Analysis of convective drying kinetics of yellow passion fruit bagasse

This study aimed to analyze the convective drying in fixed bed of yellow passion fruit bagasse. Firstly, the initial moisture of the bagasse was determined in stove, at 105 +/- 3 degrees C for 24 hours. In the drying tests, it was collected the bagasse mass values over time, by using a convective dryer, operated at four temperatures (35, 45, 55 and 65 degrees C) and three air flow speeds at 0.8, 1.0 and 1.3 m s(-1). Having the curves of the drying and of drying rates, it was observed that the temperature had a great influence on the bagasse drying, since as the temperature increases, the drying time is shortened, increasing thus the drying rate. The curves of drying and of drying rate were fitted to the models proposed by Page (1949 apud MOTTA LIMA et al., 2003) and Motta Lima et al. (2002), and the models set by Hogdes (1982) and Toffoli (2005 apud SANTOS et al., 2008), respectively. Other mathematical models were also fitted for each drying process, such as: Simple Exponential, Page, Henderson and Pabis, Logarithm, two-term exponential model, and Wang and Singh model. The best model was chosen by analysis of the highest R-2 and F-test, and the lowest root mean square error.