&lt;b&gt;Thermodynamic properties of water desorption of forage turnip seeds

Sousa, Kelly Aparecida de; Resende, Osvaldo; Goneli, André Luís Duarte; Smaniotto, Thaís Adriana de Souza; Oliveira, Daniel Emanuel Cabral de

doi:10.4025/actasciagron.v37i1.19333

Cited by 15 publications

(21 citation statements)

References 38 publications

(18 reference statements)

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“…The positive Gibbs free energy values are characteristic of an exogenous reaction, that is, one that requires an external agent to supply energy to the environment. These positive values are expected, since desorption is a non-spontaneous process, as verified in the present study for the baru fruits, and corroborate the results obtained by Sousa et al (2015), and Oliveira et al (2014b).…”

Section: Table 2 Ratio Between L/l' For the Different Moisture Contesupporting

confidence: 82%

“…Also in Table 5, the isokinetic temperature was higher than the harmonic mean temperature, indicating that the process is controlled by enthalpy. These results are in agreement with several researchers who have successfully applied the isokinetic theory on the sorption of several products (Lago et al, 2013;Sousa et al, 2015;Lago & Noreña, 2015;. Table 6 shows the Gibbs free energy as a function of moisture contents for each temperature during the desorption process in baru fruits.…”

Section: Table 2 Ratio Between L/l' For the Different Moisture Contesupporting

confidence: 80%

“…Sousa et al (2015) and verified similar behavior for fodder radish seeds and pepper, respectively. Table 5 shows the results of the Krug Test and the isokinetic temperature for baru fruits.…”

Section: Table 2 Ratio Between L/l' For the Different Moisture Contementioning

confidence: 60%

“…Gibbs free energy increases with decreasing moisture content, being positive for all temperatures studied, with a tendency to stabilize at higher levels of equilibrium moisture content. This behavior was also observed by Corrêa et al (2015) and by Sousa et al (2015) when studying cucumber and fodder radish seeds, respectively. Gibbs free energy is related to the work required to make sorption sites available (Nkolo Meze'e et al, 2008).…”

Section: Table 2 Ratio Between L/l' For the Different Moisture Contementioning

confidence: 62%

“…Thermodynamic parameters such as enthalpy, entropy, and Gibbs free energy have been investigated in different products recently, such as: coffee beans (Goneli et al, 2013), jatropha (Oliveira et al, 2014a), tucumã-de-Goiás seeds (Oliveira et al, 2014b), fodder radish (Sousa et al, 2015), cactus (Hassini et al, 2015), 'cabacinha' pepper , and chili .…”

Section: Introductionmentioning

confidence: 99%

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THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

et al. 2017

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ABSTRACT:The objective of this study was to determine and evaluate the thermodynamic properties for different equilibrium moisture contents in baru fruits (Dipteryx alata Vogel), using the direct static method to obtain the experimental data. The Modified Halsey model was used to determine the thermodynamic properties of baru fruits. Results concluded that thermodynamic properties are influenced by moisture content. The water vaporization latent heat increases with the decrease in equilibrium moisture content. The baru fruit desorption process is controlled by enthalpy. Gibbs free energy is positive for the temperatures studied with the increase over desorption, which describes a non-spontaneous process.

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Section: Table 2 Ratio Between L/l' For the Different Moisture Contesupporting

confidence: 82%

Section: Table 2 Ratio Between L/l' For the Different Moisture Contesupporting

confidence: 80%

Section: Table 2 Ratio Between L/l' For the Different Moisture Contementioning

confidence: 60%

Section: Table 2 Ratio Between L/l' For the Different Moisture Contementioning

confidence: 62%

Section: Introductionmentioning

confidence: 99%

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THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

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Determination of desorption isotherms, latent heat and isosteric heat of pequi diaspore

Sousa

Resende

Carvalho

2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective was to determine water sorption isotherms of diaspores of pequi fruits in order to obtain information on the amount of water that this product desorbs at the temperatures of 10, 20, 30 and 40 °C and water activities from 0.20 to 0.89, adjusting different mathematical models to experimental data, and to determine its latent heat and isosteric heat. The equilibrium moisture content was obtained through the indirect static method, using the device Hygropalm Model Aw 1. The Modified Henderson model was the one that best fitted the data and was selected to predict the equilibrium moisture content of pequi diaspore. It was observed that the higher the temperature for the same equilibrium moisture content (% d.b.), the higher the water activity values . As temperature values increased, there was a reduction in the vaporization latent heat of the product. Determinação das isotermas de dessorção, calor latente e calor isostérico de diásporos de pequi R E S U M O Objetivou-se, com este trabalho, determinar as isotermas de dessorção de água de diásporos de pequi a fim de obter informações da quantidade de água que este produto dessorve nas temperaturas de 10, 20, 30, 40 °C e atividades de água entre 0,20 e 0,89, ajustar diferentes modelos matemáticos aos dados experimentais e determinar o calor latente e o calor isostérico. Para obtenção do equilíbrio higroscópico foi utilizado o método estático indireto com uso do equipamento Hygropalm Model Aw 1. O modelo Henderson Modificado foi o que melhor se ajustou aos dados sendo selecionado para predição do equilíbrio higroscópico dos diásporos de pequi. Verificou-se que quanto maior a temperatura para um mesmo teor de água de equilíbrio (% b.s.) maiores são os valores de atividade de água. Com o aumento da temperatura ocorre redução da magnitude do calor latente de vaporização do produto. Os valores de calor isostérico para os diásporos de pequi na faixa de teor de água de 4,02 a 16,63 (% b.s.) variaram de 2.776,49 a 2.558,39 kJ kg -1 .

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Water sorption kinetics of damaged beans: GAB model

Baptestini

Corrêa

Bustos-Vanegas

et al. 2017

Rev. bras. eng. agríc. ambient.

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The objective of this study was to model the water sorption kinetics of damaged beans. Grains with initial moisture content of 53.85%, dry basis (d.b.), were used. One portion of the grains was used to obtain desorption isotherms, while the other was subjected to drying until the moisture content of 5.26% (d.b.), so that it was subjected to the adsorption. For the induction of damage, a Stein Breakage Tester was used. To obtain the equilibrium moisture content, grains were placed in a climatic chamber at 20, 30, 40 and 50 ± 1 °C combined with relative humidity of 30, 40, 50, 70 and 90 ± 3%. The GAB model fitted well to the equilibrium moisture experimental data of damaged grains and control. With increasing temperature, the monolayer moisture contents decreased in adsorption and desorption processes, ranging from 9.84 to 5.10% d.b. The lower moisture content in the monolayer in damaged grains indicates that lower moisture content is necessary to ensure their conservation.

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<b>Thermodynamic properties of water desorption of forage turnip seeds

Cited by 15 publications

References 38 publications

THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

Determination of desorption isotherms, latent heat and isosteric heat of pequi diaspore

Water sorption kinetics of damaged beans: GAB model

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