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: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1590/1807-1929/agriambi.v20n8p751-756
http://www.locus.ufv.br/handle/123456789/25334
Resumo: 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 modelingTeor de água de equilíbrioModelagem matemáticaSorption 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.As isotermas de sorção são de grande importância em procedimentos pós-colheita de produtos agrícolas, em especial para predizer os processos de secagem e armazenamento os quais auxiliam a estabelecer o teor de água final no produto em determinada condição ambiental. A histerese é um fenômeno que ocorre em virtude da diferença entre as curvas de adsorção e dessorção que auxilia a avaliação de deteriorações químicas e microbiológicas indicando a estabilidade de produtos armazenados. Isotermas de sorção de grãos de mamona foram determinadas e a histerese analisada. Utilizou-se a técnica de gravimetria estática em diferentes temperaturas (25, 35, 45 e 55 ± 1 °C). Soluções salinas saturadas na faixa de 37-87% ± 2% foram utilizadas para criar o requerido ambiente controlado de umidade relativa. Os dados de teor de água de equilíbrio foram correlacionados com diferentes modelos matemáticos e o modelo de Halsey Modificado apresentou bom ajuste aos dados, de acordo com procedimentos estatísticos. Histerese entre as isotermas de adsorção e dessorção está presente na faixa de 0,2-0,9 de atividade de água independentemente da temperatura; este fenômeno decresce com o aumento da temperatura.Revista Brasileira de Engenharia Agrícola e Ambiental2019-05-21T13:35:16Z2019-05-21T13:35:16Z2016-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf1807-1929http://dx.doi.org/10.1590/1807-1929/agriambi.v20n8p751-756http://www.locus.ufv.br/handle/123456789/25334engv. 20, n. 8, p. 751- 756, ago. 2016Goneli, André L. D.Corrêa, Paulo C.Oliveira, Gabriel H. H. deResende, OsvaldoMauad, Munirinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T08:27:16Zoai:locus.ufv.br:123456789/25334Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T08:27:16LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)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
Teor de água de equilíbrio
Modelagem matemática
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
Teor de água de equilíbrio
Modelagem matemática
topic Ricinus communis L.
Equilibrium moisture content
Mathematical modeling
Teor de água de equilíbrio
Modelagem matemática
description 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
2019-05-21T13:35:16Z
2019-05-21T13:35:16Z
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 1807-1929
http://dx.doi.org/10.1590/1807-1929/agriambi.v20n8p751-756
http://www.locus.ufv.br/handle/123456789/25334
identifier_str_mv 1807-1929
url http://dx.doi.org/10.1590/1807-1929/agriambi.v20n8p751-756
http://www.locus.ufv.br/handle/123456789/25334
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv v. 20, n. 8, p. 751- 756, ago. 2016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental
publisher.none.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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