Thermodynamic properties of maize grains for different equilibrium moisture contents

• Autor(a) principal: Oliveira, Daniel Emanuel Cabral de
• Data de Publicação: 2013
• Outros Autores: Resende, Osvaldo, Smaniotto, Thaís Adriana de Souza, Souza, Kelly Aparecida de, Campos, Rafael Cândido
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Tropical (Online)
• Texto Completo: https://revistas.ufg.br/pat/article/view/17679
• topic: Isosteric heat; enthalpy; entropy; Gibbs free energy.; Calor isostérico; entalpia; entropia; energia livre de Gibbs.

The study of thermodynamic properties provides knowledge on the sorbent affinity for water and spontaneity of the sorption process, being important to design drying equipments. This study aimed at determining and evaluating the thermodynamic properties of different equilibrium moisture contents in maize grains, by using the indirect static method. The experiment was conducted in Rio Verde, Goiás State, Brazil, with maize grains (AG 7088 cultivar) presenting an initial moisture content of 23.3% (dry basis - d.b.), which were dried (40ºC) to achieve the moisture content of 14.4% (d.b.). It was observed that the thermodynamic properties were influenced by moisture content, the integral isosteric heat of desorption increased with the decrease in the equilibrium moisture content, the desorption process of the AG 7088 maize cultivar was controlled by enthalpy and the Gibbs free energy was positive for the temperatures evaluated, increasing along the desorption process, showing to be a non-spontaneous process.