THERMODYNAMIC PROPERTIES OF SORPTION OF RICE IN THE HUSK

• Autor(a) principal: Zeymer,Juliana S.
• Data de Publicação: 2018
• Outros Autores: Corrêa,Paulo C., Oliveira,Gabriel H. H. de, Baptestini,Fernanda M., Faria,Igor L.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Engenharia Agrícola
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000300369
• topic: equilibrium moisture content; integral isosteric heat of sorption; differential entropy; Gibbs free energy; enthalpy-entropy compensation theory

ABSTRACT This study aimed to determine the thermodynamic properties of sorption processes (desorption and adsorption) of rice in the husk, cv. Urucuia. A static-gravimetric method was used to reach equilibrium moisture content at different temperatures (10, 20, 30, 40, and 50 °C ± 1°C) and relative humidity levels (10, 30, 50, 70, and 90 % ± 2%). A decrease in moisture content led to an increment of the integral isosteric heat of sorption, indicating a higher demand for energy to remove moisture from the product. Differential entropy of sorption decreased along with a moisture content increment, with higher values for desorption. This indicates a higher mobility of water molecules during desorption if compared to adsorption. Gibbs free energy decreased with increasing temperature in both processes, with positive values for desorption (endothermic process), and negative for adsorption (exothermic process). The enthalpy-entropy compensation theory is valid for both sorption phenomena (desorption and adsorption) of rice in the husk, being both processes enthalpy controlled.