Thermodynamic properties of water desorption of forage turnip seeds
The purpose of this study was to determine the thermodynamic properties of the process of water sorption in forage turnip seeds. The equilibrium moisture content of forage turnip seeds was determined by the gravimetric-dynamic method for different values of temperature and water activity. According to the results, increasing the moisture content increases the energy required for the evaporation of water in forage turnip seeds, and the values of integral isosteric heat of desorption, within the moisture content range of 3.33 to 11.30 (% d.b.), varies from 4,222.70 to 2,870.34 kJ kg-1. With the elevation in the equilibrium moisture content, there is an increase in differential entropy and Gibbs free energy, which has positive values, demonstrating non-spontaneity in the process of desorption in the seeds. The theory of enthalpy-entropy compensation can be satisfactorily applied to the sorption phenomenon, and the process of water desorption of forage turnip seeds is controlled by enthalpy.
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Editora da Universidade Estadual de Maringá - EDUEM
2015
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oai:scielo:S1807-862120150001000112015-02-25Thermodynamic properties of water desorption of forage turnip seedsSousa,Kelly Aparecida deResende,OsvaldoGoneli,André Luis DuarteSmaniotto,Thaís Adriana de SouzaOliveira,Daniel Emanuel Cabral de hygroscopic equilibrium isosteric heat gibbs free energy compensation theory The purpose of this study was to determine the thermodynamic properties of the process of water sorption in forage turnip seeds. The equilibrium moisture content of forage turnip seeds was determined by the gravimetric-dynamic method for different values of temperature and water activity. According to the results, increasing the moisture content increases the energy required for the evaporation of water in forage turnip seeds, and the values of integral isosteric heat of desorption, within the moisture content range of 3.33 to 11.30 (% d.b.), varies from 4,222.70 to 2,870.34 kJ kg-1. With the elevation in the equilibrium moisture content, there is an increase in differential entropy and Gibbs free energy, which has positive values, demonstrating non-spontaneity in the process of desorption in the seeds. The theory of enthalpy-entropy compensation can be satisfactorily applied to the sorption phenomenon, and the process of water desorption of forage turnip seeds is controlled by enthalpy.info:eu-repo/semantics/openAccessEditora da Universidade Estadual de Maringá - EDUEMActa Scientiarum. Agronomy v.37 n.1 20152015-03-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86212015000100011en10.4025/actasciagron.v37i1.19333 |
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Sousa,Kelly Aparecida de Resende,Osvaldo Goneli,André Luis Duarte Smaniotto,Thaís Adriana de Souza Oliveira,Daniel Emanuel Cabral de |
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Sousa,Kelly Aparecida de Resende,Osvaldo Goneli,André Luis Duarte Smaniotto,Thaís Adriana de Souza Oliveira,Daniel Emanuel Cabral de Thermodynamic properties of water desorption of forage turnip seeds |
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Sousa,Kelly Aparecida de Resende,Osvaldo Goneli,André Luis Duarte Smaniotto,Thaís Adriana de Souza Oliveira,Daniel Emanuel Cabral de |
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Sousa,Kelly Aparecida de |
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Thermodynamic properties of water desorption of forage turnip seeds |
title_short |
Thermodynamic properties of water desorption of forage turnip seeds |
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Thermodynamic properties of water desorption of forage turnip seeds |
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Thermodynamic properties of water desorption of forage turnip seeds |
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Thermodynamic properties of water desorption of forage turnip seeds |
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thermodynamic properties of water desorption of forage turnip seeds |
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The purpose of this study was to determine the thermodynamic properties of the process of water sorption in forage turnip seeds. The equilibrium moisture content of forage turnip seeds was determined by the gravimetric-dynamic method for different values of temperature and water activity. According to the results, increasing the moisture content increases the energy required for the evaporation of water in forage turnip seeds, and the values of integral isosteric heat of desorption, within the moisture content range of 3.33 to 11.30 (% d.b.), varies from 4,222.70 to 2,870.34 kJ kg-1. With the elevation in the equilibrium moisture content, there is an increase in differential entropy and Gibbs free energy, which has positive values, demonstrating non-spontaneity in the process of desorption in the seeds. The theory of enthalpy-entropy compensation can be satisfactorily applied to the sorption phenomenon, and the process of water desorption of forage turnip seeds is controlled by enthalpy. |
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Editora da Universidade Estadual de Maringá - EDUEM |
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2015 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86212015000100011 |
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