DETERMINAÇÃO DA CINÉTICA DE SECAGEM DE SEMENTES DE PIMENTA-DE-CHEIRO.

Pepper is a vegetable of the Solanaceae family, extensively cultivated in Brazil. After the extraction process, pepper seeds have high moisture content and need to go through a drying process. The study of drying kinetics is extremely important for the simulation and development of drying equipment, essential items for maintaining seed longevity. The objective of this work was to determine and model the drying kinetics of sweet pepper seeds (Capsicum chinense) under drying conditions in the shade, at 30 and 40°C. For this, sweet pepper seeds were subjected to the drying process under three conditions: shade, at 30 and 40 °C (forced circulation oven). The pepper seeds, with an initial water content of approximately 70% (wet basis), were weighed at intervals of one hour until reaching the equilibrium moisture content. Eight mathematical models were adjusted to the experimental data to characterize the drying processes, in which statistical criteria were used (determination coefficient (R²), estimated mean error (SE), chi-square test (χ²) and residue distribution) for selection of the best model. The model proposed by Page is the one that best represents the drying kinetics of sweet pepper seeds. [ABSTRACT FROM AUTHOR]