Agricultural and Biological Sciences, Food Science, Bioengineering, Artificial Intelligence
56
Scopus Publications
Scopus Publications
Kinetics of foam-mat drying in Formosa papaya pulp (Part I) Edilene A. Ferreira, André L. D. Goneli, Eliana J. S. Argandoña, Alexandre A. Gonçalves, Elton A. S. Martins Revista Brasileira De Engenharia Agricola E Ambiental, 2025 Formosa papaya is valued for its distinctive aroma, flavor, and texture, as well as its rich content of vitamin C, minerals, papain, carotenoids, lycopene, and lutein. However, its highly perishable nature and rapid aging result in significant post-harvest losses. Processing and preservation techniques, such as foam-mat drying, can enhance shelf life, availability, and market potential. This study aimed to identify the optimal additive formulation and evaluate the drying kinetics of Formosa papaya foam prepared through the foam mat drying method. The foam was generated by mechanical stirring with two additives, Emustab™ and maltodextrin, at concentrations of 0.5, 1.0, 1.5, and 2.0% (w/w). Following preliminary evaluations, the foam was dried at temperatures of 40, 50, 60, 70, and 80 ˚C. Results showed that Emustab™ produced foam with superior physical properties, including enhanced stability, greater expansion, and reduced specific mass. The modified Midilli model best described the drying behavior under all experimental conditions, with higher drying temperatures accelerating the water reduction rate.
Dry matter accumulation and macronutrient uptake in sugarcane varieties Rafaela Silva Santana, Munir Mauad, Elias Silva de Medeiros, Paulo Vinicius Silva, Rosilda Mara Mussury Franco Silva, Andre Luis Duarte Goneli Journal of Plant Nutrition, 2023 The increase of the area cultivated with sugarcane has demanded information about the culture, mainly in relation to its nutritional needs. There are few studies that report the nutrient uptake in sugarcane, in addition, there are no reports of studies focused on the different periods of sugarcane growth and development. In view of the above, the objective of this research was to determine the macronutrient uptake and dry matter production in the shoots of two sugarcane varieties. The experiment was carried out in Vicentina, Mato Grosso do Sul, Brazil, during the 2017/2018 harvest, using two varieties of sugarcane (RB92579 and SP832847). The experimental design was in randomized blocks with two sugarcane varieties, nine collecting times (90, 120, 150, 180, 210, 240, 270, 300 and 330 days after planting (DAP) and 4 replications. Samples were collected from the shoots of 10 plants, which were divided into leaves, sheaths and stalks, then dried and weighed, and finally the samples were submitted to laboratory analysis to determine the nutrient concentrations in each organ. The accumulation of macronutrients in the shoots of both varieties followed the order: K > N > Ca > S>Mg > P. The export by the stalk followed the order K > N > Ca > S > P > Mg for RB92579 and K > N > Ca = P > S > Mg for SP832847. Maximum accumulation of nutrients and the maximum dry matter production occurred in the interval between 240 and 300 DAP. The variety SP832847 accumulated higher amounts of nutrients and dry matter in relation to RB92579, as well as the time required for the maximum accumulation was shorter.
Post-harvesting of solanum paniculatum l. Leaves. part ii: Antioxidant activity and chemical composition1 Elton A. S. Martins, André L. D. Goneli, Claúdia A. L. Cardoso, Gabriela L. de Almeida, Alexandre A. Gonçalves, Cristiane B. da Silva Revista Brasileira De Engenharia Agricola E Ambiental, 2021 ‘Jurubeba’ (Solanum paniculatum L.) is a medicinal plant used in traditional medicine for liver problems, in addition to being used as a cholagogue, emmenagogue, healing agent, febrifuge, anti-inflammatory, antipyretic, tonic, decongestant, diuretic and against inappetence. Thus, the objective of this study was to evaluate the antioxidant activity, concentration of phenolic compounds and total alkaloids of aqueous extracts prepared from ‘Jurubeba’ leaves subjected to drying. ‘Jurubeba’ leaves were dried at different temperatures (40, 50, 60 and 70 °C) and velocities (0.4 and 0.8 m s-1) of the drying air. Aqueous extracts of the leaves, subjected to drying, were evaluated by absorbance reading in a spectrophotometer. Increase in drying air temperature reduced the contents of total phenolics and total alkaloids of the leaf aqueous extracts, whereas increment in air velocity increased the concentration of these substances. Antioxidant activity was not influenced by the increase in air temperature at air velocity of 0.4 m s-1, but under air velocity of 0.8 m s-1 there was reduction with increasing temperature. Drying of ‘Jurubeba’ leaves can be carried out with temperature of 40 or 50 °C and drying air velocity of 0.4 m s-1.
Post-harvesting of solanum paniculatum l. Leaves. part i: Drying kinetics Elton A. S. Martins, André L. D. Goneli, Alexandre A. Gonçalves, Valdiney C. Siqueira, Claúdia A. L. Cardoso, Gabriela L. de Almeida Revista Brasileira De Engenharia Agricola E Ambiental, 2020 Solanum paniculatum L. (jurubeba) is among the numerous medicinal plants used by the Brazilian population, and the use of its leaves is quite popular, in the form of tea, as a remedy against hangovers after excessive consumption of alcohol and food, besides being used in the form of ointments as healing agent and also in the treatment of liver and digestive problems. Leaves of medicinal plants usually have a high moisture content, requiring its reduction by drying, so that the product can be stored safely until its processing. The objective of this study was to evaluate the drying kinetics of jurubeba leaves and to determine the effective diffusion coefficient and activation energy during drying. Jurubeba leaves were dried at different air temperatures (30, 40, 50, 60 and 70 °C) and speed (0.4 and 0.8 m s-1). The Midilli model satisfactorily fitted to the observed data of drying of jurubeba leaves for all air conditions. Increasing the drying air temperature and speed reduced the drying time and increased the effective diffusion coefficient. For the air temperature range from 40 to 70 °C, as the drying air speed increases, the activation energy for the drying of the jurubeba leaves is reduced.
Static pressure drop in layers of castor bean grains André L. D. Goneli, Paulo C. Corrêa, Acácio Figueiredo Neto, Michele R. H. Kirsch, Fernando M. Botelho Engenharia Agricola, 2020 Knowledge regarding the static pressure drop in granular layers is of fundamental importance in the development of efficient drying and aeration projects of agricultural products. Thus, the objective of this study was to evaluate the effects of impurity contents on the static pressure drop in different bed depth of castor bean grains, as well as modify the mathematical models per the obtained experimental data and select the model that best represents this phenomenon. First, impurities in castor bean grains of the Guarani variety were eliminated and 6% of the moisture content (dry basis) was retained. The coarse impurity contents were obtained with 2%, 4%, and 6% of mass addition. The pressure drop in different bed depth of clean and impure castor bean grains were determined using an experimental determination equipment of pressure drop in bed depth with an airflow rate ranging 0.2 - 1.0 m3 s−1 m−2. The pressure drop linearly increases with an increase in the depth of the grain layer, and the increase in the airflow rate leads to an increased pressure drop in the castor bean grains layer. The impurity contents increase causes a reduction in pressure drop. The models that best represent castor beans grains pressure drop experimental data, without and with impurities, are Hukill & Ives (1955) and Nimkar & Chattopadhyay (2002), respectively.
Compressive strength of corn kernels subjected to drying under different rest periods Geraldo Acácio Mabasso, Valdiney Cambuy Siqueira, Wellytton Darci Quequeto, Osvaldo Resende, André Luís Duarte Goneli Revista Ciencia Agronomica, 2020 ABSTRACT Mechanical properties of agricultural products are essential for a proper project design or processing equipment dimensioning, as well as for establishment of parameters on the supported load. An experiment was set up in a completely randomized design, with five treatments (continuous and intermittent drying under 4, 8, 12, and 16 h of rest period) and four replications, to evaluate the effect of intermittent drying. Corn kernels of the cultivar Cargo TL were harvested with a moisture content of 25.37% wb and submitted to drying in an experimental fixed bed dryer set to a temperature of 100 °C and an airflow of 1.5 m3 min-1 m-2. Drying was performed until the kernels reached a moisture content of 14±0.3% wb. The process was interrupted in the intermittent drying with a moisture content of 18±0.2% wb and continued after rest period until the final moisture content was reached. The analysis consisted of 10 kernels randomly selected per replication and submitted to the uniaxial compression test after determining their dimensions. Rupture force, maximum deformation, energy to rupture point, modulus of toughness, hardness, and drying rate during drying were evaluated. The increase in rest period promoted a linear increase in the rupture force and hardness. Modulus of toughness, energy to rupture point, and maximum deformation were not affected by the rest period. The increase in rest period contributed to increasing the drying rate.
Artificial drying of safflower seeds at different air temperatures: Effect on the physiological potential of freshly harvested and stored seeds Guilherme Cardoso Oba, André Luís Duarte Goneli, Tathiana Elisa Masetto, Cesar Pedro Hartmann Filho, Karina Laís Leite Sarath Michels, João Paulo Correia Ávila Journal of Seed Science, 2019 The air temperature used in the drying process can determine the initial physiological quality and storage potential of a seed lot, which is the object of this study. Safflower seeds, harvested at a moisture content of 25.8%, were subjected to drying in an experimental dryer at air temperatures of 40, 50, 60 and 70 °C until reaching a moisture content of 6.6 ± 0.6%. Immediately upon drying and every 60 days after that, up to 240 days of storage under uncontrolled conditions, seed samples were collected to determine physiological quality. Increasing drying air temperature resulted in higher water removal rates, promoting immediate and latent damage to seed physiological quality, evidenced by the reduction in the percentage and speed of root protrusion, first count, and germination, mainly at temperatures of 60 and 70 °C. For the maintenance of safflower seed germination and vigor up to 240 days of storage, it is recommended that drying air temperature does not exceed 40 °C, especially when seeds present moisture contents close to or higher than 25.8% at the drying moment.
Drying kinetics of blackberry leaves Elton A. S. Martins, André L. D. Goneli, Alexandre A. Goncalves, Cesar P. Hartmann Filho, Valdiney C. Siqueira, Guilherme C. Oba Revista Brasileira De Engenharia Agricola E Ambiental, 2018 Blackberry leaves have some pharmacological properties and one of the most widespread and studied uses is to relieve symptoms of the climacteric and other symptoms during the premenstrual period. Thus, drying becomes important for the conservation and storage of the product until its use or processing. The present study aimed to evaluate the drying kinetics of blackberry leaves, as well as to determine the effective diffusion coefficient and the activation energy during the drying process. Blackberry leaves were dried in an experimental fixed-bed dryer under four controlled temperature conditions (40, 50, 60 and 70 °C) and two drying air speeds (0.4 and 0.8 m s-1). With the experimental data of moisture ratio, eight mathematical models were fitted to represent the process of thin-layer drying of agricultural products. Based on the obtained results, it was found that the Midilli model represented best the phenomenon of drying of blackberry leaves. The increase in temperature and air speed reduced the drying time of blackberry leaves and increased the values of the effective diffusion coefficient. This relation can be described by the Arrhenius equation, which has an activation energy for the liquid diffusion during drying of 65.94 and 66.08 kJ mol-1, for drying air speeds of 0.4 and 0.8 m s-1, respectively.
Drying kinetics of niger seeds Fernanda P. Da Silva, Valdiney C. Siqueira, Guilherme A. Quinzani, Elton A. S. Martins, André L. D. Goneli Engenharia Agricola, 2017
Quality of second season soybean submitted to drying and storage Cesar Pedro Hartmann Filho, André Luís Duarte Goneli, Tathiana Elisa Masetto, Elton Aparecido Siqueira Martins, Guilherme Cardoso Oba, Valdiney Cambuy Siqueira Pesquisa Agropecuaria Tropical, 2016
Physical properties of peanut fruits during drying WILLIAN DIAS ARAUJO, ANDRÉ LUÍS DUARTE GONELI, ROBERTO CARLOS ORLANDO, ELTON APARECIDO SIQUEIRA MARTINS, CESAR PEDRO HARTMANN FILHO Revista Caatinga, 2015
Drying kinetics of Serjania marginata Casar leaves Elton A. S. Martins, Eduardo Z. Lage, André L. D. Goneli, Cesar P. Hartmann Filho, Jéssica G. Lopes Revista Brasileira De Engenharia Agricola E Ambiental, 2015
Physical properties of peanut kernels during drying Willian D. Araujo, André L. D. Goneli, Cristiano M. A. de Souza, Alexandre A. Gonçalves, Henrique C. B. Vilhasanti Revista Brasileira De Engenharia Agricola E Ambiental, 2014
Modeling of internal and external porosity of castor beans during drying 6th International Cigr Technical Symposium Towards A Sustainable Food Chain Food Process Bioprocessing and Food Quality Management, 2011
Mathematical modeling of the drying process of corn ears Paulo Cesar Corrêa, Fernando Mendes Botelho, Gabriel Henrique Horta Oliveira, André Luis Duarte Goneli, Osvaldo Resende, Sílvia De Carvalho Campos Acta Scientiarum Agronomy, 2011
Water desorption and thermodynamic properties of okra seeds Transactions of the Asabe, 2010
Water absorption kinetics in parboiled husk rice Fernando Mendes Botelho, Paulo César Corrêa, André Luis Duarte Goneli, Marcio Aredes Martins, Fernanda Machado Baptestini Ciencia E Tecnologia De Alimentos, 2010
