Título:	Effect of ultrasound on banana cv Pacovan drying kinetics.
Autor:	AZOUBEL, P. M. BAIMA, M. do A. M. AMORIM, M. da R. OLIVEIRA, S. S. B.
Afiliación:	PATRICIA MOREIRA AZOUBEL, CPATSA MARIA DO AMPARO MELO BAIMA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA SERTÃO PERNAMBUCANO MARIANA DA ROCHA AMORIM, UNIVERSIDADE DE PERNAMBUCO SOFIA SORELLY BELÉM OLIVEIRA, UNIVERSIDADE DE PERNAMBUCO.
Año:	2010
Referencia:	Journal of Food Engineering, v. 97, p. 194-198, 2010.
Descripción:	The aim of this work was to study and to model the drying kinetics of fresh and ultrasonic pretreated banana cv Pacovan using the diffusional model (Fick?s second law) and an empirical two parameters model (Page model). The pretreatment was carried out in an ultrasonic bath at 30 °C. The drying process was carried out in a fixed bed dryer at two different temperatures (50 and 70 °C) and 3.0 m/s air velocity. Page empirical model provided the best simulation of the drying curves. The diffusional model was used to describe the moisture transfer and the effective diffusivities of water were determined and were in the order of 10 9 m 2 /s. These diffusivities increased with increasing temperature and with the application of ultrasound, while the process time reduced, which can represent an economy of energy, since air drying is cost intensive.
Thesagro:	Banana Secagem Ultrassom
NAL Thesaurus:	Musa Drying
Palabras clave:	Banana Pacovan Difusividade efetiva Cinética de secagem Pré-tratamento de ultrassom Pré-tratamento ultrassônico
DOI:	10.1016/j.jfoodeng.2009.10.009
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATSA)