THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

Resende, Osvaldo; Oliveira, Daniel Emanuel Cabral de; Costa, Lílian Moreira; Júnior, Weder Nunes Ferreira

doi:10.1590/1809-4430-eng.agric.v37n4p739-749/2017

Cited by 15 publications

(19 citation statements)

References 18 publications

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“…Differential enthalpy and entropy increase with moisture content reduction in sunn hemp seeds (Figure 2), similar effect was reported in previous studies also (Maleki Majd et al, 2013;Edrisi and Langrish, 2015;Resende et al, 2017). Figure 2 shows that the differential enthalpy and entropy had a strong dependence on the moisture content, with higher values in lower equilibrium moisture.…”

Section: Resultssupporting

confidence: 87%

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Thermodynamic properties for different equilibrium moisture content in sunn hemp seeds

Granella¹,

Christ²,

Bechlin³

et al. 2018

J. Seed Sci.

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Losses of agroindustry are generally wet products that must be dried to posterior use and storage. In order to optimize drying processes, the study of isotherms and thermodynamic properties become essential to understand the water sorption mechanisms of agricultural products. Thus, the objective in this study was to determine and evaluate the thermodynamic properties for different equilibrium moisture contents in sunn hemp (Crotalaria spectabilis Roth) seeds, using the direct static method to obtain the experimental data. The Chung-Pfost model was used to determine the thermodynamic properties of sunn hemp seeds. In according to results, thermodynamic properties were influenced by moisture content. The water vaporization latent heat increased with the decrease in equilibrium moisture content. The sunn hemp desorption process was controlled by entropy. Gibbs free energy is negative indicating that the desorption process of sunn hemp seeds was spontaneous.

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Section: Resultssupporting

confidence: 87%

“…The study of the thermodynamic properties is important also to predict the end at which the fruit should be dried in order to obtain a product that can be stored for long periods, consuming a minimum amount of energy to reduce the moisture content to safe storage levels (Resende et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic properties for different equilibrium moisture content in sunn hemp seeds

Granella¹,

Christ²,

Bechlin³

et al. 2018

J. Seed Sci.

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“…According to Hubinger et al (2009), the monomolecular layer is more strongly linked to the polar groups of these substances, due to the increased hydrogen bonds of water molecules that progressively form orderly and rigid structures, requiring more energy to break them to release a water molecule in the form of steam. Finally, at higher water activity values, fewer sites are available for the bonds between molecules, implying a need for movement of water molecules (Goneli et al, 2013;Oliveira et al, 2014;Resende et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Thermodynamic properties can be calculated by sorption isotherms (Noshad et al, 2012;Hassini et al, 2015), allowing a greater understanding of the properties of water molecules and assisting in the calculation of energy in relation to heat transfer and heat transfer mass of biological systems (Goneli et al, 2016). In addition, determining these properties is critical to predicting the drying threshold in order to obtain a product that can be stored for long periods, consuming a minimum amount of energy to reduce moisture content at safe storage levels (Resende et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic properties of moisture desorption isotherms of ryegrass (Lolium multiflorum L.) seeds

et al. 2020

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Studies about the thermodynamic properties of ryegrass seeds are necessary to improve post-harvest processes, relating the factors that affect product quality with the interaction between water and its chemical components. Given the importance of recognizing and understanding the intrinsic behavior of water in ryegrass seeds and providing data for the improvement of industrial drying equipment, this work aimed to calculate and evaluate the thermodynamic properties of moisture desorption of ryegrass seeds as a function of the equilibrium moisture content. Ryegrass seeds with initial moisture content of 10.4 (% d.b.) was used. The equilibrium moisture content of seeds was determined by static-gravimetric method at different temperatures (10, 20, 30, 40, and 50 °C) and water activity values (between 0.10 and 0.90), in three repetitions. The Chung Pfost model presented the best fit to the experimental data. It was observed that the integral isosteric desorption heat increased as the equilibrium moisture content decreased, ranged from 2499.95 to 4241.96 kJ kg-1 in the moisture content range 2.80 to 22.10 (% d.b.). Differential entropy also increased with decreasing equilibrium moisture content, as did Gibbs free energy, being positive for all temperature studied, indicating that ryegrass seeds desorption is a non-spontaneous process. The enthalpy-entropy compensation theory was satisfactorily applied to the sorption phenomenon, being controlled by enthalpy.

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“…The latent heat of vaporization of water, differential enthalpy, net isosteric heat of desorption, and Gibbs free energy are among the thermodynamic properties of the product. These thermodynamic properties have been extensively studied in the literature due to their importance for different plant products, such as cassava (Koua et al, 2014), Barbados nut (Chaves et al, 2015) seeds, castorbean seeds (Goneli et al, 2016), crambe fruits (Oliveira et al, 2017), and baru (Dipteryx alata Vogel) fruits (Resende et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.)

et al. 2020

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Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability. This research aimed to study the thermodynamic properties of tamarind seeds as a function of the equilibrium moisture content. The experimental data of the water activities were obtained by the indirect static method. The Cavalcanti Mata model was used to determine the thermodynamic properties of tamarind seeds, as it was the model that best fitted the experimental data of the desorption isotherms. The results showed that the thermodynamic properties are influenced by the moisture content and temperature, with an increase in the energy required to remove water from the product with a decrease in moisture content. The net isosteric heat of desorption increases with a reduction of moisture content ranging from 2,618.85 to 2,510.25 kJ kg −1 for the moisture content range of 10.52 to 21.10% db. The latent heat of vaporization, the differential enthalpy, and the Gibbs free energy increase with a reduction of the moisture content of tamarind seeds.

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THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

Cited by 15 publications

References 18 publications

Thermodynamic properties for different equilibrium moisture content in sunn hemp seeds

Thermodynamic properties for different equilibrium moisture content in sunn hemp seeds

Thermodynamic properties of moisture desorption isotherms of ryegrass (Lolium multiflorum L.) seeds

THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.)

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