Modelagem matemática para descrição da cinética de secagem do caldo de cana in natura

Abstract

The aim of this work was to determine the drying kinetics in the foam layer of fresh cane broth with the addition of 2,0% Emustab®, 2,0% Super Neutral® and 1,0% phosphate At temperatures of 50, 60 and 70ºC and a total of 0,5 cm of thickness in the foam layer, which will be homogenized in the domestic mixer at the maximum speed for 30 min for foaming formation with approximately 0,500 g/cm3 of density . During the drying process in the foam layer, we monitored the drying kinetics by weighing the trays at regular intervals until we had constant weight. The drying data enabled the calculation of the values of the water content ratio and the construction of drying kinetics curves. Then we constructed the drying curves and adjusted the two-term models Henderson & Pabis, Henderson, Logarithmic, Page and Exponential to the experimental data of the drying kinetics. It was found that the drying temperatures influenced the drying time, in other words the shortest drying time was observed at the highest temperature. Drying times were 665, 545 and 485 minutes at temperatures of 50, 60 and 70°C whilst the thicknesses were 0,5 cm respectively. The drying time has been reduced more rapidly with the increase of the drying air temperature. The Henderson model was the one that described the most satisfactory data of the foam drying, presenting the highest coefficient of determination (0,9935) and the lowest square deviation (0,0007) at the temperature of 50 and thicknesses of 0,5 cm.

Keywords

• broth. pasteurization. drying. models.