CINÉTICA DE SECAGEM DE ABÓBORA TETSUKABUTO

Abstract

The increase by search for foods healthy without gluten and rich in fiber opens opportunity for the incorporation of vegetables such as pumpkin. The kinetics study drying is fundamental to obtaining the flour of pumpkin with quality. The purpose of this work was to evaluate the study of kinetics of drying of zest of pumpkin in greenhouse of circulation and air renovation, shadow on countertop and dryer experimental. The work was developed in IF Goiano - Campus Ceres. It was determined the water content of zest of pumpkin Tetsukabuto by greenhouse method, posteriorly, took place at drying of zest on hade, greenhouse circulation and air renewal and dryer experimental. The kinetics of drying of zest of pumpkin presented higher water reduction with the increase of the temperature of drying air, due to addition of gradient of water potential between shavings and the air of drying. The necessary time to obtain the product with content of water of 2,971 decimal in b.s. it was nine oclok for both methods of drying. It is concluded that Page was the best template for representation of kinetics of drying of zest of pumpkin; the elevation of air temperature drying provides the increase of free energy from Gibbs and da diffusivity of water in the zest Pumpkin enthalpy and keeps the negative entropy.