Thermodymnamic properties of crambe fruits

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dc.creatorDaniel Emanuel Cabral de Oliveira
dc.creatorOsvaldo Resende
dc.creatorLílian Moreira Costa
dc.creatorHellismar Wakson da Silva
dc.date2017
dc.date.accessioned2026-07-07T03:53:22Z
dc.descriptionThis study aimed to determine and evaluate the thermodynamic properties of crambe fruit at different equilibrium moisture contents. The dynamic-gravimetric method was used to collect experimental data. Crambe fruits with an initial moisture content of approximately 26% db (dry basis) were used. The thin-layer desorption of the product was conducted at different controlled temperatures (25, 30, 35, 40, and 45°C) and at water activity levels ranging from 0.10 to 0.89 until the product reached the equilibrium moisture content at the specified air condition. In conclusion, the thermodynamic properties of crambe fruit are affected by temperature and moisture content. The isokinetic theory is valid for the desorption process, which is controlled by enthalpy, and the Gibbs free energy is positive at all of the tested temperatures, which indicates that water desorption is not a spontaneous process.
dc.formatapplication/pdf
dc.identifier1679-9275
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303050908003
dc.identifierhttps://www.redalyc.org/journal/3030/303050908003/
dc.identifierhttps://www.redalyc.org/journal/3030/303050908003/html/
dc.identifierhttps://www.redalyc.org/journal/3030/303050908003/303050908003.epub
dc.identifierhttps://www.redalyc.org/journal/3030/303050908003/movil
dc.identifier.urihttp://hdl.handle.net/123456789/446267
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3030
dc.rightsActa Scientiarum. Agronomy
dc.sourceActa Scientiarum. Agronomy (Brasil) Num.3 Vol.39
dc.subjectAgrociencias
dc.titleThermodymnamic properties of crambe fruits
dc.typeartículo científico

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Acta Scientiarum. Agronomy - Universidade Estadual de Maringá