Abstract
The variation of moisture diffusivity, apparent density, and shrinkage during drying of yerba maté leaves at high temperatures were studied. A simple mathematical model that describes the variation of the temperature and moisture content into the leaf during drying was developed. Temperatures of air varied between 100 and 130°C when the experiments were carried out in a convective cross-flow air dryer. Thickness and apparent density varied greatly with moisture content, but this variation does not depend on drying temperature. Moisture diffusivity varied from 2.3 × 10−11 to 2.5 × 10−10 m2/s, and activation energy values are in the range of other foodstuffs. A great dependence of moisture diffusivity on moisture content was also found.
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Claims 6
Claim · model-written summary
A mathematical model describes leaf temperature and moisture content during drying.
- Taxon
- yerba maté leavese1
- Outcome
- variation of the temperature and moisture content into the leaf during dryinge0
Not reportedComparatorValue
Verbatim
e0“A simple mathematical model that describes the variation of the temperature and moisture content into the leaf during drying was developed”
e1“yerba maté leaves”
Claim · model-written summary
Leaf thickness varied greatly with moisture content but did not depend on drying temperature.
- Taxon
- yerba maté leavese1
- Treatment
- drying temperaturee0
- Outcome
- Thicknesse0
- Direction
- varied greatlye0
- Qualifier
- does not depend on drying temperaturee0
Not reportedCompound
Verbatim
e0“Thickness and apparent density varied greatly with moisture content, but this variation does not depend on drying temperature”
e1“yerba maté leaves”
Claim · model-written summary
Leaf apparent density varied greatly with moisture content but did not depend on drying temperature.
Verbatim
e0“Thickness and apparent density varied greatly with moisture content, but this variation does not depend on drying temperature”
e1“yerba maté leaves”
Claim · model-written summary
Leaf moisture diffusivity ranged from 2.3 × 10−11 to 2.5 × 10−10 m2/s.
Verbatim
e0“Moisture diffusivity varied from 2.3 × 10−11 to 2.5 × 10−10 m2/s”
e1“yerba maté leaves”
Claim · model-written summary
Activation energy values were in the range of other foodstuffs.
Verbatim
e0“activation energy values are in the range of other foodstuffs”
e1“yerba maté leaves”
Claim · model-written summary
Moisture diffusivity depended strongly on moisture content.
Not reportedDirection
Verbatim
e0“A great dependence of moisture diffusivity on moisture content was also found”
e1“yerba maté leaves”