Thermodynamic properties of water desorption of forage turnip seeds
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| Format: | Artículo científico |
| Language: | en |
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Universidade Estadual de Maringá
2015
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| _version_ | 1876448767906938880 |
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| author | Kelly Aparecida De Sousa |
| author_facet | Kelly Aparecida De Sousa |
| contents | Thermodynamic properties of water desorption of forage turnip seeds Kelly Aparecida De Sousa Osvaldo Resende André Luis Duarte Goneli Thaís Adriana De Souza Smaniotto Daniel Emanuel Cabral de Oliveira Agrociencias isosteric heat gibbs free energy compensation theory Hygroscopic equilibrium 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. 2015 artículo científico 1679-9275 https://www.redalyc.org/articulo.oa?id=303033072002 en http://www.redalyc.org/revista.oa?id=3030 Acta Scientiarum. Agronomy application/pdf Universidade Estadual de Maringá Acta Scientiarum. Agronomy (Brasil) Num.1 Vol.37 |
| format | Artículo científico |
| id | redalyc_303033072002 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Thermodynamic properties of water desorption of forage turnip seeds Kelly Aparecida De Sousa Agrociencias isosteric heat gibbs free energy compensation theory Hygroscopic equilibrium Thermodynamic properties of water desorption of forage turnip seeds Kelly Aparecida De Sousa Osvaldo Resende André Luis Duarte Goneli Thaís Adriana De Souza Smaniotto Daniel Emanuel Cabral de Oliveira Agrociencias isosteric heat gibbs free energy compensation theory Hygroscopic equilibrium 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. 2015 artículo científico 1679-9275 https://www.redalyc.org/articulo.oa?id=303033072002 en http://www.redalyc.org/revista.oa?id=3030 Acta Scientiarum. Agronomy application/pdf Universidade Estadual de Maringá Acta Scientiarum. Agronomy (Brasil) Num.1 Vol.37 |
| title | Thermodynamic properties of water desorption of forage turnip seeds |
| topic | Agrociencias isosteric heat gibbs free energy compensation theory Hygroscopic equilibrium |
| url | https://www.redalyc.org/articulo.oa?id=303033072002 |