Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Outros Autores: | , , , |
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. |
id |
EMBR_1dd8c41c0b216fed568b8ecc573aaef2 |
---|---|
oai_identifier_str |
oai:www.alice.cnptia.embrapa.br:doc/880486 |
network_acronym_str |
EMBR |
network_name_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository_id_str |
2154 |
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 |
_version_ |
1794503340792479744 |