APPLICATION OF GAB MODEL FOR WATER DESORPTION ISOTHERMS AND THERMODYNAMIC ANALYSIS OF SUGAR BEET SEEDS

作者：Horta de Oliveira Gabriel Henrique; Correa Paulo Cesar; Lelis Rodrigues de Oliveira Ana Paula; Dos Reis Renata Cunha; Devilla Ivano Alessandro

来源：Journal of Food Process Engineering, 2017, 40(1): UNSP e12278.

DOI：10.1111/jfpe.12278

The desorption isotherms and thermodynamic properties of sugar beet seeds of cv. "Chata do Egito" variety was determined at 10, 20, 30, 40 and 50C over a range of water activities (Aw) from 0.11 to 0.96. Equilibrium moisture content data were correlated by the Guggenheim-Anderson-de Boer model, which presented good fit to the data, according to statistical procedures. Equilibrium moisture content ranged from 1.50 to 20.0% d.b. (dry basis). Desorption isotherms of sugar beet seeds exhibited type II sigmoid shape. Thermodynamic properties were determined related to desorption process. Differential enthalpy values varied between 3,614.51 and 4,093.90 kJ/kg. Differential entropy and Gibbs free energy presented values between 3.67-4.08 kJ/kg. K and 0.75-508.11 kJ/kg, respectively. The enthalpy-entropy compensation theory is valid for the moisture desorption phenomena of sugar beet seeds, being enthalpy controlled.

• 出版日期2017-2