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Mathematical Modeling of the Drying Kinetics of Sugarcane Slices

DOI: http://dx.doi.org/10.15871/1517-8595/rbpa.v11n2p117-121

http://rbpaonline.com/ 

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Nahia A. Goyalde1, Evandro de C. Melo2, Ronicely P. Rocha3, André L. D. Goneli4 & Fabiana L. Araújo5

 

Abstract: Sugarcane crop is most important economically, socially and environmentally. Brazil is the largest sugarcane producer in the world. With the objective of contributing towards precision agriculture, the air drying characteristics of sliced sugarcane (Saccharum spp) were investigated and made to fit into semi-theoretical models used to describe drying behavior. The drying tests were performed in an experimental fixed-bed dryer with upward air flow. The drying was carried out at two air temperatures: 50 and 60ºc with air relative humidity of 17.9 and 11.1, respectively. The time required for sugarcane drying, from an initial moisture content of 70% w.b. to the final moisture content of 6% w.b., was 7.5 and 3.5 h for drying temperatures of 50 and 60ºc, respectively. Experimental data were adjusted to 4 traditional mathematical models in order to represent the drying process of agricultural products. The Midilli model was the one that best described the sliced sugarcane drying process.

Key words: Saccharum spp, drying, mathematical modeling.

 

Resumo: Notoriamente, a cultura da cana-de-açúcar tem grande importância econômica, social e ambiental, fazendo do Brasil o maior produtor mundial de cana. Com o propósito de contribuir com a agricultura de precisão, foi avaliada a obtenção das curvas de secagem da cana-de-açúcar cultivada (Saccharum spp) e ajustada a diferentes modelos matemáticos. A secagem foi realizada em um secador experimental a gás de leito fixo com fluxo de ar ascendente. Os testes foram realizados utilizando-se duas temperaturas de secagem, 50 e 60 ºC, com umidade relativa de 17,9 e 11,1, respectivamente. O tempo requerido para secar a amostra com teor de água de 70 para 6% b.u. foi de 7,5 e 3,5h para as temperaturas de secagem de 50 e 60ºC, respectivamente. Aos dados experimentais, foram ajustados 4 modelos matemáticos tradicionais para a representação do processo de secagem de produtos agrícolas. O modelo de Midilli foi o que melhor se ajustou aos dados de secagem da cana-de-açúcar picada.

Palavras-chave: Saccharum spp, secagem, modelos matemáticos.

 

1 Agricultural Engineer, Undergraduate student in Agricultural Engineering, UPNA, Pamplona-Spain, e-mail: nahiagote@hotmail.com.
2 Agricultural Engineer, Dr. Professor in Agricultural Engineering, UFV, Viçosa – Brazil, Corresponding author. Tel.: +55 31 38991873, email address: evandro@ufv.br
3 Agricultural Engineer, Doctorate student in Agricultural Engineering, UFV, Viçosa – Brazil, email: ronyrocha@yahoo.com.br
4 Agricultural Engineer, Doctorate student in Agricultural Engineering, UFV, Viçosa - Brazil.
5 Animal Scientist, Máster student in Animal Science, UFV, Viçosa - Brazil.

  

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