KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS

ABSTRACT The study of drying kinetics is fundamental for making the correct choice time and temperature to be used in process. In addition, mathematical modeling enables simulation, optimization, sizing, determination commercial application system. Therefore, objective this was investigate process macaúba almond [Acrocomia aculeata (Jacq.) Lodd. ex Mart] performed at different temperatures. For purpose, under three temperatures: 40 °C, 50 60 °C. Four repetitions were each temperature. experimental data fitted by nine models. best model based on following statistical parameters: magnitude adjusted coefficient determination, mean relative error, standard error estimate. It observed that an increase resulted a reduction time. shortest treatment °C which almonds attained equilibrium moisture content 34.08 h. longest with attaining 404.40 Approximation Diffusion, Midilli, Page, Modified Page models described aim subsidizing design industrial dryers.