KINETIC DRYING OF QUINOA GRAIN (Chenopodium quinoa W.)

Authors

  • Eder Stolben Moscon
  • Samuel Martin
  • Carlos Roberto Spehar
  • Ivano Alessandro Devilla
  • Francisco Rodolfo Junior

DOI:

https://doi.org/10.13083/reveng.v25i4.773

Keywords:

dessorção, modelagem matemática, pseudocereal

Abstract

Drying is widely used to control and maintain the quality of agricultural products. Thus, this study aimed to analyze the dry quinoa and adjust existing mathematical models to experimental moisture ratio values. The study was conducted between April and August 2014. The initial water content was between 28.32 and 27.48% d.b., being subjected to drying in an oven with forced air circulation, at temperatures of 40, 50, 60 and 70 °C to achieve water levels between 8.94 at 5.76% d.b. Thirteen mathematical models were fitted to experimental data. We considered the magnitude of the coefficient of determination (R²), mean relative error (P) and the estimated standard deviation (SE), and also the ease of use of the model. Based `on these results, it was concluded that models Page, Midilli and Logarithmical showed the most satisfactory statistical coefficients to describe quinoa drying curves at all temperatures studied. Page model was selected to describe the quinoa drying curves for simplicity.

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Published

2017-11-01

How to Cite

Moscon, E. S., Martin, S., Spehar, C. R., Devilla, I. A., & Junior, F. R. (2017). KINETIC DRYING OF QUINOA GRAIN (Chenopodium quinoa W.). Engineering in Agriculture, 25(4), 318–325. https://doi.org/10.13083/reveng.v25i4.773

Issue

Vol. 25 No. 4 (2017)

Section

Agricultural products storage and processing

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