Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum

Detalhes bibliográficos
Autor(a) principal: SILVA,Diego Aires da
Data de Publicação: 2018
Outros Autores: PENA,Rosinelson da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300390
Resumo: Abstract Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey’s equation proved able to predict with good precision the product’s sorption isotherms in the conditions studied. BG’s isosteric heats of moisture adsorption and desorption were close to the latent heat of vaporization of pure water for moisture levels above 30 g/100 g db and exponentially increased below that level. The enthalpy-entropy compensation theory and the isokinetic relationship were applied and indicated that BG’s moisture adsorption and desorption processes are spontaneous. The integral sorption properties indicated that the increase in surface tension at BG’s moisture sorption sites was more representative for the desorption process.
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spelling Thermodynamic properties of Buriti (Mauritia flexuosa) tree gumMauritia flexuosaisothermwater sorptionenthalpyentropyAbstract Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey’s equation proved able to predict with good precision the product’s sorption isotherms in the conditions studied. BG’s isosteric heats of moisture adsorption and desorption were close to the latent heat of vaporization of pure water for moisture levels above 30 g/100 g db and exponentially increased below that level. The enthalpy-entropy compensation theory and the isokinetic relationship were applied and indicated that BG’s moisture adsorption and desorption processes are spontaneous. The integral sorption properties indicated that the increase in surface tension at BG’s moisture sorption sites was more representative for the desorption process.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300390Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02917info:eu-repo/semantics/openAccessSILVA,Diego Aires daPENA,Rosinelson da Silvaeng2018-09-21T00:00:00Zoai:scielo:S0101-20612018000300390Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
title Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
spellingShingle Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
SILVA,Diego Aires da
Mauritia flexuosa
isotherm
water sorption
enthalpy
entropy
title_short Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
title_full Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
title_fullStr Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
title_full_unstemmed Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
title_sort Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
author SILVA,Diego Aires da
author_facet SILVA,Diego Aires da
PENA,Rosinelson da Silva
author_role author
author2 PENA,Rosinelson da Silva
author2_role author
dc.contributor.author.fl_str_mv SILVA,Diego Aires da
PENA,Rosinelson da Silva
dc.subject.por.fl_str_mv Mauritia flexuosa
isotherm
water sorption
enthalpy
entropy
topic Mauritia flexuosa
isotherm
water sorption
enthalpy
entropy
description Abstract Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey’s equation proved able to predict with good precision the product’s sorption isotherms in the conditions studied. BG’s isosteric heats of moisture adsorption and desorption were close to the latent heat of vaporization of pure water for moisture levels above 30 g/100 g db and exponentially increased below that level. The enthalpy-entropy compensation theory and the isokinetic relationship were applied and indicated that BG’s moisture adsorption and desorption processes are spontaneous. The integral sorption properties indicated that the increase in surface tension at BG’s moisture sorption sites was more representative for the desorption process.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300390
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300390
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02917
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
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 Food Science and Technology v.38 n.3 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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