Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis

Detalhes bibliográficos
Autor(a) principal: Goneli,André L. D.
Data de Publicação: 2016
Outros Autores: Corrêa,Paulo C., Oliveira,Gabriel H. H. de, Resende,Osvaldo, Mauad,Munir
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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spelling 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
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000800751
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1807-1929/agriambi.v20n8p751-756
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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)
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instname_str Universidade Federal de Campina Grande (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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