Abstract Electrical energy generation through Photovoltaic Systems (PV) is a promising strategy to meet the growing demand for sustainable energy sources. However, PV creates a dilemma when considering the competition for cultivation areas with agriculture in a scenario of high need for affordable and high-quality food. On the other hand, the agrivoltaic (Agri-PV) process allows the production of electrical energy by PV, with a consortium production of at least 62% of the traditional planting. This review proposes a comprehensive analysis of trends related to the production and application of bioactive compounds, using the case of peppermint (Mentha x piperita L.) in an Agri-PV process with the generation of secondary metabolites as an additive for the food industry. The hybrid herb peppermint is grown through vegetative propagation using rhizomes. The location of this plant in the shading area of the PV modules is viable. It can be improved according to PV arrangements used in static or dynamic systems or internally artificially lit greenhouses. In this case, the electricity generated must illuminate with specific LEDs, control photoperiodism, nourish and hydrate the plant to avoid stress. This process makes it possible to generate mixtures of bioactive substances, such as essential oils obtained by hydrodistillation and natural mint extract by solid-liquid extraction. These mixtures can enhance the sensory properties of juices, milk, and fruits, extend the shelf life of food products, and safeguard consumer health. (PV sources However highquality quality hand AgriPV Agri (Agri-PV 62 planting compounds Mentha L. L industry rhizomes viable greenhouses LEDs photoperiodism stress substances solidliquid solid liquid extraction juices milk fruits products health 6

Abstract Chinese star anise essential oil (EO) is prized for its pleasant aroma and mainly due to its antioxidant capacity (AC), which can combat cancer and treat neurodegenerative diseases. This study shows the innovative approach of optimizing not only EO yield, but also to therapeutic activity. The product obtained follows the principle of the Pure Food and Drug Act and of eco-friendly technology. Also, the best analytical control methodology of the active principle during industrial production was also defined. The AC was found to be dependent on the extraction conditions, and the best antioxidant performance was reported after 3h of hydrodistillation time, using 500 mL distilled water and 8% dry fruits whose granulometry was inferior to 425 μm. Although all four analytical methodologies used for assessing AC are precise, they cannot be correlated. The antioxidant potential was 59.6±1.1 mg GAE/g EO for TP; 14.3±0.5 mmol TEAC/g EO for FRAP; 25.7±0.8 mmol TEAC/g EO for ABTS and 23.5±0.3 mmol TEAC/g EO for DPPH. The EO exhibited better AC than the trans-anethole and D-limonene standards, suggesting a positive synergistic effect. The DPPH method exhibited a good coefficient of determination (R²=0.9311) and has the advantage of using a solvent compatible with the EO.

RESUMO Neste estudo, grãos de sorgo foram hidratados para avaliar os efeitos do tempo e temperatura na umidade e modelar o processo com diferentes equações matemáticas. Para esse fim, as cultivares de sorgo BRS 310 e BRS 655 foram submetidas à hidratação nas temperaturas de 30 ºC, 40 ºC, 50 ºC e 60 ºC, por um período de 12 horas. O processo de hidratação foi modelado com as equações empíricas de Peleg e Page e com os modelos fenomenológicos de Difusão e Omoto-Jorge. O tempo e a temperatura afetaram significativamente a cinética de hidratação dos grãos de sorgo. Os modelos de Peleg e de Difusão apresentaram ajustes mais satisfatórios para o processo e, por isso, foram generalizados. O coeficiente de difusão efetivo de água nos grãos durante a hidratação variou de 2,02.10-11 a 6,34.10-11 m2.s-1 para a cultivar BRS 310 e de 2,76.10-11 a 4,38.10-11 m2.s-1 para a BRS 655 com energias de ativação de 31,21 e 11,52 kJ.mol-1, respectivamente.

ABSTRACT Sorghum grains were soaking to evaluate the effects of time and temperature on moisture and process modelling was maked with different mathematical equations. Then, sorghum BRS 310 and BRS 655 were hydrated at 30 °C, 40 °C, 50 °C and 60 °C, for 12 hours. The hydration kinetics modelling with empirical equations of Peleg and Page and phenomenological equations of Diffusion and Omoto-Jorge were considerad. The time and temperature affected significantly the hydration kinetics of grain sorghum. The Peleg and Diffusion models showed the best fitting for soaking and, therefore, these models were used to create generalized models. The effective diffusion coefficient of water during the grain sorghum hydration ranged from 2.02x10-11 to 6.34x10-11 m2.s-1 for BRS 310 and from 2.76x10-11 to 4.38x10-11 m2.s-1 for BRS 655 with activation energies of 11.52 and 31.21 kJ.mol-1, respectively.

The potential of heterogeneous photocatalysis using TiO2 immobilized in alginate beads was evaluated for the degradation of tartrazine yellow azo dye. The treatment was performed under the action of a high-pressure mercury vapor lamp of 125 W and the degradation performance was investigated with the absorbance supplied by a photocolorimeter. Alginate beads with TiO2 were prepared and the catalyst was quantified by thermogravimetric analysis (TG) and characterized by scanning electron microscopy (SEM) with energy-dispersive X-ray spectroscopy (EDS) and specific area analysis (BET). The immobilization was performed as a very simple and reproductible technique. The bead diameter was approximately 1 mm and its surface presented a homogeneous dispersion of catalytic sites containing about 1-2% (w/w) of TiO2. The TiO2/alginate beads presented low density and can be easier separated than the TiO2 dispersed from the reacting medium, remaining available to be reused in another batch. The dye degradation reached 30% after 120 minutes of irradiation, for the following conditions: alcaline pH (pH=9.0), 3 g of TiO2/alginate beads and 20 mol L-1 dye concentration.

O objetivo deste trabalho foi avaliar o efeito de dois pré-tratamentos (pt) na desidratação osmo-convectiva: Pré-tratamento químico a 20°C por 5min em solução de ácido cítrico, bissulfito de sódio e carbonato de cálcio a 0,1% cada (pt-ABC) e por branqueamento a 80°C por 5min (pt-B), bem como a combinação pt-ABC seguido de pt-B (amostra:solução = 1:10 w/w). O pt-ABC provocou aumento de massa (13% em média) entretanto o pt-B perda (-34% em média). A desidratação osmótica a 20°C por 60min em solução de NaCl a 10% reduziu a massa de fatias não pré-tratadas em 43%. Esse nível de redução de massa não pode ser atingido com o uso do pt-ABC, mas melhorou para 49% para fatias submetidas ao pt-B. Os pré-tratamentos reduziram o tempo de secagem (70°C e com circulação de ar de 18m³ h-1) de 150min para 60min para atingir o nível de atividade de água do produto seco igual ou menor a do produto comercial. As fatias submetidas ao pt-ABC ou do controle apresentaram boa capacidade de reidratação. As fatias que foram submetidas aos dois pré-tratamentos apresentaram coloração mais clara e menos enrugadas após secagem, aparência similar foi observada às do pt-ABC. O pt-ABC pode ser usado para se obter fatias de champignon seco com aspecto visual e capacidade de reidratação adequados para o desenvolvimento de novos produtos para consumo direto ou que necessite reidratação.

The objective of this paper was assessments the effect of pre-treatment (pt) in osmo-convective dehydration: Chemical pretreatment at 20°C for 5min with 0.1% solution of citric acid, sodium bisulfite and calcium carbonate (pt-ABC) and bleaching at 80°C for 5min (pt-B), as well the combination pt-ABC followed by pt-B (sample:solution = 1:10 w/w). The pt-ABC provoked mass increase (13% on average), while pt-B caused loss (-34% on average). Osmotic dehydration at 20°C for 60 min with 10% NaCl reduced mass of slices not pretreated at 43%. This level of mass reduction was not achieved for the pt-ABC, but it was improved for 49% to slices subjected to pt-B. Pretreatments reduced drying time (70°C and air circulation 18m³ h-1) from 150min to 60min to achieve the desired a w. Water activity of dried product was equal to or less than the commercial product. Slices subjected to pt-ABC or from control group had good rehydration capacity. Slices subjected to combined pt and dried showed lighter color and were less wrinkled. pt-ABC allowed very similar results. The pt-ABC must be used to obtain slices of dry champignon with visual aspect and rehydration capacity suitable for the development of new products for direct consumption or require rehydration.

The hydration kinetics of transgenic corn types flint DKB 245PRO, semi-flint DKB 390PRO, and dent DKB 240PRO was studied at temperatures of 30, 40, 50, and 67 °C. The concentrated parameters model was used, and it fits the experimental data well for all three cultivars. The chemical composition of the corn kernels was also evaluated. The corn cultivar influenced the initial rate of absorption and the water equilibrium concentration, and the dent corn absorbed more water than the other cultivars at the four temperatures analyzed. The effect of hydration on the kernel texture was also studied, and it was observed that there was no significant difference in the deformation force required for all three corn types analyzed with longer hydration period.

The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 ºC for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthalpy (ΔH*), entropy (ΔS*), and Gibbs free energy (ΔG*) were estimated from the adjusted parameters and Arrhenius equation. Temperature had significant effect on the hydration of the five cultivars. At low temperatures, the stabilization time for hydration was faster. Peleg constants K1 and K2 decreased with increasing temperature. The cultivar BRS BRAU showed the lowest value of initial absorption rate (R0 = 0.149 kg.h-1) at 10 ºC, while the cultivar BRS BOREMA had the highest value of R0 (0.367 kg.h-1 at 35 ºC). The equilibrium moisture content (Me) increased with increasing temperature. The cultivars BRS CAUE and BRS BRAU showed the lowest values of Ea, ΔH*, ΔS* showed negative values, and ΔG* increased with increasing temperature, confirming the effect of temperature on hydration.

An industrial system for the production of white liquor of a pulp and paper industry, Klabin Paraná Papéis, formed by ten reactors was modeled, simulated, and analyzed. The developed model considered possible water losses by the evaporation and reaction, in addition to variations in the volumetric flow of lime mud across the reactors due to the composition variations. The model predictions agreed well with the process measurements at the plant and the results showed that the slaking reaction was nearly complete at the third causticizing reactor, while causticizing ends by the seventh reactor. Water loss due to slaking reaction and evaporation occurred more pronouncedly in the slaker reactor than in the final causticizing reactors; nevertheless, the lime mud flow remained nearly constant across the reactors.

Desenvolveu-se uma análise comparativa do estudo teórico-experimental efetuado por Hsu sobre a hidratação de grãos de soja Amsoy 71 a partir da execução de diversos ensaios de hidratação de soja CD 202 nas temperaturas de 10, 20, 30, 40 e 50 °C, medindo-se a umidade ao longo do tempo. Os resultados revelam que o valor da umidade de equilíbrio, Xeq, da soja CD 202 independe da temperatura e é 21% superior àquele encontrado por Hsu, sugerindo que a variedade de soja exerce grande influência sobre Xeq. O modelo de Hsu foi resolvido numericamente e teve seus parâmetros ajustados pelo método dos mínimos quadrados, apresentando desvios máximos de +/-10% em relação aos valores experimentais. A etapa limitante do processo de transferência de massa na hidratação corresponde à difusão de água no interior do grão, conduzindo ao surgimento de gradientes radiais de umidade que diminuem com o aumento da temperatura e do tempo. Independentemente da variedade de soja utilizada, a difusividade aumenta com a elevação da temperatura e do teor de umidade, porém os valores desta propriedade de transporte para soja Amsoy 71 foram superiores aos da CD 202, sendo muito próximos no início da hidratação a 20 °C e quase três vezes maior ao final da hidratação a 50 °C.

A comparative analysis of the theoretical-experimental study, developed by Hsu on the hydration of Amsoy 71 soybean grain, was performed through several soaking experiments using CD 202 soybean at 10, 20, 30, 40, and 50 °C, measuring moisture content over time. The results showed that CD 202 soybean equilibrium moisture content, Xeq, does not depend on temperature and is 21% higher than that found by Hsu, suggesting that soybean cultivar exerts great influence on Xeq. The Hsu model was numerically solved and its parameters were adjusted by the least squares method, with maximum deviations of +/- 10% relative to the experimental values. The limiting step in the mass transfer process during hydration corresponds to water diffusion inside the grain, leading to radial moisture gradients that decrease over time and with an increase in temperature. Regardless of the soybean cultivar, diffusivity increases as temperature or moisture content increases. However, the values of this transport property for Amsoy 71 were superior to those of CD 202, very close at the beginning of hydration at 20 °C and almost three times higher at the end of hydration at 50 °C.

Desenvolveu-se um modelo matemático para estimar a concentração de água em grãos de ervilha durante sua hidratação, o qual foi obtido a partir de um balanço de massa em regime transiente, considerando-se volume constante e geometria esférica. Este modelo é representado por uma equação diferencial ordinária de primeira ordem e possui dois parâmetros: o coeficiente de transferência de massa (Ks) e a concentração de equilíbrio (ρAeq). Ambos foram ajustados numericamente tomando-se como critério a minimização da soma dos resíduos quadráticos, utilizando-se dados experimentais de hidratação de grãos de ervilha a 20, 30, 40, 50 e 60 ºC. Em todas as temperaturas, o modelo representou as principais tendências do processo de hidratação com desvios inferiores a 5%. Foi observado que Ks apresentou um comportamento segundo a equação de Arrhenius frente à temperatura, Ks = 182,8 exp (-3521/T), enquanto ρAeq permaneceu praticamente constante, obtendo-se um valor médio de 0,53 g.mL-1. Utilizando-se a correlação de Ks e assumindo-se o valor de ρAeq médio, obteve-se um modelo generalizado, o qual apresentou para todos os dados um desvio ligeiramente superior a 7%. Adicionalmente, constatou-se que a densidade dos grãos de ervilha permaneceu praticamente constante ao longo da hidratação independentemente da temperatura.

A mathematical model for estimating the water concentration in pea grains during hydration was developed from a transient water mass balance inside a grain of pea considering a constant volume and spherical geometry. This model is represented by an ordinary first order differential equation and has two parameters: the mass transfer coefficient (Ks) and the equilibrium concentration (ρAeq). Both parameters have been numerically fitted using the minimization of the sum-of-squared residuals criterion and the hydration experimental data for pea grains at 20, 30, 40, 50, and 60 ºC. At all temperatures, the model represented the major trends of the hydration process with standard deviations smaller than 5%. For the model fitted parameters, it was observed that the mass transfer coefficient behaved according to Arrhenius's equation in relation to the temperature variation, Ks = 182.8.exp(-3521/T) while the equilibrium concentration remained practically constant showing an average value of ρAeq = 0.533 g/cm³. Using the Ks Arrhenius's correlation and assuming the average value of ρAeq, a generalized model was obtained, which resulted in a standard deviation slightly greater than 7% for all the data values. Additionally, it was observed that the pea grains density remains practically constant along the hydration process and does not depend on the temperature.