Moisture sorption isotherms of castor beans. Part 2: Thermodynamic properties

被引：14

作者：

Goneli, Andre L. D. ^{[1
]}

Correa, Paulo C. ^{[2
]}

de Oliveira, Gabriel H. H. ^{[3
]}

de Oliveira, Ana P. L. R. ^{[3
]}

Orlando, Roberto C. ^{[1
]}

机构：

[1] Fundacao Univ Fed Grande Dourados, Fac Ciencias Agr, Dept Agr Engn, Dourados, MS, Brazil

[2] Univ Fed Vicosa, Dept Agr Engn, Vicosa, MG, Brazil

[3] Inst Fed Sudeste Minas Gerais, Campus Manhuacu, Manhuacu, MG, Brazil

来源：

REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL | 2016年 / 20卷 / 08期

关键词：

Ricinus communis L; moisture content; enthalpy-entropy compensation theory; ENTHALPY-ENTROPY COMPENSATION; STARCH; FRUITS; SEEDS;

D O I：

10.1590/1807-1929/agriambi.v20n8p757-762

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Knowledge on the water sorption within agricultural products is extremely important for decision making during post-harvest procedures. In order to improve this knowledge, thermodynamic properties regarding water sorption provide useful data. Thermodynamic properties of castor beans, related to sorption, were determined. Static gravimetric technique under different conditions of temperature (25, 35, 45 and 55 +/- 1 degrees C) was used. Saturated salt solutions in the range of 37-87% +/- 2% were utilized to create the required controlled humidity environment. After the sorption procedure, differential enthalpy, differential entropy and Gibbs free energy of this process were calculated and decreased with increased values of equilibrium moisture content.

引用

页码：757 / 762

页数：6

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