Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves

Detalhes bibliográficos
Autor(a) principal: Silva,Fernanda P. da
Data de Publicação: 2017
Outros Autores: Siqueira,Valdiney C., Martins,Elton A. S., Miranda,Fábio M. N., Melo,Rogerio M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000100061
Resumo: ABSTRACT The aim of this study was to determine the effective diffusion coefficient and the thermodynamic properties of Bauhinia forficata Link leaves, considering two forms of thickness measurements and to describe the process by fitting mathematical models. The leaves were collected, taken to the laboratory and prepared to start the drying process in which four temperatures (40, 50, 60 and 70 °C) were applied. After the drying process, the effective diffusion coefficient was determined through the theory of diffusion in liquid, allowing to obtain the values of the activation energy, enthalpy, entropy and Gibbs free energy. The description of the drying process was performed by setting the thirteen mathematical models used to represent constant drying of agricultural products. The Valcam model was selected to represent the drying kinetics B. forficata Link. Increased temperature promotes: decreasing enthalpy and entropy; increasing Gibbs free energy and effective diffusion coefficient. The effective diffusion coefficient is higher when the rib thickness is considered; thus, it is recommended to standardize and/or specify the points of measurement of leaf thickness.
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spelling Thermodynamic properties and drying kinetics of Bauhinia forficata Link leavesmedicinal plantseffective diffusion coefficienttemperatureABSTRACT The aim of this study was to determine the effective diffusion coefficient and the thermodynamic properties of Bauhinia forficata Link leaves, considering two forms of thickness measurements and to describe the process by fitting mathematical models. The leaves were collected, taken to the laboratory and prepared to start the drying process in which four temperatures (40, 50, 60 and 70 °C) were applied. After the drying process, the effective diffusion coefficient was determined through the theory of diffusion in liquid, allowing to obtain the values of the activation energy, enthalpy, entropy and Gibbs free energy. The description of the drying process was performed by setting the thirteen mathematical models used to represent constant drying of agricultural products. The Valcam model was selected to represent the drying kinetics B. forficata Link. Increased temperature promotes: decreasing enthalpy and entropy; increasing Gibbs free energy and effective diffusion coefficient. The effective diffusion coefficient is higher when the rib thickness is considered; thus, it is recommended to standardize and/or specify the points of measurement of leaf thickness.Departamento de Engenharia Agrícola - UFCG2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000100061Revista Brasileira de Engenharia Agrícola e Ambiental v.21 n.1 2017reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)instname:Universidade Federal de Campina Grande (UFCG)instacron:UFCG10.1590/1807-1929/agriambi.v21n1p61-67info:eu-repo/semantics/openAccessSilva,Fernanda P. daSiqueira,Valdiney C.Martins,Elton A. S.Miranda,Fábio M. N.Melo,Rogerio M.eng2016-12-15T00:00:00Zoai:scielo:S1415-43662017000100061Revistahttp://www.scielo.br/rbeaaPUBhttps://old.scielo.br/oai/scielo-oai.php||agriambi@agriambi.com.br1807-19291415-4366opendoar:2016-12-15T00:00Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)false
dc.title.none.fl_str_mv Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves
title Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves
spellingShingle Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves
Silva,Fernanda P. da
medicinal plants
effective diffusion coefficient
temperature
title_short Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves
title_full Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves
title_fullStr Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves
title_full_unstemmed Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves
title_sort Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves
author Silva,Fernanda P. da
author_facet Silva,Fernanda P. da
Siqueira,Valdiney C.
Martins,Elton A. S.
Miranda,Fábio M. N.
Melo,Rogerio M.
author_role author
author2 Siqueira,Valdiney C.
Martins,Elton A. S.
Miranda,Fábio M. N.
Melo,Rogerio M.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva,Fernanda P. da
Siqueira,Valdiney C.
Martins,Elton A. S.
Miranda,Fábio M. N.
Melo,Rogerio M.
dc.subject.por.fl_str_mv medicinal plants
effective diffusion coefficient
temperature
topic medicinal plants
effective diffusion coefficient
temperature
description ABSTRACT The aim of this study was to determine the effective diffusion coefficient and the thermodynamic properties of Bauhinia forficata Link leaves, considering two forms of thickness measurements and to describe the process by fitting mathematical models. The leaves were collected, taken to the laboratory and prepared to start the drying process in which four temperatures (40, 50, 60 and 70 °C) were applied. After the drying process, the effective diffusion coefficient was determined through the theory of diffusion in liquid, allowing to obtain the values of the activation energy, enthalpy, entropy and Gibbs free energy. The description of the drying process was performed by setting the thirteen mathematical models used to represent constant drying of agricultural products. The Valcam model was selected to represent the drying kinetics B. forficata Link. Increased temperature promotes: decreasing enthalpy and entropy; increasing Gibbs free energy and effective diffusion coefficient. The effective diffusion coefficient is higher when the rib thickness is considered; thus, it is recommended to standardize and/or specify the points of measurement of leaf thickness.
publishDate 2017
dc.date.none.fl_str_mv 2017-01-01
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1807-1929/agriambi.v21n1p61-67
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dc.publisher.none.fl_str_mv Departamento de Engenharia Agrícola - UFCG
publisher.none.fl_str_mv Departamento de Engenharia Agrícola - UFCG
dc.source.none.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental v.21 n.1 2017
reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
instname:Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
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reponame_str Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
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repository.name.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)
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