Water adsorption isotherms and thermodynamic properties of cassava bagasse

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dc.contributor.authorPolachini, Tiago Carregari [UNESP]
dc.contributor.authorLeonardo Betiol, Lilian Fachin [UNESP]
dc.contributor.authorLopes-Filho, Jose Francisco [UNESP]
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T16:32:55Z
dc.date.available2018-11-26T16:32:55Z
dc.date.issued2016-05-20
dc.description.abstractLosses of food industry are generally wet products that must be dried to posterior use and storage. In order to optimize drying processes, the study of isotherms and thermodynamic properties become essential to understand the water sorption mechanisms of cassava bagasse. For this, cassava bagasse was chemically analyzed and had its adsorption isotherms determined in the range of 293.15-353.15 K through the static gravimetric method. The models of GAB, Halsey, Henderson, Oswin and Peleg were fitted, and best adjustments were found for GAB model with R-2 > 0.998 and no pattern distribution of residual plots. Isosteric heat of adsorption and thermodynamic parameters could be determined as a function of moisture content. Compensation theory was confirmed, with linear relationship between enthalpy and entropy and higher values of isokinetic temperature (T-B =395.62 K) than harmonic temperature. Water adsorption was considered driven by enthalpy, clarifying the mechanisms of water vapor sorption in cassava bagasse. (C) 2016 Elsevier B.V. All rights reserved.en
dc.description.affiliationState Univ Sao Paulo, Food Engn & Technol Dept, BR-15054000 Sao Paulo, Brazil
dc.description.affiliationUnespState Univ Sao Paulo, Food Engn & Technol Dept, BR-15054000 Sao Paulo, Brazil
dc.description.sponsorshipNational Counsel of Technological and Scientific Development
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdNational Counsel of Technological and Scientific Development: 306584/2013-1
dc.description.sponsorshipIdFAPESP: 2013/17497-5
dc.format.extent79-85
dc.identifierhttp://dx.doi.org/10.1016/j.tca.2016.03.032
dc.identifier.citationThermochimica Acta. Amsterdam: Elsevier Science Bv, v. 632, p. 79-85, 2016.
dc.identifier.doi10.1016/j.tca.2016.03.032
dc.identifier.fileWOS000375507100012.pdf
dc.identifier.issn0040-6031
dc.identifier.urihttp://hdl.handle.net/11449/161482
dc.identifier.wosWOS:000375507100012
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofThermochimica Acta
dc.relation.ispartofsjr0,605
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectIsotherm of sorption
dc.subjectEntropy
dc.subjectEnthalpy
dc.subjectIsokinetic temperature
dc.subjectCompensation theory
dc.titleWater adsorption isotherms and thermodynamic properties of cassava bagasseen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE