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- W2316485034 abstract "The dry fruits market needs technologies for the passas production as alternative to the imported products, as well as to reduce losses after harvest and to increase its added value of the same ones. Generally, kaki-passa is still produced through the drying method by the direct exhibition in the sun, during approximately ten days. Kaki drying in vertical flow convective dryers with different air temperatures and velocities spends, approximately, two days. Thus, experiments were conducted, in this work, for the analysis of the influence of the drying process in the Giombo kaki. The drying process was analyzed through the drying kinetics with the shrinkage of sample and without it. The physico-chemical analysis of the fruit presented different values of the literature ones. The drying curves were well adjusted by the 2 nd Fick s Law analytical solution for a sphere configuration. The adjustment of the drying curves of the kaki Giombo, without considering the shrinkage, presented values of effective diffusivity varying from 2.59x10 -10 to 4.29x10 -10 m 2 /s with average relative error from 3.90 to 8.27% . When the shrinkage was considered, the effective diffusivity varied from 2.24x10 -10 to 3.88x10 -10 m2/s with average error from 2.54 to 4.91%. The effective diffusivity values without shrinkage represent 1.10 to 1.19% of diffusivity values considering shrinkage. It demonstrates that there is an overestimation of the diffusivity coefficient when the shrinkage isn t considered. The quadratic model is the one which best represents the effective diffusivity." @default.
- W2316485034 created "2016-06-24" @default.
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- W2316485034 date "2004-06-30" @default.
- W2316485034 modified "2023-09-25" @default.
- W2316485034 title "ESTUDO DA SECAGEM DE CAQUI GIOMBO COM ENCOLHIMENTO E SEM ENCOLHIMENTO" @default.
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- W2316485034 doi "https://doi.org/10.15871/1517-8595/rbpa.v6n1p71-86" @default.
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