MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS

Detalhes bibliográficos
Autor(a) principal: Bustos-Vanegas,Jaime D.
Data de Publicação: 2018
Outros Autores: Corrêa,Paulo C., Zeymer,Juliana S., Baptestini,Fernanda M., Campos,Renata C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Engenharia Agrícola
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000600941
Resumo: ABSTRACT The present research aimed to study the water sorption behavior of quinoa seeds analyzing the hysteresis phenomenon and determining thermodynamic properties. Static gravimetric technique was used to obtain the equilibrium moisture content of quinoa seeds in different temperature conditions (15, 25, 35 e 50 °C) and relative humidity (between 11 and 96%). Equilibrium moisture content data were adjusted by eight mathematical models and the Modified Halsey model was the best one to describe the water sorption phenomena of quinoa seeds. Hygroscopic equilibrium moisture content of quinoa seeds is directly proportional to the water activity and decreases with increasing temperature. The hysteresis phenomena were observed throughout the range of water activity, showing more evident at low temperatures. Integral isosteric heat and differential entropy decreased with the increase of equilibrium moisture content. Gibbs free energy decreased with the increase of temperature and equilibrium moisture content. Compensation enthalpy-entropy theory was confirmed and the sorption mechanism is controlled by enthalpy.
id SBEA-1_10daec546d5e0c147b37c79b81644a35
oai_identifier_str oai:scielo:S0100-69162018000600941
network_acronym_str SBEA-1
network_name_str Engenharia Agrícola
repository_id_str
spelling MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSISentropyGibbs energyhysteresisisosteric heatmathematical modelingABSTRACT The present research aimed to study the water sorption behavior of quinoa seeds analyzing the hysteresis phenomenon and determining thermodynamic properties. Static gravimetric technique was used to obtain the equilibrium moisture content of quinoa seeds in different temperature conditions (15, 25, 35 e 50 °C) and relative humidity (between 11 and 96%). Equilibrium moisture content data were adjusted by eight mathematical models and the Modified Halsey model was the best one to describe the water sorption phenomena of quinoa seeds. Hygroscopic equilibrium moisture content of quinoa seeds is directly proportional to the water activity and decreases with increasing temperature. The hysteresis phenomena were observed throughout the range of water activity, showing more evident at low temperatures. Integral isosteric heat and differential entropy decreased with the increase of equilibrium moisture content. Gibbs free energy decreased with the increase of temperature and equilibrium moisture content. Compensation enthalpy-entropy theory was confirmed and the sorption mechanism is controlled by enthalpy.Associação Brasileira de Engenharia Agrícola2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000600941Engenharia Agrícola v.38 n.6 2018reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v38n6p941-950/2018info:eu-repo/semantics/openAccessBustos-Vanegas,Jaime D.Corrêa,Paulo C.Zeymer,Juliana S.Baptestini,Fernanda M.Campos,Renata C.eng2018-12-12T00:00:00Zoai:scielo:S0100-69162018000600941Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2018-12-12T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false
dc.title.none.fl_str_mv MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS
title MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS
spellingShingle MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS
Bustos-Vanegas,Jaime D.
entropy
Gibbs energy
hysteresis
isosteric heat
mathematical modeling
title_short MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS
title_full MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS
title_fullStr MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS
title_full_unstemmed MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS
title_sort MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS
author Bustos-Vanegas,Jaime D.
author_facet Bustos-Vanegas,Jaime D.
Corrêa,Paulo C.
Zeymer,Juliana S.
Baptestini,Fernanda M.
Campos,Renata C.
author_role author
author2 Corrêa,Paulo C.
Zeymer,Juliana S.
Baptestini,Fernanda M.
Campos,Renata C.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Bustos-Vanegas,Jaime D.
Corrêa,Paulo C.
Zeymer,Juliana S.
Baptestini,Fernanda M.
Campos,Renata C.
dc.subject.por.fl_str_mv entropy
Gibbs energy
hysteresis
isosteric heat
mathematical modeling
topic entropy
Gibbs energy
hysteresis
isosteric heat
mathematical modeling
description ABSTRACT The present research aimed to study the water sorption behavior of quinoa seeds analyzing the hysteresis phenomenon and determining thermodynamic properties. Static gravimetric technique was used to obtain the equilibrium moisture content of quinoa seeds in different temperature conditions (15, 25, 35 e 50 °C) and relative humidity (between 11 and 96%). Equilibrium moisture content data were adjusted by eight mathematical models and the Modified Halsey model was the best one to describe the water sorption phenomena of quinoa seeds. Hygroscopic equilibrium moisture content of quinoa seeds is directly proportional to the water activity and decreases with increasing temperature. The hysteresis phenomena were observed throughout the range of water activity, showing more evident at low temperatures. Integral isosteric heat and differential entropy decreased with the increase of equilibrium moisture content. Gibbs free energy decreased with the increase of temperature and equilibrium moisture content. Compensation enthalpy-entropy theory was confirmed and the sorption mechanism is controlled by enthalpy.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
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=S0100-69162018000600941
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000600941
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1809-4430-eng.agric.v38n6p941-950/2018
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 Associação Brasileira de Engenharia Agrícola
publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
dc.source.none.fl_str_mv Engenharia Agrícola v.38 n.6 2018
reponame:Engenharia Agrícola
instname:Associação Brasileira de Engenharia Agrícola (SBEA)
instacron:SBEA
instname_str Associação Brasileira de Engenharia Agrícola (SBEA)
instacron_str SBEA
institution SBEA
reponame_str Engenharia Agrícola
collection Engenharia Agrícola
repository.name.fl_str_mv Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)
repository.mail.fl_str_mv revistasbea@sbea.org.br||sbea@sbea.org.br
_version_ 1752126274058321920

Registros relacionados