ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata)
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Engenharia Agrícola |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100097 |
Resumo: | ABSTRACT To maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from 20 to 70° C, and relative air humidity levels between 10.75 and 85.11%. The study was based on empirical data for water activity determination. As a result, we verified that as moisture content decreased, the integral isosteric heat of the product increased from 2502.35 to 6231.17 kJ kg-1, differential entropy raised from 1.18 to 12.43 kJ kg-1 K-1, and Gibbs free energy ranged from -243.84 to -432.59 kJ kg-1. Thus, we concluded that the lower the water availability in seeds, the greater the energetic requirement for its removal, as there is a major interaction between water and the product (seeds), indicating an increasingly less spontaneous desorption process. |
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ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata)qualityenergythermodynamic propertiesoilABSTRACT To maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from 20 to 70° C, and relative air humidity levels between 10.75 and 85.11%. The study was based on empirical data for water activity determination. As a result, we verified that as moisture content decreased, the integral isosteric heat of the product increased from 2502.35 to 6231.17 kJ kg-1, differential entropy raised from 1.18 to 12.43 kJ kg-1 K-1, and Gibbs free energy ranged from -243.84 to -432.59 kJ kg-1. Thus, we concluded that the lower the water availability in seeds, the greater the energetic requirement for its removal, as there is a major interaction between water and the product (seeds), indicating an increasingly less spontaneous desorption process.Associação Brasileira de Engenharia Agrícola2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100097Engenharia Agrícola v.38 n.1 2018reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v38n1p97-102/2018info:eu-repo/semantics/openAccessTeixeira,Luciana P.Andrade,Ednilton T. deDevilla,Ivano A.eng2018-03-16T00:00:00Zoai:scielo:S0100-69162018000100097Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2018-03-16T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false |
dc.title.none.fl_str_mv |
ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata) |
title |
ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata) |
spellingShingle |
ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata) Teixeira,Luciana P. quality energy thermodynamic properties oil |
title_short |
ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata) |
title_full |
ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata) |
title_fullStr |
ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata) |
title_full_unstemmed |
ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata) |
title_sort |
ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata) |
author |
Teixeira,Luciana P. |
author_facet |
Teixeira,Luciana P. Andrade,Ednilton T. de Devilla,Ivano A. |
author_role |
author |
author2 |
Andrade,Ednilton T. de Devilla,Ivano A. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Teixeira,Luciana P. Andrade,Ednilton T. de Devilla,Ivano A. |
dc.subject.por.fl_str_mv |
quality energy thermodynamic properties oil |
topic |
quality energy thermodynamic properties oil |
description |
ABSTRACT To maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from 20 to 70° C, and relative air humidity levels between 10.75 and 85.11%. The study was based on empirical data for water activity determination. As a result, we verified that as moisture content decreased, the integral isosteric heat of the product increased from 2502.35 to 6231.17 kJ kg-1, differential entropy raised from 1.18 to 12.43 kJ kg-1 K-1, and Gibbs free energy ranged from -243.84 to -432.59 kJ kg-1. Thus, we concluded that the lower the water availability in seeds, the greater the energetic requirement for its removal, as there is a major interaction between water and the product (seeds), indicating an increasingly less spontaneous desorption process. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
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=S0100-69162018000100097 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100097 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1809-4430-eng.agric.v38n1p97-102/2018 |
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.1 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_ |
1752126273636794368 |