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| Registros recuperados : 8 | |
| 5. |  | ALVARENGA, E. M.; RIBEIRO, D. N.; BRAGANÇA, S. M.; GONELI, A. L. D.; DIAS, D. C. F. S. Teste de condutividade elétrica para avaliar o vigor de sementes de milho-pipoca. Informativo Abrates, Londrina, v. 13, n. 3, p. 275, set. 2003. Trabalho apresentado no 13º Congresso Brasileiro de Sementes, 2003, Londrina. Resumo.| Biblioteca(s): Embrapa Hortaliças. |
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| 7. | | BOTELHO, F. M.; CORRÊA, P. C.; GONELI, A. L. D.; MARTINS, M. A.; MAGALHÃES, F. E. A.; CAMPOS, S. de C. Periods of constant and falling-rate for infrared drying of carrot slices. Revista Brasileira de Engenharia Agrícola e Ambiental, v. 15, n. 8, p. 845-852, ago., 2011.| Biblioteca(s): Embrapa Agrossilvipastoril; Embrapa Algodão. |
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| 8. | | OLIVEIRA, G. H. H.; CORRÊA, P. C.; BOTELHO, F. M.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; CAMPOS, S. C. Modeling of the shrinkage kinetics of coffee berries during drying. Acta Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011.| Biblioteca(s): Embrapa Agrossilvipastoril; Embrapa Café. |
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| Registros recuperados : 8 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
08/01/2024 |
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Data da última atualização: |
08/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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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. |
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Título: |
Water sorption properties of coffee fruits, pulped and green coffee. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
LWT – Food Science and Technology, v. 50, n. 2, p. 386-391, 2013. |
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DOI: |
https://www.goi.org/10.1016/j.lwt.2012.09.006 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Green coffee. |
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Thesagro: |
Coffea Arábica. |
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Thesaurus NAL: |
Enthalpy; Entropy; Gibbs free energy. |
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Categoria do assunto: |
-- |
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Marc: |
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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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