Description of drying of jackfruit seed through diffusive models

• DOI: 10.1111/jfpp.16389
• Publication Date: 2022-01-09T09:30:03Z
• Authors: Thamires Mabel Qu...; Aluizio Freire Silva; Vera Solange de O...; Raquel Alves de M...; Amélia Ruth Nasci...
• Keywords: Shrinkage

In the present work, drying of jackfruit seeds (with and without endocarp) was carried out in an oven at temperatures 60 70°C. The objective this work is to apply two diffusive models describe use them analyze effects temperature endocarp presence on thermo-physical parameters process. For this, numerical solutions were developed considering shrinkage diffusivity as a function local moisture content. applied study obtained follows: variation (model 1); constant disregarding 2). According statistical indicators obtained, with values for coefficient determination that varied between 0.9896 0.9994 chi-square 1.7764 × 10 - 3 4.325 2 , proposed adequately fitted experimental data. Furthermore, these showed better adequacy model 1 type process when compared results reported literature. Novelty impact statement This article proposes seed usually discarded by food industry. Two are endocarp. proposal can contribute understanding product, since there few works literature more complex residues. A strong influence total time observed.