DRYING KINETICS OF CARROT BY FIXED BED DRYER
Lays Costa Araujo1; Carolina Fontes de Sousa1; Carla Gabriela Azevedo Misael1; Ítalo Barros Meira Ramos1; Severino Rodrigues de Farias Neto1; Líbia de Sousa Conrado Oliveira1
1 Universidade Federal de Campina Grande - UFCG
doi:10.20906/CPS/CILAMCE2017-1103
Resumo
The carrot (Daucus carota) is a vegetable rich in beta-carotene, soluble fibers, vitamin A and important minerals. Besides having low levels of fats, preventing the bad cholesterol. The carrot drying is important since it is accomplished a better using and obtaining of a product with greater added value, as the flour. Drying is a unitary operation that aims at the conservation of food, as it is the process of reducing the water activity in the substance. In this context, the present paper aimed to adjust the liquid diffusion model to the experimental data for the determination of the effective diffusion coefficient of water in carrot slices. To carry out the process, the carrot was dried in a fixed bed dryer by varying the operating temperatures. It was observed that the numerical solution of the liquid diffusion equation led to results with great fit with the experimental data, enabling the determination of the effective diffusion coefficients at the temperatures studied.
Palavras-chave: drying; carrot; liquid diffusion coefficient