Modelling and thermodynamic properties of the drying of epicarp, mesocarp and endocarp of tucumã (<i>Astrocaryum aculeatum</i>)

Souza, Tamyris Thaise Costa de; Monteiro, Evaldiney Ribeiro; Ribeiro, Cayck Trindade; Souza, Diogo Silva de; Santos, Thamyres Torres dos

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 24 • 2021 • https://doi.org/10.1590/1981-6723.03220 copy

Modelling and thermodynamic properties of the drying of epicarp, mesocarp and endocarp of tucumã (Astrocaryum aculeatum)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Tucumã is an Amazonian fruit, has high nutritional value and is used in many economic segments. Therefore, studies to reduce the moisture of this products should be carried out to increase the shelf life of this fruit. This work aimed to study the drying of epicarp (shell), mesocarp (pulp) and endocarp (almond) of tucumã at 60, 70 and 80ºC. It was observed that the increase in temperature has accelerated the reduction of moisture ratio in the epicarp, mesocarp and endocarp. Mathematical models were used to estimate experimental data as well as thermodynamic properties were calculated. Based on the highest R² and the lowest Standard Error (SE) and Mean Square Deviation (MSD), the Logistic model showed the best fit for drying kinetics among models evaluated. The activation energy results were 39.50 kJ.mol^-1, 46.62 kJ.mol^-1 and 17.76 kJ.mol^-1 for the epicarp, mesocarp and endocarp, respectively. The results of thermodynamic properties showed that enthalpy (ΔH) could characterize drying as an endothermic process. Entropy (ΔS) decreased with increasing temperature. The Gibbs energy values were positive, i.e., the process is characterized as non-spontaneous and need external energy in order to diffuse water molecules into the air.

Keywords:
Tucumã; Drying; Ratio humidity; Mathematical modeling; Thermodynamic properties; Foods

Denominação	Modelo	Equação
Verna	$r_{u} = a . e^{(- k t)} + (1 - a) . e^{(- K_{1} t)}$	(2)
Logaritmo	$r_{u} = a . e^{(- k t)} + c$	(3)
Logístico	$r_{u} = \frac{a}{(1 + b . e^{(k t)})}$	(4)
Aproximação da Difusão	$r_{u} = a . e^{(- k t)} + (1 - a) . e^{(- k b t)}$	(5)

Modelo	Parte do Fruto	Temp. (°C)	Parâmetros do modelo		SE	DQM	R²
Modelo	Parte do Fruto	Temp. (°C)	Coeficientes do modelo	Constante de secagem (k)	SE	DQM	R²
Verna	Epicarpo	60	a = - 24,410; K₁ = 1,1418	1,1673	0,01579	0,01489	0,99900
		70	a = 23,251; K₁ = 0,6635	0,6782	0,03279	0,03089	0,99456
		80	a = 24,8321; K₁ = 0,7608	0,7766	0,02922	0,02754	0,99532
	Mesocarpo	60	a = -1,9108; K₁ = 0,3360	0,3537	0,00318	0,00304	0,99996
		70	a = -26,114; K₁ = 0,8181	0,8384	0,01983	0,01898	0,99838
		80	a = -15,276; K₁ = 0,7835	0,80351	0,01039	0,00994	0,99949
	Endocarpo	60	a = 19,165; K₁= 1,0545	1,0736	0,01884	0,01762	0,99811
		70	a = 13,356; K₁= 1,3907	1,4237	0,01251	0,01170	0,99907
		80	a = 0,9539; K₁= 0,6755	3,4691	0,00242	0,00226	0,99996
Logaritmo	Epicarpo	60	a = 1,0649; c = -0,0564	0,6412	0,01687	0,01590	0,99886
		70	a = 1,0581; c = -0,0300	1,0608	0,03797	0,03579	0,99270
		80	a = 1,0506; c = -0,0265	1,2248	0,03575	0,03371	0,99299
	Mesocarpo	60	a = 1,0013; c = -0,0021	0,3032	0,00324	0,00310	0,99997
		70	a = 1,0579; c = -0,0282	0,4622	0,03226	0,03088	0,99573
		80	a = 1,0220; c = -0,0143	0,5383	0,01390	0,01331	0,99909
	Endocarpo	60	a = 1,0204; c = -0,0097	1,4820	0,02131	0,01993	0,99758
		70	a = 1,011; c = -0,0067	1,9109	0,01467	0,01372	0,99872
		80	a = 0,9914, c = 0,0083	3,2422	0,00565	0,00529	0,99979
Logístico	Epicarpo	60	a = 2,0139; b = 1,0328	1,0219	0,01451	0,01368	0,99916
		70	a = 1,4087; b = 0,4172	1,9984	0,01171	0,01103	0,99931
		80	a = 1,4172; b = 0,4207	2,2809	0,01024	0,00965	0,99943
	Mesocarpo	60	a = 23,464; b = 22,5223	0,3123	0,00312	0,00298	0,99997
		70	a = 1,5784; b = 0,6062	0,7850	0,01606	0,01538	0,99894
		80	a = 3,1201; b = 2,1453	0,6791	0,01041	0,00996	0,99949
	Endocarpo	60	a = 1,935; b = 0,9318	2,1863	0,00840	0,00786	0,99962
		70	a = 2,2606; b = 1,2599	2,6024	0,00820	0,00767	0,99960
		80	a = 5,7_x10¹⁴; b = 5,71_x10¹⁴	3,1445	0,00902	0,00843	0,99945
Aproximação da Difusão	Epicarpo	60	a = 0; b = 1	0,7180	0,02985	0,02814	0,99643
		70	a = 0; b = 1	1,1116	0,04397	0,04146	0,99020
		80	a = 0; b = 1	1,2810	0,04115	0,03879	0,99071
	Mesocarpo	60	a = 0; b = 1	0,3047	0,00338	0,00324	0,99996
		70	a = 0; b = 1	0,4725	0,03821	0,03658	0,99401
		80	a = 0; b = 1	0,5502	0,01663	0,01592	0,99870
	Endocarpo	60	a = 0; b = 1	1,5080	0,02272	0,02126	0,99725
		70	a = 0; b = 1	1,9421	0,01560	0,01459	0,99856
		80	a = 0; b = 1	3,1457	0,00902	0,08441	0,99945

Parte do fruto	E_a (kJ mol^-1)	Temperatura (°C)	Parâmetros Termodinâmicos
Parte do fruto	E_a (kJ mol^-1)	Temperatura (°C)	∆H (kJ mol^-1)	∆S (kJ mol^-1 K^-1)	∆G (kJ mol^-1)
Epicarpo	39,50	60	36,7328	-0,1264	78,8295
		70	36,6496	-0,1266	80,0944
		80	36,5665	-0,1269	81,3618
Mesocarpo	46,61	60	43,8471	-0,1144	81,9529
		70	43,7639	-0,1146	83,0981
		80	43,6808	-0,1149	84,2456
Endocarpo	17,76	60	14,9892	-0,1860	76,9652
		70	14,9052	-0,1863	78,8269
		80	14,8220	-0,1865	80,6911

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Tamyris Thaise Costa de Souza, Universidade Federal do Sul e Sudeste do Pará (Unifesspa), Instituto de Geociências e Engenharias, Faculdade de Engenharia de Minas e Meio Ambiente, Folha 17, Quadra 04, Lote Especial, s/n, Nova Marabá, CEP: 68505-080, Marabá/PA - Brasil, e-mail: ttcsouza@unifesspa.edu.br