Study of thermodynamic water properties and moisture sorption hysteresis of mango skin
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
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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Repositório Institucional da UNESP |
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2946 |
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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_ |
1799964989919854592 |