Effective diffusivity and activation energy in flours of residuals annatto grains

  • Dyego da Costa Santos Universidade Federal de Campina Grande
  • Alexandre José de Melo Queiroz Universidade Federal de Campina Grande
  • Rossana Maria Feitosa de Figueirêdo Universidade Federal de Campina Grande
  • Emanuel Neto Alves de Oliveira Universidade Federal de Campina Grande
Keywords: Bixa orellana L., Drying, Subproduct

Abstract

The residual annatto grains are the subproduct from the extraction process of bixin, dye used infood, cosmetic and pharmaceutical industries. The most of this waste has been discarded in theenvironment, what constitutes wasteful since, like other grains, is source of carbohydrates, proteinand food fibers. One way to facilitate the use of these grains is suing them for making flour andincorporating them in commercial flour of other grains. This work aimed to determine the effectivediffusivity and obtain the activation energy in the drying process of flours of residuals annatto grains,with and without the oil layer from the process of industrial extraction of bixin. The dryings wasperformed at 40, 50, 60 and 70 °C, and air velocity of about 1 m s-1. The calculated value of theeffective diffusivity ranged from 0.23 × 10-11 to 2.24 × 10-11 m2 s-1 for the sample with oil, and 0.66 × 10-11 to 4.89 × 10-11 m2 s-1 for the sample without oil. The activation energies were of 70.56 and 58.95 KJmol-1 for the sample with oil and without oil, respectively, in which the samples without oil presentedhigher rates of drying.

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Author Biographies

Dyego da Costa Santos, Universidade Federal de Campina Grande
Graduado em Tecnologia de Alimentos. Mestre e Doutorando em Engenharia Agrícola - UFCG.
Alexandre José de Melo Queiroz, Universidade Federal de Campina Grande
Professor doutor da Unidade Acadêmica de Eng. Agrícola
Rossana Maria Feitosa de Figueirêdo, Universidade Federal de Campina Grande
Professora doutora da Unidade Acadêmica de Eng. Agrícola
Emanuel Neto Alves de Oliveira, Universidade Federal de Campina Grande
Graduado em Tecnologia de Alimentos. Mestre e Doutorando em Engenharia Agrícola - UFCG.
Published
30-03-2014
How to Cite
Santos, D., Queiroz, A., Figueirêdo, R., & Oliveira, E. (2014). Effective diffusivity and activation energy in flours of residuals annatto grains. Comunicata Scientiae, 5(1), 75-82. https://doi.org/10.14295/cs.v5i1.259
Section
Original Article