Title: Mathematical Modeling of Drying Kinetics of Persimmon Fruits (<i>Diospyros kaki</i>cv. Fuyu)
Abstract: Journal of Food Processing and PreservationVolume 41, Issue 1 e12789 Original Article Mathematical Modeling of Drying Kinetics of Persimmon Fruits (Diospyros kaki cv. Fuyu) Romildo Martins Sampaio, Romildo Martins Sampaio Chemical Technology Department, Federal University of Maranhão, MA, BrazilSearch for more papers by this authorJosé Pires Monteles Neto, José Pires Monteles Neto Chemical Technology Department, Federal University of Maranhão, MA, BrazilSearch for more papers by this authorVictor Haber Perez, Corresponding Author Victor Haber Perez [email protected][email protected] orcid.org/0000-0003-3483-5471 Food Technology Department—Processes Engineering Sector, State University of the Northern of Rio de Janeiro (UENF), 28013-602 RJ, BrazilCorresponding author. TEL: +55-222-7397802; FAX: + 55-222-7397888; EMAIL: [email protected] or [email protected] for more papers by this authorSissi K. Marcos, Sissi K. Marcos University Center-Educational Foundation of Barretos (UNIFEB), SP, BrazilSearch for more papers by this authorMeinardo A. Boizan, Meinardo A. Boizan IENGJ Consulting LLC, Vancouver, CanadaSearch for more papers by this authorLeirson Rodrigues Da Silva, Leirson Rodrigues Da Silva Food Technology Department—Processes Engineering Sector, State University of the Northern of Rio de Janeiro (UENF), 28013-602 RJ, BrazilSearch for more papers by this author Romildo Martins Sampaio, Romildo Martins Sampaio Chemical Technology Department, Federal University of Maranhão, MA, BrazilSearch for more papers by this authorJosé Pires Monteles Neto, José Pires Monteles Neto Chemical Technology Department, Federal University of Maranhão, MA, BrazilSearch for more papers by this authorVictor Haber Perez, Corresponding Author Victor Haber Perez [email protected][email protected] orcid.org/0000-0003-3483-5471 Food Technology Department—Processes Engineering Sector, State University of the Northern of Rio de Janeiro (UENF), 28013-602 RJ, BrazilCorresponding author. TEL: +55-222-7397802; FAX: + 55-222-7397888; EMAIL: [email protected] or [email protected] for more papers by this authorSissi K. Marcos, Sissi K. Marcos University Center-Educational Foundation of Barretos (UNIFEB), SP, BrazilSearch for more papers by this authorMeinardo A. Boizan, Meinardo A. Boizan IENGJ Consulting LLC, Vancouver, CanadaSearch for more papers by this authorLeirson Rodrigues Da Silva, Leirson Rodrigues Da Silva Food Technology Department—Processes Engineering Sector, State University of the Northern of Rio de Janeiro (UENF), 28013-602 RJ, BrazilSearch for more papers by this author First published: 06 May 2016 https://doi.org/10.1111/jfpp.12789Citations: 17Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The purpose of this study was to study the modeling of the osmo-convetive drying kinetic and determine the effective mass diffusivity coefficient of Persimmon (Diospyros kaki cv. Fuyu) fruits. The fruit was subjected to osmo-convective drying at three different temperatures (50, 55, and 60C) and 10 different thin-layer semiempirical mathematical models were adjusted to experimental data. Then, according to the highest correlation coefficient (R2) and the least χ2 analysis the attained results showed the Midilli's model as the best option to describe the experimental data at the studied temperatures. In addition, the effective mass diffusivity coefficients were 1.04 × 10−6, 1.40 × 10−6, and 8.27 × 10−7 m2/s at 50, 55, and 60C, respectively. These results can be interesting to food data collection, drying equipment design and to support technical research in food process simulation. Practical Applications The osmo-convective drying process is widely used for foods dried production or with reduced water content. In fact, the post-harvest losses can be avoided, since that dried persimmon by osmo-convective drying, exhibit a good quality and extended shelf-life. Thus, the application of mathematical models to describe experimental data of this drying process achieves great practical importance because the number of laboratory tests can be reduced and it makes possible to obtain important parameters such as drying time, mass diffusion coefficient, among others, necessary to conception of processes and dryers. Citing Literature Volume41, Issue1February 2017e12789 RelatedInformation