Drying of Castor Bean Fruits (Ricinus communis L., "BRS Energia" Variety): An Experimental Investigation

E.M.A. Pereira; J.V. Silva; J.P.S. Santos; T.H.F. Andrade; A.G. Barbosa de Lima

doi:10.4028/www.scientific.net/DDF.371.31

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HomeDefect and Diffusion ForumDefect and Diffusion Forum Vol. 371Drying of Castor Bean Fruits (Ricinus communis L.,...

Drying of Castor Bean Fruits (Ricinus communis L., "BRS Energia" Variety): An Experimental Investigation

Abstract:

This work aims to realize an experimental investigation of the drying of castor bean fruits (Ricinus communis L., “BRS Energia” variety) in oven. Results of the average moisture content and surface temperature of the product as a function of time were analyzed for different drying air temperatures (40, 50, 60, 70, 80, 90 and 100°C). Results shows that increasing drying temperature and decreasing air relative humidity we have an increases in the drying rate and more quickly the castor fruits reaches both thermal and hygroscopic equilibrium. It was found that high drying rates generates hydric and thermal stresses inside the product, causing cracks and deformations in the castor bean fruits.

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Periodical:

Defect and Diffusion Forum (Volume 371)

Pages:

31-36

DOI:

https://doi.org/10.4028/www.scientific.net/DDF.371.31

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Online since:

February 2017

Authors:

E.M.A. Pereira, J.V. Silva, J.P.S. Santos, T.H.F. Andrade, A.G. Barbosa de Lima

Keywords:

Castor Bean, Drying, Drying Rates, Experimental, Hydric Stresses, Thermal Stresses

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