Thermodynamic Properties Of Water Desorption Of Papaya

dc.creatorKurozawa
dc.creatorLouise Emy; De Oliveira
dc.creatorRafael Augustus; Hubinger
dc.creatorMiriam Dupas; Park
dc.creatorKil Jin
dc.date2015-DEC
dc.date2016-06-07T13:35:20Z
dc.date2016-06-07T13:35:20Z
dc.date.accessioned2018-03-29T01:50:53Z
dc.date.available2018-03-29T01:50:53Z
dc.identifier
dc.identifierThermodynamic Properties Of Water Desorption Of Papaya. Wiley-blackwell, v. 39, p. 2412-2420 DEC-2015.
dc.identifier0145-8892
dc.identifierWOS:000368126300207
dc.identifier10.1111/jfpp.12491
dc.identifierhttp://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4549
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/244107
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1307805
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThermodynamic properties were obtained from desorption isotherm data for papaya at 40, 50, 60 and 70C. The specific objectives were to model desorption isotherms by GAB and BET models and to apply the enthalpy-entropy compensation theory to desorption isotherm. The GAB model fitted well the data with monolayer moisture content varying from 0.086 to 0.103 g water/g solids. Equilibrium moisture content decreased with increasing temperature. The net isosteric heat of desorption was determined using Clausius-Clapeyron equation and decreased with increasing moisture content varying from 2.52 to 14.26 kJ/mol. The differential entropy values decreased with moisture content from 0.037 to 0.007 J/mol K. The enthalpy-entropy theory proved to be valid since the relationship between enthalpy and entropy was linear and the harmonic temperature (327.6 K) differed from the sample isokinetic temperature (383.4 K). Through the entropy-enthalpy theory, it could be concluded that the water desorption isotherm of papaya is a nonspontaneous process and enthalpy controlled.
dc.description39
dc.description6
dc.description
dc.description2412
dc.description2420
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2009/51694-7]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherWILEY-BLACKWELL
dc.publisher
dc.publisherHOBOKEN
dc.relationJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.rightsfechado
dc.sourceWOS
dc.subjectEnthalpy-entropy Compensation
dc.subjectSorption Isotherms
dc.subjectMoisture Sorption
dc.subjectVapor Sorption
dc.subjectAdsorption
dc.subjectPineapple
dc.subjectProducts
dc.subjectPolymers
dc.subjectModels
dc.subjectFruits
dc.titleThermodynamic Properties Of Water Desorption Of Papaya
dc.typeArtículos de revistas


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