Wilton Pereira da Silva

Wilton Pereira da Silva
Universidade Federal de Campina Grande (UFCG) | UFCG · Unidade Acadêmica de Física

Prof. Dr.
Professor and researcher from UFCG (PQ 1A, CNPq)

About

236
Publications
86,516
Reads
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1,876
Citations
Citations since 2017
98 Research Items
1252 Citations
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2017201820192020202120222023050100150200250
2017201820192020202120222023050100150200250
2017201820192020202120222023050100150200250
Introduction
Wilton (PQ 1A, CNPq) has been a full professor at the Federal University of Campina Grande since 1979. He is a reviewer of several journals, among which stand out: Journal of Food Engineering, Heat and Mass Transfer, Drying Technology, Food and Bioprocess Technology. In the Engineering area he has experience in Computational Transport Phenomena, with emphasis on drying, absorption, cooling, freezing, pasteurization and even osmotic dehydration.
Additional affiliations
March 1979 - present
Universidade Federal de Campina Grande (UFCG)
Position
  • Professor

Publications

Publications (236)
Article
Full-text available
Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentrations of polysaccharide gums in their composition, wh...
Article
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Pomegranate is a fruit desirable for its nutritional and medicinal properties which has a great industrial potential that is yet under-explored. Notable for its integral use, the peels are used in medicinal infusions and the seeds consumed without restrictions. In this sense, the objective of this work is to determine the drying kinetics of pomegra...
Article
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Minimal processing consists in eliminating inedible parts of agricultural products, through cutting, reducing them to smaller portions, ready for immediate consumption or subsequent preparation. Despite the practicality, this resource is responsible for the first physical alterations in the tissues of food, contributing to its perishability. Howeve...
Article
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The objective of this work was to apply a diffusive model to describe the drying of melon peels and use them to analyze the process for various operating conditions. For this, a numerical solution was developed considering shrinkage and diffusivity as a function of the local moisture content. This solution was obtained considering a boundary condit...
Article
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This study aimed to dry the pulp of “Biribá” (Rollinia mucosa [Jacq.] Baill) using the foam‐mat drying method at the temperatures of 30°C, 40°C, 50°C, and 60°C, fit different mathematical models to the experimental data, calculate the thermodynamic properties, and analyze the powders produced for water activity, morphology, and X‐ray diffraction. T...
Article
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Cashew nut is used by the industry in the production of roasted kernels, whose flavor is appreciated in various parts of the world. However, the production of 1 ton of roasted kernels generates up to 15 tons of cashew apple, which is a highly perishable by-product. To increase its shelf life, cashew apple can be transformed into pulp, which is then...
Article
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Fresh bananas are fruits with high moisture content after harvest and are submitted to a drying process to minimize waste and increase shelf life. This work aims to experimentally study the convective drying of bananas in an oven with hot-air recirculation, evaluating the geometric shape during moisture removal and product heating. Hand-peeled whol...
Article
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The objective of this work was to determine the drying kinetics and the thermodynamic properties of the drying process of germinated seeds from faba beans of the Olho-de-Vó Preta (OVP), Raio-de-Sol (RS) and Branca (B) varieties. Additionally, the physicochemical properties of the germinated seeds and subsequent dried flours were determined. A thin...
Article
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The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-mat drying was carried out in a forced air circulation oven at temperatures of 50, 60, and 70 °C, test...
Article
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In the present work, drying of passion fruit peels was carried out in an oven (with and without pretreatment with blanching) at temperatures of 60 and 70 °C. The objective of this work is to apply two diffusive models to describe the drying of passion fruit peels, and use them to analyze the effects of temperature and pre-treatment on the drying pa...
Article
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The present study goal was to determine the thermal properties of apples during their cooling. Fuji apple was cooled in a domestic refrigerator by natural convection. Thermal properties were determined assuming the geometry of an equivalent sphere. An optimizer software (LS Optimizer) was used for the inverse problem. A new heat conduction software...
Article
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The objective of this work was to intermittently and continuously dry “Neve” melon seeds and study their behavior. The seeds were dried in a fixed-bed dryer at a temperature of 60 °C under the influence of air velocity of 1 m s−1, followed by the prediction of drying kinetics, including that of intermittent processes with its effective time (pseudo...
Article
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It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process c...
Article
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The methods for drying agricultural products are necessary to check the quality of the final product and feasibility of the process. The objective of this study was to perform the drying of pear by continuous and intermittent methods (α = 2/3) at two different temperatures, compare the two methods and describe the processes using mathematical and d...
Article
Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective of this study was to coat papaya slices with probiotic filmogenic solution to obtain dehydrated probiotic papaya slices. The probiotic filmogenic solution was applied as an edible coating on p...
Article
Methodology Heat and mass diffusion phenomena are found in various processes of technological interest, including pasteurization, drying and water immersion of agricultural products, among others. The objective of this work was to study the process of water absorption by rice grains with and without husk, using diffusion and empirical models to des...
Article
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The present study evaluated the effects of temperature in the drying of “Palmer” mango peel on its physicochemical characteristics, bioactive compounds, and antioxidant activity, generating information for a better utilization of this by-product and its use in food products. Peels with average thickness of 1.5 mm were dried in an air circulation ov...
Article
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There are four main waste products produced during the harvesting and milling process of sugarcane: cane trash, molasses, bagasse and mill mud-boiler ash mixture. This study investigates the value proposition of different techniques currently not being adopted by the industry in the utilisation of these wastes. The study addresses the technical cha...
Article
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The present study aimed to characterize the physical, chemical and rheological properties of starch extracted from pitomba seeds and verify the influence of its addition on the syneresis and viscosity characteristics of ketchup during storage, compared to maize starch. Extraction was performed by grinding the seeds in sodium metabisulfite solution...
Article
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Commonly based on the liquid diffusion theory, drying theoretical studies in porous materials has been directed to plate, cylinder, and sphere, and few works are applied to non-conventional geometries. In this sense, this work aims to study, theoretically, the drying of solids with oblate spheroidal geometry based on the thermodynamics of irreversi...
Article
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The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals g...
Article
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The goal of this research was to evaluate the kinetics of thermal degradation of the hibiscus extracts powder at different temperatures and to characterize physicochemically the freeze-dried aqueous extract of the hibiscus flower (Hibiscus sabdariffa) with different concentrations of maltodextrin (0, 5, 10 and 15%). The analyzed parameters were: wa...
Article
The present study aimed to evaluate the mathematical modelling of the drying kinetics, as well as to determine the effective diffusivity coefficient and the activation energy during the drying process of germinated pumpkin seeds. The drying experiments were performed in a fixed-bed dryer at temperatures of 50, 60 and 70 °C and air speeds of 0.7, 1....
Article
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Among several biodegradable coatings used to extend the shelf life of fresh fruits, those that can be obtained from Moringa oleifera stand out due to their extraordinary biochemical, antibacterial and antifungal properties. Another aspect is their constitution which is composed of proteins, lipids, carbohydrates, carotenoids, vitamins, minerals and...
Article
The present study aimed to evaluate the mathematical modelling of the drying kinetics, as well as to determine the effective diffusivity coefficient and the activation energy during the drying process of germinated pumpkin seeds. The drying experiments were performed in a fixed-bed dryer at temperatures of 50, 60 and 70 °C and air speeds of 0.7, 1....
Chapter
This chapter presents the application of an analytical solution for the diffusion equation in cylindrical coordinates, considering a boundary condition of the third kind. This diffusive model was used to verify the influence of the presence of the seed coat in jackfruit seeds on the mass transfer at the product surface and on the drying time. For t...
Article
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The baroa potato has characteristics of nutritional importance that can play an important role in people's diet, however, it has a short shelf life and little agro-industrial use, causing waste and economic loss; these being factors that influence the search for ways to add value to this product. Combined with the convenience of the society that li...
Article
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This work aims to experimentally study the drying of agricultural products using microwaves, with particular reference to grains. Microwave drying experiments were carried out with paddy rice grains in natura (BRSMG Conai variety) for three levels of incident microwave power per mass of fresh grain (6.27, 14.63 and 22.99 W/g). Results of grain dryi...
Article
Full-text available
One approach to improve sustainable agro-industrial fruit production is to add value to the waste generated in pulp extraction. The processing of cumbeba (Tacinga inamoena) fruits generates a significant amount of waste, which is discarded without further application but can be a source of bioactive compounds, among other nutrients. Among the simpl...
Article
Full-text available
Fresh bananas are fruits with high moisture content after harvest, and are subjected to the drying process to minimize waste and deterioration, and increase shelf life. This work presents a study of drying bananas in an oven. The whole bananas were manually peeled and dried at temperatures of 50 and 60ºC. Lumped models of heat and mass transfer and...
Article
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Convective heating is a traditional method used for the drying of wet porous materials. Currently, microwave drying has been employed for this purpose, due to its excellent characteristics of uniform moisture removal and heating inside the material, higher drying rate, and low energy demand. This paper focuses on the study of the combined convectiv...
Article
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This study aimed to develop red rice flours in order to provide alternatives to replace conventional flours in the production of gluten‐free foods for people who suffers from celiac disease. To obtain the flour, red rice grains were dried at temperatures of 40, 50, 60, 70, and 80°C and air velocity of 1.5 m/s. Mathematical models (empirical and dif...
Article
Full-text available
Bananas are some of the most consumed fruits throughout the world, providing metabolizable calories and vitamins for humans, along with many other benefits. However, this fruit tends to be easily degraded by microorganisms and other chemical agents because of the high moisture content. Considering the importance, this work focuses on an experimenta...
Article
The objective of this article was to describe the osmotic dehydration of cubic pieces of melon immersed in solutions of water and sucrose, using a three-dimensional solution of the diffusion equation in Cartesian coordinates, considering the resistance to mass flows on the surface. Three experiments were conducted at room temperature, with no conti...
Article
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RESUMO Devido à alta importância em se dar um melhor destino aos produtos orgânicos advindos da agricultura, este trabalho teve como o objetivo de reaproveitar os produtos da feirinha de orgânicos da UFCG que seriam descartados pelos comerciantes e secá-los em estufa de circulação forçada na temperatura de 65 ºC com o intuito de diminuir sua umidad...
Article
The introduction of new products on the market requires the study of its hygroscopicity, as it directly influences the characteristics of food and its stability. The objective of this study was to determine the water adsorption isotherms and the integral isosteric heat of sorption of melon seed flours, of the snow variety, produced by intermittent...
Article
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O ketchup é um molho popular em diversos países, caracterizado pela cor forte, sabor adocicado e consistência espessa. Variações nessas características podem interferir na aceitação do produto, assim, objetivou-se com este estudo analisar a aceitação dos parâmetros sensoriais (aroma, cor, sabor, aparência) e intenção de compra de ketchup adicionado...
Article
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The choice of the drying process plays a key role in reducing the costs of electricity consumption in the food industry. Thus, this study aimed to evaluate continuous and intermittent drying of rough rice, using empirical and diffusion models to describe the drying kinetics, considering only effective time of operation to compare and evaluate these...
Article
Myrtle ( Eugenia gracílima Kiaersk) is a fruit that has significant amounts of anthocyanins and its sensory characteristics give it commercial value and its short shelf life justifies studies on conservation processes. The aim of this study was to assess the dehydration of myrtle pulp in spray dryer using maltodextrin as promoter, evaluating the ef...
Article
The objective of this article was to determine local thermal diffusivity of green coconut pulp stored in a paral-lelepiped-shaped metallic container during heating in a thermal treatment. A thermocouple was placed in the center of the container with the product, initially at 25.8°C, and then the set was dipped in a water bath at 64.85°C. The temper...
Article
Seed coating is a technique used to improve seed sowing and the germination conditions. However, information on the storage of coated seeds is still scarce in literature. Given the above, the goal was to study the physiological quality of sesame seeds coated with different combinations of materials + treatment products (formulations) during 180 day...
Article
Seed coating is a technique used to improve seed sowing and the germination conditions. However, information on the storage of coated seeds is still scarce in literature. Given the above, the goal was to study the physiological quality of sesame seeds coated with different combinations of materials + treatment products (formulations) during 180 day...
Article
Full-text available
The present study aimed to assess continuous and intermittent drying of apple pieces, proposing a modified Page model to describe the kinetics of these processes. Drying was conducted in a forced air circulation oven at temperatures of 50 and 70 °C. For intermittent drying, the intermittency ratio was 2/3 and the tempering periods were 30, 60 and 1...
Article
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This study aimed to evaluate the effect of convective drying at different temperatures on the physical and chemical properties of kiwifruit powder. Circular kiwi slices were cut with thickness of 5.0 mm and subjected to different drying air temperatures (50, 60, 70 and 80 ºC). After drying, the slices were ground to obtain the powder and characteri...
Article
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Rice (Oryza sativa L.) is one of the most produced and consumed cereals in the world, being characterized as the main food of more than half of the world population, since it is source of energy, protein, vitamins and minerals. Freshly harvested rice from the field generally has a high moisture content to be stored safely and, therefore, a suitable...
Article
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This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three tempe...
Article
Full-text available
This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three tempe...
Article
This work presents a drying study of banana fruit (cylindrical slices) using heat, mass and shrinkage lumped models, and experiments in different drying conditions. Whole bananas were peeled, sliced manually (cylindrical pieces) and dried in an oven at constant drying condition (40 and 70°C). Drying, heating and shrinkage lumped models were propose...
Article
In this studies, methods for continuous and intermittent drying of sapodilla cut into 5-mm-thick slices were applied and compared. Continuous and intermittent drying methods were applied at temperatures of 50 and 70 ºC until the mass reached its equilibrium value. However, in the intermittent drying, the period outside the oven (τout = 20 min) was...
Article
Food drying is one of the most used methods of preservation. To accurately describe moisture migration within biological products (grains, fruits, vegetables, etc.) during drying and explain the effects of this process on the quality of the material, have been proposed several mathematical models, but few incorporate the phenomena of simultaneous h...
Article
Full-text available
For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions o...
Patent
A presente invenção propicia a produção de um lanche saudável a partir da desidratação do pepino em solução hipertónica com a infusão de capim-limão agridoce, sobre a influência da temperatura da secagem complementa e da espessura das fatias. Apesar do pepino ser frequentemente consumido fresco e a infusão de capim-limão utilizado na fitoterapia, h...
Article
Full-text available
Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in the production of flour as source of nutrients and enrichment of food products. Thus, this study aimed to evaluate the production of flours from passion fruit albedo and whole peel, verifying the influences of flavedo removal and maceration, as well as the...
Article
Full-text available
The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial desi...
Article
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As solar radiation is abundant in Brazil during most of the year and this source of energy is renewable and non-polluting par excellence, solar drying of agricultural products is a promising methodology. The objective of this study was to dry cowpea [Vigna unguiculata (L.) Walp.] bean grains using solar energy in different exposure times, adjusting...
Article
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The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown...
Article
In this work, circular slices of carrots were dried at temperatures of 40, 50, 60 and 70 °C. The carrot slices were cut with average thickness of 4.5 mm. A numerical solution was proposed for the diffusion equation in Cartesian coordinates (one-dimensional case), in order to describe the drying process. The diffusion equation was discretized assumi...
Article
Full-text available
The present study aimed to assess the drying kinetics of black rice and fit different mathematical models (empirical and diffusive) to the experimental data, and evaluate the effect of drying air temperature on the physical-chemical and bioactive compounds quality of black rice. Drying air temperatures ranged from 40 to 80 ºC and the drying air spe...
Article
In this work, circular slices of carrots were dried at temperatures of 40, 50, 60 and 70 °C. The carrot slices were cut with average thickness of 4.5 mm. A numerical solution was proposed for the diffusion equation in Cartesian coordinates (one-dimensional case), in order to describe the drying process. The diffusion equation was discretized assumi...
Article
Currently, it is not easy or difficult to find sufficient stock of native seeds in rural communities, nor in government research and extension institutions, to plant crops, crops or fields of agricultural production, thus compromising the food security of rural and urban families, especially the most needy. In this sense, multiplying and studying t...
Article
Full-text available
The use of waste has been the focus of attention of the agri-food sector, and a fruit with large amount of waste is the passion fruit. Its peel consists of albedo and flavedo, which can be used to manufacture flour, and some studies propose the need to remove the flavedo as well as to perform maceration. The objective of the present work was to stu...