<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2021000100091</article-id>
<article-id pub-id-type="doi">10.19084/rca.21469</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Modelagem matemática e propriedades termodinâmicas na secagem do quiabo]]></article-title>
<article-title xml:lang="en"><![CDATA[Mathematical modeling and thermodynamic properties in drying okra]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos*]]></surname>
<given-names><![CDATA[Francislaine S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueirêdo]]></surname>
<given-names><![CDATA[Rossana M. F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Queiroz]]></surname>
<given-names><![CDATA[Alexandre J. M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reis]]></surname>
<given-names><![CDATA[Carolaine G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Amadeu]]></surname>
<given-names><![CDATA[Lumara T. S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Luis P. F. R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[Thalis L. B.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal de Campina Grande Departamento de Engenharia Agrícola ]]></institution>
<addr-line><![CDATA[Campina Grande PB]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>03</month>
<year>2021</year>
</pub-date>
<volume>44</volume>
<numero>1</numero>
<fpage>91</fpage>
<lpage>100</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2021000100091&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2021000100091&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2021000100091&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O quiabo é uma hortaliça que destaca-se agronomicamente por apresentar ciclo vegetativo rápido, de alto rendimento, além de apresentar considerável valor nutritivo. Em razão da sua composição e de ser consumido ainda verde, a sua vida útil é bastante curta, requerendo algum processo de conservação para manter a aceitabilidade. Nesse sentido, objetivou-se secar o quiabo em fatias, com espessura de aproximadamente 2 mm, nas temperaturas de 50, 60, 70 e 80 °C, ajustar modelos matemáticos aos dados experimentais e determinar os coeficientes de difusão, a energia de ativação e as propriedades termodinâmicas. Observou-se que o aumento de temperatura de secagem em 30 °C reduziu em 50,55% o tempo total de processo. Dentre os modelos matemáticos testados, o modelo de Midilli apresentou os melhores parâmetros de ajustes aos dados experimentais. Os coeficientes de difusão efetivos aumentaram com o incremento da temperatura, apresentando-se na ordem de 10-11 m2 s-1, e sua dependência com a temperatura foi descrita pela Equação de Arrhenius, que indicou uma energia de ativação de 26,12 kJ mol-1. Os valores de entalpia e entropia se reduziram com a elevação da temperatura de secagem, enquanto que a energia livre de Gibbs foi aumentada na faixa de temperatura avaliada.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Okra is a vegetable that stands out agronomically due to its fast vegetative cycle, of high yield, besides presenting considerable nutritional value. Due to its composition and to be consumed still green, its useful life is quite short, requiring some conservation process to maintain acceptability. In this sense, the objective was to dry the okra in slices, approximately 2 mm thick, at temperatures of 50, 60, 70 and 80 ° C, adjust mathematical models to the experimental data and determine the diffusion coefficients, activation energy and thermodynamic properties. It was observed that the increase in drying temperature at 30 ° C reduced the total process time by 50.55%. Among the mathematical models tested, the Midilli model presented the best parameters of adjustments to the experimental data. The effective diffusion coefficients increased with increasing temperature, in the order of 10-11 m2 s-1, and their dependence on temperature was described by the Arrhenius Equation, which indicated an activation energy of 26.12 kJ mol-1. The enthalpy and entropy values &#8203;&#8203;decreased with the increase of the drying temperature, while the Gibbs free energy was increased in the temperature range evaluated.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Abelmoschus esculentus]]></kwd>
<kwd lng="pt"><![CDATA[difusividade efetiva]]></kwd>
<kwd lng="pt"><![CDATA[energia de ativação]]></kwd>
<kwd lng="pt"><![CDATA[entalpia]]></kwd>
<kwd lng="pt"><![CDATA[entropia]]></kwd>
<kwd lng="en"><![CDATA[Abelmoschus esculentus]]></kwd>
<kwd lng="en"><![CDATA[effective diffusivity]]></kwd>
<kwd lng="en"><![CDATA[activation energy]]></kwd>
<kwd lng="en"><![CDATA[enthalpy]]></kwd>
<kwd lng="en"><![CDATA[entropy]]></kwd>
</kwd-group>
</article-meta>
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