Data/hora: 20/06/2024 19:20:03

Biblioteca(s): 	Embrapa Café.	
Data corrente: 	08/01/2024	
Data da última atualização: 	08/01/2024	
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: 	--	
Registro original: 	Embrapa Café (CNPCa)	
Exemplares: 	CNPCa - (1767-1) - UPC - AP - DD -  -  -  - DIS