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| Registros recuperados : 9 | |
| 1. |  | BOTELHO, F. M.; CORRÊA, P. C.; MARTINS, M. A.; CAMPOS, S. de C.; OLIVEIRA, G. H. H. de. Effects of the mechanical damage on the water absorption process by corn kernel Food Science Technology, Campinas, v. 33, n. 2, p. 282-288, Jun. 2013 33 282-288| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 4. | | CORRÊA, P. C.; OLIVEIRA, G. H. H. de; BOTELHO, F. M.; TRETO, P. C.; ALVES, E. A. Propriedades físicas e químicas interferentes na pós-colheita do café. In: MARCOLAN, A. L.; ESPINDULA, M. C. (Ed.). Café na Amazônia. Brasília, DF: Embrapa, 2015. Cap. 18, p. 399-401.| Biblioteca(s): Embrapa Rondônia. |
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| 8. | | BOTELHO, F. M.; CORREA, P. C.; CAMPOS, S. de C.; VARGAS-ELÍAS, G. A.; ALMEIDA, M. D. S. D.; OLIVEIRA, G. H. H. de. Propriedades físicas de frutos de café robusta durante secagem: determinação e modelagem. Coffee Science, v. 11, n. 1, p. 65 - 75, jan./mar. 2016.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 9. | | OLIVEIRA, G. H. H. de; OLIVEIRA, A. P. L. R. de; SOUZA, M. V. C. de; NEVES, R. F.; BOTELHO, F. M.; BOTELHO, S. de C. C. Water adsorption isotherms of coffee blends. Brazilian journal of development, v. 6, n. 4, p. 20988-20997, 2020.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| Registros recuperados : 9 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
18/02/2011 |
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Data da última atualização: |
07/07/2011 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
CORRÊA, P. C.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; OLIVEIRA, G. H. H. de; VALENTE, D. S. M. |
|
Afiliação: |
PAULO C. CORRÊA, Universidade de Viçosa; ANDRÉ L. D. GONELI, Universidade de Viçosa; PAULO CESAR AFONSO JUNIOR, SAPC; GABRIEL H. H. DE OLIVEIRA, Universidade de Viçosa; DOMINGOS S. M. VALENTE, Universidade de Viçosa. |
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Título: |
Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, v. 45, p.2016-2022. 2010. |
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Idioma: |
Inglês |
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Conteúdo: |
The desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (Me) data were correlated by several mathematical models and an artificial neural network (ANN) model. The Me for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (aw) at any particular temperature. At a constant aw, coffee fruits samples had higher Me than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius?Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had high isosteric heat of sorption than that pulped coffee and green coffee. |
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Palavras-Chave: |
Artificial neural network model; Coffea arabica L; Equilibrium moisture content; Isoteric heat; Mathematical modelling. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/29338/1/Moisture-sorption.pdf
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Marc: |
LEADER 01770naa a2200229 a 4500
001 1880486
005 2011-07-07
008 2010 bl uuuu u00u1 u #d
100 1 $aCORRÊA, P. C.
245 $aMoisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.$h[electronic resource]
260 $c2010
520 $aThe desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (Me) data were correlated by several mathematical models and an artificial neural network (ANN) model. The Me for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (aw) at any particular temperature. At a constant aw, coffee fruits samples had higher Me than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius?Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had high isosteric heat of sorption than that pulped coffee and green coffee.
653 $aArtificial neural network model
653 $aCoffea arabica L
653 $aEquilibrium moisture content
653 $aIsoteric heat
653 $aMathematical modelling
700 1 $aGONELI, A. L. D.
700 1 $aAFONSO JUNIOR, P. C.
700 1 $aOLIVEIRA, G. H. H. de
700 1 $aVALENTE, D. S. M.
773 $tINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY$gv. 45, p.2016-2022. 2010.
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Embrapa Café (CNPCa) |
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