THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

Bibliographic Details
Main Author: Resende,Osvaldo
Publication Date: 2017
Other Authors: Oliveira,Daniel E. C. DE, Costa,Lílian M., Ferreira Júnior,Weder N.
Format: Article
Language: eng
Source: Engenharia Agrícola
Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000400739
Summary: ABSTRACT: The objective of this study was to determine and evaluate the thermodynamic properties for different equilibrium moisture contents in baru fruits (Dipteryx alata Vogel), using the direct static method to obtain the experimental data. The Modified Halsey model was used to determine the thermodynamic properties of baru fruits. Results concluded that thermodynamic properties are influenced by moisture content. The water vaporization latent heat increases with the decrease in equilibrium moisture content. The baru fruit desorption process is controlled by enthalpy. Gibbs free energy is positive for the temperatures studied with the increase over desorption, which describes a non-spontaneous process.
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spelling THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)latent heatenthalpyentropyGibbs free energyABSTRACT: The objective of this study was to determine and evaluate the thermodynamic properties for different equilibrium moisture contents in baru fruits (Dipteryx alata Vogel), using the direct static method to obtain the experimental data. The Modified Halsey model was used to determine the thermodynamic properties of baru fruits. Results concluded that thermodynamic properties are influenced by moisture content. The water vaporization latent heat increases with the decrease in equilibrium moisture content. The baru fruit desorption process is controlled by enthalpy. Gibbs free energy is positive for the temperatures studied with the increase over desorption, which describes a non-spontaneous process.Associação Brasileira de Engenharia Agrícola2017-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000400739Engenharia Agrícola v.37 n.4 2017reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v37n4p739-749/2017info:eu-repo/semantics/openAccessResende,OsvaldoOliveira,Daniel E. C. DECosta,Lílian M.Ferreira Júnior,Weder N.eng2017-10-17T00:00:00Zoai:scielo:S0100-69162017000400739Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2017-10-17T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false
dc.title.none.fl_str_mv THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)
title THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)
spellingShingle THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)
Resende,Osvaldo
latent heat
enthalpy
entropy
Gibbs free energy
title_short THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)
title_full THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)
title_fullStr THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)
title_full_unstemmed THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)
title_sort THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)
author Resende,Osvaldo
author_facet Resende,Osvaldo
Oliveira,Daniel E. C. DE
Costa,Lílian M.
Ferreira Júnior,Weder N.
author_role author
author2 Oliveira,Daniel E. C. DE
Costa,Lílian M.
Ferreira Júnior,Weder N.
author2_role author
author
author
dc.contributor.author.fl_str_mv Resende,Osvaldo
Oliveira,Daniel E. C. DE
Costa,Lílian M.
Ferreira Júnior,Weder N.
dc.subject.por.fl_str_mv latent heat
enthalpy
entropy
Gibbs free energy
topic latent heat
enthalpy
entropy
Gibbs free energy
description ABSTRACT: The objective of this study was to determine and evaluate the thermodynamic properties for different equilibrium moisture contents in baru fruits (Dipteryx alata Vogel), using the direct static method to obtain the experimental data. The Modified Halsey model was used to determine the thermodynamic properties of baru fruits. Results concluded that thermodynamic properties are influenced by moisture content. The water vaporization latent heat increases with the decrease in equilibrium moisture content. The baru fruit desorption process is controlled by enthalpy. Gibbs free energy is positive for the temperatures studied with the increase over desorption, which describes a non-spontaneous process.
publishDate 2017
dc.date.none.fl_str_mv 2017-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000400739
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000400739
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1809-4430-eng.agric.v37n4p739-749/2017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
dc.source.none.fl_str_mv Engenharia Agrícola v.37 n.4 2017
reponame:Engenharia Agrícola
instname:Associação Brasileira de Engenharia Agrícola (SBEA)
instacron:SBEA
instname_str Associação Brasileira de Engenharia Agrícola (SBEA)
instacron_str SBEA
institution SBEA
reponame_str Engenharia Agrícola
collection Engenharia Agrícola
repository.name.fl_str_mv Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)
repository.mail.fl_str_mv revistasbea@sbea.org.br||sbea@sbea.org.br
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