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| Rodrigues,Karen C.; Silva,Hellismar W. da; Silva,Isneider L.; Santos,Samuel G. F. dos; Silva,Daniel P. da; Rodovalho,Renato S.. |
| ABSTRACT Studies related to water sorption in seeds are essential for the design and optimization of storage systems. The objective of this research was to determine and model the adsorption isotherms and calculate the latent heat of water vaporization, differential enthalpy and entropy, the isokinetic theory and Gibbs free energy for ‘Cumari-do-Pará’ pepper seeds. The equilibrium moisture contents were obtained by the static gravimetric method at temperatures of 30, 35 and 40 °C and water activities between 0.290 and 0.900 (decimal). The Chen-Clayton model is the one that best represents the water adsorption isotherms in ‘Cumari-do-Pará’ pepper seeds under the studied conditions, with 9.94% mean relative error, 0.40 mean estimated error and random... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsicum chinense L.; Hygroscopicity; Latent heat; Isokinetic. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662020000400280 |
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| Silva,Hellismar W. da; Oliveira,Daniel E. C. de; Resende,Osvaldo; Costa,Lílian M.. |
| ABSTRACT Thermodynamic properties provide information on energy demand and kinetic parameters in water sorption processes in agricultural products. Such information is essential to analyze and scale drying and storage equipment. The objective of this study was to determine the thermodynamic properties involved in the water desorption process in Buchenavia capitata (Vahl) Eichler seeds with moisture contents ranging from 13.31 to 7.21% dry basis (d.b.), obtained by the indirect static method, at temperatures of 10, 20, 30 and 40 °C. The latent heat of vaporization, differential entropy and Gibbs free energy increase with the reduction of the moisture content of the seeds. The enthalpy-entropy compensation theory is valid for the desorption process, which is... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Latent heat; Gibbs free energy; Theory of enthalpy-entropy. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018001200878 |
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| Silva,Hellismar W. da; Vale Junior,Luís S. R.; Silva,Camila F.; Souza,Rannie do C.; Soares,Renato S.. |
| ABSTRACT Drying air temperature has direct influence on seed quality, especially for vegetable species harvested with high moisture content. This study aimed to determine and model the drying curves of ‘Cabacinha’ pepper seeds (Capsicum chinense L.) at different temperatures, and to evaluate their physiological quality after drying and during storage. The experimental design was completely randomized in a 3 x 3 factorial scheme, with three drying temperatures (35, 38 and 42 °C) and three storage periods (0, 4 and 8 months), with four replicates. Seed quality was evaluated by germination test, first germination count, accelerated aging, electrical conductivity, seedling emergence, and speed of emergence. The Two Terms is the model that best represents the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsicum chinense L.; Drying temperature; Germination; Vigor. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000400292 |
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| Silva,Hellismar W. da; Rodovalho,Renato S.; Velasco,Marya F.; Silva,Camila F.; Vale,Luís S. R.. |
| ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsicum chinense L.; Moisture ratio; Enthalpy; Activation energy. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000200174 |
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