Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/5754 |
Resumo: | Cocos nucifera (L) or green coco, which belongs to the Palmae family, is a palm tree, originating in Southeast Asia, which was introduced to Brazil in 1553. This study analyzed the drying process of green coconut albumen, using the diffusion model and determined the enthalpy of water sorption of fresh green coconut albumen. For the modeling of the experimental data, the diffusive model (Fick's Second Law) adapted the flat plate geometry for drying kinetics and two mathematical models for the theoretical and empirical isotherms. By modeling nonlinear regression drying, it was possible to obtain the values of the effective diffusion coefficients for each temperature. The temperature increase favored the mass transfer process, so the temperature of 60 °C was more adequate in drying. The GAB and Halsey models presented the best simulation of the experimental data of the isotherms, but because the Halsey model was a more appropriate model for agricultural products, it was chosen, presenting R2 > 0.98 and MSE < 0.032 and, thus, the parameters of it were used to determine the enthalpy of water sorption. The Clausius-Clapeyron equation was applied to a constant moisture content to determine the sorption enthalpy of the green coconut albumen. The most homogeneous points, in terms of energy, were found in the moisture content range of 1.157 to 1.633 kg/kg b.s., where the maximum enthalpy value equal to 338.92 kJ/mol was obtained. |
id |
UNIFEI_baeba6c6517ced071e1d203ea84e3b43 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/5754 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulpEstudios de secado, propiedades termodinámicas de la sorción de agua de la pulpa de Cocos nucifera (L.)Estudos de secagem, propriedades termodinâmicas de sorção de água da polpa de Cocos nucifera (L.)DryingCocos nucifera LMathematical modelsEnthalpy.SecadoCocos nucifera LModelos matemáticosEntalpiaSecagemCocos nucifera LModelos matemáticosEntalpia.Cocos nucifera (L) or green coco, which belongs to the Palmae family, is a palm tree, originating in Southeast Asia, which was introduced to Brazil in 1553. This study analyzed the drying process of green coconut albumen, using the diffusion model and determined the enthalpy of water sorption of fresh green coconut albumen. For the modeling of the experimental data, the diffusive model (Fick's Second Law) adapted the flat plate geometry for drying kinetics and two mathematical models for the theoretical and empirical isotherms. By modeling nonlinear regression drying, it was possible to obtain the values of the effective diffusion coefficients for each temperature. The temperature increase favored the mass transfer process, so the temperature of 60 °C was more adequate in drying. The GAB and Halsey models presented the best simulation of the experimental data of the isotherms, but because the Halsey model was a more appropriate model for agricultural products, it was chosen, presenting R2 > 0.98 and MSE < 0.032 and, thus, the parameters of it were used to determine the enthalpy of water sorption. The Clausius-Clapeyron equation was applied to a constant moisture content to determine the sorption enthalpy of the green coconut albumen. The most homogeneous points, in terms of energy, were found in the moisture content range of 1.157 to 1.633 kg/kg b.s., where the maximum enthalpy value equal to 338.92 kJ/mol was obtained.Cocos nucifera (L) o coco verde, que pertenece a la familia Palmae, es una palmera, originaria del sudeste asiático, que fue introducida en Brasil en 1553. Este estudio analizó el proceso de secado de la albúmina de coco verde, utilizando el modelo de difusión y determinó la entalpía de sorción de agua de la albúmina de coco verde fresco. Para el modelado de los datos experimentales, el modelo difuso (Segunda Ley de Fick) adaptado a la geometría de la placa plana para la cinética del secado y dos modelos matemáticos para las isotérmicas los teóricos y empíricos. Al modelar el secado de regresión no lineal, fue posible obtener los valores de los coeficientes de difusión efectivos para cada temperatura. El aumento de la temperatura favoreció el proceso de transferencia de masa, por lo que la temperatura de 60 °C fue más adecuada en el secado. Los modelos GAB y Halsey presentaron la mejor simulación de los datos experimentales de las isotérmicas, pero debido a que el modelo Halsey era un modelo más apropiado para los productos agrícolas, se lo eligió, presentando R2 > 0.98 y MSE < 0.032 y, por lo tanto, los parámetros del que se utilizaron para determinar la entalpía de la sorcíon de agua. La ecuación Clausius-Clapeyron se aplicó a un contenido de humedad constante para determinar la entalpía de sorción del albúmina de coco verde. Los puntos más homogéneos, en términos de energía, se encontraron en el rango de contenido de humedad de 1.157 a 1.633 kg/kg p.s., donde se obtuvo el valor máximo de entalpía igual a 338,92 kJ/mol. O Cocos nucifera (L.) ou coco verde, que pertence à família Palmae, é uma palmeira, originária do Sudeste asiático, que foi introduzida no Brasil em 1553. Este estudo analisou o processo de secagem do albúmen do coco verde, através do modelo de difusão e determinou a entalpia de sorção de água do albúmen do coco verde in natura. Para a modelagem dos dados experimentais foram utilizados, o modelo difusivo (Segunda Lei de Fick) adaptado a geometria de placa plana para cinética de secagem e dois modelos matemáticos para as isotermas os teóricos e empíricos. Através da modelagem da secagem por regressão não linear foi possível obter os valores dos coeficientes de difusão efetiva para cada temperatura. O aumento da temperatura favoreceu o processo de transferência de massa, assim a temperatura de 60 °C se mostrou mais adequada na secagem. Os modelos GAB e Halsey apresentaram a melhor simulação dos dados experimentais das isotermas, sendo escolhido o modelo de Halsey por ser um modelo mais apropriado para produtos agrícolas, apresentando R2 > 0,98 e MSE < 0,032 e, dessa forma, utilizaram-se os parâmetros do mesmo para a determinação da entalpia de sorção da água. Aplicou-se a equação de Clausius-Clapeyron a um teor de umidade constante para determinar a entalpia de sorção do albúmen do coco verde. Os pontos mais homogêneos, em termos de energia, foram encontrados na faixa de teor de umidade de 1,157 a 1,633 kg/kg b.s., onde foi obtido o valor máximo de entalpia igual a 338,92 kJ/mol. Research, Society and Development2020-07-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/575410.33448/rsd-v9i8.5754Research, Society and Development; Vol. 9 No. 8; e602985754Research, Society and Development; Vol. 9 Núm. 8; e602985754Research, Society and Development; v. 9 n. 8; e6029857542525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5754/5261Copyright (c) 2020 Nilton Silva Costa Mafrahttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMafra, Nilton Silva CostaVelez, Harvey Alexander VillaSales, Everton HolandaFerreira, Aline MedeiroSirotheau, Nielson Brito2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5754Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:10.211806Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp Estudios de secado, propiedades termodinámicas de la sorción de agua de la pulpa de Cocos nucifera (L.) Estudos de secagem, propriedades termodinâmicas de sorção de água da polpa de Cocos nucifera (L.) |
title |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp |
spellingShingle |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp Mafra, Nilton Silva Costa Drying Cocos nucifera L Mathematical models Enthalpy. Secado Cocos nucifera L Modelos matemáticos Entalpia Secagem Cocos nucifera L Modelos matemáticos Entalpia. |
title_short |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp |
title_full |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp |
title_fullStr |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp |
title_full_unstemmed |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp |
title_sort |
Drying studies, thermodynamic properties of water sorption of Cocos nucifera (L.) pulp |
author |
Mafra, Nilton Silva Costa |
author_facet |
Mafra, Nilton Silva Costa Velez, Harvey Alexander Villa Sales, Everton Holanda Ferreira, Aline Medeiro Sirotheau, Nielson Brito |
author_role |
author |
author2 |
Velez, Harvey Alexander Villa Sales, Everton Holanda Ferreira, Aline Medeiro Sirotheau, Nielson Brito |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Mafra, Nilton Silva Costa Velez, Harvey Alexander Villa Sales, Everton Holanda Ferreira, Aline Medeiro Sirotheau, Nielson Brito |
dc.subject.por.fl_str_mv |
Drying Cocos nucifera L Mathematical models Enthalpy. Secado Cocos nucifera L Modelos matemáticos Entalpia Secagem Cocos nucifera L Modelos matemáticos Entalpia. |
topic |
Drying Cocos nucifera L Mathematical models Enthalpy. Secado Cocos nucifera L Modelos matemáticos Entalpia Secagem Cocos nucifera L Modelos matemáticos Entalpia. |
description |
Cocos nucifera (L) or green coco, which belongs to the Palmae family, is a palm tree, originating in Southeast Asia, which was introduced to Brazil in 1553. This study analyzed the drying process of green coconut albumen, using the diffusion model and determined the enthalpy of water sorption of fresh green coconut albumen. For the modeling of the experimental data, the diffusive model (Fick's Second Law) adapted the flat plate geometry for drying kinetics and two mathematical models for the theoretical and empirical isotherms. By modeling nonlinear regression drying, it was possible to obtain the values of the effective diffusion coefficients for each temperature. The temperature increase favored the mass transfer process, so the temperature of 60 °C was more adequate in drying. The GAB and Halsey models presented the best simulation of the experimental data of the isotherms, but because the Halsey model was a more appropriate model for agricultural products, it was chosen, presenting R2 > 0.98 and MSE < 0.032 and, thus, the parameters of it were used to determine the enthalpy of water sorption. The Clausius-Clapeyron equation was applied to a constant moisture content to determine the sorption enthalpy of the green coconut albumen. The most homogeneous points, in terms of energy, were found in the moisture content range of 1.157 to 1.633 kg/kg b.s., where the maximum enthalpy value equal to 338.92 kJ/mol was obtained. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-20 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/5754 10.33448/rsd-v9i8.5754 |
url |
https://rsdjournal.org/index.php/rsd/article/view/5754 |
identifier_str_mv |
10.33448/rsd-v9i8.5754 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/5754/5261 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Nilton Silva Costa Mafra http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Nilton Silva Costa Mafra 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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 8; e602985754 Research, Society and Development; Vol. 9 Núm. 8; e602985754 Research, Society and Development; v. 9 n. 8; e602985754 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052779200512000 |