| Registro completo |
| Provedor de dados: |
Ciênc. Tecnol. Aliment.
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| País: |
Brazil
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| Título: |
Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
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| Autores: |
SILVA,Diego Aires da
PENA,Rosinelson da Silva
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| Data: |
2018-07-01
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| Ano: |
2018
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| Palavras-chave: |
Mauritia flexuosa
Isotherm
Water sorption
Enthalpy
Entropy
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| Resumo: |
Abstract Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey’s equation proved able to predict with good precision the product’s sorption isotherms in the conditions studied. BG’s isosteric heats of moisture adsorption and desorption were close to the latent heat of vaporization of pure water for moisture levels above 30 g/100 g db and exponentially increased below that level. The enthalpy-entropy compensation theory and the isokinetic relationship were applied and indicated that BG’s moisture adsorption and desorption processes are spontaneous. The integral sorption properties indicated that the increase in surface tension at BG’s moisture sorption sites was more representative for the desorption process.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300390
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| Editor: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Relação: |
10.1590/fst.02917
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| Formato: |
text/html
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| Fonte: |
Food Science and Technology v.38 n.3 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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