Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Corrêa, Paulo César; Baptestini, Fernanda Machado; Bustos-Vanegas, Jaime Daniel; Leite, Rafael Araujo; Botelho, Fernando Mendes; Oliveira, Gabriel Henrique Horta de

doi:10.1590/1807-1929/agriambi.v21n8p556-561

Cited by 6 publications

(6 citation statements)

References 16 publications

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“…This trend indicates that desorption process requires lower energy in order to occur than adsorption process. These results support the findings of Bonner & Kenney (2013) and Corrêa et al (2017).…”

Section: Modelsupporting

confidence: 92%

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Moisture Sorption Isotherms of Quinoa Seeds: Thermodynamic Analysis

et al. 2018

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The present research aimed to study the water sorption behavior of quinoa seeds analyzing the hysteresis phenomenon and determining thermodynamic properties. Static gravimetric technique was used to obtain the equilibrium moisture content of quinoa seeds in different temperature conditions (15, 25, 35 e 50 °C) and relative humidity (between 11 and 96%). Equilibrium moisture content data were adjusted by eight mathematical models and the Modified Halsey model was the best one to describe the water sorption phenomena of quinoa seeds. Hygroscopic equilibrium moisture content of quinoa seeds is directly proportional to the water activity and decreases with increasing temperature. The hysteresis phenomena were observed throughout the range of water activity, showing more evident at low temperatures. Integral isosteric heat and differential entropy decreased with the increase of equilibrium moisture content. Gibbs free energy decreased with the increase of temperature and equilibrium moisture content. Compensation enthalpyentropy theory was confirmed and the sorption mechanism is controlled by enthalpy.

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Section: Modelsupporting

confidence: 92%

“…Furthermore, as TB values were higher than Thm, it can be concluded that the sorption mechanism is controlled by the enthalpy (Corrêa et al, 2012). Previous studies also made the conclusion that sorption was controlled by the enthalpy (Goneli et al, 2013;Corrêa et al, 2015Corrêa et al, , 2017).…”

Section: Modelmentioning

confidence: 92%

Moisture Sorption Isotherms of Quinoa Seeds: Thermodynamic Analysis

et al. 2018

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“…The isokinetic temperature for water desorption was 520.91 K, ranging from 563.58 to 478.25 K. The calculated harmonic mean was 297.73 K, which was different from the described isokinetic temperatures, confirming enthalpyentropy compensation and showing that enthalpy controls the process. These results are in line with those of other studies by several researchers, who used the isokinetic theory for different agricultural products (Oliveira et al, 2014;Sousa et al, 2015;Silva et al, 2015;Resende et al, 2017;Corrêa et al, 2017).…”

Section: Resultssupporting

confidence: 92%

Fittings of Adsorption Isotherm Models and Thermodynamic Properties of Urunday Seeds

et al. 2020

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This study aimed to obtain and evaluate thermodynamic properties and hygroscopic equilibrium isotherms of urunday seeds as a function of air relative humidity and temperature, as well as identify the best-fitted mathematical models for adsorption phenomenon. A static-gravimetric method was used to obtain hygroscopic equilibrium moisture content. Seeds were placed in airtight containers with different saturated saline solutions for relative humidity control. These were then kept in BOD incubator chambers at 10, 20, 30, and 40 ºC. Hygroscopic equilibrium moisture content decreased as temperature increased, for the same water activity. The Sigma-Copace model best-fitted seed adsorption data for equilibrium water activity intervals between 0.1129 and 0.8232 (dry basis). Both vaporization latent-heat and differential sorption entropy increased with decreasing hygroscopic equilibrium moisture content. Adsorption process in urunday seeds was controlled by enthalpy.

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“…The dependence of the equilibrium water content of a given product with relative humidity and equilibrium temperature can be expressed by mathematical equations, which are called sorption isotherms or hygroscopic equilibrium curves (Correa et al, 2014). The sorption isotherms that can be obtained by means of mathematical models and the other thermodynamic properties, have been studied by several researchers Barbosa et al, 2016;Corrêa et al, 2017;da Silva et al, 2015;de Oliveira et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption isotherms of sunflower seeds: Thermodynamic analysis

et al. 2019

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The study of the thermodynamic properties provides the knowledge of the sorbent affinity by the water and the spontaneity of the sorption process, important to design drying equipment and to predict hygroscopic behavior during storage. This work aimed to determine and evaluate isotherms of hygroscopic equilibrium and thermodynamic properties for different equilibrium conditions (water contents and temperatures) in sunflower seeds, using the indirect static method. Sunflower seeds with initial water content of 0.164 (decimal, dry basis - d.b.) were used. Fifteen mathematical models were tested for hygroscopic equilibrium modeling, and the Smith model presented the best fit. It was verified that the thermodynamic properties were influenced by the water content, the integral isosteric desorption heat increased with the decrease of the equilibrium water content, ranging from 1.787 to 2.670 kJ kg-1 to 0.198 to 0.0518 (decimal, d.b.), respectively, the desorption process of the sunflower seeds was controlled by the enthalpy and the Gibbs free energy, which varied from 3.6363 to 200.1730 kJ kg-1, was positive for the temperatures studied, with increase to during the desorption process, proving to be a non-spontaneous process.

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Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Cited by 6 publications

References 16 publications

Moisture Sorption Isotherms of Quinoa Seeds: Thermodynamic Analysis

Moisture Sorption Isotherms of Quinoa Seeds: Thermodynamic Analysis

Fittings of Adsorption Isotherm Models and Thermodynamic Properties of Urunday Seeds

Moisture sorption isotherms of sunflower seeds: Thermodynamic analysis

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