SORPTION ISOTHERMS AND THERMODYNAMIC ANALYSIS OF SEED FRUITS USED TO OBTAIN VEGETABLE OIL

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T16:28:03Z
dc.date.available2018-11-26T16:28:03Z
dc.date.created2018-11-26T16:28:03Z
dc.date.issued2015-01-01
dc.identifierLatin American Applied Research. Bahia Blanca: Plapiqui(uns-conicet), v. 45, n. 1, p. 21-26, 2015.
dc.identifier0327-0793
dc.identifierhttp://hdl.handle.net/11449/161323
dc.identifierWOS:000372208800003
dc.description.abstractSorption isotherms of papaya, melon and grape seeds were determined and thermodynamic properties compared. The experiments were carried out at different temperature using the gravimetric method. The Henderson and GAB models were the best which represented the experimental data. Papaya and grape seeds are more stable with larger moisture content than melon seeds at 30 degrees C. Grape seeds presented more resistance to lose water during the dehydration. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. It was found that the sorption process investigated was enthalpy-driven.
dc.languageeng
dc.publisherPlapiqui(uns-conicet)
dc.relationLatin American Applied Research
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectseeds
dc.subjectgrape seeds
dc.subjectmelon seeds
dc.subjectpapaya seeds
dc.subjectthermodynamics
dc.titleSORPTION ISOTHERMS AND THERMODYNAMIC ANALYSIS OF SEED FRUITS USED TO OBTAIN VEGETABLE OIL
dc.typeArtículos de revistas


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