Drying kinetics of cupuaçu almonds cultivated in Eastern Amazon
DOI:
https://doi.org/10.33448/rsd-v13i2.44938Keywords:
Theobroma grandiflorum; Mathematical modeling; Water content.Abstract
In Brazil, cupuaçu (Theobroma grandiflorum Schum.) is one of the most important tropical fruits in the Amazon region. The state of Pará is the main producer in the Northern Region, with a production of 29 thousand tons. However, cupuaçu seeds go through several stages before storage, with drying being the most crucial. Therefore, the objective of this study was to analyze the drying kinetics, initial and final moisture content, drying rate, as well as fit mathematical models to experimental data to indicate the optimal temperature as a function of drying time in a prototype of a vertical fixed-bed drying silo with forced induced air, subjected to temperatures of 55°C, 65°C, and 75°C. To determine the drying kinetics, the almonds were periodically weighed until reaching equilibrium to measure the water loss. Based on the experimental drying data, moisture ratio values were determined and subsequently applied to different mathematical models. The average initial moisture content of the seeds for all temperatures was greater than 50%, while the final averages for temperatures of 55°C, 65°C, and 75°C were sequentially 13.8%, 7.25%, and 6.51%. The drying rates were 3.1%, 3.4%, and 3.8%, respectively. The modified Henderson and Pabis model provided the best fit to the experimental data. All temperatures were effective concerning the drying time. The dried almonds can be used in food manufacturing.
References
Alves, G. E., Isquierdo, E. P., Borém, F. M., Siqueira, V. C., Oliveira, P. D., & Andrade, E. T. (2013). Drying kinetics of natural coffee for different temperatures and low relative humidity. Coffee Science, 8(2), 238-247.
Amaral, R., Andrade, E. T., Gomes, F. C., Borém, F. M., Lemos, I., & Dias, C. A. (2018). Simulation of coffee fruit drying using computational fluid dynamics. Coffee Science, 13(4), 477–488. https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1489
Araújo, C. da S., Macedo, L. L., Vimercati, W. C., Saraiva, S. H., Oliveira, A. do N., & Teixeira, L. J. Q. (2017). Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos. Brazilian Journal of Food Technology, 20, e2016152. https://doi.org/10.1590/1981-6723.15216
Araujo, M. K. da C. de, Silva, R. R. de C., Silva, M. A. P. da, & Antunes, A. M. (2022). Cocoa almonds (Theobroma cacao L.) submitted to different temperatures and drying times in northern Brazil. Brazilian Journal of Development, 8(12), 77409–77421. https://doi.org/10.34117/bjdv8n12-044
Brasil. Ministério da Agricultura e Reforma Agrária. Secretaria Nacional de Defesa Agropecuária. Departamento Nacional de Defesa Vegetal. Coordenação de Laboratório Vegetal. (2009). Regras para Análise de Sementes. Brasília: MAPA – SDA CGAL.
Brooker, D.B.; Bakker-Arkema, F. W.; & Hall, C.W. (1992). Drying and storage of grains and oilseeds. Westport: The AVI Publishing Company.
Conceição, R. C. da, Guimarães, R. dos S., Pinto, D. B., Silva, E. R. da, & Araújo, M. L. V. de. (2019). Aspectos da produção do cupuaçu no município de Tomé-Açu, Pará. In: A produção do conhecimento nas ciências agrárias e ambientais. Revista Atena Editora, 75-80. https://doi.org/10.22533/at.ed.84519260410
Corrêa, P. C., Oliveira, G. H. H., Botelho, F. M., & Goneli, A. L. D. (2010). Modelagem matemática e determinação das propriedades termodinâmicas do café (Coffea arabica L.) durante o processo de secagem. Revista Ceres, 57(5), 595–601. https://doi.org/10.1590/S0034-737X2010000500005
Corrêa, P. C., Resende, O., Martinazzo, A. P., Goneli, A. L. D., & Botelho, F. M. (2007). Modelagem matemática para a descrição do processo de secagem do feijão (Phaseolus vulgaris L.) em camadas delgadas. Engenharia Agrícola, 27(2), 501–510. https://doi.org/10.1590/S0100-69162007000300020
Corrêa Filho, L. C., Andrade, E. T. de, Martinazzo, A. P., D’Andrea, E. M., Sousa, F. A. de, & Figueira, V. G. (2015). Cinética de secagem, contração volumétrica e análise da difusão líquida do figo (Ficus carica L.). Revista Brasileira de Engenharia Agrícola e Ambiental, 19(8), 797–802. https://doi.org/10.1590/1807-1929/agriambi.v19n8p797-802
Costa, C. M. da, Silva, K. A. da, Santos, I. L., & Yamaguchi, K. K. de L. (2022). Integral use of cupuassu in baking. Research, Society and Development, 11(5), e34711528176. https://doi.org/10.33448/rsd-v11i5.28176
Draper, N. R., & Smith, H. (1998). Applied regression analysis. John Wiley & Sons.
Furtado, W. V. S., Vaz Júnior, O. A., Veras, A. A. O., Sá, P. H. C. G., & Antunes, A. M. (2020). Low-cost automation for artificial drying of cocoa beans: A case study in the Amazon. Drying Technology, 40(1), 42-49. https://doi.org/10.1080/07373937.2020.1767644
Garcia, D. C., Barros, A. C. S. A., Peske, S. T., & Menezes, N. L. (2004). A secagem de sementes. Ciência Rural, 34(2), 603–608. https://doi.org/10.1590/S0103-84782004000200045
Goneli, A., Correa, P., Júnior, P., & Oliveira, G. (2009). Cinética de secagem dos grãos de café descascados em camada delgada. Revista Brasileira de Armazenamento, Especial Café, 64-73.
Instituto Brasileiro de Geografia e Estatística - IBGE. (2023). Censo agropecuário 2020. Produção de Cupuaçu no Pará. Pará: IBGE.
Madamba, P. S., Driscoll, R. H., & Buckle, K. A. (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering, 29(1), 75-97. https://doi.org/10.1016/0260-8774(95)00062-3
Martins, J. M., Santos, J. H. F., Silva, W. S., Silva, V. B., Arruda, J. A. P., Nascimento, J. A. R., & Ramos, A. A. (2011). Melhoria da Qualidade de Cacau. Ilhéus: CEPLAC/CENEX.
Medeiros, A. C. S., & Eira, M. T. S. (2006). Comportamento fisiológico, secagem e armazenamento de sementes florestais nativas. Comunicado Técnico, Colombo: Embrapa Florestas, n. 127.
Melo, P. C., Devilla, I. A., Caetano, J. M., Silva, X. R. V. B., Antunes, A. M., & Santos, M. M. (2016). Modelagem matemática das curvas secas dos grãos de feijão carioca. Revista Brasileira de Ciências Agrárias, 11(3), 247-252. https://www.redalyc.org/articulo.oa?id=119047705015
Mohapatra, D., & Rao, P. (2005). A thin layer drying model of parboiled wheat. Journal of Food Engineering, 66, 513–518. https://doi.org/10.1016/j.jfoodeng.2004.04.023
Morais, S. J. da S., Devilla, I. A., Ferreira, D. A., & Teixeira, I. R.. (2013). Modelagem matemática das curvas de secagem e coeficiente de difusão de grãos de feijão-caupi (Vigna unguiculata (L.) Walp.). Revista Ciência Agronômica, 44(3), 455–463. https://doi.org/10.1590/S1806-66902013000300006
Pachêco, N. A., Bastos, T. X., & Creão, L. G. C. (2009). Boletim agrometeorológico de 2008 para Tomé-Açu, PA. Belém, PA: Embrapa Amazônia Oriental, p. 36 (Documentos, 361).
Oliveira, W., & Martins, J. (2020). Simulação de secagem de milho em camada estacionária por meio de modelagem computacional. Brazilian Journal of Development, 6, 56128-56154. https://doi.org/10.34117/bjdv6n8-141
Santos Filho, A. F., & Toro, M. J. U. (2020). Estudo bioquímico da fermentação do cupuaçu (Theobroma grandiflorum schum). Científic@ Multidisciplinary Journal, 8(2), 1-24. https://doi.org/10.29247/2358-260X.2020v7i2.4561
Ullmann, R., Resende, O., Sales, J. de F., & Chaves, T. H. (2010). Qualidade das sementes de pinhão manso submetidas à secagem artificial. Revista Ciência Agronômica, 41(3), 442–447. https://doi.org/10.1590/S1806-66902010000300017
Vaz Junior, O. A., Antunes, A. M., Duarte, G. M., & Silva, M. A. P. (2019). Dimensionamento, desenvolvimento e análise de um protótipo para secagem de grãos e amêndoas na Amazônia Oriental. Energia na Agricultura, 34(2), 195–208. https://doi.org/10.17224/EnergAgric.2019v34n2p195-208
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Douglas dos Santos Damasceno Gonçalves; Naeliton de Aquino Gonçalves; Arlindo Modesto Antunes ; Guilherme Mathias Lopes; Magnun Antonio Penariol da Silva ; Adriano Bicioni Pacheco
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
