THERMODYNAMIC PROPERTIES OF WATER DESORPTION OF SOYBEAN BRAN

Autores

  • Isabel Cristina Machado Corrêa UFRGS
  • Caciano P. Zapata Noreña UFRGS

DOI:

https://doi.org/10.5380/cep.v33i2.47170

Resumo

The differential and integral thermodynamic properties (enthalpy, entropy, Gibbs free energy, temperature isokinetic and spreading pressure) of soybean bran were determined. Experimental data obtained from the literature were adjusted appropriately by GAB equation (R2>0.95), whose parameters were used to estimate the thermodynamic properties of desorption of soybean bran. The differential enthalpy and entropy increased with decreasing equilibrium moisture content and the isokinetic temperature confirmed the linear chemical compensation between the enthalpy and entropy and the process was enthalpy driven. The spreading pressure increased with increasing water activity. The integral enthalpy decreased with increasing equilibrium moisture content, whereas the integral entropy increased, but negative values, reaching up to -0.02 kJ/mol.K.

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Publicado

2015-12-15

Como Citar

Corrêa, I. C. M., & Noreña, C. P. Z. (2015). THERMODYNAMIC PROPERTIES OF WATER DESORPTION OF SOYBEAN BRAN. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 33(2). https://doi.org/10.5380/cep.v33i2.47170

Edição

v. 33 n. 2 (2015)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.