Modelagem matemática da secagem em camada delgada de bagaço de uva fermentado - Ferreira, Luiz Fernando Dias; Pirozi, Mônica Ribeiro; Ramos, Afonso Mota; Pereira, José Antonio Marques (Pesquisa Agropecuária Brasileira, 2012)
<span style="color: #111111; line-height: 115%; font-family: "Verdana","sans-serif"; font-size: 11pt; mso-fareast-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-theme-font: minor-latin; mso-bidi-theme-font: minor-bidi;"><span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">O objetivo deste trabalho foi determinar as características da secagem de bagaço de uva fermentado em secador com ar aquecido, avaliar a capacidade descritiva de conhecidos modelos matemáticos de secagem em camada delgada, e obter os valores de difusividade efetiva e a energia de ativação. Os experimentos de secagem foram conduzidos a 50, 60, 70, 80 e 90ºC, com a velocidade do ar de secagem de 1,0 m s-1. Foram comparados dez diferentes modelos matemáticos de secagem em camada delgada, de acordo com os valores do coeficiente de determinação (R2), qui‑<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">quadrado (<span lang="EN-US" style="line-height: 115%; font-family: SymbolMT; font-size: 10pt; mso-bidi-font-family: SymbolMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-hansi-font-family: Arial-BoldMT;">χ<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">2<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">), raiz do quadrado médio residual (RQMR) e erro médio relativo (P), estimados pelas curvas de secagem. Os efeitos da temperatura de secagem nos coeficientes e nas constantes foram preditos pelos modelos de regressão. O modelo de Page modificado foi selecionado para representar o comportamento da secagem em camada delgada de bagaço de uva. Os valores médios da difusividade efetiva variaram de 1,0091 x 10-9<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 6pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"> <span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">m2<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 6pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"> <span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">s-1<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 6pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"> <span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">a 3,0421 x 10-9<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 6pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"> <span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">m2<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 6pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"> <span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">s-1<span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 6pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"> <span style="line-height: 115%; font-family: "TimesNewRomanPSMT","serif"; font-size: 10pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: TimesNewRomanPSMT; mso-ansi-language: PT-BR; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">nas temperaturas avaliadas. A dependência da difusividade efetiva pela temperatura foi descrita pela equação de Arrhenius, com o valor de energia de ativação de 24,512 kJ mol-1.