Ce travail avait pour objectif l'étude de l'impact des deux procédés : la déshydratation imprégnation par immersion (DII) et le séchage convectif menés séparément ou combinés sur les transferts couplés d'eau et de saccharose et les principaux critères de qualité de fruit (écart de couleur, teneur en phénols totaux (PT), teneur en acide ascorbique (AA), retrait volumique, activité de l'eau) en prenant la poire Conférences comme modèle. L'effet des procédés sur les morceaux de poire a été appréhendé selon deux approches : (i) une étude globale de l'impact des variables de commandes sur la qualité du produit fini et (ii) une étude cinétique des composés d'intérêt nutritionnel et de la qualité (couleur, retrait, activité de l'eau).Un plan d'expériences composite centré à quatre facteurs et cinq niveaux a été établi (concentration en saccharose de la solution osmotique : 25-65%, température de DII : 20-60 °C, durée de la DII : 0,5-6,5 h, température du séchage convectif : 30-70 °C) pour étudier l'effet global des procédés sur le produit fini. En DII, les paramètres « °Brix, « durée » et « la température de la solution » ont un effet significatif (p < 0,01) sur les pertes en eau, le gain en soluté et les attributs de qualité de morceaux de poire. Les pertes en AA sont plus élevées que les pertes en PT et sont essentiellement dues à l'oxydation et à l'entraînement par l'eau. Durant le séchage convectif, les pertes en PT et en AA dépendent plus de la durée du procédé que de la température d'exposition. Elles atteignent respectivement 80% et 34% après 10 h de séchage à 30 °C. Le changement de couleur de morceaux de poire dépend de la durée et de la température de traitement et est plus prononcé en fin de séchage. Des modèles quadratiques prédictifs ont été proposés pour relier les variables de réponse (aw, différence de couleur, perte en PT et durée totale de traitement) aux paramètres opératoires des deux procédés étudiés. Cependant, la perte en AA décroit linéairement avec la durée de DII. Une optimisation multicritères en utilisant la méthodologie des surfaces de réponse (MSR) a été proposée (pertes minimales en PT et en AA, durée totale du traitement et différence de couleur réduites et une aw inférieure à 0,6) pour la combinaison DII/séchage. Les conditions optimales sont : solution osmotique à 28°C et 25°Brix, une durée de DII de 30 min et un séchage convectif à 60 °C. Par ailleurs, les effets de la température (30, 45 et 60 °C) et de l'imprégnation en saccharose par DII (10 et 65 min, 70°Brix, 30 °C) sur les isothermes de désorption et sur la température de transition vitreuse (Tg) de morceaux de poires, de pommes et d'abricots ont été déterminés. L'imprégnation en saccharose du tissu végétal atténue l'influence de la température sur sa capacité de sorption. Elle engendre un effet dépresseur de l'activité de l'eau et une augmentation de l'hygroscopicité de la poire, la pomme et l'abricot à température élevée. Les isothermes de désorption des abricots frais et enrichis en saccharose présentent un croisement des courbes marquant l'inversement de l'effet de la température sur les isothermes. La Tg dépend de la température, de la teneur en saccharose et de la teneur en eau des fruits. Pour une teneur en eau constante, l'augmentation de la température et la durée de DII se traduisent par l'augmentation de la Tg. Les digrammes de phase (Tg=f(X) et Tg=f(aw)) des fruits ont été établis à 30, 45 et 60°C et les teneurs en eau critiques ainsi que les activités d'eau critiques ont été déterminées. Une teneur en eau en fin de séchage inférieure ou égale à 0,02 g/g M.S. est recommandée pour l'obtention de morceaux de fruit stables aux niveaux microbiologique, physicochimique et rhéologique. / The aim of this work was the study of the impact of both drying processes: dehydration-impregnation by soaking (DIS) and convective drying performed separately or in combination on mass transfers of water and sucrose and on the main quality characteristics of the fruit (total difference of colour, total phenols (TP) and ascorbic acid (AA) contents, shrinking, water activity) by taking the pear Conference as a model. The processes effect on the pieces of pear was apprehended according two approaches: (i) a global study of the impact of the variables of commands on the quality of finished product and (ii) a kinetic study of nutritional compounds and the quality (colour, shrinkage, and water activity). Central Composite Design with four factors (sucrose concentration: 25-65 %, temperature: 20-60 °C, immersion time: 0.5-6.5 hr and drying temperature: 30-70 °C) at five levels each was used for pears processing. During DIS, the variables: immersion time, temperature and concentration of sucrose solution had a significant effect (p<0.01) in the loss of water, the solid gain and the quality attributes of pears. The losses in AA are higher than those in TP and are essentially due to the oxidation and the leaching with water. During the convective drying, the losses in TP and in AA depend more on the time of the process rather than the temperature of exposition. They reach respectively 80% and 34% after 10 h of drying at 30 °C. The color change of pear depends on the time and temperature of treatment and is more pronounced at the end of drying. Predictive and quadratic models were suggested to link the responses variables (aw, total colour difference, TP loss and total time treatment) to operational parameters of both studied processes. The losses in AA decrease linearly with the duration of DIS. A multicriteria optimization using response surface methodology (RSM) was proposed (minimal losses in TP and in AA, reduced total processing time and total difference in colour and an aw inferior to 0.6) for the combination DIS/convective drying. The optimal conditions are: osmotic solution at 28°C and 25°Brix, a DIS lasting 30 min and a convective drying at 60 °C. Otherwise, the temperature effects (30, 45 and 60 °C) and the sucrose impregnation by DIS (10 and 65 min, 70°Brix, 30 °C) upon the desorption isotherms and the transition temperature (Tg) of pears, apples and apricots were determined. The sucrose impregnation diminishes the influence of temperature on its sorption ability. It generates a depressing effect on water activity and a rise of pear hygroscopicity, apple and apricot at a high temperature. The desorption isotherms of fresh and sucrose impregnated apricot present a crossing of curves which mark the inverse of the effect of temperature on isotherms. The Tg depends on the temperature, the sucrose content and the fruit water content (X). For constant water content, the rise of temperature and of the duration de DIS result in the increase of Tg. The phase diagrams (Tg=f(X) et Tg=f(aw)) of fruits were established at 30, 45 and 60°C and the critical water content as well as the critical water activities were determined. Water content at the end of drying inferior or equal to 0.02 g/g d.b. is recommended to obtain stable fruit pieces at microbiological, physiochemical and rheological levels.

Made available in DSpace on 2015-04-17T14:49:22Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1134733 bytes, checksum: 28cffd4f9ffcc33dac5566773d86f7c7 (MD5) Previous issue date: 2012-06-15 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / This work aimed to utilize the combined osmotic dehydration and convective drying process to obtain eggplant chips by a non-conventional healthier and more low cost way. The combined process was studied through a factorial experimental design having as independent variables the temperature (30-50°C), sucrose (27,5 to 42,5% w/w) and sodium chloride (3,75 to 6,25% w/w) solution concentrations and immersion time (142,5 to 247,5 min.). The dependent ones were the water loss (PA), sucrose gain (GSac), sodium gain (GSódio), and the GSac/GSódio ratio. Samples from each osmotic condition were dried at 60°C for 4 hours in a convective dryer with a 1m/s air velocity. The objective was to obtain a maximum water loss with a minimum sucrose and sodium impregnation. Statistic models were well fitted according to the Response Surface Methodology. Once PA was above 90% and water activity was less than 0,4 for all samples, it was used the GSac/GSódio ratio as a parameter for choosing the best process condition which should be maximum. Thus, from this analysis, the best way to obtain eggplant chips was at 50°C, with a sucrose and sodium chloride concentrations of 45% and 7,5%, respectively, for 127,5 minutes. This independent variables combination led to a final product with its sodium content sensory attenuated due the sucrose presence and based on this point of view, it could be considered a healthier product compared with similar commercial, as well as by non-use of conventional frying process. / O presente trabalho teve como objetivo a utilização da tecnologia combinada de desidratação osmótica e secagem para obtenção de berinjela seca em forma de chips , de modo a aproveitar esta matéria-prima e obter um produto final, por vias não convencionais, mais saudável e de baixo custo. O processo de desidratação osmótica seguida de secagem convectiva foi realizado através de um delineamento experimental, tendo como variáveis independentes a temperatura (30 50°C), concentração de sacarose (27,5 42,5% p/p) e concentração de cloreto de sódio (3,75 6,25% p/p) da solução osmótica e o tempo de imersão (142,5 247,5 min.), e como variáveis dependentes PA, GSac, GSódio, GSac/GSódio e aw, secas numa temperatura e tempo de 60°C e 4 horas, respectivamente, a uma velocidade de 1m/s, onde o objetivo foi obter uma máxima perda de água com uma mínima incorporação de sacarose e sódio. Foram ajustados modelos de primeira ordem segundo a metodologia de superfície de resposta. Uma vez que PA foi acima de 90% e a aw foi menor que 0,4 para todos os ensaios, utilizou-se como parâmetro de escolha da melhor condição do processo, a análise do agente osmótico, mediante a razão GSac/GSódio, a qual deveria ser máxima, segundo a composição de amostras de batata chips comerciais. A condição ideal para obtenção de berinjela seca em forma de chips foi T=50ºC, CSac=45%, CSal=7,5%, t=127,5 minutos, onde tal fato implica em um produto final com um teor de sódio sensorialmente atenuado devido à presença da sacarose e sendo considerado, portanto, mais saudável em função dos menores teores de sódio e sacarose, quando comparado com os similares comerciais, assim como também, pela não utilização do processo de fritura convencional.

Submitted by Morgana Andrade (morgana.andrade@ufes.br) on 2016-04-08T19:43:32Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) tese_8940_Lorena Coelho Benevides verso final.pdf: 1351644 bytes, checksum: 36811571a6fc31c4766e3cc2e0db0ce7 (MD5) / Approved for entry into archive by Patricia Barros (patricia.barros@ufes.br) on 2016-05-13T13:34:04Z (GMT) No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) tese_8940_Lorena Coelho Benevides verso final.pdf: 1351644 bytes, checksum: 36811571a6fc31c4766e3cc2e0db0ce7 (MD5) / Made available in DSpace on 2016-05-13T13:34:04Z (GMT). No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) tese_8940_Lorena Coelho Benevides verso final.pdf: 1351644 bytes, checksum: 36811571a6fc31c4766e3cc2e0db0ce7 (MD5) / CAPES / O Brasil produz 1,4 milhões de toneladas de suco de laranja, sendo responsável por 50% da produção mundial. Estima-se que 40-60% do volume processado seja considerado rejeito. Uma alternativa de aproveitamento da biomassa residual é a sua utilização para a obtenção de energia a partir do processo de pirólise. A compreensão desse processo envolve o estudo da cinética de degradação da biomassa residual, dos fenômenos de transporte, bem como do tipo, configuração e condições ótimas de operação do reator. O objetivo principal deste trabalho é o estudo cinético da pirólise de bagaço de laranja. Com relação à análise termogravimétrica, esta foi avaliada em dois estágios: o primeiro referente à perda de água livre até 373 K (secagem) e o segundo referente às reações de pirólise (devolatilização). Para a fase de secagem, modelos semi-empíricos de secagem foram usados em suas formas não isotérmicas. Já para a fase de devolatilização, utilizaram-se os modelos isoconversionais e o das reações paralelas independentes (RPI) reparametrizado. Para o primeiro estágio, o modelo que melhor descreveu a etapa de secagem dinâmica foi o de Overhutz, obtendo-se energia de ativação média de 11,24 kJ/mol. Já para o segundo estágio, os modelos isoconversionais apresentaram energia de ativação entre 104,94 e 417,27 kJ/mol. O modelo de Reações Paralelas Independentes Reparametrizado apresentou energia de ativação entre 130,32 e 153,62 kJ/mol, 144,00 e 194,65 kJ/mol, 59,23 e 85,41 kJ/mol, 74,16 e 148,89 kJ/mol, e 163,95 e 184,23 k/mol para hemicelulose, celulose, lignina, pectina e componente não conhecido, respectivamente. As frações dos subcomponentes do bagaço de laranja também foram estimados e obtiveram-se valores aproximados de 21, 31, 17, 25 e 6% de hemicelulose, celulose, lignina, pectina e componente x, respectivamente. Além disso, avaliou-se a cinética de secagem convectiva do bagaço, visto que o mesmo possui uma alta umidade inicial, empregando-se as equações semi-empíricas de cinética de secagem. A energia de ativação para a cinética convectiva do bagaço de laranja foi de 20,99 kJ/mol e o modelo de Overhultz foi o que melhor se adequou aos dados experimentais. / Brazil produces 1.4 million tons of orange juice, accounting for 50% of world production. It is estimated that 40-60% of the volume processed is considered tailings. An alternative use of residual biomass is their use for obtaining energy from the pyrolysis process. Understanding this process involves the study of the residual biomass degradation kinetics, transport phenomena, and the type, configuration, and optimal conditions of reactor operation. The aim of this work is the kinetic study of orange bagasse pyrolysis. With respect to thermogravimetric analysis, this was assessed in two stages: the first refers to the free water loss to 373 K (drying) and the second referring to the pyrolysis reactions (devolatilization). For the drying step, the semi-empirical models of drying were used in their non-isothermal forms. As for the devolatilization phase, they used the isoconversionais models and independent parallel reactions (RPI) reparametrized. For the first stage, the model that best describes the dynamic drying step was to Overhutz, obtaining average activation energy of 11,24 kJ/mol. As for the second stage, isoconversionais models showed activation energy between 104,94 and 417,27 kJ/mol. The reparametrized Independent Parallel Reactions model presented activation energy between 130,32 and 153,62 kJ/mol, 144,00 and 194,65 kJ/mol, 59,23 and 85,41 kJ/mol, 74,16 and 148,89 kJ/mol, and 163,95 and 184,23 kJ/mol for hemicellulose, cellulose, lignin, pectin, and component not known respectively. Fractions of subcomponents of orange bagasse were also estimated and is obtained approximate values of 21, 31, 17, 25 and 6% hemicellulose, cellulose, lignin, pectin and component x, respectively. In addition, it evaluated the convective drying kinetics bagasse, since it has a high initial moisture content, using the semi-empirical equations drying kinetics. The activation energy for convective kinetics of orange bagasse was 20,99 kJ/mol and the Overhultz model was the one best suited to the experimental data.

Orientadores: Rafael Augustus de Oliveira, Kil Jin Park / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola / Made available in DSpace on 2018-08-25T10:54:18Z (GMT). No. of bitstreams: 1 SanchezSaenz_CarolinaMaria_D.pdf: 5939209 bytes, checksum: 43efccade58fb536d9e9c45782a43cc3 (MD5) Previous issue date: 2014 / Resumo: As pesquisas atuais em secagem de alimentos levam em consideração a qualidade do produto e a eficiência energética do processo, já que este processo consome cerca de 20-25% da energia utilizada pelo processamento na indústria de alimentos. Isto faz com que sejam exploradas novas técnicas e combinações de métodos de secagem e avaliação da intermitência do processo. Assim, realizou-se mais um estudo com o secador agitador/misturador (patente PI 0506639-5), iniciando pela adequação das pás do eixo misturador e adaptação do sistema de controle de velocidade e aquecimento do ar. O tempo de residência foi determinado considerando a rotação do eixo das pás e a rotação do eixo de alimentação do secador. Foi avaliada a influência dos parâmetros de secagem sobre o processo, de modo que foi possível determinar as melhores condições de pré-secagem HTST (High Temperature and Short Time) combinada com a secagem convectiva contínua com aplicação de radiação infravermelha, para obtenção de um produto de qualidade e com baixa demanda de energia elétrica no processo. Foi feito também o estudo da influência desses processos nas propriedades físicas e mecânicas de raízes de chicória. A redução da demanda de energia elétrica foi obtida considerando a intermitência da aplicação de radiação infravermelha. Os testes e análises realizados nestas condições resultaram em uma série de dados que garantem que a combinação de métodos de secagem e de técnicas de intermitência são eficientes energeticamente e resultam em um produto de boa qualidade / Abstract: In recent research works, food drying takes into account product quality and energy efficiency of process, since drying process consumes about 20-25 % of the energy used by the food processing industry. This fact indicates that new techniques combining drying methods and intermittency of the process must be evaluated. Thus, a study with the agitator / mixer dryer (patent PI 0506639-5) was performed, beginning with the mixer blades adequacy and velocity control and air heating systems adaptation. Residence time distribution determination has been conducted, considering rotation of blades and feed rotation of dryer. The influence of dying parameters on the process was evaluated, so that it was possible to determine the best conditions of HTST (High Temperature and Short Time) drying combined with the continuous drying with pulse of infrared radiation application, to obtain a good quality dried product and electric energy efficiency of the process. Study the influence of these processes was also done on the physical and mechanical properties of chicory roots. Finally, the electric energy efficiency was obtained considering the intermittency of pulse infrared radiation application. The experimental runs and analyses under these conditions have generated data which ensure that the combination of drying methods and intermittency techniques are energy efficient and result in a good quality product / Doutorado / Tecnologia Pós-Colheita / Doutora em Engenharia

L’objectif de ce travail est l’étude du comportement des matériaux minéraux de grande diffusion lors du séchage convectif : étude expérimentale et modélisation. Une première étape a été consacrée à la caractérisation (physico-chimique et comportement en température) des matières premières de deux composés argileux tunisiens (AX et AR), d’un mélange argileux par porcelaine (BC) et de deux composés innovants commercialisés par la société BIBLIONTEK : un mélange argileux (MG) et un composite argilo-cellulosique (CA). La mesure des propriétés d’équilibre thermodynamique, des propriétés de transfert et des propriétés mécaniques a été effectuée, dans un second temps, afin de comprendre le comportement hydro-thermo-mécanique de ces matériaux. Les cinétiques de séchage expérimentales ont été ensuite établies pour le mélange argileux (MG) et le composite argilo-cellulosique (CA) sous forme de monocouche d’échantillons ou en échantillon individuel, à différentes températures sèches, humidités relatives et vitesses de l’air. Ces cinétiques ont servi à valider les deux modèles développés. Le premier modèle hydro-thermo-mécanique 2D d’un produit déformable saturé d’eau lors du séchage convectif a été appliqué à un échantillon du mélange argileux (MG). Partant de la validation de ce modèle, les distributions spatio-temporelles de la teneur en eau, de la température et de la contrainte mécanique ont été simulées et interprétées en termes d’endommagement potentiel du produit. Un deuxième modèle hydro-thermique spécifique à un produit capillaro-poreux non saturé et hygroscopique a été aussi établi. Le modèle est appliqué au composite argilo-cellulosique. L’endommagement mécanique du produit, qui est conditionné par la surpression interne de la phase gazeuse, a été évalué en cours du procédé. Les résultats de ces travaux de recherche pourront être exploités à moyen termes dans l’industrie, afin de réduire le coût énergétique du séchage et de contrôler la qualité du produit fini. / The aim of this work is to study behavior of low cost mineral materials during convective drying: experiment and theoretical modeling. A first part is devoted to the physical and chemical characterization of materials. These are two Tunisian clays (AX and AR), a porcelain clay mixture (BC) and two clay mixtures (MG and CA) commercialized by the company BIBLIONTEK, one of which is a composite of clay and cellulose fibers (CA). Measurements of thermodynamic equilibrium, transfer proprieties and the mechanical proprieties were then made in order to understand the continued hydric, thermal and mechanical behavior of the materials. Experimental characterization of the drying kinetics for the MG and CA clay mixtures (MG and CA) was made on single layer samples or individual samples at different dry temperatures, relative humidities and air speeds. These kinetics were used to validate two theoretical models. The first is two dimensions of a deformable material saturated in water during convective drying was applied to the case of MG clay mixture. The spatial distributions of water content in the material, temperature and mechanical stress were simulated as a function of time and interpreted in terms of possible damage to the material. A second model, specific to a hygroscopic material contuning non saturated capillary pore, was also established. The model was applied to the clay-cellulose fibers composite material (CA). The mechanical damage to the material, conditioned by internal pressure due to the gas phase, was evaluated during the drying process. The conclusions of this research can be exploited in on industrial context in order to reduce energy costs of drying and improve final product quality.

<p>Su&scaron;enje dunje kao voćne vrste u praksi nije uobičajeno, zbog povi&scaron;ene vrijednosti<br />tvrdoće i čvrstoće. Prethodna istraživanja su&scaron;enja dunje, pokazala su da se osmotskim<br />su&scaron;enjem u okviru kombinovane tehnologije su&scaron;enja dobijaju povoljnije mehaničke<br />osobine su&scaron;enih proizvoda. Na osnovu plana obavljeni su eksperimenti osmotskog i<br />konvektivnog su&scaron;enja dunje u obliku četvrtina. Eksperiment osmotskog su&scaron;enja je<br />obavljen kao trofaktorni, gdje su uticajni faktori: temperatura rastvora, koncentracija<br />rastvora i vrijeme trajanja su&scaron;enja. TakoĎe, eksperiment konvektivnog su&scaron;enja je obavljen<br />kao trofaktorni, a uticajni faktori su: primjenjeni predtretman, temperature vazduha za<br />su&scaron;enje i brzina strujanja vazduha ispred sloja.<br />Na osnovu rezultata mjerenja eksperimenta osmotskog su&scaron;enja, zaključeno je da sa<br />porastom temperature i koncentracije rastvora postiže se veća brzina su&scaron;enja, &scaron;to se i<br />očekivalo. Disperzionom analizom osmotskog su&scaron;enja je ispitan uticaj faktora na brzinu<br />su&scaron;enja i zapreminsko skupljanje četvrtina dunje. Sa statističkom vjerovatnoćom od 99%<br />je dokazano da postoji uticaj svih faktora na brzinu su&scaron;enja uzoraka. Dokazano je sa<br />statističkom vjerovatnoćom od 99% da vrijeme trajanja osmotskog su&scaron;enja ima uticaj na<br />zapreminsko skupljanje četvrtina dunje, dok uticajni faktori temperatura i koncentracija<br />rastvora imaju uticaj sa statističkom vjerovatnoćom od 95%.<br />Analizom rezultata mjerenja veličina tokom eksperimenta konvektivnog su&scaron;enja<br />evidentno je da se sa vi&scaron;om temperaturom vazduha postiže brže sniženje vlažnosti<br />četvrtina dunje. Povećanjem vremena trajanja osmotskog predtretmana, smanjuje se<br />brzina konvektivnog su&scaron;enja. UtvrĎeno je da kori&scaron;ćenje osmotskog predtretmana sa<br />vi&scaron;om temperaturom rastvora i većom koncentracijom rastvora dovodi do smanjenja<br />brzine konvektivnog su&scaron;enja. Na osnovu disperzione analize konvektivnog su&scaron;enja sa<br />statističkom vjerovatnoćom od 99% dokazano je da postoje uticaji predtretmana i<br />temperature vazduha na brzinu su&scaron;enja i zapreminsko skupljanje četvrtina dunje. Uticaj<br />faktora brzine vazduha ispred sloja materijala nije dokazan disperzionom analizom, ali je<br />na osnovu kinetički krivih evidentan uticaj ovog faktora na brzinu su&scaron;enja, pri vi&scaron;im<br />vlažnostima materijala i vi&scaron;oj temperaturi konvektivnog su&scaron;enja. Najvjerovatniji razlog<br />ovakvih rezultata disperzione analize su male vrijednosti brzine vazduha za su&scaron;enje,<br />odnosno njihova mala razlika vrijednosti (0,5 m/s).<br />Kinetika prenosa mase tokom kombinovane tehnologije su&scaron;enja dunje u formi<br />četvrtine je matematički opisana, modelovanjem kinetike osmotskog su&scaron;enja i kinetike<br />konvektivnog su&scaron;enja. U okviru kinetike osmotskog su&scaron;enja četvrtina dunje, obavljeno je<br />matematičko modelovanje promjene vlažnosti u odnosu na suvu bazu i modelovanja<br />zapreminskog skupljanja. Za kinetiku konvektivnog su&scaron;enja četvrtina dunje, obavljeno je<br />matematičko modelovanje promjene vlažnosti u odnosu na suvu bazu tokom vremena<br />konvektivnog su&scaron;enja. Za svaku veličinu koja se modeluje usvojeno po tri matematička<br />modela, a modeli su pro&scaron;ireni uticajnim faktorima u bezdimenzionom obliku. Izvedeni<br />modeli su imali dobro slaganje sa eksperimentalnim rezultatima, &scaron;to pokazuju visoke<br />vrijednosti koeficijente korelacije. Primjena svih modela je jednostavna, gdje je uz pomoć<br />standardnih računara moguće brzo izračunavanje svih modelovanih veličina.<br />Primjenom osmotskog predtretmana u kombinovanoj tehnologiji su&scaron;enja dunje,<br />dobijaju se neke pozitivne osobine su&scaron;enog proizvoda. Smanjenje zapremine je manje<br />izraženo, nego primjenom samo konvektivnog su&scaron;enja. Vlažnost u voćnom tkivu je<br />ravnomjernije rasporeĎena i manje je presu&scaron;ivanje spoljnjih slojeva voćnog tkiva.<br />Stvaraju se manji unutra&scaron;nji naponi izmeĎu slojeva tkiva, uslijed čega nastaju manje<br />deformacije oblika. U povr&scaron;inskom sloju voćnog tkiva postoje adsorpcione veze vlage,<br />rastvorka i suve materije, a ove veze utiču na povećanje vrijednosti vlažnosti pri kojima<br />se osu&scaron;eni proizvod bezbjedno skladi&scaron;ti.</p> / <p>Drying of the quince as a fruit species is not common in practice due to its increased hardness<br />and firmness. Previous researches on quince drying have indicated that osmotic drying, within<br />the combined drying technology, enables favourable mechanical properties of dried products.<br />Planned experiments of the osmotic and convective drying of quince quarters were conducted.<br />The osmotic drying experiment was based on three significant experimental factors: the<br />temperature of osmotic solution, the concentration of osmotic solution, and the duration of<br />osmotic drying. The convective drying experiment was also based on three experimental<br />factors entailing the applied pretreatment, the temperature of drying air and the velocity of<br />drying air in front of material layers.<br />The measurement results obtained during the osmotic drying experiment indicate that an<br />increase in the temperature and the concentration of osmotic solution accelerates the drying<br />process, as expected. A dispersion analysis of the osmotic drying indicated the effects of<br />experimental factors on the drying speed and the volume shrinkage of quince quarters. With a<br />statistical probability of 99%, it was proven that all factors influence the speed of drying.<br />Moreover, with a statistical probability of 99%, it was proven that the duration of osmotic<br />drying influences the volume shrinkage of quince quarters, whereas the significant factors such<br />as the temperature and the concentration of osmotic solution exert influence with a statistical<br />probability of 95%.<br />The analysis of measurement results obtained during the convective drying experiment shows<br />that an increase in the air temperature accelerates a decrease in the moisture content of quince<br />quarters. An increase in the duration of osmotic pretreatment decelerates the convective drying<br />process. It was determined that the application of the osmotic pretreatment with higher<br />solution temperature and concentration decelerates the convective drying. On the basis of a<br />dispersion analysis of the convective drying with a statistical probability of 99%, it was proven<br />that the pretreatment and the air temperature affect the speed of drying and the volume<br />shrinkage of quince quarters. The effects of the air velocity in front of the material layer was<br />not determined by means of the dispersion analysis, nevertheless kinetic curves indicate the<br />influence of this factor on the drying speed, especially in the instance of higher moisture<br />content of the material and higher temperature of the convective drying. The most probable<br />causes of such dispersion analysis results are low values of the drying air velocity, i.e. a slight<br />difference in the values (0.5 m/s).<br />The kinetics of mass transfer during the combined drying of quince quarters was<br />mathematically described by means of the modelling of the kinetics of osmotic drying and the<br />kinetics of convective drying. The kinetics of osmotic drying of quince quarters was expressed<br />via the mathematical modelling of moisture content change in relation to dry basis and the<br />modelling of volume shrinkage. The kinetics of convective drying of quince quarters was<br />expressed via the mathematical modelling of moisture content change in relation to dry basis<br />during the convective drying. Three mathematical models were established for every modelled<br />value, and the models were extended by significant non-dimensional experimental factors. The<br />developed models had a good fit with the experimental results, which was indicated by the<br />high values of the correlation coefficient. The application of all models is simple and standard<br />personal computers can be used for rapid calculations of modelled values.<br />The application of the osmotic pretreatment in the combined quince drying enables<br />favourable properties of dried products. Volume shrinkage is slighter in comparison with the<br />convective quince drying. The moisture content in the fruit tissue is more evenly distributed<br />and the dehydration of the outer layers of the fruit tissue is lower. The tension between the<br />layers of the tissue is reduced thus reducing the shape defects. Within the surface layers of fruit<br />tissues, the adsorption bonds of moisture, solute and dry matter are formed. These bonds<br />increase the moisture content value, which enables the safe storage of dry products.</p>

Cette thèse sinscrit dans une dynamique de recherche qui a vu le jour assez récemment dans le domaine du séchage des boues de station dépuration. Conscientes des problèmes de gestion que va entraîner laugmentation des quantités de boue produites suite à lapplication de la législation européenne, différentes équipes de recherche se sont lancées dans létude du séchage des boues. Considérant que lépandage agricole et la valorisation énergétique demeureront les principales filières délimination pour les boues, le séchage constitue, dans les deux cas, une étape essentielle après la déshydratation mécanique. Lambition de ce travail est de contribuer à améliorer les connaissances dans le domaine du séchage convectif des boues et à mieux appréhender les changements de texture qui surviennent au cours du séchage à laide de la microtomograhie à rayons X. Le chapitre I décrit le contexte général dans lequel se situe le travail, cest-à-dire lépuration des eaux usées et la production de boues qui en résulte. La place du séchage dans les différentes filières de valorisation, compte tenu des exigences de la législation européenne, est présentée. Ensuite, un état des connaissances dans le domaine du séchage des boues ainsi quune présentation des technologies de séchage actuellement mises en oeuvre sont effectués. Ce chapitre met en évidence que létat divisé de la matière se situe au cur du travail et pose les objectifs majeurs de la présente étude. Le chapitre II est consacré à la définition des notions essentielles à létude du séchage. Le concept disotherme de sorption à leau est présenté avant de passer en revue les différents types deau que lon trouve dans les boues. Les modes de transport deau pendant le séchage sont ensuite rappelés. La suite du chapitre se concentre sur la manière dont les données de séchage sont exploitées et reprend, brièvement, les progrès effectués en modélisation de la cinétique. La fin du chapitre décrit le retrait qui constitue un phénomène indissociable du séchage des matériaux déformables dont font partie les boues. Lensemble des dispositifs expérimentaux et des méthodes utilisés au long de ce travail sont décrits dans le chapitre III. Les principaux dispositifs expérimentaux sont la cellule de filtration sous pression, le système dextrusion des échantillons, le microsécheur convectif et le microtomographe à rayons X. Les méthodes décrites concernent la caractérisation des boues, la déshydratation des boues, le filtrage des courbes de séchage, lexploitation des coupes tomographiques par analyse dimages et la manière de rassembler les informations issues du séchage et de la microtomographie. Le chapitre IV est consacré au développement dune procédure de conditionnement et de déshydratation permettant dobtenir une boue déshydratée dont la siccité est la plus élevée et la plus reproductible possible. La mise au point de cette procédure permet deffectuer cette étude sur des boues réelles. Les boues sont prélevées après létape dépaississement dans deux stations dépuration gérées par lAIDE, à Retinne et à Embourg. Les gâteaux de boue obtenus sont ensuite caractérisés : les propriétés rhéologiques sont déterminées ainsi que le taux deau liée par lintermédiaire des isothermes de désorption à leau. Des essais de séchage sur des échantillons extrudés à partir du gâteau de filtration montrent que les conditions opératoires de conditionnement et de déshydratation des boues nont pas dinfluence significative sur la cinétique. La procédure de production déchantillons mise au point (conditionnement-filtration-extrusion) est utilisée dans toute la suite du travail. Tout au long du chapitre V, linfluence de trois variables opératoires (la température, la vitesse superficielle et lhumidité absolue de lair) sur le retrait, la cinétique de séchage, la fissuration et le développement de profils dhumidité au cours du séchage dextrudats de chacune des deux boues est étudiée. Pour ce faire, les données issues du microsécheur et du microtomographe sont exploitées conjointement. Une analyse multi-zones permet de relier différents phénomènes observés se produisant de manière simultanée. Le développement de résistances intragranulaires au transfert, lapparition de gradients dhumidité à la paroi et le phénomène de fissuration sont en effet liés. Le chapitre VI aborde une caractérisation plus détaillée de la texture des échantillons, principalement dans leur état séché. À cet effet, des techniques telles la microscopie électronique à balayage, la mesure des isothermes dadsorption-désorption dazote et la porosimétrie au mercure sont utilisées en plus de la microtomographie. Le travail se termine par une conclusion rassemblant lensemble des résultats et par lénoncé de perspectives qui pourraient constituer une suite intéressante à cette étude. This thesis comes within a recent research dynamic in the field of sludge drying, according to European requirements concerning urban wastewater treatment and landfilling of biodegradable materials. Considering landspreading and utilization for energy purposes as the two major issues to eliminate sludges, drying constitutes, in both cases, an essential step after mechanical dewatering. Despite obvious economic, industrial and environmental interests, rather few studies have been devoted to wastewater sludge drying till lately. This work aims to improve the knowledge in the field of sludge drying and to better apprehend the textural changes that occur during drying by using X-ray microtomography. A first part of the work is dedicated to the development of a method allowing the production of sludge samples with a reproducible dryness, in order to realize the study on real sludges. Sludges are collected after secondary settling and thickening in two domestic wastewater treatment plants near university. Conditioning and mechanical dewatering are realized in the laboratory. Filtration cakes are characterized by different techniques : rheology, sorption isotherms, Rheological measurements indicate that, for a same sludge, elastic and viscous modulus only depends on the cake dryness. Drying experiments performed on individual cylindrical extrudates obtained from the cake show that operating conditions used for conditioning (polyelectrolyte dose) and dewatering (filtration pressure drop) have no significant influence on drying kinetics. The next part of the work shows that X-ray microtomography, despite this technique is still few used in chemical engineering, is a choice tool to follow the textural changes of individual samples submitted to convective drying. Contrary to methods traditionally or newly used (caliper, volume displacement methods, NMR,), X-ray microtomography is a non destructive, accurate and easy to use technique. The analysis of the images obtained by microtomography allows quantifying the shrinkage of the sample, the cracks and the moisture gradients at the sample wall at successive drying levels. The study of the influence of three operating variables (temperature, superficial velocity and absolute humidity of air) on the shrinkage, the development of cracks and moisture gradients is performed in a convective microdryer specially designed in the laboratory. Extragranular heat and mass transfer coefficients, intragranular diffusion coefficient and the water evaporation capacity are estimated from experimental data. A multi-zone analysis proposes to relate the different phenomena observed. Moisture gradients are induced by internal diffusional limitations and cause mechanical stresses. Cracks appear when mechanical stress exceeds the breakage level. Results show clearly that the crack extent depends on the value of the moisture gradients. The last part of the work deals with a detailed textural characterization of the dried samples. Several characterization techniques (scanning electron microscopy, mercury porosimetry, analysis of N2 adsorption-desorption isotherms, X-ray microtomography) show that the two sludges considered in the study present very different final textures. 3D images and binary images of cross sections indicate, among others, that the cracks developed during drying have different shapes and configurations. Morphological analysis of these cracks gives some ideas about the way cracks develop and brings to the fore a relation between texture and drying kinetics. Although the presence of cracks is not of the highest importance for the final quality of dried sludges, the methodology developed in this thesis can be applied to a large variety of other soft materials (food, ceramics,) for which crack formation has to be avoided because it impairs the final quality of the dried material. In the future, a fully coupled thermo-hydro-mechanical model will be implemented in a Finite Element code to quantify the evolution of the stress tensor versus the drying level especially at the onset of cracks formation. Results obtained in this thesis will allow validating the model.

Made available in DSpace on 2015-04-17T14:49:13Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2358592 bytes, checksum: 583e833bcc50f8a34b24568a069f103d (MD5) Previous issue date: 2009-09-22 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / This study aimed to study and to model the drying process fresh and osmotically pretreated in sucrose solution watermelon (Citrullus lanatus S.). The osmotic dehydration process was studied through an experimental design, with independent variables as osmotic solution temperature (30 - 50oC) and concentration (40 - 60% w / w) and immersion time (90 - 240min), where the objective was to obtain a maximum water loss with a minimum solid gain. The convective drying was performed at various air drying temperatures (40 - 60oC). The best combination of variables obtained for the osmotic dehydration of watermelon pulp was: 300C, 60% w/w and 90 minutes. The highest drying rates were obtained for the pulp pre-treated osmotically when compared with the fresh one. The water effective diffusivities were in the order of 10-10m2/s, agreeing with the diffusivity of liquids. The empirical exponential model of two parameters fitted very well to the experimental data of both process. The Diffusional model fitted satisfactorily to the experimental data watermelon peels drying. The best drying conditions for the final products were 500C for the pulp pretreated osmotically and 600C for the fresh pulp and peels. Such products are considered source of protein and low lipid content foods, highlighting a significant amount of carotenoid (lycopene) to watermelon fresh pulp. / O presente trabalho teve a finalidade de estudar o processo de secagem da polpa de melancia (Citrullus lanatus S.) fresca e pré-tratada osmoticamente em solução de sacarose, bem como da casca in natura. O processo de desidratação osmótica foi estudado através de um delineamento experimental, tendo como variáveis independentes a temperatura (30 - 50oC) e concentração (40 - 60% p/p) da solução osmótica e o tempo de imersão (90 - 240min), onde o objetivo foi obter uma máxima perda de água com uma mínima incorporação de sólidos. A secagem convectiva foi realizada a várias temperaturas (40 - 60oC) do ar de secagem. A melhor combinação de variáveis obtida para a desidratação osmótica da polpa de melancia foi: 300C, 60% p/p e 90 minutos. As maiores taxas de secagem foram obtidas para a polpa pré-tratada osmoticamente quando comparada com a fresca, na maior temperatura de processo. As difusividades efetivas das amostras foram da ordem de 10-10m2/s, concordando com a difusividade de líquidos. O modelo empírico exponencial de dois parâmetros foi o que melhor predisse os dados obtidos a partir das secagens realizadas para a polpa de melancia fresca e pré-tratada osmoticamente, ao serem considerados os valores de difusividade efetiva, coeficiente de determinação e o desvio relativo médio. Enquanto que o modelo fundamental de Fick se ajustou melhor às cinéticas de secagem da casca de melancia. As melhores condições de secagem para os produtos finais foram de 500C para a polpa pré-tratada osmoticamente e 600C para a polpa e casca frescas. Tais produtos são considerados alimentos fonte de proteínas e de baixo teor de lipídeos, destacando um valor expressivo de carotenóides em licopeno para os produtos oriundos da polpa de melancia.

Made available in DSpace on 2016-06-02T19:56:39Z (GMT). No. of bitstreams: 1 3124.pdf: 1709285 bytes, checksum: 01aa5e6d0190ca5658a75e9fefae9b2b (MD5) Previous issue date: 2010-05-28 / Financiadora de Estudos e Projetos / The cultivation of pepper is widespread in Brazil since its colonization. This plant, besides being much appreciated in the cuisine has proven pharmacological effects such as lowering cholesterol, inhibiting appetite and the presence of antioxidants such as ascorbic acid and beta-carotene. It is a product whose demand increases every year, but generally still produced handmade diminish the ability of producers to meet the needs of commerce. To contribute to improving the production of pepper dedo-de-moça, it was the behavior of this plant in analyzing the influence of drying process on the nutritional composition and physical qualities of the dried product. For this, drying kinetics were obtained and certain structural properties (apparent density, real density and porosity) as a function of moisture content during drying. Assessing the quality of the final product was performed by quantification of ascorbic acid and study of rehydration. The convective drying and freeze-drying was compared with respect to product quality parameters such as shrinkage, structural properties, vitamin C retention and rehydration characteristics. To describe the kinetics of drying and rehydration were used empirical and semiempirical equations. The characterization of the rehydration process was carried out from the indices that take account of the capacity of water absorption and loss of solutes. The use of seed from the drying of peppers to obtain seedlings was studied by checking the germination through standardized tests. The samples of convective drying at 60 ºC had the best results in terms of nutritional quality, rehydration characteristics and structural properties, comparing with those obtained from freezedrying. In assessing the use of seeds of peppers after processing to obtain new seedlings, the most suitable temperature was 40 oC to cause less damage to germination. / A cultura da pimenta está bem difundida no Brasil desde a sua colonização. Esse vegetal, além de ser muito apreciado na culinária possui efeitos farmacológicos comprovados como o de redutor do colesterol, inibidor do apetite e a presença de substâncias antioxidantes como o ácido ascórbico e o beta-caroteno. É um produto cuja demanda aumenta a cada ano, mas que a forma como é produzido continua, em sua maioria, artesanal diminuindo a capacidade dos produtores de atender às necessidades do comércio. Visando contribuir para o melhoramento da produção da pimenta dedo-de-moça, verificou-se o comportamento desse vegetal na secagem analisando a influência do processo na composição nutricional e qualidades físicas no produto seco. Para isso, foram obtidas as cinéticas de secagem e a determinação das propriedades estruturais (densidade aparente, densidade real e porosidade) em função do teor de umidade durante a secagem. A avaliação da qualidade do produto final foi realizada pela quantificação de ácido ascórbico e estudo da reidratação. A secagem convectiva foi comparada com a secagem em liofilizador com relação a parâmetros de qualidade do produto como encolhimento, propriedades estruturais, retenção de vitamina C e características de reidratação. Para descrever a cinética de secagem e de reidratação foram utilizados modelos empíricos e semi-empíricos. A caracterização do processo de reidratação foi realizada a partir dos índices que levam em conta a capacidade de absorção de água e a perda de solutos. Avaliou-se também o aproveitamento das sementes resultantes do processamento para obtenção de novas mudas através da verificação da capacidade germinativa por meio de testes padronizados. As amostras obtidas da secagem por convecção a 60oC tiveram os melhores resultados em termos de qualidade nutricional, características de reidratação e propriedades estruturais, comparando-se com aquelas obtidas da liofilização. Na avaliação do uso das sementes após o processamento das pimentas para obtenção de novas mudas, a temperatura mais adequada foi de 40oC por causar menos prejuízo a capacidade germinativa.

Submitted by Raquel Vergara Gondran (raquelvergara38@yahoo.com.br) on 2016-04-25T20:04:30Z No. of bitstreams: 1 kelly de moraes - secagem de anchoita engraulis anchoita nas formas de fil e pasta modificada enzimaticamente propriedades termodinmicas e caractersticas do produto.pdf: 2747332 bytes, checksum: ab754f5cd42a22ad7b534668c49b496e (MD5) / Approved for entry into archive by dayse paz (daysepaz@hotmail.com) on 2016-04-26T14:58:46Z (GMT) No. of bitstreams: 1 kelly de moraes - secagem de anchoita engraulis anchoita nas formas de fil e pasta modificada enzimaticamente propriedades termodinmicas e caractersticas do produto.pdf: 2747332 bytes, checksum: ab754f5cd42a22ad7b534668c49b496e (MD5) / Made available in DSpace on 2016-04-26T14:58:46Z (GMT). No. of bitstreams: 1 kelly de moraes - secagem de anchoita engraulis anchoita nas formas de fil e pasta modificada enzimaticamente propriedades termodinmicas e caractersticas do produto.pdf: 2747332 bytes, checksum: ab754f5cd42a22ad7b534668c49b496e (MD5) Previous issue date: 2011 / O objetivo deste trabalho foi estudar a secagem de filés de anchoita in natura e modificados enzimaticamente, em secadores de leito fixo (camada delgada) e leito móvel (leito de jorro), sendo avaliadas as propriedades termodinâmicas e as características do produto final. Em relação às propriedades termodinâmicas, a modificação enzimática dos filés de anchoita promoveu aumento da umidade de monocamada e das constantes relacionadas às multicamadas. Isto levou a um aumento de até 170% na intensidade da ligação da água, mostrada através das entalpias diferencial e integral, e uma diminuição 193% no número de sítios ativos livres e 520% da mobilidade molecular, mostrada através das entropias diferencial e integral, respectivamente. Com a hidrólise também ocorreu aumento, em média, de 29% na área superficial de sorção e diminuição do tamanho dos poros. O processo de dessorção mostrou ser controlado pela entalpia, sendo espontâneo para o filé in natura e não espontâneo para o modificado. Com respeito à cinética de secagem, o aumento da intensidade da ligação da água e diminuição do tamanho dos poros, com a modificação enzimática, acarretou maior dificuldade remoção de água, o que foi comprovado pela diminuição da difusividade efetiva de umidade (Def) do material modificado (0,74×10-10 a 1,84×10-10 m2 /s) em relação aos filés in natura com pele voltada para baixo (3,3×10-10 a 8,6×10-10 m2 /s), nas temperaturas estudadas (50, 60 e 70ºC). Na secagem dos filés, a menor alteração ocorreu na condição de 60ºC para as amostras secas pelos dois lados. Nesta condição, a solubilidade, digestibilidade in vitro e atividade antioxidante específica (AAE) diminuiram 25%, 6% e 10%, respectivamente; os conteúdos de lisina e metionina disponíveis foram de 7,21 e 2,64 g/100gproteína, respectivamente; o índice de TBA de 1,16 mgMDA/kg; a atividade antioxidante específica de 1,91 µMDPPHseq/gptna solmin. Em relação à secagem da pasta modificada enzimaticamente, a melhor condição de operação foi a uma temperatura de 60 ºC e espessura de 2,5 mm. Nestas condições os produtos apresentaram baixa oxidação lipídica (0,93mgMDA/kg), redução na lisina disponível de 16%, estando dentro do limite recomendado para pescado, e perda de 20% na AAE. Na secagem em leito de jorro da suspensão protéica modificada enzimaticamente (SPME), a menor redução no conteúdo de lisina disponível (9%) e a menor perda na AAE (8%) ocorreram a temperatura do ar de entrada de 90ºC, concentração da suspensão de 6,5% e vazão de alimentação da suspensão de 200 mL/h. O produto desidratado em leito de jorro caracterizou-se como uma fonte protéica de elevado valor biológico, considerando o perfil de seus aminoácidos essenciais, pois foi capaz de atender às recomendações nutricionais recomendadas pela FAO/WHO. / The aims of this work was to study the drying of in natura anchovy fillets and enzymatic modified in fixed bed (thin layer) and moving bed (spouted bed) dryers, it was being evaluated the thermodynamic properties and the final product characteristics. In relation to the thermodynamic properties, the enzymatic modification of anchovy fillets showed an increase in monolayer moisture and in constant related to multilayer. Which led to an increase of 170% the intensity of water bound, shown through the differential and integral enthalpies, and a decrease of 193% in the number of free active sites and 520% of the molecular mobility, shown through the differential and integral entropies, respectively. With the enzymatic hydrolysis was also increased of 29% on sorption surface area and consequent reduction in pore size. The desorption process showed to be controlled by enthalpy, being spontaneous for the fillet and non-spontaneous for the modified. With respect to drying kinetics, the increased intensity of water bound and decreased pore size, with the enzymatic modification, resulted in a more difficult removal of water, which can be shown by decreased effective moisture diffusivity (Def) of the modified material (from 0.74×10-10 to 1.84×10-10 m2 /s) in relation to in natura fillet with skin side down (from 3.3×10-10 to 8.6×10-10 m2 /s) at studied temperatures (50, 60 and 70 ºC). In the drying anchovy fillets the lower change was in condition at 60 °C with air flow for two sides of the samples. In this condition, the solubility, in vitro digestibility and specific antioxidant activity decrease 25%, 6% and 10%, respectively; the contents of available lysine and methionine were 7.21 and 2.64 g/100protein, respectively; the TBA value was 1.16 mgMDA/kg. With respect the drying of enzymatic modified fillet (paste), the best drying condition was obtained at 60 ºC and thickness sample 2.5 mm, in which the TBA value was 0.93 mgMDA/kgsample, reduction in available lysine about 16% and specific antioxidant activity loss of 20.2%. Drying in spouted bed of paste, the lower reduction in available lysine (9%) and loss of specific antioxidant activity (8%) occurred at 90 °C, 6.5% and 200 mL/h. In these operation conditions, the dehydrated product was characterized as a high biological protein source value, taking into account the essential amino acids profile, it was able meet to recommended by FAO/WHO.