Mathematical modeling of whey foam mat drying
AUTOR(ES)
Baptestini, Fernanda Machado; Corrêa, Paulo Cesar; Zeymer, Juliana Soares; Leite, Rildo Araújo; Bustos-Vanegas, Jaime Daniel; Baptestini, Gheila Corrêa Ferres
FONTE
Rev. Ceres
DATA DE PUBLICAÇÃO
2021-08
RESUMO
ABSTRACT This study aimed to fit mathematical models to whey foam drying processes in different air temperature conditions, to determine the effective diffusion coefficient and to obtain the activation energy. For foam formation, 5.0% Emustab® was added to the serum in mass and subjected to stirring in a domestic shaker for 15 min. After, it was spread onto trays to form a thin layer of about 1 cm in which the drying conditions were: 40, 45, 50, 55 and 60 °C, 5.6 m s-1 and 60%. The Logarithm and Midilli models describe the kinetics of serum foam drying; the effective diffusion coefficient increased with the elevation of drying temperature and activation energy of 50.84 kJ mol-1.
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