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Registro Completo
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
08/01/2024 |
Data da última atualização: |
08/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
GONELI, A. L. D.; CORRÊA, P. C.; OLIVEIRA, G. H. H.; AFONSO JUNIOR, P. C. |
Afiliação: |
A. L. D. GONELI, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS; P. C. CORRÊA, UNIVERSIDADE FEDERAL DE VIÇOSA; G. H. H. OLIVEIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE BRASÍLIA; PAULO CESAR AFONSO JUNIOR, CNPCa. |
Título: |
Water sorption properties of coffee fruits, pulped and green coffee. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
LWT – Food Science and Technology, v. 50, n. 2, p. 386-391, 2013. |
DOI: |
https://www.goi.org/10.1016/j.lwt.2012.09.006 |
Idioma: |
Inglês |
Conteúdo: |
Thermodynamic properties of coffee in three different forms (green, pulped and coffee fruit) were obtained during the desorption process. Desorption was accomplished by static method using saturated salt solutions, providing relative humidity range of 11-95%. Five different temperatures were utilized (10, 20, 30, 40 and 50 degrees C). Equilibrium moisture content data were correlated by the Guggenheim-Anderson-de Boer model, which presented good fit to the data, according to statistical procedures. Equilibrium moisture content ranged from 4.34 to 10.75 g/100 g dry solids. Enthalpy values for each model coefficient were estimated, ranging from -8.09 to 82.64 kJ kg(-1). Differential enthalpy and differential entropy increased with decreased equilibrium moisture content, which was also found for Gibbs free energy. Coffee fruits presented higher values of these thermodynamic parameters. |
Palavras-Chave: |
Green coffee. |
Thesagro: |
Coffea Arábica. |
Thesaurus NAL: |
Enthalpy; Entropy; Gibbs free energy. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01594naa a2200229 a 4500 001 2160513 005 2024-01-08 008 2013 bl uuuu u00u1 u #d 024 7 $ahttps://www.goi.org/10.1016/j.lwt.2012.09.006$2DOI 100 1 $aGONELI, A. L. D. 245 $aWater sorption properties of coffee fruits, pulped and green coffee.$h[electronic resource] 260 $c2013 520 $aThermodynamic properties of coffee in three different forms (green, pulped and coffee fruit) were obtained during the desorption process. Desorption was accomplished by static method using saturated salt solutions, providing relative humidity range of 11-95%. Five different temperatures were utilized (10, 20, 30, 40 and 50 degrees C). Equilibrium moisture content data were correlated by the Guggenheim-Anderson-de Boer model, which presented good fit to the data, according to statistical procedures. Equilibrium moisture content ranged from 4.34 to 10.75 g/100 g dry solids. Enthalpy values for each model coefficient were estimated, ranging from -8.09 to 82.64 kJ kg(-1). Differential enthalpy and differential entropy increased with decreased equilibrium moisture content, which was also found for Gibbs free energy. Coffee fruits presented higher values of these thermodynamic parameters. 650 $aEnthalpy 650 $aEntropy 650 $aGibbs free energy 650 $aCoffea Arábica 653 $aGreen coffee 700 1 $aCORRÊA, P. C. 700 1 $aOLIVEIRA, G. H. H. 700 1 $aAFONSO JUNIOR, P. C. 773 $tLWT – Food Science and Technology$gv. 50, n. 2, p. 386-391, 2013.
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Embrapa Café (CNPCa) |
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