Efecto de la temperatura en la cinética de secado de semillas de papaya sin mucílago
Fecha
2018-10-12
Tipo
contribución de congreso
Autores
Vargas Fernández, Rebeca
Gómez Bolaños, Iván
Murillo Jiménez, Daniel
Vargas Elías, Guillermo Asdrúbal
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Resumen
Las semillas de papaya tienen gran importancia en estudios genéticos para el mejoramiento de variedades, sin embargo, la composición de esta se caracteriza por un contenido promedio de aceite de 33% y un 29% de proteína, presentando bajos porcentajes de ácidos grasos, lo cual la coloca en una posición viable como un sustituto de harinas, así como para la industria de extracción de aceites para aplicaciones alimentarias, cosméticas y farmacéuticas. Se realizaron ensayos de secado de capa delgada de semillas de papaya 3 diferentes temperaturas: 45°C, 50°C y 55°C, con el fin obtener las curvas de secado de semilla de papaya. Para el estudio se desarrolló un prototipo de monitoreo de humedad relativa y temperatura del aire en tres puntos específicos de una secadora de convección forzada: en la entrada de aire del ventilador, después de la resistencia y después de pasar por la capa de semillas de papaya, por medio de un microcontrolador Arduino Uno, en conjunto con sensores de temperatura y humedad relativa (DHT22). Se determinó el efecto de la temperatura en el tiempo de secado. Previamente se seleccionó el modelo que mejor describe la cinética de secado de la semilla correspondiente al modelo de Page, por lo que a partir de las constantes de velocidad de secado (k) se usó la ecuación de Arrhenius para obtener la energía de activación para secado por convección forzada para semilla de papaya sin mucílago, obteniéndose un valor de 40 KJ mol-1 con ajuste de 99,34%.
Papaya seeds have great importance in genetic studies for the improvement of varieties, however, the composition of this is characterized by an average content of oil of 33% and 29%of protein, presenting low percentages of fatty acid, which it places it in a viable position as a substitute for flours, as well as the oil extraction industry for food, cosmetic and pharmaceutical applications. There were performed thin layer drying tests of papaya seeds at different temperatures: 45 °C, 50 °C and 55 °C, in order to obtain the drying curves of papaya seed. For this study, a prototype of relative humidity and air temperature monitoring was developed in three specific points of a forced convection dryer: in the air inlet of the fan, after the resistance and after passing through the layer of papaya seeds, by an Arduino Uno microcontroller, with the aid of temperature and relative humidity sensors (DHT22). The effect of the temperature on the drying time was determined. Previously, the model that best describes the kinetics of the drying of the seed corresponding to the Page model was selected, the constants of drying rate (k) was used for the Arrhenius equation to obtain the activation energy for forced convection drying for papaya seed without mucilage, obtaining a value of 40 KJ mol-1 with an adjustment of 99.34%.
Papaya seeds have great importance in genetic studies for the improvement of varieties, however, the composition of this is characterized by an average content of oil of 33% and 29%of protein, presenting low percentages of fatty acid, which it places it in a viable position as a substitute for flours, as well as the oil extraction industry for food, cosmetic and pharmaceutical applications. There were performed thin layer drying tests of papaya seeds at different temperatures: 45 °C, 50 °C and 55 °C, in order to obtain the drying curves of papaya seed. For this study, a prototype of relative humidity and air temperature monitoring was developed in three specific points of a forced convection dryer: in the air inlet of the fan, after the resistance and after passing through the layer of papaya seeds, by an Arduino Uno microcontroller, with the aid of temperature and relative humidity sensors (DHT22). The effect of the temperature on the drying time was determined. Previously, the model that best describes the kinetics of the drying of the seed corresponding to the Page model was selected, the constants of drying rate (k) was used for the Arrhenius equation to obtain the activation energy for forced convection drying for papaya seed without mucilage, obtaining a value of 40 KJ mol-1 with an adjustment of 99.34%.
Descripción
XIII Congreso Latinoamericano y del Caribe de Ingeniería Agrícola, XIII CLIA 2018, San José, Costa Rica del 4 al 7 de junio
Palabras clave
Modelo Page, Modelo de Arrhenius, Convección forzada, Cinética de secado, Page model, Arrhenius model, Forced convection, Drying kinetic, 634.651 Papayas