CINÉTICA DE SECAGEM DE FOLHAS DE COUVE-MANTEIGA PROCESSADAS NA FORMA CHIPS

Abstract

In recent years it is a search for healthier and low calorie foods. This is a type of butter that can be eaten fresh or processed, in the form processed with a flour and a cabbage chips. This study was the most important for post-harvest, the object in the process of these chips, in the process of the chipset in cauliflower processed samples in chips. The experiment was conducted at the Post harvest Laboratory of Plant Products of the Federal Institute of Education, Science and Technology Goiano - Campus Rio Verde. As the leaves were processed in 5.0 x 3.5 cm uniform glass, the light was performed in a greenhouse at 40 ° C; 50; 60 and 70 ° C to constant mass. For a complete analysis of the mathematical model, a nonlinear regression analysis was used by the performance adjustment method according to the yield coefficient (R2), relative mean error (P), estimated mean error (SE), Chi-square test (χ2) and the Akaike information (AIC) and Bayesian Schwarz information (BIC) criteria. Among the methods used in the Midilli equation stood out, being used for the representation of the processing kinetics of the processed cauliflower leaves in the form of chips. The broadcast coefficient linearly increased the temperature increase function and the activation energy for drying was 45.09 kJ mol-1 in the temperature range of 40 to 70 ºC.