The hot peppers is a natural product and has been the target of several studies due to present important properties for health and enhance flavors to food. Directed studies has attracted the attention and a means of conservation is very important for it to be widespread throughout the world. Drying is a preservation method widely used to reduce the water content of the food , aiming extend its useful life during storage. Several mathematical models have been used to describe the drying process. This study aimed to adjust mathematical models of drying thin layer , the experimental data obtained in hot peppers drying in different drying temperatures (50, 60 and 70 °C) , check the effective diffusivity and activation energy. The results of drying were evaluated by adjusting to the models : Newton, Page , Henderson & Pabis , logarithmic , Two terms , and Wang Sing , Midilli et al , Henderson and modified Pabis and Fick. Most models used had correlation coefficients greater than 0.98 , depicting satisfactorily drying. The effective diffusivity increased with drying temperature elevation and the value of the activation energy was 38.66 kJ mol-1 .
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Author Name: Joao Carlos Soares Melo, Emanoel D. Pereira, Keville P. Oliveira, Carlos H. C. Costa, Regilane M. Feitosa
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Keywords: Capsicum, diffusivity , activation energy , mathematical modeling
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EISSN: 1981-8203
EOI/DOI: http://dx.doi.org/10.18378/rva
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