Mathematical Modeling Of Seed Drying Curves Of Passion Fruit ' Pérola Do Cerrado'

Abstract

the drying process plays a significant role in the loss of product quality, since its incorrect handling causes deterioration of the product, throughout the storage. Thus, the objective of this work was the determination and mathematical modeling of the drying curves of passion fruit seeds 'BRS' Pérola do Cerrado. Statistica software version 13.0 was used to adjust the models used. Non-linear regression analyzes were performed by the Gauss-Newton method. The degree of fit of each model considered the magnitude of the coefficient of determination, the magnitude of the relative mean error and the standard deviation of the estimate. The time required for drying the passion fruit seeds 'BRS' Pérola do Cerrado to the equilibrium water content with the ambient air was 8; 6.5 and 6 hours, for temperatures of 30; 40 and 50 ° C, respectively, evidencing that the time required for the drying of these seeds depends on the drying temperature. The logarithmic mathematical model used to characterize drying was the one that best represented the drying process of passion fruit seeds, adjusting satisfactorily to the experimental data.