou valores baixos de número de Biot, indicando que a condição de contorno utilizada (terceiro tipo) não descreveu de forma satisfatória o processo. Com isso conclui-se que estes resultados são importantes pois demostram que o processamento foi eficiente e possibilitou a obtenção da uva passa com boas características nutricionais.

ACS Style

Silvana Bélem de Oliveira Vilar; Nailtonde Macedo Albuquerque Junior; Aurianna Barros Coelho; Joselane Nascimento da Silva; Sâmela Leal Barros; Wilton Pereira da Silva. Avaliação do Processo de Secagem de Uva cv. Arra 15®. Research, Society and Development 2021, 10, 1 .

AMA Style

Silvana Bélem de Oliveira Vilar, Nailtonde Macedo Albuquerque Junior, Aurianna Barros Coelho, Joselane Nascimento da Silva, Sâmela Leal Barros, Wilton Pereira da Silva. Avaliação do Processo de Secagem de Uva cv. Arra 15®. Research, Society and Development. 2021; 10 (5):1.

Chicago/Turabian Style

Silvana Bélem de Oliveira Vilar; Nailtonde Macedo Albuquerque Junior; Aurianna Barros Coelho; Joselane Nascimento da Silva; Sâmela Leal Barros; Wilton Pereira da Silva. 2021. "Avaliação do Processo de Secagem de Uva cv. Arra 15®." Research, Society and Development 10, no. 5: 1.

Journal article
Published: 06 April 2021 in Foods
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The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10−6 m2/s, 2.9285 to 12.754 × 10−9 m2/s and 1.5393 × 10−8 to 12.4270 × 10−6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

ACS Style

João Ferreira; Alexandre Queiroz; Rossana Figueirêdo; Wilton Silva; Josivanda Gomes; Dyego Santos; Hanndson Silva; Ana Rocha; Anna Paiva; Alan Chaves; Antônio Lima; Romário Andrade. Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds. Foods 2021, 10, 788 .

AMA Style

João Ferreira, Alexandre Queiroz, Rossana Figueirêdo, Wilton Silva, Josivanda Gomes, Dyego Santos, Hanndson Silva, Ana Rocha, Anna Paiva, Alan Chaves, Antônio Lima, Romário Andrade. Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds. Foods. 2021; 10 (4):788.

Chicago/Turabian Style

João Ferreira; Alexandre Queiroz; Rossana Figueirêdo; Wilton Silva; Josivanda Gomes; Dyego Santos; Hanndson Silva; Ana Rocha; Anna Paiva; Alan Chaves; Antônio Lima; Romário Andrade. 2021. "Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds." Foods 10, no. 4: 788.

Journal article
Published: 24 December 2020 in Agriculture
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This work aims to experimentally study the drying of agricultural products using microwaves, with particular reference to grains. Microwave drying experiments were carried out with paddy rice grains in natura (BRSMG Conai variety) for three levels of incident microwave power per mass of fresh grain (6.27, 14.63 and 22.99 W/g). Results of grain drying and heating kinetics are presented and analyzed. It was verified that the ideal average moisture content for grain storage and marketing, 15% (d.b.), occurred at 20 min (6.27 W/g), 13 min (14.63 W/g) and 7 min (22.99 W/g), and that the equilibrium moisture content of the samples reached 4.4%, 2.7% and 1.9%, at 310, 180 and 110 min, for each of the three power levels studied, respectively. The drying with the highest absorbed power caused discoloration of the grains at the end of the drying process.

ACS Style

Edna Silva; Ricardo Gomez; Josivanda Gomes; Wilton Silva; Ketinlly Porto; Fagno Rolim; João Carmo; Romário Andrade; Ivonete Santos; Rodrigo Sousa; Diego Diniz; Marcella Aragão; Antonio Lima. Heat and Mass Transfer on the Microwave Drying of Rough Rice Grains: An Experimental Analysis. Agriculture 2020, 11, 8 .

AMA Style

Edna Silva, Ricardo Gomez, Josivanda Gomes, Wilton Silva, Ketinlly Porto, Fagno Rolim, João Carmo, Romário Andrade, Ivonete Santos, Rodrigo Sousa, Diego Diniz, Marcella Aragão, Antonio Lima. Heat and Mass Transfer on the Microwave Drying of Rough Rice Grains: An Experimental Analysis. Agriculture. 2020; 11 (1):8.

Chicago/Turabian Style

Edna Silva; Ricardo Gomez; Josivanda Gomes; Wilton Silva; Ketinlly Porto; Fagno Rolim; João Carmo; Romário Andrade; Ivonete Santos; Rodrigo Sousa; Diego Diniz; Marcella Aragão; Antonio Lima. 2020. "Heat and Mass Transfer on the Microwave Drying of Rough Rice Grains: An Experimental Analysis." Agriculture 11, no. 1: 8.

Journal article
Published: 23 December 2020 in Foods
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It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. L. salivarius (Lactobacillus salivarius) growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0–3.0%) and inulin concentrations (4.0–6.0%) and fermented under the effect of different temperatures (25–45 °C). A full 23 factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. L. salivarius cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).

ACS Style

Shênia Santos Monteiro; Wilton Pereira Da Silva; Shirley Santos Monteiro; Josivanda Palmeira Gomes; Emmanuel Moreira Pereira; Alexandre José De Melo Queiroz; Rossana Maria Feitosa De Figueirêdo; Ana Paula Trindade Rocha; Hanndson Araujo Silva; Leyllanne Renalle Batista De Almeida; Mábia Ruana Silva De Sena; Antônio Gilson Barbosa De Lima. Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models. Foods 2020, 10, 25 .

AMA Style

Shênia Santos Monteiro, Wilton Pereira Da Silva, Shirley Santos Monteiro, Josivanda Palmeira Gomes, Emmanuel Moreira Pereira, Alexandre José De Melo Queiroz, Rossana Maria Feitosa De Figueirêdo, Ana Paula Trindade Rocha, Hanndson Araujo Silva, Leyllanne Renalle Batista De Almeida, Mábia Ruana Silva De Sena, Antônio Gilson Barbosa De Lima. Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models. Foods. 2020; 10 (1):25.

Chicago/Turabian Style

Shênia Santos Monteiro; Wilton Pereira Da Silva; Shirley Santos Monteiro; Josivanda Palmeira Gomes; Emmanuel Moreira Pereira; Alexandre José De Melo Queiroz; Rossana Maria Feitosa De Figueirêdo; Ana Paula Trindade Rocha; Hanndson Araujo Silva; Leyllanne Renalle Batista De Almeida; Mábia Ruana Silva De Sena; Antônio Gilson Barbosa De Lima. 2020. "Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models." Foods 10, no. 1: 25.

Journal article
Published: 07 December 2020 in Foods
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One approach to improve sustainable agro-industrial fruit production is to add value to the waste generated in pulp extraction. The processing of cumbeba (Tacinga inamoena) fruits generates a significant amount of waste, which is discarded without further application but can be a source of bioactive compounds, among other nutrients. Among the simplest and most inexpensive forms of processing, convective drying appears as the first option for the commercial utilization of fruit derivatives, but it is essential to understand the properties of mass transfer for the appropriate choice of drying conditions. In this study, cumbeba waste was dried at four temperatures (50, 60, 70 and 80 °C). Three diffusion models were fitted to the experimental data of the different drying conditions. Two boundary conditions on the sample surface were considered: equilibrium condition and convective condition. The simulations were performed simultaneously with the estimation of effective mass diffusivity coefficients (Def) and convective mass transfer coefficients (h). The validation of the models was verified by the agreement between the theoretical prediction (simulation) and the experimental results. The results showed that, for the best model, the effective mass diffusivities were 2.9285 × 10−9, 4.1695 × 10−9, 8.1395 × 10−9 and 1.2754 × 10−8 m2/s, while the convective mass transfer coefficients were 6.4362 × 10−7, 8.7273 × 10−7, 8.9445 × 10−7 and 1.0912 × 10−6 m/s. The coefficients of determination were greater than 0.995 and the chi-squares were lower than 2.2826 × 10−2 for all simulations of the experiments.

ACS Style

João P. L. Ferreira; Wilton P. Silva; Alexandre J. M. Queiroz; Rossana M. F. Figueirêdo; Josivanda P. Gomes; Bruno A. Melo; Dyego C. Santos; Thalis L. B. Lima; Rodolfo R. C. Branco; Ihsan Hamawand; Antonio G. B. Lima. Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models. Foods 2020, 9, 1818 .

AMA Style

João P. L. Ferreira, Wilton P. Silva, Alexandre J. M. Queiroz, Rossana M. F. Figueirêdo, Josivanda P. Gomes, Bruno A. Melo, Dyego C. Santos, Thalis L. B. Lima, Rodolfo R. C. Branco, Ihsan Hamawand, Antonio G. B. Lima. Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models. Foods. 2020; 9 (12):1818.

Chicago/Turabian Style

João P. L. Ferreira; Wilton P. Silva; Alexandre J. M. Queiroz; Rossana M. F. Figueirêdo; Josivanda P. Gomes; Bruno A. Melo; Dyego C. Santos; Thalis L. B. Lima; Rodolfo R. C. Branco; Ihsan Hamawand; Antonio G. B. Lima. 2020. "Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models." Foods 9, no. 12: 1818.

Journal article
Published: 31 October 2020 in Research, Society and Development
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Bananas frescas são frutas com elevado teor de umidade após a colheita, e são submetidas ao processo de secagem para minimizar desperdício e a deterioração, e aumentar a vida de prateleira. Este trabalho apresenta um estudo de secagem de banana em estufa. As bananas inteiras foram descascadas manualmente e secas nas temperaturas de 50 e 60ºC. Modelos concentrados de transferência de calor e massa e variações do volume da banana foram propostos e ajustados aos dados experimentais apresentando uma boa concordância. Os resultados revelaram que a temperatura do ar de secagem e a relação área/volume afetam significativamente a secagem, aquecimento e encolhimento da banana.

ACS Style

Raimundo Pereira De Farias; Wilton Pereira Silva; Hortência Luma Fernandes Magalhães; Wanderson Magno Paiva Barbosa De Lima; Ricardo Soares Gomez; Elisiane Santana De Lima; Stephane Katherine Barbosa Moura Da Silva; Antonio Gilson Barbosa De Lima. Estudo teórico e experimental da secagem de banana inteira em estufa. Research, Society and Development 2020, 9, 1 .

AMA Style

Raimundo Pereira De Farias, Wilton Pereira Silva, Hortência Luma Fernandes Magalhães, Wanderson Magno Paiva Barbosa De Lima, Ricardo Soares Gomez, Elisiane Santana De Lima, Stephane Katherine Barbosa Moura Da Silva, Antonio Gilson Barbosa De Lima. Estudo teórico e experimental da secagem de banana inteira em estufa. Research, Society and Development. 2020; 9 (11):1.

Chicago/Turabian Style

Raimundo Pereira De Farias; Wilton Pereira Silva; Hortência Luma Fernandes Magalhães; Wanderson Magno Paiva Barbosa De Lima; Ricardo Soares Gomez; Elisiane Santana De Lima; Stephane Katherine Barbosa Moura Da Silva; Antonio Gilson Barbosa De Lima. 2020. "Estudo teórico e experimental da secagem de banana inteira em estufa." Research, Society and Development 9, no. 11: 1.

Journal article
Published: 28 October 2020 in Agriculture
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Convective heating is a traditional method used for the drying of wet porous materials. Currently, microwave drying has been employed for this purpose, due to its excellent characteristics of uniform moisture removal and heating inside the material, higher drying rate, and low energy demand. This paper focuses on the study of the combined convective and microwave drying of porous solids with prolate spheroidal shape. An advanced mathematical modeling based on the diffusion theory (mass and energy conservation equations) written in prolate spheroidal coordinates was derived and the numerical solution using the finite-volume method is presented. Here, we evaluated the effect of the heat and mass transport coefficients and microwave power intensity on the moisture removal and heating of the solid. Results of the drying and heating kinetics and the moisture and temperature distribution inside the solid are presented and discussed. It was verified that the higher the convective heat and mass transfer coefficients and microwave power intensity, the faster the solid will dry and heat up.

ACS Style

Edna Silva; Ricardo Gomez; Josivanda Gomes; Rossana Figueirêdo; Alexandre Queiroz; Wilton Silva; Ângela Santiago; Antonio Macedo; João Ferreira; Ítalo Gomes; Antonio Lima. Convective and Microwave Assisted Drying of Wet Porous Materials with Prolate Spheroidal Shape: A Finite-Volume Approach. Agriculture 2020, 10, 507 .

AMA Style

Edna Silva, Ricardo Gomez, Josivanda Gomes, Rossana Figueirêdo, Alexandre Queiroz, Wilton Silva, Ângela Santiago, Antonio Macedo, João Ferreira, Ítalo Gomes, Antonio Lima. Convective and Microwave Assisted Drying of Wet Porous Materials with Prolate Spheroidal Shape: A Finite-Volume Approach. Agriculture. 2020; 10 (11):507.

Chicago/Turabian Style

Edna Silva; Ricardo Gomez; Josivanda Gomes; Rossana Figueirêdo; Alexandre Queiroz; Wilton Silva; Ângela Santiago; Antonio Macedo; João Ferreira; Ítalo Gomes; Antonio Lima. 2020. "Convective and Microwave Assisted Drying of Wet Porous Materials with Prolate Spheroidal Shape: A Finite-Volume Approach." Agriculture 10, no. 11: 507.

Journal article
Published: 23 September 2020 in Agriculture
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Bananas are some of the most consumed fruits throughout the world, providing metabolizable calories and vitamins for humans, along with many other benefits. However, this fruit tends to be easily degraded by microorganisms and other chemical agents because of the high moisture content. Considering the importance, this work focuses on an experimental study regarding banana fruit drying. For such purpose, whole bananas were hand-peeled and sliced longitudinally and then dried by a hot air circulation oven with air temperatures of 40 °C, 50 °C, 60 °C and 70 °C. Measurements of mass, temperature, and dimensions of the sample were done during the drying process. Results of drying, heating, and shrinkage (volume and surface area) kinetics are presented and analyzed. The study revealed that the drying air temperature significantly affected moisture removal, heating, and dimensions’ variation rates, as well as quality of banana fruit. The drying carried out with higher temperature and lower relative humidity of the air gave rise to higher rates of drying, heating and variation of dimensions, and shorter drying time of the product.

ACS Style

Raimundo Farias; Ricardo Gomez; Wilton Silva; Leonardo Silva; Guilherme Oliveira Neto; Ivonete Santos; João Carmo; José Nascimento; Antonio Lima. Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis. Agriculture 2020, 10, 423 .

AMA Style

Raimundo Farias, Ricardo Gomez, Wilton Silva, Leonardo Silva, Guilherme Oliveira Neto, Ivonete Santos, João Carmo, José Nascimento, Antonio Lima. Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis. Agriculture. 2020; 10 (10):423.

Chicago/Turabian Style

Raimundo Farias; Ricardo Gomez; Wilton Silva; Leonardo Silva; Guilherme Oliveira Neto; Ivonete Santos; João Carmo; José Nascimento; Antonio Lima. 2020. "Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis." Agriculture 10, no. 10: 423.

Original
Published: 17 September 2020 in Heat and Mass Transfer
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The objective of this article was to describe the osmotic dehydration of cubic pieces of melon immersed in solutions of water and sucrose, using a three-dimensional solution of the diffusion equation in Cartesian coordinates, considering the resistance to mass flows on the surface. Three experiments were conducted at room temperature, with no continuous stirring, at the concentrations of 25, 45 and 65 °Brix. A mathematical model that uses a strategy based on the optimal removal of experimental points (OREP) was proposed to determine the process parameters. The kinetics of each process was simulated using the first 8000 terms of the analytical solution with boundary condition of the third type (20 terms for each of the three sums). A comparison with literature results for the same experiments, using the boundary condition of the first type, indicates that although this latter model describes the process reasonably well, the statistical indicators of the model proposed in this article were superior for all experiments, suggesting the existence of resistance to mass flows on the surfaces of melon cubes.

ACS Style

Rubens Maciel Miranda Pinheiro; Wilton Pereira da Silva; Denise Silva Do Amaral Miranda; Cleide M. D. P. S. Esilva; Taciano Pessoa. Osmotic dehydration of cubic pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the surface. Heat and Mass Transfer 2020, 57, 405 -415.

AMA Style

Rubens Maciel Miranda Pinheiro, Wilton Pereira da Silva, Denise Silva Do Amaral Miranda, Cleide M. D. P. S. Esilva, Taciano Pessoa. Osmotic dehydration of cubic pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the surface. Heat and Mass Transfer. 2020; 57 (3):405-415.

Chicago/Turabian Style

Rubens Maciel Miranda Pinheiro; Wilton Pereira da Silva; Denise Silva Do Amaral Miranda; Cleide M. D. P. S. Esilva; Taciano Pessoa. 2020. "Osmotic dehydration of cubic pieces of melon: description through a three-dimensional diffusion model considering the resistance to mass flows on the surface." Heat and Mass Transfer 57, no. 3: 405-415.

Journal article
Published: 09 July 2020 in Agriculture
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The choice of the drying process plays a key role in reducing the costs of electricity consumption in the food industry. Thus, this study aimed to evaluate continuous and intermittent drying of rough rice, using empirical and diffusion models to describe the drying kinetics, considering only effective time of operation to compare and evaluate these processes. Experiments were carried out during the month of April 2018, in Campina Grande, Paraiba Brazil, and were conducted with continuous and intermittent drying of rough rice grains (about 20 g, each experiment) using a fixed-bed dryer with constant power, at temperatures of 50 and 70 °C. For the intermittent experiments, the intermittency ratio was α = 2/3 and the drying periods were 10 and 20 min, with intermittency periods of 20 and 40 min, respectively. Comparison between continuous and intermittent drying kinetics indicated reduction in the effective time of all intermittent drying experiments, reaching up to 32.2%, hence promoting energy saving. It was also found that a one-dimensional diffusion model with boundary condition of the first kind properly described all rough rice drying processes and that the effective mass diffusivity is higher in intermittent drying, compared to continuous drying at the same temperature.

ACS Style

Joan Alves Pereira; Wilton Da Silva; Josivanda Gomes; Alexandre Queiroz; Rossana De Figueirêdo; Bruno De Melo; Ângela Santiago; Antônio De Lima; Antonio De Macedo. Continuous and Intermittent Drying of Rough Rice: Effects on Process Effective Time and Effective Mass Diffusivity. Agriculture 2020, 10, 282 .

AMA Style

Joan Alves Pereira, Wilton Da Silva, Josivanda Gomes, Alexandre Queiroz, Rossana De Figueirêdo, Bruno De Melo, Ângela Santiago, Antônio De Lima, Antonio De Macedo. Continuous and Intermittent Drying of Rough Rice: Effects on Process Effective Time and Effective Mass Diffusivity. Agriculture. 2020; 10 (7):282.

Chicago/Turabian Style

Joan Alves Pereira; Wilton Da Silva; Josivanda Gomes; Alexandre Queiroz; Rossana De Figueirêdo; Bruno De Melo; Ângela Santiago; Antônio De Lima; Antonio De Macedo. 2020. "Continuous and Intermittent Drying of Rough Rice: Effects on Process Effective Time and Effective Mass Diffusivity." Agriculture 10, no. 7: 282.

Journal article
Published: 18 June 2020 in Research, Society and Development
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O ketchup é um molho popular em diversos países, caracterizado pela cor forte, sabor adocicado e consistência espessa. Variações nessas características podem interferir na aceitação do produto, assim, objetivou-se com este estudo analisar a aceitação dos parâmetros sensoriais (aroma, cor, sabor, aparência) e intenção de compra de ketchup adicionado de amido de pitomba e com isso comparar com os atributos sensoriais de ketchup adicionado de amido de milho comercial. A extração do amido foi realizada por trituração da semente da pitomba em solução de metabissulfito de sódio (0,2%) seguida de secagem à 50 °C. Os ketchups foram formulados com adição de 0,5 e 1% de amido de pitomba, 0,5 e 1% de amido de milho, e uma formulação controle. As formulações foram avaliadas microbiologicamente quanto coliformes termotolerantes e Salmonella e submetidos a avaliação de aceitação sensorial quanto aos parâmetros de cor, aparência, aroma, sabor e intenção de compra. Os resultados revelaram que as formulações apresentaram bom padrão microbiológico e os ketchups não apresentaram diferença significativa (p ≤ 0,05) entre os parâmetros de cor, aparência, aroma e sabor, indicando que as porcentagens e os tipos de amido utilizado não causaram interferência nas características sensoriais avaliadas. As maiores intenções de compra foram registradas para as formulações adicionadas de amidos, sugerindo a preferência dos consumidores por formulações consistentes.

ACS Style

Deise Souza De Castro; Inacia Dos Santos Moreira; Bruno Adelino De Melo; Josivanda Palmeira Gomes; Wilton Pereira Da Silva. Avaliação sensorial de ketchup adicionado de amido de semente de pitomba. Research, Society and Development 2020, 9, e985986774 -e985986774.

AMA Style

Deise Souza De Castro, Inacia Dos Santos Moreira, Bruno Adelino De Melo, Josivanda Palmeira Gomes, Wilton Pereira Da Silva. Avaliação sensorial de ketchup adicionado de amido de semente de pitomba. Research, Society and Development. 2020; 9 (8):e985986774-e985986774.

Chicago/Turabian Style

Deise Souza De Castro; Inacia Dos Santos Moreira; Bruno Adelino De Melo; Josivanda Palmeira Gomes; Wilton Pereira Da Silva. 2020. "Avaliação sensorial de ketchup adicionado de amido de semente de pitomba." Research, Society and Development 9, no. 8: e985986774-e985986774.

Journal article
Published: 01 May 2020 in Journal of Food Engineering
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The objective of this article was to determine local thermal diffusivity of green coconut pulp stored in a parallelepiped-shaped metallic container during heating in a thermal treatment. A thermocouple was placed in the center of the container with the product, initially at 25.8 °C, and then the set was dipped in a water bath at 64.85 °C. The temperature over time was recorded in a txt file, making it possible to determine the parameters of a function that represents the thermal diffusivity, using an optimization technique, which also required a three-dimensional numerical solution of the heat conduction equation. Among the functions tested to represent thermal diffusivity as a function of local temperature, the best result was obtained with the hyperbolic cosine, with chi-square and determination coefficient of 0.3188 and 0.99998, respectively. Thus, it was possible to establish the time required to safely interrupt a new heating process during another heat treatment, with a simple simulation, without the need for a new experiment.

ACS Style

Wilton Pereira da Silva; Matheus Serrano de Medeiros; Josivanda Palmeira Gomes; Cleide Maria Diniz P.S. e Silva. Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization. Journal of Food Engineering 2020, 285, 110104 .

AMA Style

Wilton Pereira da Silva, Matheus Serrano de Medeiros, Josivanda Palmeira Gomes, Cleide Maria Diniz P.S. e Silva. Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization. Journal of Food Engineering. 2020; 285 ():110104.

Chicago/Turabian Style

Wilton Pereira da Silva; Matheus Serrano de Medeiros; Josivanda Palmeira Gomes; Cleide Maria Diniz P.S. e Silva. 2020. "Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization." Journal of Food Engineering 285, no. : 110104.

Articles
Published: 01 March 2020 in Revista Brasileira de Engenharia Agrícola e Ambiental
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This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three temperatures (50, 60 and 70 °C) and constant air velocity of 1.0 m s-1. Ten thin-layer drying mathematical models were fitted to the experimental data. The increase in air temperature and the decrease in osmotic solution concentration resulted in increased water removal rate. Based on the statistical indices, the Two Terms model was the one that best described the drying kinetics of the samples for all evaluated conditions. The effective diffusion coefficients increased with the elevation of air temperature, ranging from 1.766 x 10-10 to 3.910 x 10-6 m2 s-1, whereas the convective mass transfer coefficients ranged from 3.910 x 10-7 to 1.201 x 10-6 m s-1 with Biot number from 0.001 to 12.500.

ACS Style

João P. De L. Ferreira; Deise S. De Castro; Inacia Dos S. Moreira; Wilton P. Da Silva; Rossana M. F. De Figueirêdo; Alexandre J. De M. Queiroz. Convective drying kinetics of osmotically pretreated papaya cubes. Revista Brasileira de Engenharia Agrícola e Ambiental 2020, 24, 200 -208.

AMA Style

João P. De L. Ferreira, Deise S. De Castro, Inacia Dos S. Moreira, Wilton P. Da Silva, Rossana M. F. De Figueirêdo, Alexandre J. De M. Queiroz. Convective drying kinetics of osmotically pretreated papaya cubes. Revista Brasileira de Engenharia Agrícola e Ambiental. 2020; 24 (3):200-208.

Chicago/Turabian Style

João P. De L. Ferreira; Deise S. De Castro; Inacia Dos S. Moreira; Wilton P. Da Silva; Rossana M. F. De Figueirêdo; Alexandre J. De M. Queiroz. 2020. "Convective drying kinetics of osmotically pretreated papaya cubes." Revista Brasileira de Engenharia Agrícola e Ambiental 24, no. 3: 200-208.

Original
Published: 07 December 2019 in Heat and Mass Transfer
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The present study aimed to assess continuous and intermittent drying of apple pieces, proposing a modified Page model to describe the kinetics of these processes. Drying was conducted in a forced air circulation oven at temperatures of 50 and 70 °C. For intermittent drying, the intermittency ratio was 2/3 and the tempering periods were 30, 60 and 120 min. The proposed model described well all drying kinetic processes. For a given temperature, the comparison between the effective times of intermittent drying and continuous drying indicated that intermittency leads to saving for all tempering periods, reaching up to 45%. It was observed that, even for a single intermittency ratio, 2/3, the tempering period influenced the saving of effective drying time and, therefore, the saving of energy. Highest saving occurred for tempering period of 30 min, whereas the worst result occurred for 120 min.

ACS Style

Wilton Pereira Da Silva; Israel Buriti Galvão; Cleide M. D. P. S. E Silva; Juarez Everton De Farias Aires; Rossana Maria Feitosa De Figueirêdo. Empirical model for describing continuous and intermittent drying kinetics of apple pieces. Heat and Mass Transfer 2019, 56, 1263 -1274.

AMA Style

Wilton Pereira Da Silva, Israel Buriti Galvão, Cleide M. D. P. S. E Silva, Juarez Everton De Farias Aires, Rossana Maria Feitosa De Figueirêdo. Empirical model for describing continuous and intermittent drying kinetics of apple pieces. Heat and Mass Transfer. 2019; 56 (4):1263-1274.

Chicago/Turabian Style

Wilton Pereira Da Silva; Israel Buriti Galvão; Cleide M. D. P. S. E Silva; Juarez Everton De Farias Aires; Rossana Maria Feitosa De Figueirêdo. 2019. "Empirical model for describing continuous and intermittent drying kinetics of apple pieces." Heat and Mass Transfer 56, no. 4: 1263-1274.

Original
Published: 19 November 2019 in Heat and Mass Transfer
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Rice (Oryza sativa L.) is one of the most produced and consumed cereals in the world, being characterized as the main food of more than half of the world population, since it is source of energy, protein, vitamins and minerals. Freshly harvested rice from the field generally has a high moisture content to be stored safely and, therefore, a suitable drying process needs to be conducted to decrease the physical-chemical activity of the product and inhibit the associated microbial activities. In this work, experiments were carried out on the intermittent drying of rice grains, in order to evaluate the effects of different drying air temperatures (40, 50, 60 and 70 °C) and tempering times (30, 60, 120, 180 and 240 min). Intermittent drying was simulated by means of a new liquid diffusion model based on a prolate spheroid geometry. To validate the model, the solution was fitted to the experimental data for the drying air temperatures of 40 and 70 °C and tempering periods ranging from 0 to 180 min. The results show that, for all experiments of intermittent drying of rough rice, the effective operating time decreased compared to the continuous drying. In addition, intermittent drying produces lower temperature on the grain surface, which minimizes the thermal damages caused to the product during the process. Numerical simulations provide information on moisture distribution inside the rice grain during the periods of interruption in hot air application. After 15 min of drying at temperatures of 40 and 70 °C, followed by a 60-min pause at room temperature, it is possible to respectively reduce about 72 and 68% of the moisture content gradients inside the rice grain. With tempering of 180 min, it is possible to eliminate almost all moisture content gradients for the drying at 70 °C.

ACS Style

Celia Maria Rufino Franco; Antonio G. B. De Lima; Vera S.O. Farias; Wilton P. Da Silva. Modeling and experimentation of continuous and intermittent drying of rough rice grains. Heat and Mass Transfer 2019, 56, 1003 -1014.

AMA Style

Celia Maria Rufino Franco, Antonio G. B. De Lima, Vera S.O. Farias, Wilton P. Da Silva. Modeling and experimentation of continuous and intermittent drying of rough rice grains. Heat and Mass Transfer. 2019; 56 (3):1003-1014.

Chicago/Turabian Style

Celia Maria Rufino Franco; Antonio G. B. De Lima; Vera S.O. Farias; Wilton P. Da Silva. 2019. "Modeling and experimentation of continuous and intermittent drying of rough rice grains." Heat and Mass Transfer 56, no. 3: 1003-1014.

Articles
Published: 01 November 2019 in Revista Brasileira de Engenharia Agrícola e Ambiental
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Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in the production of flour as source of nutrients and enrichment of food products. Thus, this study aimed to evaluate the production of flours from passion fruit albedo and whole peel, verifying the influences of flavedo removal and maceration, as well as the variation in drying temperature (70 and 80 °C) on the physical and chemical characteristics of the flours. The flours has a light color with slight trend to red and stronger trend to yellow. Moisture content is within the limits established by the current norms of ANVISA (a maximum of 15%). The flavedo removal contributed to the increase of water, crude fiber, neutral detergent fiber and acid detergent fiber concentrations. However, it reduced moisture, ash, protein, lipids and carbohydrates concentrations. On the other hand, the maceration decreases luminosity, lipids and carbohydrates and increases the chromaticity a* and b* and moisture in the flours. In relation to the increase in temperature, a decrease was observed in the protein concentration and an increase in the concentration of ash and lipids. Based on centesimal composition, the flour should be prepared with whole peel without maceration and dried at 80 °C.

ACS Style

Elaine C. O. Da Silva; Wilton P. Da Silva; Josivanda P. Gomes; Cleide Maria Diniz Pereira Da Silva E Silva; Leidjane M. De Souto; Zanelli R. T. Costa. Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration. Revista Brasileira de Engenharia Agrícola e Ambiental 2019, 23, 869 -875.

AMA Style

Elaine C. O. Da Silva, Wilton P. Da Silva, Josivanda P. Gomes, Cleide Maria Diniz Pereira Da Silva E Silva, Leidjane M. De Souto, Zanelli R. T. Costa. Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration. Revista Brasileira de Engenharia Agrícola e Ambiental. 2019; 23 (11):869-875.

Chicago/Turabian Style

Elaine C. O. Da Silva; Wilton P. Da Silva; Josivanda P. Gomes; Cleide Maria Diniz Pereira Da Silva E Silva; Leidjane M. De Souto; Zanelli R. T. Costa. 2019. "Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration." Revista Brasileira de Engenharia Agrícola e Ambiental 23, no. 11: 869-875.

Journal article
Published: 01 October 2019 in Food Research International
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The seed of pitomba (Talisia esculenta) represents half the total weight of this exotic Brazilian fruit, highly appreciated in the north and northeast regions. Extracting starch from this seed is an alternative for the utilization of non-conventional starches. Thus, the present study aimed to extract starch from pitomba seed and characterize it with respect to physical, chemical, technological, thermal and morphological characteristics. Extraction was performed by grinding the seeds in sodium metabisulfite solution (0.2%) followed by drying at 50 °C. Starch yield was equal to 44.0%, with low contents of protein and lipid, 77.78% purity and amylose content of 19.25%, indicating low level of retrogradation after gelatinization. Water and oil absorption capacities were 89.49 and 85.07, respectively. Gelatinization temperature was 66.92 °C, maximum temperature was 72.84 °C, transition enthalpy was 4.70 J/g, peak viscosity was 2531 cP, final viscosity was 1607 cP, retrogradation viscosity was 551 cP, in addition to smoothed-surface granules with predominance of semi-elliptical shape, showing the potential of this starch to be used in food industry

ACS Style

Deise Souza de Castro; Inacia Dos Santos Moreira; Luzia Marcia De Melo Silva; Jacinete Pereira Lima; Wilton Pereira da Silva; Josivanda Palmeira Gomes; Rossana Maria Feitosa de Figueirêdo. Isolation and characterization of starch from pitomba endocarp. Food Research International 2019, 124, 181 -187.

AMA Style

Deise Souza de Castro, Inacia Dos Santos Moreira, Luzia Marcia De Melo Silva, Jacinete Pereira Lima, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Rossana Maria Feitosa de Figueirêdo. Isolation and characterization of starch from pitomba endocarp. Food Research International. 2019; 124 ():181-187.

Chicago/Turabian Style

Deise Souza de Castro; Inacia Dos Santos Moreira; Luzia Marcia De Melo Silva; Jacinete Pereira Lima; Wilton Pereira da Silva; Josivanda Palmeira Gomes; Rossana Maria Feitosa de Figueirêdo. 2019. "Isolation and characterization of starch from pitomba endocarp." Food Research International 124, no. : 181-187.

Journal article
Published: 01 September 2019 in Revista Brasileira de Engenharia Agrícola e Ambiental
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As solar radiation is abundant in Brazil during most of the year and this source of energy is renewable and non-polluting par excellence, solar drying of agricultural products is a promising methodology. The objective of this study was to dry cowpea [Vigna unguiculata (L.) Walp.] bean grains using solar energy in different exposure times, adjusting the mathematical models and calculation of the effective diffusivity. Drying was performed during the day with samples exposed to the sun; during the night, half of the samples were put to dry in a heat accumulator dryer for nighttime drying and the other half was left on a laboratory bench as control. Cowpea bean grains had initial and final moisture contents of 65.42 and 6.73% d.b. (after drying in the heat accumulator dryer), respectively. The models Approximation of Diffusion, Page, Verma, Logarithmic and Two Terms were fitted to the drying kinetics and all of them fitted well to the experimental data, with coefficients of determination (R2) higher than 0.98, mean square deviations (MSD) less than 0.01 and chi-square (χ2) values lower than 0.0001. The effective diffusivity values were of the order of 10-11 m2 s-1 for the cowpea bean samples. The heat accumulator dryer was effective as a complement to the drying by exposure to the sun, maintaining a suitable temperature for nighttime drying.

ACS Style

Ronaldo A. Alves; Alexandre J. De M. Queiroz; Rossana M. F. de Figueirêdo; Wilton P. da Silva; Josivanda P. Gomes. Solar drying of cowpea bean combined with drying in a heat accumulator dryer. Revista Brasileira de Engenharia Agrícola e Ambiental 2019, 23, 1 .

AMA Style

Ronaldo A. Alves, Alexandre J. De M. Queiroz, Rossana M. F. de Figueirêdo, Wilton P. da Silva, Josivanda P. Gomes. Solar drying of cowpea bean combined with drying in a heat accumulator dryer. Revista Brasileira de Engenharia Agrícola e Ambiental. 2019; 23 (9):1.

Chicago/Turabian Style

Ronaldo A. Alves; Alexandre J. De M. Queiroz; Rossana M. F. de Figueirêdo; Wilton P. da Silva; Josivanda P. Gomes. 2019. "Solar drying of cowpea bean combined with drying in a heat accumulator dryer." Revista Brasileira de Engenharia Agrícola e Ambiental 23, no. 9: 1.

Journal article
Published: 24 January 2019 in Drying Technology
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ACS Style

Kalina Lígia Cavalcante De Almeida Farias; Wilton Pereira Da Silva; Juarez Everton De Farias Aires; Aluizio Freire Da Silva Junior; Cleide Maria Diniz Pereira Da Silva E Silv. Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution. Drying Technology 2019, 37, 2034 -2046.

AMA Style

Kalina Lígia Cavalcante De Almeida Farias, Wilton Pereira Da Silva, Juarez Everton De Farias Aires, Aluizio Freire Da Silva Junior, Cleide Maria Diniz Pereira Da Silva E Silv. Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution. Drying Technology. 2019; 37 (16):2034-2046.

Chicago/Turabian Style

Kalina Lígia Cavalcante De Almeida Farias; Wilton Pereira Da Silva; Juarez Everton De Farias Aires; Aluizio Freire Da Silva Junior; Cleide Maria Diniz Pereira Da Silva E Silv. 2019. "Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution." Drying Technology 37, no. 16: 2034-2046.