THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS
ABSTRACT Baru almonds and their byproducts have gained popularity in the population diet because of their high nutritional values. Despite this, there is limited information on how to store their flours properly, particularly their whole and partially defatted flours. Thus, this study aimed to use t...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Engenharia Agrícola
2022-05-01
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| Series: | Engenharia Agrícola |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162022000200208&tlng=en |
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| author | Thiago A. Arruda-Silva Niédja M. C. Alves Nahyara B. C. Galle Silmara B. dos Santos Evelise Andreatta |
| author_facet | Thiago A. Arruda-Silva Niédja M. C. Alves Nahyara B. C. Galle Silmara B. dos Santos Evelise Andreatta |
| author_sort | Thiago A. Arruda-Silva |
| collection | DOAJ |
| description | ABSTRACT Baru almonds and their byproducts have gained popularity in the population diet because of their high nutritional values. Despite this, there is limited information on how to store their flours properly, particularly their whole and partially defatted flours. Thus, this study aimed to use the Guggenheim–Anderson–de Boer (GAB) model to determine the thermodynamic properties of enthalpy, entropy, and Gibbs’s free energy variation, as well as the spreading pressure, all of which are inherent to the moisture adsorption process in baru flours. The oil content, ash content, moisture content, pH, and wettability of the baru flour samples were characterized. The adsorption isotherms were determined using the static gravimetric method at temperatures of 298.15, 303.15, and 308.15 K and adjusted to the GAB model. The differential enthalpy variation was positive and decreased as the moisture content in the flours increased, whereas the differential entropy variation exhibited an opposite trend. The isokinetic theory was validated, as the process was driven by entropy. The spreading pressure increased as water activity increased. |
| first_indexed | 2024-04-13T09:10:23Z |
| format | Article |
| id | doaj.art-cf6f737b54b6411fa861ac63cae4d6e9 |
| institution | Directory Open Access Journal |
| issn | 0100-6916 |
| language | English |
| last_indexed | 2024-04-13T09:10:23Z |
| publishDate | 2022-05-01 |
| publisher | Sociedade Brasileira de Engenharia Agrícola |
| record_format | Article |
| series | Engenharia Agrícola |
| spelling | doaj.art-cf6f737b54b6411fa861ac63cae4d6e92022-12-22T02:52:53ZengSociedade Brasileira de Engenharia AgrícolaEngenharia Agrícola0100-69162022-05-0142210.1590/1809-4430-eng.agric.v42n2e20200141/2022THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURSThiago A. Arruda-Silvahttps://orcid.org/0000-0001-8280-7454Niédja M. C. AlvesNahyara B. C. GalleSilmara B. dos SantosEvelise AndreattaABSTRACT Baru almonds and their byproducts have gained popularity in the population diet because of their high nutritional values. Despite this, there is limited information on how to store their flours properly, particularly their whole and partially defatted flours. Thus, this study aimed to use the Guggenheim–Anderson–de Boer (GAB) model to determine the thermodynamic properties of enthalpy, entropy, and Gibbs’s free energy variation, as well as the spreading pressure, all of which are inherent to the moisture adsorption process in baru flours. The oil content, ash content, moisture content, pH, and wettability of the baru flour samples were characterized. The adsorption isotherms were determined using the static gravimetric method at temperatures of 298.15, 303.15, and 308.15 K and adjusted to the GAB model. The differential enthalpy variation was positive and decreased as the moisture content in the flours increased, whereas the differential entropy variation exhibited an opposite trend. The isokinetic theory was validated, as the process was driven by entropy. The spreading pressure increased as water activity increased.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162022000200208&tlng=enDipteryx alata VogelGAB modeldifferential enthalpydifferential entropyisokinetic theory |
| spellingShingle | Thiago A. Arruda-Silva Niédja M. C. Alves Nahyara B. C. Galle Silmara B. dos Santos Evelise Andreatta THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS Engenharia Agrícola Dipteryx alata Vogel GAB model differential enthalpy differential entropy isokinetic theory |
| title | THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
| title_full | THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
| title_fullStr | THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
| title_full_unstemmed | THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
| title_short | THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS |
| title_sort | thermodynamic properties of the water adsorption process in baru flours |
| topic | Dipteryx alata Vogel GAB model differential enthalpy differential entropy isokinetic theory |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162022000200208&tlng=en |
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