Effect of temperature and sample thickness on the hot-air drying kinetics of cupuassu pulp

Tarciana Castro Alves; Suélen Maria de Amorim; Mariane Wolf; Jhony Tiago Teleken

doi:10.18540/jcecvl11iss1pp21706

Authors

Tarciana Castro Alves Universidade Federal do Sul e Sudeste do Pará, Brazil https://orcid.org/0009-0001-3575-7922
Suélen Maria de Amorim Universidade Federal do Sul e Sudeste do Pará, Brazil https://orcid.org/0000-0003-4519-5641
Mariane Wolf Universidade Federal de Santa Catarina, Brazil https://orcid.org/0000-0002-6061-7681
Jhony Tiago Teleken Universidade Federal do Sul e Sudeste do Pará, Brazil https://orcid.org/0000-0003-3642-8124

DOI:

https://doi.org/10.18540/jcecvl11iss1pp21706

Keywords:

Amazon fruit, Mathematical Modeling, Mass transfer

Abstract

Cupuassu (Theobroma grandiflorum) is one of the main non-timber forest products of the Amazon biome. The pulp of the fruit is widely used in beverages, ice creams, and desserts. However, its high moisture content makes the pulp highly susceptible to spoilage. This study aimed to examine the impact of temperature (50, 60, and 70 ºC) and sample thickness (1.5, 3.0, and 4.5 mm) on the hot-air drying of cupuassu pulp to obtain a more stable product. In general, drying time can be reduced by 15% to 30% for every 10 ºC increase in air temperature at the three thickness. Additionally, when the sample thickness is reduced from 4.5 mm to 1.5 mm, drying time can be decreased by approximately 60% at the three temperature conditions. The modified Page model close agreement with experimental data (R²>0.99), showing that the drying curves exhibited an initial increasing dry rate period followed by a falling dry rate period. Furthermore, the moisture effective diffusion coefficient in the cupuassu pulp was estimated to range between 2.65×10^-10 - 1.56×10^-9 m²/s under the studied conditions. This research contributes to advancing knowledge about food processing, particularly those of regional interest such as cupuassu.

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