THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS
ABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equil...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Engenharia Agrícola
2021-06-01
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| Series: | Engenharia Agrícola |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162021000300379&tlng=en |
| _version_ | 1818988756377534464 |
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| author | Renata C. Campos Paulo C. Corrêa Úrsula R. Zaidan Iasmine R. Zaidan Rildo Araújo Leite |
| author_facet | Renata C. Campos Paulo C. Corrêa Úrsula R. Zaidan Iasmine R. Zaidan Rildo Araújo Leite |
| author_sort | Renata C. Campos |
| collection | DOAJ |
| description | ABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equilibrium isotherms and study the thermodynamic properties of white bean grains submitted to different equilibrium temperatures and relative humidity levels. Phaseolus vulgaris L. grains were used, with an initial water content of 0.142 (dry basis), temperature variations ranging between 18 and 50 °C, and relative humidity between 19% and 78%. Fifteen mathematical models were tested to determine the hygroscopic equilibrium isotherms, and the Sigma model was the one that best suited the experimental data. The thermodynamic properties of the beans were determined from Sigma-Copace model. The integral isosteric heat of desorption and the differential entropy increased with the reduction of the water content, and the phenomenon of water desorption of white bean grains was a non-spontaneous process controlled by enthalpy. |
| first_indexed | 2024-12-20T19:27:38Z |
| format | Article |
| id | doaj.art-233821a54fa54e2ab6888349a817ee88 |
| institution | Directory Open Access Journal |
| issn | 0100-6916 |
| language | English |
| last_indexed | 2024-12-20T19:27:38Z |
| publishDate | 2021-06-01 |
| publisher | Sociedade Brasileira de Engenharia Agrícola |
| record_format | Article |
| series | Engenharia Agrícola |
| spelling | doaj.art-233821a54fa54e2ab6888349a817ee882022-12-21T19:28:51ZengSociedade Brasileira de Engenharia AgrícolaEngenharia Agrícola0100-69162021-06-0141337938810.1590/1809-4430-eng.agric.v41n3p379-388/2021THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTSRenata C. Camposhttps://orcid.org/0000-0002-5419-5064Paulo C. CorrêaÚrsula R. ZaidanIasmine R. ZaidanRildo Araújo LeiteABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equilibrium isotherms and study the thermodynamic properties of white bean grains submitted to different equilibrium temperatures and relative humidity levels. Phaseolus vulgaris L. grains were used, with an initial water content of 0.142 (dry basis), temperature variations ranging between 18 and 50 °C, and relative humidity between 19% and 78%. Fifteen mathematical models were tested to determine the hygroscopic equilibrium isotherms, and the Sigma model was the one that best suited the experimental data. The thermodynamic properties of the beans were determined from Sigma-Copace model. The integral isosteric heat of desorption and the differential entropy increased with the reduction of the water content, and the phenomenon of water desorption of white bean grains was a non-spontaneous process controlled by enthalpy.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162021000300379&tlng=enhygroscopic balanceisosteric heatenthalpyentropyGibbs free energy |
| spellingShingle | Renata C. Campos Paulo C. Corrêa Úrsula R. Zaidan Iasmine R. Zaidan Rildo Araújo Leite THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS Engenharia Agrícola hygroscopic balance isosteric heat enthalpy entropy Gibbs free energy |
| title | THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS |
| title_full | THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS |
| title_fullStr | THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS |
| title_full_unstemmed | THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS |
| title_short | THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS |
| title_sort | thermodynamic properties of white bean grains for different equilibrium water contents |
| topic | hygroscopic balance isosteric heat enthalpy entropy Gibbs free energy |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162021000300379&tlng=en |
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