Data/hora: 12/06/2024 17:06:29

Provedor de dados: | 124
País: | Brazil
Título: | GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder
Autores: | Baptestini,Fernanda Machado; Corrêa,Paulo Cesar; Ramos,Afonso Mota; Junqueira,Mateus da Silva; Zaidan,Iasmine Ramos.
Data: | 2020-01-01
Ano: | 2020
Palavras-chave: | Monolayer; Entropy; Gibbs free energy; Annona muricata L.
Resumo: | ABSTRACT The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursop fruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50 °C, and a water activity of between 0.113 and 0.868 (decimal). The GAB model effectively described the moisture sorption phenomenon of soursop powder. The monolayer moisture content ranged from 12.589 to 9.109% db. The enthalpy values related to the GAB model were negative, with -2581.035 kJ kg-1 for C0 and -107,758 kJ kg-1 for K0. The isosteric heat of sorption, entropy and Gibbs free energy had a high correlation with the equilibrium moisture content, and the correlation between enthalpy and entropy was confirmed for moisture sorption in soursop powder.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100401
Editor: | Universidade Federal do Ceará
Relação: | 10.5935/1806-6690.20200006
Formato: | text/html
Fonte: | Revista Ciência Agronômica  v.51 n.1 2020
Fonte: | info:eu-repo/semantics/openAccess