This research focuses on the drying kinetics of industrial pineapple processing waste on a flat plate, revealing a two-phase drying process: an initial phase with a constant drying rate followed by a phase with a decreasing drying rate. During the constant rate phase, the convective mass transfer coefficient, influenced by temperature variations from 40 to 70 °C, ranged from 5.69 × 10⁻⁷ to 2.79 × 10⁻⁷ m s⁻¹. The study introduced a novel approach to modeling the decreasing drying rate phase, applying equations derived from the Fick equation. This process involved determining the activation energy and thermodynamic properties of drying using an experimental forced convection dryer at temperatures of 40, 50, 60, and 70 °C, and an air velocity of 1.5 m/s. Data were fitted to several mathematical models, including Fick’s with four series terms, and versions of the Henderson–Pabis and Page models modified by Cavalcanti-Mata, among others. The Cavalcanti-Mata and modified Page models provided the most accurate fit to the experimental data. Results showed that diffusion coefficients vary per model yet align with literature values. Additionally, enthalpy (ΔH) and entropy (ΔS) values decreased with temperature, while Gibbs free energy (ΔG) increased, indicating that drying is an energy-dependent, non-spontaneous process.

The objective of this research was to study the drying kinetics of passion fruit seeds, a byproduct of the industrial processing of passion fruit with the potential to elaborate food products such as oil and flour. After drying, the seeds were directed for cold press oil extraction, and the quantification of fatty acids was performed. Following the oil extraction, the residues underwent a grinding process to produce flour, which was characterized in terms of its nutritional aspects. The drying process was conducted using an experimental forced convection dryer with controlled temperatures of 40, 50, 60, and 70 °C, and a drying air velocity of 1.5 m s⁻¹. This work introduced a novel approach using mathematical models, all derived from Fick’s equation. For each model, the activation energy and thermodynamic properties related to the drying procedure were determined. Fatty acids in the oils and physicochemical characteristics of the defatted residue’s flour were also analyzed. The Cavalcanti Mata, Henderson and Pabis, and Page models modified by Cavalcanti Mata were found to best fit the experimental data. The highest proportions of unsaturated fatty acids in passion fruit oil were linoleic acid (Omega-6) at 68.8% and oleic acid (Omega-9) at 16.1%. The predominant saturated fatty acid was palmitic acid at 10.61%, with no significant differences observed in relation to the drying temperatures. It can be concluded that the composition of the flour from the residue of passion fruit grain oil extraction varies in terms of crude fiber content, ranging from 56.36% to 58.8%, and protein content, ranging from 15.6% to 18.26%, with significant differences observed concerning the drying temperatures. The lipid content varied from 13.5% to 13.76%, with no significant differences observed across the evaluated drying temperature variations.

The objective of this research was to study the drying kinetics of passion fruit seeds, which are a byproduct of the industrial processing of passion fruit, with the potential to produce byproducts such as oil and flour. After drying, the seeds were directed for cold-press oil extraction, and the quantification of fatty acids was performed. Following the oil extraction, the residues underwent a grinding process to produce flour, which was characterized in terms of its nutritional aspects. The drying process was conducted using an experimental forced convection dryer with controlled temperatures of 40, 50, 60, and 70 °C, and a drying air velocity of 1.5 m s-1. This work introduced a novel approach using mathematical models, all derived from Fick's equation. For each model, the activation energy and thermodynamic properties related to the drying procedure were determined. Fatty acids in the oils and physicochemical characteristics of the defatted residue's flour were also analyzed. The Cavalcanti Mata, Henderson & Pabis, and Page models modified by Cavalcanti Mata were found to best fit the experimental data. The highest proportions of unsaturated fatty acids in passion fruit oil were linoleic acid (Omega-6) at 68.8% and oleic acid (Omega-9) at 16.1%. The predominant saturated fatty acid was palmitic acid at 10.61%, with no significant differences observed in relation to the drying temperatures. It can be concluded that the composition of the flour from the residue of passion fruit grain oil extraction varies in terms of crude fiber content, ranging from 56.36% to 58.8%, and protein content, ranging from 15.6% to 18.26%, with significant differences observed concerning the drying temperatures. The lipid content varied from 13.5% to 13.76%, with no significant differences observed across the evaluated drying temperature variations.