Modelagem matemática e análise da hidratação de grãos de ervilha

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