Influence of physical and chemical properties of soybean grains on drying process

Detalhes bibliográficos
Autor(a) principal: Arruda-Silva, Thiago Aurélio
Data de Publicação: 2020
Outros Autores: Galle, Nahyara Batista Caires, Caneppele, Carlos, Alves, Niédja Marizze Cezar
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/6504
Resumo: Grain drying can be influenced by many factors and energetic knowledge of this process is essential. The objective was to evaluate the influence of soybean grain properties on drying kinetics and thermodynamic properties. Four soybean cultivars were studied through sphericity, circularity, volume, oil content, total protein and initial moisture in a completely randomized design. Drying was performed at temperatures of 40 and 60 °C, adjusting six mathematical models. By the statistical criteria different models were selected to the cultivars, which were used in the thermodynamic properties’ calculations. The cultivar C with lower volume presented higher drying rate and higher constant k, which presented lower activation energy 23.81 kJ mol-1. The thermodynamic properties of Gibbs enthalpy, entropy and free energy were mainly influenced by volume, being lower for cultivar C.
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spelling Influence of physical and chemical properties of soybean grains on drying processInfluencia de las propiedades físicas y químicas de la soja en el proceso de secadoInfluência das propriedades físicas e químicas de grãos de soja no processo de secagemGlycine maxPageEntalpiaVolume de grãosEnergia.Glycine maxPageEntalpíaEntropíaVolumen de granoEnergía.Glycine MaxPageEnthalpyEntropyGrain VolumeEnergy.Grain drying can be influenced by many factors and energetic knowledge of this process is essential. The objective was to evaluate the influence of soybean grain properties on drying kinetics and thermodynamic properties. Four soybean cultivars were studied through sphericity, circularity, volume, oil content, total protein and initial moisture in a completely randomized design. Drying was performed at temperatures of 40 and 60 °C, adjusting six mathematical models. By the statistical criteria different models were selected to the cultivars, which were used in the thermodynamic properties’ calculations. The cultivar C with lower volume presented higher drying rate and higher constant k, which presented lower activation energy 23.81 kJ mol-1. The thermodynamic properties of Gibbs enthalpy, entropy and free energy were mainly influenced by volume, being lower for cultivar C.El secado de los granos puede estar influenciado por muchos factores y el conocimiento energético de este proceso es esencial. El objetivo fue evaluar la influencia de las propiedades de la soya en la cinética de secado y las propiedades termodinámicas. Se estudiaron cuatro cultivares de soja utilizando esfericidad, redondez, volumen, contenido de aceite, proteína total y humedad inicial, en un diseño completamente al azar. El secado se realizó a temperaturas de 40 y 60 °C, ajustando seis modelos matemáticos. Por criterios estadísticos, se seleccionaron diferentes modelos para los cultivares, que se utilizaron en los cálculos de las propiedades termodinámicas. El cultivar C, de menor volumen, mostró una tasa de secado más alta y una constante k más alta, que mostró una energía de activación más baja 23.81 kJ mol-1. Las propiedades termodinámicas de entalpía, entropía y energía libre de Gibbs fueron influenciadas principalmente por el volumen, siendo menor para el cultivar C.A secagem de grãos pode ser influenciada por muitos fatores e o conhecimento enérgico desse processo é essencial. O objetivo foi avaliar a influência das propriedades de grãos de soja na cinética de secagem e propriedades termodinâmicas. Procedeu-se o estudo de quatro cultivares de soja, através da esfericidade, circularidade, volume, teor de óleo, proteína total e umidade inicial, em delineamento inteiramente casualizado. A secagem foi realiza para as temperaturas de 40 e 60 °C, ajustando-se seis modelos matemáticos. Pelos critérios estatísticos diferentes modelos foram selecionados às cultivares, os quais foram empregados nos cálculos das propriedades termodinâmicas. A cultivar C, de menor volume, apresentou maior taxa de secagem e maior constante k, que apresentou menor energia de ativação 23,81 kJ mol-1. As propriedades termodinâmicas de entalpia, entropia e energia livre de Gibbs foram influenciadas principalmente pelo volume, sendo menores para cultivar C.Research, Society and Development2020-07-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/650410.33448/rsd-v9i8.6504Research, Society and Development; Vol. 9 No. 8; e745986504Research, Society and Development; Vol. 9 Núm. 8; e745986504Research, Society and Development; v. 9 n. 8; e7459865042525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/6504/5919Copyright (c) 2020 Thiago Aurélio Arruda-Silva, Nahyara Batista Caires Galle, Carlos Caneppele, Niédja Marizze Cezar Alveshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessArruda-Silva, Thiago AurélioGalle, Nahyara Batista CairesCaneppele, CarlosAlves, Niédja Marizze Cezar2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6504Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:36.839203Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Influence of physical and chemical properties of soybean grains on drying process
Influencia de las propiedades físicas y químicas de la soja en el proceso de secado
Influência das propriedades físicas e químicas de grãos de soja no processo de secagem
title Influence of physical and chemical properties of soybean grains on drying process
spellingShingle Influence of physical and chemical properties of soybean grains on drying process
Arruda-Silva, Thiago Aurélio
Glycine max
Page
Entalpia
Volume de grãos
Energia.
Glycine max
Page
Entalpía
Entropía
Volumen de grano
Energía.
Glycine Max
Page
Enthalpy
Entropy
Grain Volume
Energy.
title_short Influence of physical and chemical properties of soybean grains on drying process
title_full Influence of physical and chemical properties of soybean grains on drying process
title_fullStr Influence of physical and chemical properties of soybean grains on drying process
title_full_unstemmed Influence of physical and chemical properties of soybean grains on drying process
title_sort Influence of physical and chemical properties of soybean grains on drying process
author Arruda-Silva, Thiago Aurélio
author_facet Arruda-Silva, Thiago Aurélio
Galle, Nahyara Batista Caires
Caneppele, Carlos
Alves, Niédja Marizze Cezar
author_role author
author2 Galle, Nahyara Batista Caires
Caneppele, Carlos
Alves, Niédja Marizze Cezar
author2_role author
author
author
dc.contributor.author.fl_str_mv Arruda-Silva, Thiago Aurélio
Galle, Nahyara Batista Caires
Caneppele, Carlos
Alves, Niédja Marizze Cezar
dc.subject.por.fl_str_mv Glycine max
Page
Entalpia
Volume de grãos
Energia.
Glycine max
Page
Entalpía
Entropía
Volumen de grano
Energía.
Glycine Max
Page
Enthalpy
Entropy
Grain Volume
Energy.
topic Glycine max
Page
Entalpia
Volume de grãos
Energia.
Glycine max
Page
Entalpía
Entropía
Volumen de grano
Energía.
Glycine Max
Page
Enthalpy
Entropy
Grain Volume
Energy.
description Grain drying can be influenced by many factors and energetic knowledge of this process is essential. The objective was to evaluate the influence of soybean grain properties on drying kinetics and thermodynamic properties. Four soybean cultivars were studied through sphericity, circularity, volume, oil content, total protein and initial moisture in a completely randomized design. Drying was performed at temperatures of 40 and 60 °C, adjusting six mathematical models. By the statistical criteria different models were selected to the cultivars, which were used in the thermodynamic properties’ calculations. The cultivar C with lower volume presented higher drying rate and higher constant k, which presented lower activation energy 23.81 kJ mol-1. The thermodynamic properties of Gibbs enthalpy, entropy and free energy were mainly influenced by volume, being lower for cultivar C.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-31
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/6504
10.33448/rsd-v9i8.6504
url https://rsdjournal.org/index.php/rsd/article/view/6504
identifier_str_mv 10.33448/rsd-v9i8.6504
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6504/5919
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 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; e745986504
Research, Society and Development; Vol. 9 Núm. 8; e745986504
Research, Society and Development; v. 9 n. 8; e745986504
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_ 1797052738399371264

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