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	Provedor de dados AGRIAMBI (2) Autor Rodovalho,Renato S. (2) Silva,Hellismar W. da (2) Silva,Isneider L. (2) Rodrigues,Karen C. (1) Santos,Samuel G. F. dos (1) Silva,Daniel P. da (1) Mais... Palavra-chave Capsicum chinense L. (1) Capsicum frutescens L. (1) Enthalpy (1) Entropy (1) Gibbs free energy (1) Hygroscopicity (1) Isokinetic (1) Latent heat (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2018 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Isotherms and thermodynamic properties of water adsorption in ‘Cumari-do-Pará’ pepper seeds AGRIAMBI 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 Hysteresis and thermodynamic properties of water sorption in ‘Malagueta’ pepper seeds AGRIAMBI Silva,Hellismar W. da; Rodovalho,Renato S.; Silva,Isneider L.. ABSTRACT The objective of this study was to determine hysteresis, enthalpy, entropy, enthalpy-entropy compensation theory and Gibbs free energy for water adsorption and desorption in ‘Malagueta’ pepper seeds. Hygroscopic equilibrium moisture contents were determined by the static gravimetric method, with water activity in the range from 0.29 to 0.90 and temperatures of 30, 40 and 50 °C. The hysteresis of the ‘Malagueta’ pepper seeds reduces with the increase of temperature. Enthalpy, entropy and Gibbs free energy of adsorption and desorption increase with the reduction of the moisture content of the seeds. The enthalpy-entropy compensation theory is valid for the sorption processes. The sorption of water between seeds and the surrounding air is a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Capsicum frutescens L.; Enthalpy; Entropy; Gibbs free energy. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000900658 Registros recuperados: 2 Primeira ... 1 ... Última

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