Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

The objective of this study was to model the water sorption kinetics of damaged beans. Grains with initial moisture content of 53.85%, dry basis (d.b.), were used. One portion of the grains was used to obtain desorption isotherms, while the other was subjected to drying until the moisture content of 5.26% (d.b.), so that it was subjected to the adsorption. For the induction of damage, a Stein Breakage Tester was used. To obtain the equilibrium moisture content, grains were placed in a climatic chamber at 20, 30, 40 and 50 ± 1 °C combined with relative humidity of 30, 40, 50, 70 and 90 ± 3%. The GAB model fitted well to the equilibrium moisture experimental data of damaged grains and control. With increasing temperature, the monolayer moisture contents decreased in adsorption and desorption processes, ranging from 9.84 to 5.10% d.b. The lower moisture content in the monolayer in damaged grains indicates that lower moisture content is necessary to ensure their conservation.

This study aimed to evaluate the physical properties of foam produced with different additives and to mathematically model foam-mat drying at different temperatures. Foams were made with 500 g of acerola pulp and 4% additives (albumin, emustab, and neutral alloy), and density and stability data were obtained. With suitable density (0.14367 g cm⁻³) and coalescence (0.0000 mL) values, emustab provided the best acerola pulp foam. Drying was performed at temperatures of 50, 55, 60, 65, and 70 °C, using emustab, and different mathematical models were fitted for each temperature. The fresh pulp and the dried powder were analyzed for water activity, moisture content, ash, pH, total titratable acidity, soluble solids content, reducing sugars, vitamin C, total carotenoids, and instrumental color. The logarithmic model showed the best fit for all temperatures, with increasing k-values (between 0.0021 and 0.0059 s⁻¹) and effective diffusion coefficient (between 2.570 × 10⁻⁹ m² s⁻¹ and 5.060 × 10⁻⁹ m² s⁻¹) with increasing temperature. Temperature directly impacts the effective moisture diffusion coefficient with an activation energy of 30.88 kJ mol⁻¹. The physicochemical properties of the foams varied significantly with increasing drying temperature. Among all the temperatures tested, 60 °C was the most appropriate to reduce changes in nutritional composition.