Isotermas de sorção de água de frutos de Coffea canephora

Corrêa, Paulo César; Botelho, Fernando Mendes; Botelho, Sílvia de Carvalho Campos; Goneli, André Luís Duarte

doi:10.1590/1807-1929/agriambi.v18n10p1047-1052

Cited by 40 publications

(48 citation statements)

References 16 publications

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“…In addition, the control sample exhibited greater magnitude between the phenomena of desorption and adsorption, compared with the damaged sample, which points out that maintaining the integrity of the grains favors the maintenance of moisture inside them. For constant values of relative humidity, the difference between the water contents obtained through desorption and adsorption decreases with the increase in temperature, pointing to a direct relationship between the phenomenon of hysteresis and temperature; similar result was obtained by Corrêa et al (2014), studying hygroscopic equilibrium of coffee grains.…”

Section: Resultssupporting

confidence: 80%

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Bean grain hysteresis with induced mechanical damage

Campos

Corrêa

Fernandes

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThis study aimed to evaluate the effect of mechanical damage on the hysteresis of beans with induced mechanical damage under different conditions of temperature and relative humidity. Beans (Phaseolus vulgaris L.) harvested manually with 35% water content (w.b.) were used. Part of this product was subjected to induced mechanical damage by Stein Breakage Tester and controlled drying (damaged and control sample), for sorption processes. The sorption isotherms of water were analyzed for different temperature conditions: 20, 30, 40 and 50 °C; and relative humidity: 0.3; 0.4; 0.5; 0.7 and 0.9 (decimal). Equilibrium moisture content data were correlated with six mathematical models, and the Modified Oswin model was the one that best fitted to the experimental data. According to the above mentioned isotherms, it was possible to observe the phenomenon of hysteresis of damaged and control samples, and this phenomenon was more pronounced in control ones.Histerese de grãos de feijão com danificação mecânica induzida R E S U M O Este trabalho teve como objetivo avaliar o efeito da danificação mecânica na histerese de grãos de feijão, em diferentes condições de temperatura e umidade relativa. Foram utilizados grãos de feijão (Phaseolus vulgaris L.) colhidos manualmente com teor de água de 35% (b.u.). Parte desse produto foi submetido à danificação mecânica induzida (via Stein Breakage Tester) e a secagem controlada (amostra danificada e testemunha), para os processos de dessorção e adsorção. As isotermas de adsorção e dessorção da água foram analisadas para diferentes condições de temperatura: 20, 30, 40 e 50 °C e umidade relativa: 0,3; 0,4; 0,5; 0,7 e 0,9 (decimal). Os dados de teor de água de equilíbrio foram correlacionados com seis modelos matemáticos; o modelo Oswin Modificado foi o que melhor se ajustou aos dados experimentais. Uma vez visualizadas as isotermas supracitadas foi possível verificar o fenômeno da histerese das amostras danificadas e testemunha, fenômeno este mais pronunciado na amostra testemunha. Key words:mechanical damage equilibrium moisture content sorption isotherms mathematical modeling Phaseolus vulgaris L. Palavras-chave:danos mecânicos equilíbrio higroscópico isotermas de sorção modelagem matemática Phaseolus vulgaris L.

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Section: Resultssupporting

confidence: 80%

“…Due to this phenomenon, it is important that the equilibrium isotherms be determined for both desorption and adsorption. Sorption isotherms can be obtained through mathematical models, which have been studied by various researchers (Costa et al, 2011;Sousa et al, 2013;Paglarini et al, 2013;Corrêa et al, 2014;Silva et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Bean grain hysteresis with induced mechanical damage

Campos

Corrêa

Fernandes

et al. 2016

Rev. bras. eng. agríc. ambient.

Self Cite

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“…In the case of an error associated with the estimation, many authors argue that a model has satisfactory data adjustment if the value of the MRE is less than 10% Corrêa, Botelho, Botelho, & Goneli, 2014). A maximum of 0.2 % (d.b.)…”

Section: Drying Curvesmentioning

confidence: 99%

“…The distribution of the residues, which are the differences between the values that are observed experimentally and those that are estimated by the model, are represented as a function of the estimated levels; this representation allows one to evaluate how the model estimates the values of the variable under study (Corrêa et al, 2014). In order to confirm the suitability of the modified Midilli model, the residue distribution was evaluated.…”

Section: Drying Curvesmentioning

confidence: 99%

Thermodynamic properties of drying process and water absorption of rice grains

Corrêa

Oliveira

et al. 2016

CyTA - Journal of Food

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(2017) Thermodynamic properties of drying process and water absorption of rice grains, CyTA -Journal of Food, 15:2, 204-210, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 This study aimed to obtain the drying and water absorption curves of husk rice grain (Oryza sativa L.), cv. Urucuia, as well as the thermodynamic properties. Five temperatures (35°C, 45°C, 55°C, 65°C and 75°C) were used. Two terms, logarithmic, modified Midilli, Page and Verma models were used to model the drying process, and the Peleg model was used to model the soaking process. The modified Midilli and Peleg models satisfactorily accounted for the processes of drying and absorption of water, respectively. The activation energy for the drying and soaking was 51.03 and 37.06 kJ mol Las propiedades termodinámicas del proceso de secado y absorción de agua de granos de arroz RESUMEN Este estudio pretende obtener las curvas de secado y absorción de agua de las cáscaras de granos de arroz (Oryza sativa L.), cv. Urucuia, así como sus propiedades termodinámicas. Se utilizaron cinco temperaturas (35°C, 45°C, 55°C, 65°C y 75°C). Se utilizaron dos conceptos, logarítmico y modelos Midilli, Page y Verma modificados para modelar el proceso de secado, además se utilizó el modelo Peleg para modelar el proceso de remojo. Los modelos Midilli and Peleg modificados modelaron satisfactoriamente los procesos de secado y absorción de agua, respectivamente. La energía de activación del secado y el remojo fue de 51,03 y 37,06 kJ mol

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“…Figure 1 shows the experimental values of equilibrium moisture content of baru fruits (Dipteryx alata Vogel), obtained through desorption, and their isotherms estimated by the Modified Halsey model. With the increase in temperature for a same water content, there was an increase in water activity and, for a constant water activity, the values of equilibrium moisture content decreased as temperature increased, following the same trend of most plants (Resende et al, 2006;Goneli et al, 2010;Caetano et al, 2012;Silva & Rodovalho, 2012;Corrêa et al, 2014;Hassini et al, 2015).…”

Section: Resultsmentioning

confidence: 77%

Hygroscopicity of baru (Dipteryx alata Vogel) fruit

Oliveira

Resende

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TWith the knowledge on the hygroscopic equilibrium of the baru (Dipteryx alata Vogel) fruit, the product can be adequately handled to maintain the moisture content at the levels recommended for safe storage. Thus, this paper aimed to determine the water desorption isotherms of baru fruits at temperatures of 20, 25, 30 and 35 °C, and water activity between 0.14 and 0.80, and obtain the values of isosteric heat of desorption as a function of the equilibrium moisture content of the product. The equilibrium moisture content was obtained using the static-gravimetric method. Modified Halsey was the best model recommended to represent the hygroscopicity of baru fruits. The recommended moisture contents for safe storage of baru fruits are not more than 19.9, 19.3, 18.6 and 18.0 (%, d.b.) for the respective temperatures of 20, 25, 30 and 35 °C. The integral isosteric heat of desorption increases as the water content decreases, leading to an increment in the energy required to remove water from the product.Higroscopicidade dos frutos de baru (Dipteryx alata Vogel) R E S U M OCom o conhecimento do equilíbrio higroscópico dos frutos de baru (Dipteryx alata Vogel), pode-se manejar adequadamente o produto visando à manutenção de seu teor de água nos níveis recomendados para o armazenamento seguro. Desta forma, objetivou-se determinar as isotermas de dessorção de água dos frutos de baru nas temperaturas de 20, 25, 30, 35 °C e atividades de água entre 0,14 e 0,80 e obter os valores do calor isostérico de dessorção em função do teor de água de equilíbrio do produto. Para obtenção do teor de água de equilíbrio foi utilizado o método estático-gravimétrico. O modelo de Halsey Modificado foi o melhor modelo recomendado para representar a higroscopicidade dos frutos de baru, cujos teores de água recomendados para o armazenamento seguro dos frutos de baru são de, no máximo, 19,9; 19,3; 18,6 e 18,0 (% b.s), para as respectivas temperaturas de 20, 25, 30 e 35 °C. O calor isostérico integral de dessorção aumenta com a redução do teor de água ocorrendo incremento da energia necessária para a remoção de água do produto.

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Isotermas de sorção de água de frutos de Coffea canephora

Cited by 40 publications

References 16 publications

Bean grain hysteresis with induced mechanical damage

Bean grain hysteresis with induced mechanical damage

Thermodynamic properties of drying process and water absorption of rice grains

Hygroscopicity of baru (Dipteryx alata Vogel) fruit

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