Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Detalhes bibliográficos
Autor(a) principal: Souza, Silvio José Ferreira de [UNESP]
Data de Publicação: 2015
Outros Autores: Alves, Aline Inácio, Vieira, Érica Nascif Rufino, Vieira, José Antônio Gomez [unesp], Ramos, Afonso Mota, Telis-Romero, Javier [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100157&lng=en&nrm=iso&tlng=en
http://hdl.handle.net/11449/127360
Resumo: The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 oC in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.
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spelling Study of thermodynamic water properties and moisture sorption hysteresis of mango skinAgricultural wasteGravimetric methodIntegral propertiesModellingWater contentThe equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 oC in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Universidade Federal de Viçosa Departamento de Tecnologia de AlimentosUniversidade Estadual Paulista Departamento de Engenharia e Tecnologia de AlimentosSociedade Brasileira de Ciência e Tecnologia de AlimentosUniversidade Estadual Paulista (Unesp)Universidade Federal de Viçosa (UFV)Souza, Silvio José Ferreira de [UNESP]Alves, Aline InácioVieira, Érica Nascif RufinoVieira, José Antônio Gomez [unesp]Ramos, Afonso MotaTelis-Romero, Javier [UNESP]2015-08-26T19:19:20Z2015-08-26T19:19:20Z2015-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article157-166application/pdfhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100157&lng=en&nrm=iso&tlng=enFood Science and Technology (Campinas), v. 35, n. 1, p. 157-166, 2015.0101-2061http://hdl.handle.net/11449/12736010.1590/1678-457X.6557S0101-20612015000100157S0101-20612015000100157.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technology (Campinas)1.0840,467info:eu-repo/semantics/openAccess2023-11-19T06:08:38Zoai:repositorio.unesp.br:11449/127360Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-19T06:08:38Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
title Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
spellingShingle Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
Souza, Silvio José Ferreira de [UNESP]
Agricultural waste
Gravimetric method
Integral properties
Modelling
Water content
title_short Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
title_full Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
title_fullStr Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
title_full_unstemmed Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
title_sort Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
author Souza, Silvio José Ferreira de [UNESP]
author_facet Souza, Silvio José Ferreira de [UNESP]
Alves, Aline Inácio
Vieira, Érica Nascif Rufino
Vieira, José Antônio Gomez [unesp]
Ramos, Afonso Mota
Telis-Romero, Javier [UNESP]
author_role author
author2 Alves, Aline Inácio
Vieira, Érica Nascif Rufino
Vieira, José Antônio Gomez [unesp]
Ramos, Afonso Mota
Telis-Romero, Javier [UNESP]
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade Federal de Viçosa (UFV)
dc.contributor.author.fl_str_mv Souza, Silvio José Ferreira de [UNESP]
Alves, Aline Inácio
Vieira, Érica Nascif Rufino
Vieira, José Antônio Gomez [unesp]
Ramos, Afonso Mota
Telis-Romero, Javier [UNESP]
dc.subject.por.fl_str_mv Agricultural waste
Gravimetric method
Integral properties
Modelling
Water content
topic Agricultural waste
Gravimetric method
Integral properties
Modelling
Water content
description The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 oC in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.
publishDate 2015
dc.date.none.fl_str_mv 2015-08-26T19:19:20Z
2015-08-26T19:19:20Z
2015-03-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100157&lng=en&nrm=iso&tlng=en
Food Science and Technology (Campinas), v. 35, n. 1, p. 157-166, 2015.
0101-2061
http://hdl.handle.net/11449/127360
10.1590/1678-457X.6557
S0101-20612015000100157
S0101-20612015000100157.pdf
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100157&lng=en&nrm=iso&tlng=en
http://hdl.handle.net/11449/127360
identifier_str_mv Food Science and Technology (Campinas), v. 35, n. 1, p. 157-166, 2015.
0101-2061
10.1590/1678-457X.6557
S0101-20612015000100157
S0101-20612015000100157.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science and Technology (Campinas)
1.084
0,467
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 157-166
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1797789751252615168

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