Water sorption properties of coffee fruits, pulped and green coffee

被引：49

作者：

Goneli, A. L. D. ^{[2
]}

Correa, P. C. ^{[3
]}

Oliveira, G. H. H. ^{[1
]}

Afonso Junior, P. C. ^{[4
]}

机构：

[1] Inst Fed Educ Ciencia & Tecnol Brasilia, BR-72405980 Brasilia, DF, Brazil

[2] Fundacao Univ Fed Grande Dourados, Dept Agr Sci, Dourados, MS, Brazil

[3] Univ Fed Vicosa, Dept Agr Engn, BR-36570000 Vicosa, MG, Brazil

[4] EMBRAPA Cafe, BR-70770901 Brasilia, DF, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 50卷 / 02期

关键词：

GAB model; Coffea arabica L; Wet method; Enthalpy; Entropy; Gibbs free energy; ENTHALPY-ENTROPY COMPENSATION; THERMODYNAMIC PROPERTIES; MOISTURE ADSORPTION; ISOSTERIC HEAT; ISOTHERMS; TEMPERATURES; KERNELS; STARCH;

D O I：

10.1016/j.lwt.2012.09.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thermodynamic properties of coffee in three different forms (green, pulped and coffee fruit) were obtained during the desorption process. Desorption was accomplished by static method using saturated salt solutions, providing relative humidity range of 11-95%. Five different temperatures were utilized (10, 20, 30, 40 and 50 degrees C). Equilibrium moisture content data were correlated by the Guggenheim-Anderson-de Boer model, which presented good fit to the data, according to statistical procedures. Equilibrium moisture content ranged from 4.34 to 10.75 g/100 g dry solids. Enthalpy values for each model coefficient were estimated, ranging from -8.09 to 82.64 kJ kg(-1). Differential enthalpy and differential entropy increased with decreased equilibrium moisture content, which was also found for Gibbs free energy. Coffee fruits presented higher values of these thermodynamic parameters. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：386 / 391

页数：6

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