Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.

Detalhes bibliográficos
Autor(a) principal: CORRÊA, P. C.
Data de Publicação: 2010
Outros Autores: GONELI, A. L. D., AFONSO JUNIOR, P. C., OLIVEIRA, G. H. H. de, VALENTE, D. S. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/880486
Resumo: The desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (Me) data were correlated by several mathematical models and an artificial neural network (ANN) model. The Me for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (aw) at any particular temperature. At a constant aw, coffee fruits samples had higher Me than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius?Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had high isosteric heat of sorption than that pulped coffee and green coffee.
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spelling Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.Mathematical modellingArtificial neural network modelCoffea arabica L.Equilibrium moisture contentIsoteric heatThe desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (Me) data were correlated by several mathematical models and an artificial neural network (ANN) model. The Me for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (aw) at any particular temperature. At a constant aw, coffee fruits samples had higher Me than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius?Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had high isosteric heat of sorption than that pulped coffee and green coffee.PAULO C. CORRÊA, Universidade de Viçosa; ANDRÉ L. D. GONELI, Universidade de Viçosa; PAULO CESAR AFONSO JUNIOR, SAPC; GABRIEL H. H. DE OLIVEIRA, Universidade de Viçosa; DOMINGOS S. M. VALENTE, Universidade de Viçosa.CORRÊA, P. C.GONELI, A. L. D.AFONSO JUNIOR, P. C.OLIVEIRA, G. H. H. deVALENTE, D. S. M.2011-04-10T11:11:11Z2011-04-10T11:11:11Z2011-03-1120102011-07-07T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, v. 45, p.2016-2022. 2010.http://www.alice.cnptia.embrapa.br/alice/handle/doc/880486enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T22:12:40Zoai:www.alice.cnptia.embrapa.br:doc/880486Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T22:12:40falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T22:12:40Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
title Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
spellingShingle Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
CORRÊA, P. C.
Mathematical modelling
Artificial neural network model
Coffea arabica L.
Equilibrium moisture content
Isoteric heat
title_short Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
title_full Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
title_fullStr Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
title_full_unstemmed Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
title_sort Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
author CORRÊA, P. C.
author_facet CORRÊA, P. C.
GONELI, A. L. D.
AFONSO JUNIOR, P. C.
OLIVEIRA, G. H. H. de
VALENTE, D. S. M.
author_role author
author2 GONELI, A. L. D.
AFONSO JUNIOR, P. C.
OLIVEIRA, G. H. H. de
VALENTE, D. S. M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv PAULO C. CORRÊA, Universidade de Viçosa; ANDRÉ L. D. GONELI, Universidade de Viçosa; PAULO CESAR AFONSO JUNIOR, SAPC; GABRIEL H. H. DE OLIVEIRA, Universidade de Viçosa; DOMINGOS S. M. VALENTE, Universidade de Viçosa.
dc.contributor.author.fl_str_mv CORRÊA, P. C.
GONELI, A. L. D.
AFONSO JUNIOR, P. C.
OLIVEIRA, G. H. H. de
VALENTE, D. S. M.
dc.subject.por.fl_str_mv Mathematical modelling
Artificial neural network model
Coffea arabica L.
Equilibrium moisture content
Isoteric heat
topic Mathematical modelling
Artificial neural network model
Coffea arabica L.
Equilibrium moisture content
Isoteric heat
description The desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (Me) data were correlated by several mathematical models and an artificial neural network (ANN) model. The Me for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (aw) at any particular temperature. At a constant aw, coffee fruits samples had higher Me than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius?Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had high isosteric heat of sorption than that pulped coffee and green coffee.
publishDate 2010
dc.date.none.fl_str_mv 2010
2011-04-10T11:11:11Z
2011-04-10T11:11:11Z
2011-03-11
2011-07-07T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, v. 45, p.2016-2022. 2010.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/880486
identifier_str_mv INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, v. 45, p.2016-2022. 2010.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/880486
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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