THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS

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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Bibliographic Details
Main Authors: Thiago A. Arruda-Silva, Niédja M. C. Alves, Nahyara B. C. Galle, Silmara B. dos Santos, Evelise Andreatta
Format: Article
Language:English
Published: Sociedade Brasileira de Engenharia Agrícola 2022-05-01
Series:Engenharia Agrícola
Subjects:
Dipteryx alata Vogel
GAB model
differential enthalpy
differential entropy
isokinetic theory
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162022000200208&tlng=en

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