THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
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=S0100-69162022000200208 |
Resumo: | ABSTRACT Baru almonds and their byproducts have gained popularity in the population diet because of their high nutritional values. Despite this, there is limited information on how to store their flours properly, particularly their whole and partially defatted flours. Thus, this study aimed to use the Guggenheim–Anderson–de Boer (GAB) model to determine the thermodynamic properties of enthalpy, entropy, and Gibbs’s free energy variation, as well as the spreading pressure, all of which are inherent to the moisture adsorption process in baru flours. The oil content, ash content, moisture content, pH, and wettability of the baru flour samples were characterized. The adsorption isotherms were determined using the static gravimetric method at temperatures of 298.15, 303.15, and 308.15 K and adjusted to the GAB model. The differential enthalpy variation was positive and decreased as the moisture content in the flours increased, whereas the differential entropy variation exhibited an opposite trend. The isokinetic theory was validated, as the process was driven by entropy. The spreading pressure increased as water activity increased. |
id |
SBEA-1_e9df651cebc499fdb0a5fbf1f1007f74 |
---|---|
oai_identifier_str |
oai:scielo:S0100-69162022000200208 |
network_acronym_str |
SBEA-1 |
network_name_str |
Engenharia Agrícola |
repository_id_str |
|
spelling |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURSDipteryx alata VogelGAB modeldifferential enthalpydifferential entropyisokinetic theoryABSTRACT Baru almonds and their byproducts have gained popularity in the population diet because of their high nutritional values. Despite this, there is limited information on how to store their flours properly, particularly their whole and partially defatted flours. Thus, this study aimed to use the Guggenheim–Anderson–de Boer (GAB) model to determine the thermodynamic properties of enthalpy, entropy, and Gibbs’s free energy variation, as well as the spreading pressure, all of which are inherent to the moisture adsorption process in baru flours. The oil content, ash content, moisture content, pH, and wettability of the baru flour samples were characterized. The adsorption isotherms were determined using the static gravimetric method at temperatures of 298.15, 303.15, and 308.15 K and adjusted to the GAB model. The differential enthalpy variation was positive and decreased as the moisture content in the flours increased, whereas the differential entropy variation exhibited an opposite trend. The isokinetic theory was validated, as the process was driven by entropy. The spreading pressure increased as water activity increased.Associação Brasileira de Engenharia Agrícola2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162022000200208Engenharia Agrícola v.42 n.2 2022reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v42n2e20200141/2022info:eu-repo/semantics/openAccessArruda-Silva,Thiago A.Alves,Niédja M. C.Galle,Nahyara B. C.Santos,Silmara B. dosAndreatta,Eveliseeng2022-05-04T00:00:00Zoai:scielo:S0100-69162022000200208Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2022-05-04T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false |
dc.title.none.fl_str_mv |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
title |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
spellingShingle |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS Arruda-Silva,Thiago A. Dipteryx alata Vogel GAB model differential enthalpy differential entropy isokinetic theory |
title_short |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
title_full |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
title_fullStr |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
title_full_unstemmed |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
title_sort |
THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
author |
Arruda-Silva,Thiago A. |
author_facet |
Arruda-Silva,Thiago A. Alves,Niédja M. C. Galle,Nahyara B. C. Santos,Silmara B. dos Andreatta,Evelise |
author_role |
author |
author2 |
Alves,Niédja M. C. Galle,Nahyara B. C. Santos,Silmara B. dos Andreatta,Evelise |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Arruda-Silva,Thiago A. Alves,Niédja M. C. Galle,Nahyara B. C. Santos,Silmara B. dos Andreatta,Evelise |
dc.subject.por.fl_str_mv |
Dipteryx alata Vogel GAB model differential enthalpy differential entropy isokinetic theory |
topic |
Dipteryx alata Vogel GAB model differential enthalpy differential entropy isokinetic theory |
description |
ABSTRACT Baru almonds and their byproducts have gained popularity in the population diet because of their high nutritional values. Despite this, there is limited information on how to store their flours properly, particularly their whole and partially defatted flours. Thus, this study aimed to use the Guggenheim–Anderson–de Boer (GAB) model to determine the thermodynamic properties of enthalpy, entropy, and Gibbs’s free energy variation, as well as the spreading pressure, all of which are inherent to the moisture adsorption process in baru flours. The oil content, ash content, moisture content, pH, and wettability of the baru flour samples were characterized. The adsorption isotherms were determined using the static gravimetric method at temperatures of 298.15, 303.15, and 308.15 K and adjusted to the GAB model. The differential enthalpy variation was positive and decreased as the moisture content in the flours increased, whereas the differential entropy variation exhibited an opposite trend. The isokinetic theory was validated, as the process was driven by entropy. The spreading pressure increased as water activity increased. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0100-69162022000200208 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162022000200208 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1809-4430-eng.agric.v42n2e20200141/2022 |
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.42 n.2 2022 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_ |
1752126275321856000 |