Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach
Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and H...
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Elsevier
2025-01-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024174488 |
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| author | Rafaela Duarte Almeida Maria Elita Martins Duarte Mario Eduardo R. M. Cavalcanti Mata Maria Eduarda Martins Duarte da Costa Mylena Olga Pessoa Melo Renata Duarte Almeida Manoel Tolentino Leite Filho Severina de Sousa Alexandre da Silva Lucio Eloi Duarte de Melo Jonas Leite Cavalcante Neto Jorge Jaco Alves Martins |
| author_facet | Rafaela Duarte Almeida Maria Elita Martins Duarte Mario Eduardo R. M. Cavalcanti Mata Maria Eduarda Martins Duarte da Costa Mylena Olga Pessoa Melo Renata Duarte Almeida Manoel Tolentino Leite Filho Severina de Sousa Alexandre da Silva Lucio Eloi Duarte de Melo Jonas Leite Cavalcante Neto Jorge Jaco Alves Martins |
| author_sort | Rafaela Duarte Almeida |
| collection | DOAJ |
| description | Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande. For drying, equipment with high air velocity and precise temperature control was used, operating at 120, 140, 160, and 180 °C, with an air velocity of 3 m s⁻1. Based on the drying kinetics parameters, the activation energy for each mathematical model was determined, which indicates the energy required to break the bonds that maintain water in the product. The thermodynamic properties of the process were also determined, which are essential to help understand the drying behavior of the fruit, optimize energy efficiency and the quality of the final product. The Fick model, using six terms in the series and considering the cylindrical shape of the almond, along with the other models analyzed, showed a good fit for the experimental data, as evidenced by the R2 values obtained. For the Fick model, the R2 values varied between 0.9675 and 0.9738, for the Page model, between 0.9809 and 0.9954, for the Cavalcanti Mata model, between 0.9921 and 0.9973 and for the Henderson and Pabis model, between 0.9906 and 0.9976, for the temperatures studied. |
| format | Article |
| id | doaj-art-50313339e4fd4506b9c31925da06d2d3 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-50313339e4fd4506b9c31925da06d2d32025-01-17T04:51:12ZengElsevierHeliyon2405-84402025-01-01111e41417Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approachRafaela Duarte Almeida0Maria Elita Martins Duarte1Mario Eduardo R. M. Cavalcanti Mata2Maria Eduarda Martins Duarte da Costa3Mylena Olga Pessoa Melo4Renata Duarte Almeida5Manoel Tolentino Leite Filho6Severina de Sousa7Alexandre da Silva Lucio8Eloi Duarte de Melo9Jonas Leite Cavalcante Neto10Jorge Jaco Alves Martins11Programa de Pós-Graduação em Engenharia e Gestão dos Recursos Naturais, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, Brazil; Corresponding author.Postgraduate Program in Process Engineering /CCT/ Federal University of Campina Grande/Campus I, Av. Aprígio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilPrograma de Pós-Graduação em Engenharia e Gestão dos Recursos Naturais, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, Brazil; Postgraduate Program in Process Engineering /CCT/ Federal University of Campina Grande/Campus I, Av. Aprígio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilPrograma de Pós-Graduação em Engenharia e Gestão dos Recursos Naturais, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilPrograma de Pós-Graduação em Engenharia e Gestão dos Recursos Naturais, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilPrograma de Pós-Graduação em Engenharia e Gestão dos Recursos Naturais, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilUnidade Acadêmica Engenharia Química, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilUnidade Acadêmica Engenharia Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilPrograma de Pós-Graduação em Engenharia e Gestão dos Recursos Naturais, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilUnidade Acadêmica Engenharia Química, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, Brazil; Corresponding author.Unidade Acadêmica Engenharia Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande, 58429-900, Paraíba, BrazilInstituto Nacional do Semi-árido, Av. Francisco Lopes de Almeida, 4000, Serrotão, Campina Grande, 58434-700, Paraíba, BrazilInnovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande. For drying, equipment with high air velocity and precise temperature control was used, operating at 120, 140, 160, and 180 °C, with an air velocity of 3 m s⁻1. Based on the drying kinetics parameters, the activation energy for each mathematical model was determined, which indicates the energy required to break the bonds that maintain water in the product. The thermodynamic properties of the process were also determined, which are essential to help understand the drying behavior of the fruit, optimize energy efficiency and the quality of the final product. The Fick model, using six terms in the series and considering the cylindrical shape of the almond, along with the other models analyzed, showed a good fit for the experimental data, as evidenced by the R2 values obtained. For the Fick model, the R2 values varied between 0.9675 and 0.9738, for the Page model, between 0.9809 and 0.9954, for the Cavalcanti Mata model, between 0.9921 and 0.9973 and for the Henderson and Pabis model, between 0.9906 and 0.9976, for the temperatures studied.http://www.sciencedirect.com/science/article/pii/S2405844024174488Moisture contentHeat transferDiffusion coefficientDrying kinetics |
| spellingShingle | Rafaela Duarte Almeida Maria Elita Martins Duarte Mario Eduardo R. M. Cavalcanti Mata Maria Eduarda Martins Duarte da Costa Mylena Olga Pessoa Melo Renata Duarte Almeida Manoel Tolentino Leite Filho Severina de Sousa Alexandre da Silva Lucio Eloi Duarte de Melo Jonas Leite Cavalcante Neto Jorge Jaco Alves Martins Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach Heliyon Moisture content Heat transfer Diffusion coefficient Drying kinetics |
| title | Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach |
| title_full | Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach |
| title_fullStr | Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach |
| title_full_unstemmed | Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach |
| title_short | Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach |
| title_sort | drying behavior and thermodynamic properties of cashew nut almonds in thin layers a mathematical modeling approach |
| topic | Moisture content Heat transfer Diffusion coefficient Drying kinetics |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024174488 |
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