Influência da temperatura na secagem da casca do mangostin (Garcinia mangostana) e avaliação de modelos matemáticos

Abstract

Mangosteen (Garcinia mangostana) is a tropical fruit from Southeast Asia, the different types of xanthones present in its peel have attracted the pharmaceutical and food industry. Objectives were to analyze the drying kinetics of mangosteen at different temperatures and to adjust the mathematical models at experimental data. The coefficient of determination (R2), mean absolute percentage error (MAPE) and mean square error (MSE) were used to analyze the fitting degree of the models. It was verified that the minimum time for drying was 13h for the temperature of 50o C. Through the values obtained, the range of the effective diffusivity was from 2.06.10-3 to 2.55.10-3 cm2 .min-1 for the temperatures at this study. In addition, the adjustment of the models, the best model fitting was Midilli which had a great description about the experimental data of the mangosteen kinetics, followed by the Logarítimo model.