STUDY OF THE KINETICS OF FOAM LAYER DRYING OF SERIGUELA PULP

Abstract

Brazil is a leading global fruit producer, with an estimated annual output of approximately 45 million tons in 2025. However, tropical fruits like seriguela (Spondias purpurea L.) are highly perishable, leading to significant post-harvest losses. This study aimed to evaluate the drying kinetics of seriguela pulp using the foam-mat drying method and to assess the physicochemical properties of the fresh and dried pulp. The experimental data were fitted to three mathematical models: Henderson and Pabis, Midilli and Kucuk, and Page. Drying was performed in a forced-air convection oven at 60, 70, and 80 °C. Drying times decreased as temperature increased, requiring 250, 180, and 120 minutes, respectively. The Page model provided the best fit to the experimental data (R > 0.998), followed by the Midilli and Kucuk model, whereas the Henderson and Pabis model did not adequately fit the data. Physicochemical analysis revealed that the pH of the pulp remained stable across all tested temperatures. Final moisture contents were 15.66%, 12.92%, and 12.25% for treatments at 60, 70, and 80 °C, respectively. In conclusion, foam-mat drying is an efficient process for preserving seriguela pulp, and the Page model is highly suitable for predicting its drying kinetics.