PROPRIEDADES TERMODINÂMICAS DE SEMENTES DE TUCUMÃ-DE-GOIÁS (Astrocaryum huaimi Mart.)
2014
DANIEL EMANUEL CABRAL DE OLIVEIRA | OSVALDO RESENDE | RAFAEL CÂNDIDO CAMPOS | KELLY APARECIDA DE SOUSA
The fruits and seeds of tucumã-of-Goiás have important nutritional properties and are used in human consumption and feed. Thus, the study of the thermodynamic properties in the drying process is critical to project analysis equipment, preservation and packaging process of seeds. The aim of this study was to determine and evaluate the thermodynamic properties for different hygroscopic moisture contents of seeds tucumãof- Goiás. For the experimental data we used the static indirect at temperatures of 10, 20, 30 and 40 °C and moisture content of 12.8; 8.9; 5.8 and 3.6% dry base (d.b). The model Copace was that got the best fit to hygroscopic equilibrium moisture content. The thermodynamic properties are affected by moisture content, and the latent heat of vaporization of water from the seeds increases with the decrease in the equilibrium moisture content ranging from 3049.00 to 2666.73 kJ kg-1 for moisture content of 3.6 to 12.8% d.b., respectively. The enthalpy and differential entropy are strongly related to the moisture content of seeds. The isokinetic temperature of 210.93 K confirms the chemical linear compensation between differential entropy and enthalpy seeds of tucumã-of-Goiás, the desorption process being controlled by the enthalpy of seeds.
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