Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production

Autor(es)

Rosa, Daniele Penteado ^[1] ; Villa-Velez, Harvey Alexander ^[1] ; Telis-Romero, Javier ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Paulista UNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 33, n. 1, p. 95-101, FEB 2013.
• Citações Web of Science: 3

Resumo

Orange seeds are a promising agroindustry-waste which can be implemented in the extraction and production of vegetable oil. The relationship between moisture content and water activity provides useful information for the processing and storage of this waste item. The aim of this study was to determine the mechanism of water sorption enthalpy-entropy of orange seeds (C. sinensis cv. Brazilians) according to the moisture content. Therefore, desorption isotherms were determined at five different temperature (30, 40, 50, 60, and 70 degrees C) under a wide range of moisture content (0.005-0.057 kg kg(-1) d.b.) and water activity (0.02-0.756). Theoretical and empirical models were used for modeling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy, and Gibbs free energy using the Oswin model when the effect of temperature on the hygroscopic equilibrium was considered. (AU)

• Processo FAPESP: 11/05094-8 - Resíduos de laranja: estudo da cinética de secagem das sementes e influência da temperatura na qualidade do óleo
• Beneficiário: Daniele Penteado Rosa
• Modalidade de apoio: Bolsas no Brasil - Mestrado