RESUMO A jurubeba (Solanum paniculatum L.) é uma planta usada na medicina tradicional, para problemas hepáticos, além de ser empregada como colagoga, emenagoga, cicatrizante, febrífuga, anti-inflamatória, antipirética, tônica, descongestionante, diurética e na inapetência. Assim, objetivou-se com o presente estudo avaliar a atividade antioxidante, os teores de compostos fenólicos e de alcaloides totais dos extratos aquosos preparados a partir de folhas de jurubeba submetidas à secagem. As folhas de jurubeba foram secas em diferentes temperaturas (40, 50, 60 e 70 °C) e velocidades (0,4 e 0,8 m s-1) do ar de secagem. Os extratos aquosos das folhas, submetidas a secagem, foram avaliados por meio de leitura de absorbância em espectrofotômetro. O aumento da temperatura do ar de secagem reduziu o teor de compostos fenólicos e alcaloides totais dos extratos aquosos das folhas, enquanto que o aumento da velocidade do ar aumentou o teor dessas substâncias, já a atividade antioxidante não foi influenciada pelo incremento da temperatura do ar na velocidade de 0,4 m s-1, mas sob a velocidade do ar de 0,8 m s-1 houve redução com o aumento da temperatura. A secagem das folhas de jurubeba pode ser realizada com temperatura de 40 ou 50 °C e velocidade do ar de secagem de 0,4 m s-1.

ABSTRACT ‘Jurubeba’ (Solanum paniculatum L.) is a medicinal plant used in traditional medicine for liver problems, in addition to being used as a cholagogue, emmenagogue, healing agent, febrifuge, anti-inflammatory, antipyretic, tonic, decongestant, diuretic and against inappetence. Thus, the objective of this study was to evaluate the antioxidant activity, concentration of phenolic compounds and total alkaloids of aqueous extracts prepared from ‘Jurubeba’ leaves subjected to drying. ‘Jurubeba’ leaves were dried at different temperatures (40, 50, 60 and 70 °C) and velocities (0.4 and 0.8 m s-1) of the drying air. Aqueous extracts of the leaves, subjected to drying, were evaluated by absorbance reading in a spectrophotometer. Increase in drying air temperature reduced the contents of total phenolics and total alkaloids of the leaf aqueous extracts, whereas increment in air velocity increased the concentration of these substances. Antioxidant activity was not influenced by the increase in air temperature at air velocity of 0.4 m s-1, but under air velocity of 0.8 m s-1 there was reduction with increasing temperature. Drying of ‘Jurubeba’ leaves can be carried out with temperature of 40 or 50 °C and drying air velocity of 0.4 m s-1.

RESUMO Dentre as inúmeras plantas medicinais utilizadas pela população brasileira está a Solanum paniculatum L. (jurubeba), em que o uso de suas folhas é bastante popular, na forma de chá, como remédio contra ressacas após o consumo exagerado de álcool e comida, além de serem usadas na forma de pomadas como cicatrizantes, e, também, no tratamento de problemas hepáticos e digestivos. As folhas de plantas medicinais, normalmente, possuem elevado teor de água, necessitando a redução do mesmo por meio da secagem, para que o produto possa ser armazenado com segurança até o seu processamento. Objetivou-se com o presente estudo avaliar a cinética de secagem de folhas de jurubeba, bem como determinar o coeficiente de difusão efetiva e a energia de ativação durante a secagem. As folhas de jurubeba foram submetidas a secagem em diferentes temperaturas (30, 40, 50, 60 e 70 °C) e velocidade do ar (0,4 e 0,8 m s-1) . O modelo de Midilli ajustou-se satisfatoriamente aos dados observados da secagem das folhas de jurubeba para todas as condições. O aumento da temperatura e da velocidade do ar de secagem reduziu o tempo de secagem e aumentou o coeficiente de difusão efetiva. Para a faixa de temperatura de 40 a 70 °C, ao aumentar a velocidade do ar de secagem, reduz-se a energia de ativação para a secagem das folhas de jurubeba.

ABSTRACT Solanum paniculatum L. (jurubeba) is among the numerous medicinal plants used by the Brazilian population, and the use of its leaves is quite popular, in the form of tea, as a remedy against hangovers after excessive consumption of alcohol and food, besides being used in the form of ointments as healing agent and also in the treatment of liver and digestive problems. Leaves of medicinal plants usually have a high moisture content, requiring its reduction by drying, so that the product can be stored safely until its processing. The objective of this study was to evaluate the drying kinetics of jurubeba leaves and to determine the effective diffusion coefficient and activation energy during drying. Jurubeba leaves were dried at different air temperatures (30, 40, 50, 60 and 70 °C) and speed (0.4 and 0.8 m s-1). The Midilli model satisfactorily fitted to the observed data of drying of jurubeba leaves for all air conditions. Increasing the drying air temperature and speed reduced the drying time and increased the effective diffusion coefficient. For the air temperature range from 40 to 70 °C, as the drying air speed increases, the activation energy for the drying of the jurubeba leaves is reduced.

ABSTRACT Knowledge regarding the static pressure drop in granular layers is of fundamental importance in the development of efficient drying and aeration projects of agricultural products. Thus, the objective of this study was to evaluate the effects of impurity contents on the static pressure drop in different bed depth of castor bean grains, as well as modify the mathematical models per the obtained experimental data and select the model that best represents this phenomenon. First, impurities in castor bean grains of the Guarani variety were eliminated and 6% of the moisture content (dry basis) was retained. The coarse impurity contents were obtained with 2%, 4%, and 6% of mass addition. The pressure drop in different bed depth of clean and impure castor bean grains were determined using an experimental determination equipment of pressure drop in bed depth with an airflow rate ranging 0.2 - 1.0 m3 s−1 m−2. The pressure drop linearly increases with an increase in the depth of the grain layer, and the increase in the airflow rate leads to an increased pressure drop in the castor bean grains layer. The impurity contents increase causes a reduction in pressure drop. The models that best represent castor beans grains pressure drop experimental data, without and with impurities, are Hukill & Ives (1955) and Nimkar & Chattopadhyay (2002), respectively.

RESUMO As folhas de amora preta possuem algumas propriedades farmacológicas e um dos usos mais difundidos e estudados é para alivio dos sintomas do climatério e de outros durante o período pré-menstrual. Desta forma, a secagem se torna importante para a conservação e o armazenamento do produto até o seu uso ou processamento. Diante do exposto, objetivou-se com o presente estudo avaliar a cinética de secagem de folhas de amora preta, bem como determinar o coeficiente de difusão efetivo e a energia de ativação durante o processo de secagem. As folhas de amora preta foram submetidas à secagem em um secador experimental de leito fixo, em quatro condições controladas de temperatura (40, 50, 60 e 70 °C) e duas velocidades do ar de secagem (0,4 e 0,8 m s-1). Aos dados experimentais de razão de teor de água foram ajustados oito modelos matemáticos para representarem o processo de secagem em camada delgada de produtos agrícolas. Com base nos resultados obtidos, verificou-se que o modelo de Midilli foi o que melhor representou o fenômeno da secagem de folhas de amora preta. O aumento da temperatura e da velocidade do ar reduziu o tempo de secagem das folhas de amora preta, bem como aumentou os valores do coeficiente de difusão efetivo, sendo que esta relação pode ser descrita pela equação de Arrhenius, que apresenta uma energia de ativação para a difusão líquida durante a secagem de 65,94 e 66,08 kJ mol-1, para as velocidades do ar de secagem de 0,4 e 0,8 m s-1, respectivamente.

ABSTRACT Blackberry leaves have some pharmacological properties and one of the most widespread and studied uses is to relieve symptoms of the climacteric and other symptoms during the premenstrual period. Thus, drying becomes important for the conservation and storage of the product until its use or processing. The present study aimed to evaluate the drying kinetics of blackberry leaves, as well as to determine the effective diffusion coefficient and the activation energy during the drying process. Blackberry leaves were dried in an experimental fixed-bed dryer under four controlled temperature conditions (40, 50, 60 and 70 °C) and two drying air speeds (0.4 and 0.8 m s-1). With the experimental data of moisture ratio, eight mathematical models were fitted to represent the process of thin-layer drying of agricultural products. Based on the obtained results, it was found that the Midilli model represented best the phenomenon of drying of blackberry leaves. The increase in temperature and air speed reduced the drying time of blackberry leaves and increased the values of the effective diffusion coefficient. This relation can be described by the Arrhenius equation, which has an activation energy for the liquid diffusion during drying of 65.94 and 66.08 kJ mol-1, for drying air speeds of 0.4 and 0.8 m s-1, respectively.

ABSTRACT The control of the temperature of the storage air have the ability to improve a better preservation of some types of agricultural products. However, the most effective temperature for storage as well as the duration of storage varies between products. Therefore, special attention should be concentrated on the storage temperature and its effects on the integrity and longevity of the produce. The objective of the present study was to evaluate the effects of storage temperature and storage period on the quality of castor beans. Castor seeds with a water content of approximately 6.1% (w.b.) were stored for 180 days at temperatures of 15, 25 and 35 °C. The quality of the seeds was evaluated every 45 days throughout the study period by measuring dry matter loss, electrical conductivity, color, and the free fatty acid and peroxide content of the crude oil extracted. Our results indicated that: a) higher storage temperature negatively affect the quality of the seeds and the extracted oil; b) the negative effect of temperature increase with longer storage period; c) the storage temperature of 15 °C least affect the quality of castor bean and the extracted oil.

RESUMO O presente trabalho foi realizado com o objetivo de avaliar a qualidade do milho segunda safra colhido com diferentes teores de água em função do tempo até a secagem. Os grãos de milho foram colhidos com teores de água de aproximadamente 28,5; 22,4; 21 e 19%, e submetidos a um armazenamento temporário durante dez dias, simulando o tempo entre a colheita e a secagem. A qualidade foi avaliada por meio da classificação comercial dos grãos, do teste de sanidade e da massa específica aparente de matéria seca a cada dois dias subsequentes. Com base nos resultados obtidos, conclui-se que: o aumento do teor de água de colheita influencia negativamente a qualidade física e sanitária do milho produzido na segunda safra, sendo este efeito agravado com o tempo; o teor de água de colheita de 19% é o que menos afeta a qualidade dos grãos durante os dez dias de armazenamento temporário.

ABSTRACT The objective of this study was to evaluate the quality of second-crop corn harvested with different moisture contents as a function of time before drying. The corn grains were harvested with moisture content of 28.5, 22.4, 21 and 19%, and submitted to a temporary storage for ten days, simulating the time between harvesting and drying. Quality was subsequently evaluated every two days, based on the commercial classification of the grains, sanity test and dry bulk density. The results showed that: the increase in moisture content at harvest affects the physical and sanitary quality of second-crop corn, and this effect is aggravated over time; the moisture content of 19% is the one that least affects grain quality during the ten days of temporary storage.

ABSTRACT: The gap in the storage industry has brought a series of problems for the agro industrial market today, as its ability to directly infer the quality of newly collected material. The present study was carried out with the objective of evaluating the quality of second crop corn harvested with different water contents depending on the period until drying. The corn grains were harvested with moisture contents of approximately 28.5; 22.4; 21 and 19%, and subjected to temporary storage for ten days, simulating the time between harvest and drying. In the period, every two days the quality was evaluated by determining the specific mass, electrical conductivity, color, crude protein content, ethereal extract, ashes and carbohydrates. Based on the obtained results it is concluded that: the increase in the harvest water content negatively influenced the quality of the produced corn in the second harvest, being this effect worsened with time. The harvest moisture content of 19% is the least that affected the quality of the grains during 10 days of temporary storage.

ABSTRACT: The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry basis, d.b.), were dried in a forced air ventilation oven with different temperature levels (40, 50, 60 and 70 °C) until reaching a water content of 0.04 ± 0.001 (d.b.). For the experimental data, eight mathematical models traditionally used to represent the drying kinetics of thin layer of agricultural products were adjusted, also being determined the effective diffusion coefficient and the thermodynamic properties, specific enthalpy and entropy and Gibbs free energy. The Diffusion Approximation, Two Terms, Midilli, Page and Thompson models represent the drying kinetics of peanut kernels in thin layers. The effective diffusivity increases with the increase of temperature, being the relation with the drying temperature described by the Arrhenius' equation. The increase in temperature promotes the decrease of the enthalpy and entropy values and the increase of the Gibbs free energy.

ABSTRACT: The objectives of this study were to describe the process of drying niger seeds through the fitting of different mathematical models to the experimental drying data, to select the best model that represents the phenomenon, and to determine the diffusion coefficients and thermodynamic properties of the product. Seeds with an initial moisture content of 0.42 (d.b) were collected and dried at 40°, 50°, 60°, 70°, and 80°C in a fixed bed experimental dryer. After drying, different mathematical models were fitted to determine the diffusion coefficient by applying liquid diffusion theory, which allowed for calculation of the energy activation, enthalpy, entropy, and Gibbs free energy values. The Page model was selected to represent the drying process of niger seed drying, as it is a traditional and simple model. The effective diffusion coefficient increased as the temperature increased. The activation energy for liquid diffusion at the temperature range of 40°C to 80°C was 46.83 kJ mol−1. The enthalpy and entropy specific values decreased as the drying air temperature increased. The Gibbs free energy values also increased as the drying air temperature increased.

RESUMO Normalmente, os produtos agrícolas têm suas dimensões reduzidas durante o processo de secagem. A quantificação da redução dessas dimensões é importante para o desenvolvimento e otimização de equipamentos destinados à pós-colheita do produto. Em virtude disto, objetivou-se, com o presente trabalho, avaliar o efeito da variação do teor de água durante a secagem sobre a contração volumétrica dos grãos de cártamo e de seus respectivos eixos. Foram utilizados grãos de cártamo colhidos com teor de água inicial de aproximadamente 0,445 decimal b.s. (base seca) e submetidos à secagem em estufa com circulação forçada de ar, na temperatura de 40 °C, até os grãos atingirem o teor de água final de 0,073 ± 0,008 decimal b.s. Durante a secagem, os índices de contração dos eixos e contração volumétrica unitária e da massa de grãos de cártamo foram determinados em diferentes teores de água. Com base nos resultados obtidos pode-se concluir que a redução do teor de água causa redução dos eixos dos grãos de cártamo; consequentemente, a redução dos valores do índice de contração volumétrica da massa e unitária de aproximadamente 16 e 13%, respectivamente, em que ambas as variáveis podem ser representadas pelo modelo de contração linear.

ABSTRACT Agricultural products usually have their size reduced during the drying process. The quantification of the reduction in the dimensions is important for the development and optimization of equipment for the post-harvest of the product. The aim of the present study was to evaluate the effect of the variation in the moisture content during drying on the volumetric shrinkage of safflower grains and their respective axes. Safflower grains were harvested with an initial moisture content of approximately 0.445 decimal d.b. (dry basis) and subjected to drying in an oven with forced air circulation at 40 °C, until the grains reached a final moisture content of 0.073 ± 0.008 decimal d.b. During drying, the contraction of the axes, unit volumetric shrinkage and volumetric shrinkage of the mass of safflower grains were determined at different moisture contents. Based on these results, it can be concluded that reducing the moisture content causes a reduction in the axes of safflower grains and, consequently, reductions in the unit volumetric shrinkage and volumetric shrinkage of the mass of approximately 16 and 13%, respectively, and both variables can be represented by the linear shrinkage model.

ABSTRACT This study consisted of designing and building an experimental dryer that allows working with different temperatures and velocities of the air, aiming to perform studies on thin- and thick-layer drying of agricultural products. The project was divided into three stages: heat source designing, dryer geometric parameters, and fan selection to meet operational demand. Heating was made by a set of six electrical resistances totaling 12 kW and the drying bed in thin layer was composed of two trays with diameter of 0.20 m. Operational demands were met using a centrifugal fan with a power rating of 735.5 W. The used methodology was able to size the experimental dryers for thin- and thick-layer drying working at distinct temperatures and air velocities.

ABSTRACT This study aimed to evaluate the effect of air-drying temperature and initial moisture content on volume shrinkage, physical quality and oil extraction yield of soybean grains. The grains used in this experiment were harvested at two distinct moisture levels of 19 and 25%. Then, these grains were taken to dryness at three different air temperatures of 75 °C, 90 °C and 105 °C, in a forced circulation convection oven of the air. The results showed a drying time reduction with increasing air temperatures. Regarding volume shrinkage, moisture content reductions influenced grain volume and the Rahman's model was the one that best fit the data. Moreover, the higher the air temperature, the greater the effects on soybean grain shrinkage and physical quality. By grain volume reduction effected on oil yield, major impacts were observed when assessing grain initial moisture content were higher. Furthermore, the temperature of 105°C and an initial moisture content of 25% were the factors that most affected soybean grain quality, however not affecting oil extraction yield.

RESUMO O conhecimento da sorção de água pelos produtos agrícolas é extremamente importante para a tomada de decisões durante os procedimentos pós-colheita; visando aperfeiçoar este conhecimento as propriedades termodinâmicas relativas à sorção de água fornecem dados úteis. Propriedades termodinâmicas de grãos de mamona relacionadas à sorção, foram determinadas. A técnica de gravimetria estática em diferentes temperaturas (25, 35, 45 e 55 ± 1 °C) foi usada e soluções salinas saturadas na faixa de 37-87% ± 2% foram utilizadas para criar o requerido ambiente controlado de umidade relativa. Entalpia diferencial, entropia diferencial e energia livre de Gibbs foram calculadas e decresceram com o aumento dos valores de teor de água de equilíbrio.

ABSTRACT Knowledge on the water sorption within agricultural products is extremely important for decision making during post-harvest procedures. In order to improve this knowledge, thermodynamic properties regarding water sorption provide useful data. Thermodynamic properties of castor beans, related to sorption, were determined. Static gravimetric technique under different conditions of temperature (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled humidity environment. After the sorption procedure, differential enthalpy, differential entropy and Gibbs free energy of this process were calculated and decreased with increased values of equilibrium moisture content.

RESUMO As isotermas de sorção são de grande importância em procedimentos pós-colheita de produtos agrícolas, em especial para predizer os processos de secagem e armazenamento os quais auxiliam a estabelecer o teor de água final no produto em determinada condição ambiental. A histerese é um fenômeno que ocorre em virtude da diferença entre as curvas de adsorção e dessorção que auxilia a avaliação de deteriorações químicas e microbiológicas indicando a estabilidade de produtos armazenados. Isotermas de sorção de grãos de mamona foram determinadas e a histerese analisada. Utilizou-se a técnica de gravimetria estática em diferentes temperaturas (25, 35, 45 e 55 ± 1 °C). Soluções salinas saturadas na faixa de 37-87% ± 2% foram utilizadas para criar o requerido ambiente controlado de umidade relativa. Os dados de teor de água de equilíbrio foram correlacionados com diferentes modelos matemáticos e o modelo de Halsey Modificado apresentou bom ajuste aos dados, de acordo com procedimentos estatísticos. Histerese entre as isotermas de adsorção e dessorção está presente na faixa de 0,2-0,9 de atividade de água independentemente da temperatura; este fenômeno decresce com o aumento da temperatura.

ABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between adsorption and desorption curves, which aids the evaluation of chemical and microbiological deteriorations, indicating the stability of stored products. Moisture sorption isotherms of castor beans were determined and hysteresis was analyzed. Static gravimetric technique at different temperatures (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled relative humidity environment. Equilibrium moisture content data were correlated by different mathematical models and the Modified Halsey model presented good adjustment for the data, according to statistical procedures. Hysteresis between adsorption and desorption isotherms is present over the range of 0.2-0.9 of water activity, regardless of the temperature. This phenomenon decreases with temperature increase.

Propôs-se, neste trabalho, avaliar a cinética de secagem de folhas de timbó (Serjania marginata Casar) e ajustar diferentes modelos matemáticos aos valores experimentais de razão de umidade. As folhas de timbó foram colhidas com teor de água inicial de 2,03 ± 0,10 decimal b.s., sendo submetidas à secagem sob condições controladas de temperatura (40, 50, 60 e 70 ºC), até o teor de água de 0,08 ± 0,02 decimal b.s. Aos dados experimentais foram ajustados dez modelos matemáticos utilizados para representação da secagem de produtos agrícolas. Com base nos resultados obtidos o modelo matemático de Midilli é o que melhor representa a cinética de secagem para as folhas de timbó. O aumento da temperatura promove: uma taxa maior de remoção de água nas folhas de timbó durante a secagem; aumento do coeficiente de difusão efetivo sendo que esta relação pode ser descrita pela equação de Arrhenius que apresenta uma energia de ativação para a difusão líquida durante a secagem de 81,39 kJ mol-1 para as folhas de timbó; aumento da energia livre de Gibbs, enquanto a entalpia e a entropia decrescem.

This study aimed to evaluate the kinetics of drying of Serjania marginata leaves, as well as to adjust different mathematical models to the experimental values of the moisture ratio. The Serjania marginata Casar leaves were harvested with initial moisture content of 2.03 ± 0,10 decimal dry basis., and submitted to drying process under controlled conditions of temperature (40, 50, 60 and 70 ºC), until the moisture content of 0.08 ± 0,02. Ten mathematical models were fitted to the experimental data and utilized to predict the drying process of agricultural products. Based on the obtained results, the mathematical model of Midilli best represented the kinetics of drying leaves of Serjania marginata. The increase in temperature promotes: an increased rate of water removal in Serjania marginata leaves during drying; the increase of the effective diffusion coefficient, and this relationship can be described through the Arrhenius equation, which presents an activation energy for the liquid diffusion during drying of 81.39 kJ mol-1 for Serjania marginata leaves; an increase in Gibbs free energy, while the enthalpy and entropy decrease.