THERMODYNAMIC PROPERTIES OF WATER DESORPTION OF PAPAYA

Autor(es)

Kurozawa, Louise Emy ^[1] ; De Oliveira, Rafael Augustus ^[1] ; Hubinger, Miriam Dupas ^[2] ; Park, Kil Jin ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Agr Engn, Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 39, n. 6, p. 2412-2420, DEC 2015.
• Citações Web of Science: 4

Resumo

Thermodynamic 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. (AU)

• Processo FAPESP: 09/51694-7 - Modelagem matemática das transferências simultâneas de calor e massa: avaliação da perda de qualidade do mamão
• Beneficiário: Louise Emy Kurozawa
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado