CINÉTICA DE SECAGEM E PROPRIEDADE TERMODINÂMICAS DE FEIJÃO CULTIVAR BRS ESTILO

Abstract

Common beans (Phaseolus vulgaris L.) is one of the most traditional dishes of Brazilian cuisine, thus deserving the attention of scholars from different areas of knowledge. Drying consists of removing much of the water initially contained in the product in order to promote long periods of storage. Adjusting mathematical models to the drying process contributes to improving the efficiency of the process and allows estimating the drying time. The objective of this work was to estimate the drying curves of the beans of Cultivar BRS Estilo, as well as to obtain the effective diffusion coefficient and thermodynamic properties at drying temperatures of 60, 70 and 80 °C. To the experimental data, several mathematical models were used to represent the drying of agricultural products. Among the models that showed better adjustment to the experimental data, Henderson and Pabis modified was the one that best fitted the data under the different drying conditions. The increase in the temperature of the drying air increases the Gibbs free energy and the diffusivity of water in the grains, reduces enthalpy and maintains negative entropy.