Water Sorption Isotherms
Mostrando 1-12 de 40 artigos, teses e dissertações.
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1. FITTINGS OF ADSORPTION ISOTHERM MODELS AND THERMODYNAMIC PROPERTIES OF URUNDAY SEEDS
ABSTRACT This study aimed to obtain and evaluate thermodynamic properties and hygroscopic equilibrium isotherms of urunday seeds as a function of air relative humidity and temperature, as well as identify the best-fitted mathematical models for adsorption phenomenon. A static-gravimetric method was used to obtain hygroscopic equilibrium moisture content. See
Eng. Agríc.. Publicado em: 2020-06
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2. Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom s
Food Sci. Technol. Publicado em: 2020-03
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3. SORPTION ISOTHERMS AND ISOSTERIC HEAT OF PERICARP AND ENDOSPERM TISSUES OF ARABICA COFFEE FRUIT
ABSTRACT The aim of this study was to evaluate and model the hygroscopic equilibrium and isosteric heat curves of pericarp and endosperm tissues of arabica (Coffea arabica) coffee fruit, in different temperature and relative humidity conditions. Sorption isotherms were drawn under temperatures from 20°C to 70°C and relative humidity ranging between 10% and
Eng. Agríc.. Publicado em: 2020-02
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4. The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
RESUMO Dados de umidade de equilíbrio do pó da poupa de cajá (PC) (Spondias mombin, L.) com e sem aditivos - 58% de maltodextrina (MD) ou 58% de goma arábica (GA) - foram determinadas em 20; 30; 40 e 50 °C, utilizando o método gravimétrico estática numa faixa de atividade de água de 0,06 a 0,90. As isotermas obtidas foram sigmóide, típica tipo III
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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5. Moisture sorption isotherms of sunflower seeds: Thermodynamic analysis
RESUMO O estudo das propriedades termodinâmicas proporciona o conhecimento da afinidade do sorvente pela água e da espontaneidade do processo de sorção, sendo importante para projetar equipamentos de secagem e predizer o comportamento higroscópico durante o armazenamento. Este trabalho visou a determinar e avaliar isotermas de equilíbrio higroscópico
Ciênc. agrotec.. Publicado em: 30/09/2019
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6. Sorption isotherms of Brazil nuts
RESUMO O entendimento dos fenômenos de sorção de água em sementes de castanheira do Brasil permitirá manejar adequadamente esse produto principalmente no que se refere às condições adequadas para um armazenamento seguro. Assim, objetivou-se determinar as isotermas de sorção (dessorção e adsorção) de água de castanha do Brasil, ajustando-se dif
Rev. bras. eng. agríc. ambient.. Publicado em: 09/09/2019
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7. Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom s
Food Sci. Technol. Publicado em: 15/08/2019
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8. Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties
Abstract The objective of this study was to develop films with reduced hygroscopicity and improved mechanical properties from acetylated cassava starch. For that, an acetylation procedure using acetic anhydride as the esterification reagent was performed, resulting in starch acetates with degrees of substitution (DS) of 0.6 (S0.6) and 1.1 (S1.1). Twelve fil
Food Sci. Technol. Publicado em: 07/01/2019
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9. Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties
Abstract The objective of this study was to develop films with reduced hygroscopicity and improved mechanical properties from acetylated cassava starch. For that, an acetylation procedure using acetic anhydride as the esterification reagent was performed, resulting in starch acetates with degrees of substitution (DS) of 0.6 (S0.6) and 1.1 (S1.1). Twelve fil
Food Sci. Technol. Publicado em: 20/12/2018
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10. Water sorption isotherms of cooked hams as affected by temperature and chemical composition
Abstract This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer,
Food Sci. Technol. Publicado em: 13/12/2018
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11. Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum
Abstract Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey’s equation proved able to predict with good
Food Sci. Technol. Publicado em: 02/07/2018
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12. Water sorption and water permeability properties of edible film made from potato peel waste
Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggen
Food Sci. Technol. Publicado em: 09/03/2017