Convective drying of yaon (Smallanthus sonchifolius) slices: A simple physical model including shrinkage

Autor(es)

Marques, Bianca Cristine ; Plana-Fattori, Artemio ; Flick, Denis ; Tadini, Carmen Cecilia

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 159, p. 12-pg., 2022-04-01.

Resumo

Yacon is a tuberous root from the Andean region, and a functional food due to the presence of fructooligosaccharides (FOS). Due to its high moisture in natura, the product is prone to microbial degradation. The evolution of yacon cylindrical slices under convective drying is here studied from experimental work and theoretical considerations about bulk properties. The operation of a pilot-scale convective dryer allowed monitoring the moisture and dimensions of yacon slices. Evolution of moisture under controlled temperature and relative humidity conditions is described through a two-parameter drying kinetics model. A novel approach for estimating shrinkage effects is proposed, comparing measured dimensions with predictions based upon hypothetical shrinkage behaviors. The drying kinetics and the shrinkage approach are finally combined with the global energy balance for a single slice, in order to describe the evolution of surface temperature and other yacon slice properties along the drying period. (AU)

• Processo FAPESP: 18/21327-1 - Modelagem matemática da secagem convectiva de fatias de yacon (Smallanthus sonchifolius)
• Beneficiário: Bianca Cristine Marques
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 19/21832-0 - Modelagem matemática da secagem convectiva de fatias de yacon (Smallanthus sonchifolius)
• Beneficiário: Bianca Cristine Marques
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado