Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)

Detalhes bibliográficos
Autor(a) principal: Teixeira, Luciana P.
Data de Publicação: 2018
Outros Autores: Andrade, Ednilton T. de, Devilla, Ivano A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/33341
Resumo: To maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from 20 to 70° C, and relative air humidity levels between 10.75 and 85.11%. The study was based on empirical data for water activity determination. As a result, we verified that as moisture content decreased, the integral isosteric heat of the product increased from 2502.35 to 6231.17 kJ kg-1, differential entropy raised from 1.18 to 12.43 kJ kg-1 K-1, and Gibbs free energy ranged from -243.84 to -432.59 kJ kg-1. Thus, we concluded that the lower the water availability in seeds, the greater the energetic requirement for its removal, as there is a major interaction between water and the product (seeds), indicating an increasingly less spontaneous desorption process.
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spelling Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)Thermodynamic propertiesWater availability in seedsPropriedades termodinâmicasDisponibilidade de água nas sementesTo maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from 20 to 70° C, and relative air humidity levels between 10.75 and 85.11%. The study was based on empirical data for water activity determination. As a result, we verified that as moisture content decreased, the integral isosteric heat of the product increased from 2502.35 to 6231.17 kJ kg-1, differential entropy raised from 1.18 to 12.43 kJ kg-1 K-1, and Gibbs free energy ranged from -243.84 to -432.59 kJ kg-1. Thus, we concluded that the lower the water availability in seeds, the greater the energetic requirement for its removal, as there is a major interaction between water and the product (seeds), indicating an increasingly less spontaneous desorption process.Associação Brasileira de Engenharia Agrícola2019-03-29T16:58:39Z2019-03-29T16:58:39Z2018-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfTEIXEIRA, L. P.; ANDRADE, E. T. de; DEVILLA, I. A. Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata). Engenharia Agrícola, Jaboticabal, v. 38, n. 1, p. 97-102, Jan./Feb. 2018.http://repositorio.ufla.br/jspui/handle/1/33341Engenharia Agrícolareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessTeixeira, Luciana P.Andrade, Ednilton T. deDevilla, Ivano A.eng2019-03-29T16:58:40Zoai:localhost:1/33341Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-03-29T16:58:40Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)
title Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)
spellingShingle Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)
Teixeira, Luciana P.
Thermodynamic properties
Water availability in seeds
Propriedades termodinâmicas
Disponibilidade de água nas sementes
title_short Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)
title_full Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)
title_fullStr Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)
title_full_unstemmed Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)
title_sort Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata)
author Teixeira, Luciana P.
author_facet Teixeira, Luciana P.
Andrade, Ednilton T. de
Devilla, Ivano A.
author_role author
author2 Andrade, Ednilton T. de
Devilla, Ivano A.
author2_role author
author
dc.contributor.author.fl_str_mv Teixeira, Luciana P.
Andrade, Ednilton T. de
Devilla, Ivano A.
dc.subject.por.fl_str_mv Thermodynamic properties
Water availability in seeds
Propriedades termodinâmicas
Disponibilidade de água nas sementes
topic Thermodynamic properties
Water availability in seeds
Propriedades termodinâmicas
Disponibilidade de água nas sementes
description To maintain seed and soil quality of pumpkin, energy knowledge associated with processing and storage stages is strategic for the optimization of the thermodynamic processes needed for product stabilization. Thus, the objective of this study was to determine isosteric heat, differential entropy, and Gibbs free energy within a temperature range from 20 to 70° C, and relative air humidity levels between 10.75 and 85.11%. The study was based on empirical data for water activity determination. As a result, we verified that as moisture content decreased, the integral isosteric heat of the product increased from 2502.35 to 6231.17 kJ kg-1, differential entropy raised from 1.18 to 12.43 kJ kg-1 K-1, and Gibbs free energy ranged from -243.84 to -432.59 kJ kg-1. Thus, we concluded that the lower the water availability in seeds, the greater the energetic requirement for its removal, as there is a major interaction between water and the product (seeds), indicating an increasingly less spontaneous desorption process.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
2019-03-29T16:58:39Z
2019-03-29T16:58:39Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv TEIXEIRA, L. P.; ANDRADE, E. T. de; DEVILLA, I. A. Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata). Engenharia Agrícola, Jaboticabal, v. 38, n. 1, p. 97-102, Jan./Feb. 2018.
http://repositorio.ufla.br/jspui/handle/1/33341
identifier_str_mv TEIXEIRA, L. P.; ANDRADE, E. T. de; DEVILLA, I. A. Isosteric heat, entropy, and gibbs free energy of pumpkin seeds (Cucurbita moschata). Engenharia Agrícola, Jaboticabal, v. 38, n. 1, p. 97-102, Jan./Feb. 2018.
url http://repositorio.ufla.br/jspui/handle/1/33341
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
dc.source.none.fl_str_mv Engenharia Agrícola
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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