The main objective of this study was to evaluate the effect of the drying process on the vitamin C levels and physical properties of dedo-de-moça pepper. The drying kinetics and the structural properties were determined as a function of moisture content. Convective drying was compared with freeze-drying in terms of product quality, structural properties, retention of vitamin C and rehydration characteristics. Empirical and semi-empirical equations were used to describe the drying and rehydration kinetics. Nonlinear analysis applied to results of convective drying, based on curvature measures and bias measures, showed that the only equation that gives good inference results based on least squares estimators is the Overhults equation. The characterization of the rehydration process was done by determining the indexes that take into account the water absorption capacity and solutes losses. The material dried by lyophilization show greater potential to rehydrate.

This work is concerned with the coupled estimation of the heat generated by the reaction (Qr) and the overall heat transfer parameter (UA) during the terpolymerization of styrene, butyl acrylate and methyl methacrylate from temperature measurements and the reactor heat balance. By making specific assumptions about the dynamics of the evolution of UA and Q R, we propose a cascade of observers to successively estimate these two parameters without the need for additional measurements of on-line samples. One further aspect of our approach is that only the energy balance around the reactor was employed. It means that the flow rate of the cooling jacket fluid was not required.