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Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Authors: Corrêa, Paulo C.; Baptestini, Fernanda M.; Vanegas, Jaime D. B.; Leite, Rafael; Botelho, Fernando M.; Oliveira, Gabriel H. H. de;

Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Abstract

Objetivou-se determinar as propriedades termodinâmicas de grãos de feijão danificados. Foram utilizados grãos com teor de água inicial de 53,85% (b.s.); parte dos grãos foi utilizada para se obter as isotermas de dessorção, enquanto que a outra foi submetida a secagem até o teor de água de 5,26% (b.s.), para que a mesma fosse submetida ao processo de adsorção. Para a indução da danificação foi utilizado um Stein Breakage Tester. Para obter o teor de água de equilíbrio, os grãos foram colocados em câmara climática cujas temperaturas foram de 20, 30, 40 e 50 ± 1 ºC combinadas com umidades relativas de 30, 40, 50, 70 e 90 ± 3%. Na dessorção, os grãos danificados apresentaram menor entalpia diferencial quando comparados com a testemunha enquanto o inverso foi observado na adsorção. A danificação mecânica provocou a formação de um número maior de sítios disponíveis de sorção, resultando em maiores valores de entropia diferencial na adsorção e menores valores na dessorção quando comparados com a testemunha. A danificação mecânica não teve efeito sobre a energia livre de Gibbs.

This study aims to determine the thermodynamic properties of damaged beans. Grains with initial moisture content of 53.85% (d.b.) were used. A part of the grains was used to obtain the desorption isotherms, while another part was subjected to drying until a moisture content of 5.26% (d.b.) was achieved; therefore, it was subjected to the adsorption process. To induce damage, a Stein breakage tester was used. To obtain the equilibrium moisture content, grains were placed in a climatic chamber whose temperatures were 20, 30, 40, and 50 ± 1 °C combined with a relative humidity of 30, 40, 50, 70, and 90 ± 3%. Although in the desorption process, damaged grains had a lower differential enthalpy compared with the control, the reverse behavior was observed in the adsorption process. Mechanical damage caused the formation of a greater number of available adsorption sites, resulting in higher differential entropy values in adsorption and lower values in desorption compared with the control. The mechanical damage had no effect on the Gibbs free energy.

Keywords

Entalpia, Enthalpy, Entropy, Entropia, Energia livre de Gibbs, Gibbs free energy

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citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
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Average
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