THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.)
ABSTRACT Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability. This research aimed to study the thermodynamic properties of tamarind seeds as a function of the equ...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Engenharia Agrícola
2020-11-01
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| Series: | Engenharia Agrícola |
| Subjects: | |
| Online Access: | http://www.scielo.br/pdf/eagri/v40n6/1809-4430-eagri-40-06-0740.pdf |
| _version_ | 1818752994233024512 |
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| author | Weder N. Ferreira Junior Osvaldo Resende Ligia C. de M. Silva Gleyce K. I. Pinheiro Kelly A. de Sousa |
| author_facet | Weder N. Ferreira Junior Osvaldo Resende Ligia C. de M. Silva Gleyce K. I. Pinheiro Kelly A. de Sousa |
| author_sort | Weder N. Ferreira Junior |
| collection | DOAJ |
| description | ABSTRACT Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability. This research aimed to study the thermodynamic properties of tamarind seeds as a function of the equilibrium moisture content. The experimental data of the water activities were obtained by the indirect static method. The Cavalcanti Mata model was used to determine the thermodynamic properties of tamarind seeds, as it was the model that best fitted the experimental data of the desorption isotherms. The results showed that the thermodynamic properties are influenced by the moisture content and temperature, with an increase in the energy required to remove water from the product with a decrease in moisture content. The net isosteric heat of desorption increases with a reduction of moisture content ranging from 2,618.85 to 2,510.25 kJ kg−1 for the moisture content range of 10.52 to 21.10% db. The latent heat of vaporization, the differential enthalpy, and the Gibbs free energy increase with a reduction of the moisture content of tamarind seeds. |
| first_indexed | 2024-12-18T05:00:18Z |
| format | Article |
| id | doaj.art-c6b6cca5ee7641e7b4bf6a52600140b8 |
| institution | Directory Open Access Journal |
| issn | 0100-6916 |
| language | English |
| last_indexed | 2024-12-18T05:00:18Z |
| publishDate | 2020-11-01 |
| publisher | Sociedade Brasileira de Engenharia Agrícola |
| record_format | Article |
| series | Engenharia Agrícola |
| spelling | doaj.art-c6b6cca5ee7641e7b4bf6a52600140b82022-12-21T21:20:09ZengSociedade Brasileira de Engenharia AgrícolaEngenharia Agrícola0100-69162020-11-0140674074610.1590/1809-4430-eng.agric.v40n6p740-746/2020THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.)Weder N. Ferreira Juniorhttps://orcid.org/0000-0002-2931-9352Osvaldo ResendeLigia C. de M. SilvaGleyce K. I. PinheiroKelly A. de SousaABSTRACT Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability. This research aimed to study the thermodynamic properties of tamarind seeds as a function of the equilibrium moisture content. The experimental data of the water activities were obtained by the indirect static method. The Cavalcanti Mata model was used to determine the thermodynamic properties of tamarind seeds, as it was the model that best fitted the experimental data of the desorption isotherms. The results showed that the thermodynamic properties are influenced by the moisture content and temperature, with an increase in the energy required to remove water from the product with a decrease in moisture content. The net isosteric heat of desorption increases with a reduction of moisture content ranging from 2,618.85 to 2,510.25 kJ kg−1 for the moisture content range of 10.52 to 21.10% db. The latent heat of vaporization, the differential enthalpy, and the Gibbs free energy increase with a reduction of the moisture content of tamarind seeds.http://www.scielo.br/pdf/eagri/v40n6/1809-4430-eagri-40-06-0740.pdfequilibrium moisture contententhalpyGibbs free energy |
| spellingShingle | Weder N. Ferreira Junior Osvaldo Resende Ligia C. de M. Silva Gleyce K. I. Pinheiro Kelly A. de Sousa THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.) Engenharia Agrícola equilibrium moisture content enthalpy Gibbs free energy |
| title | THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.) |
| title_full | THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.) |
| title_fullStr | THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.) |
| title_full_unstemmed | THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.) |
| title_short | THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.) |
| title_sort | thermodynamic properties of tamarind seeds tamarindus indica l |
| topic | equilibrium moisture content enthalpy Gibbs free energy |
| url | http://www.scielo.br/pdf/eagri/v40n6/1809-4430-eagri-40-06-0740.pdf |
| work_keys_str_mv | AT wedernferreirajunior thermodynamicpropertiesoftamarindseedstamarindusindical AT osvaldoresende thermodynamicpropertiesoftamarindseedstamarindusindical AT ligiacdemsilva thermodynamicpropertiesoftamarindseedstamarindusindical AT gleycekipinheiro thermodynamicpropertiesoftamarindseedstamarindusindical AT kellyadesousa thermodynamicpropertiesoftamarindseedstamarindusindical |