KINETIC AND MATHEMATICAL MODELING IN PUMPKIN FOAM-MAT DRYING

Resumo

The aim of this research was to adjust mathematical models to the pumpkin foam drying process at different drying temperatures, noting the sensitivity of the parameter temperature. A dose of 8% w/w Emustab® were added to the pulp and the mixture was subjected to stirring. The formed foam was placed in the trays and subjected to drying at temperatures of 40, 50, 60, 70 and 80 °C. The average times to reach the water content equilibrium for 40, 50, 60, 70 and 80 °C were 1830, 930, 360, 270 and 150 min, respectively. The Midilli models, the Modified Midilli and the Logarithm fit to the experimental data of pumpkin pulp foam drying. Regardless of pumpkin foam-mat drying temperature, in relation to the sensitivity of the temperature parameter, it was noted that the Logarithm model is the most sensitive to the increase in the drying temperature compared with the other models. Within the same temperature, this model was observed to behave as the most sensitive, and the Henderson and Pabis model as the least sensitive.