Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
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=S1415-43662016000800751 |
Resumo: | ABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between adsorption and desorption curves, which aids the evaluation of chemical and microbiological deteriorations, indicating the stability of stored products. Moisture sorption isotherms of castor beans were determined and hysteresis was analyzed. Static gravimetric technique at different temperatures (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled relative humidity environment. Equilibrium moisture content data were correlated by different mathematical models and the Modified Halsey model presented good adjustment for the data, according to statistical procedures. Hysteresis between adsorption and desorption isotherms is present over the range of 0.2-0.9 of water activity, regardless of the temperature. This phenomenon decreases with temperature increase. |
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Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresisRicinus communis L.equilibrium moisture contentmathematical modelingABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between adsorption and desorption curves, which aids the evaluation of chemical and microbiological deteriorations, indicating the stability of stored products. Moisture sorption isotherms of castor beans were determined and hysteresis was analyzed. Static gravimetric technique at different temperatures (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled relative humidity environment. Equilibrium moisture content data were correlated by different mathematical models and the Modified Halsey model presented good adjustment for the data, according to statistical procedures. Hysteresis between adsorption and desorption isotherms is present over the range of 0.2-0.9 of water activity, regardless of the temperature. This phenomenon decreases with temperature increase.Departamento de Engenharia Agrícola - UFCG2016-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000800751Revista Brasileira de Engenharia Agrícola e Ambiental v.20 n.8 2016reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)instname:Universidade Federal de Campina Grande (UFCG)instacron:UFCG10.1590/1807-1929/agriambi.v20n8p751-756info:eu-repo/semantics/openAccessGoneli,André L. D.Corrêa,Paulo C.Oliveira,Gabriel H. H. deResende,OsvaldoMauad,Munireng2016-08-11T00:00:00Zoai:scielo:S1415-43662016000800751Revistahttp://www.scielo.br/rbeaaPUBhttps://old.scielo.br/oai/scielo-oai.php||agriambi@agriambi.com.br1807-19291415-4366opendoar:2016-08-11T00:00Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)false |
dc.title.none.fl_str_mv |
Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
title |
Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
spellingShingle |
Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis Goneli,André L. D. Ricinus communis L. equilibrium moisture content mathematical modeling |
title_short |
Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
title_full |
Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
title_fullStr |
Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
title_full_unstemmed |
Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
title_sort |
Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
author |
Goneli,André L. D. |
author_facet |
Goneli,André L. D. Corrêa,Paulo C. Oliveira,Gabriel H. H. de Resende,Osvaldo Mauad,Munir |
author_role |
author |
author2 |
Corrêa,Paulo C. Oliveira,Gabriel H. H. de Resende,Osvaldo Mauad,Munir |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Goneli,André L. D. Corrêa,Paulo C. Oliveira,Gabriel H. H. de Resende,Osvaldo Mauad,Munir |
dc.subject.por.fl_str_mv |
Ricinus communis L. equilibrium moisture content mathematical modeling |
topic |
Ricinus communis L. equilibrium moisture content mathematical modeling |
description |
ABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between adsorption and desorption curves, which aids the evaluation of chemical and microbiological deteriorations, indicating the stability of stored products. Moisture sorption isotherms of castor beans were determined and hysteresis was analyzed. Static gravimetric technique at different temperatures (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled relative humidity environment. Equilibrium moisture content data were correlated by different mathematical models and the Modified Halsey model presented good adjustment for the data, according to statistical procedures. Hysteresis between adsorption and desorption isotherms is present over the range of 0.2-0.9 of water activity, regardless of the temperature. This phenomenon decreases with temperature increase. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-08-01 |
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=S1415-43662016000800751 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000800751 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1807-1929/agriambi.v20n8p751-756 |
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 |
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.20 n.8 2016 reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online) instname:Universidade Federal de Campina Grande (UFCG) instacron:UFCG |
instname_str |
Universidade Federal de Campina Grande (UFCG) |
instacron_str |
UFCG |
institution |
UFCG |
reponame_str |
Revista Brasileira de Engenharia Agrícola e Ambiental (Online) |
collection |
Revista Brasileira de Engenharia Agrícola e Ambiental (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG) |
repository.mail.fl_str_mv |
||agriambi@agriambi.com.br |
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1750297684687716352 |