Cassava (Manihot esculenta C.) starch drying kinetics: mathematical modeling

Abstract

Monitoring and controlling the main variables in the drying process are important to ensure operational conditions that allow obtaining a product within quality specifications, longer shelf life and shorter drying time. Mathematical modeling applied to the process is an important tool for evaluating optimal conditions. The objective of this study was to evaluate the drying behavior of cassava starch focusing on the evaluation of the drying kinetics process to verify temperature and time conditions to obtain an adequate material for work. In the experimental study, the loss of water in the starch samples resulting from the action of heat during the drying kinetics evaporated significantly in the samples dried at 60°C, reducing the final moisture (moisture ratio – Ru) and the drying time of 840 to 570. Based on mathematical modeling, adjusted R2 values ​​were found to be greater than 0.9, indicating a good representativeness of the drying process, with the Midilli model that best presented adjustments for all evaluated conditions. Thus, Midilli's mathematical model proved to be more adequate to predict the drying curves of all samples; and among the evaluated temperatures, 50 °C, showed to be the one with the best reproducibility parameters regarding moisture loss, presenting better data predictions for future design in different processes.