Abstract
ABSTRACT: The objective of this study was to determine and evaluate the thermodynamic properties for different equilibrium moisture contents in baru fruits (Dipteryx alata Vogel), using the direct static method to obtain the experimental data. The Modified Halsey model was used to determine the thermodynamic properties of baru fruits. Results concluded that thermodynamic properties are influenced by moisture content. The water vaporization latent heat increases with the decrease in equilibrium moisture content. The baru fruit desorption process is controlled by enthalpy. Gibbs free energy is positive for the temperatures studied with the increase over desorption, which describes a non-spontaneous process.
Highlights
Baru (Dipteryx alata Vogel) is a typical plant of the Cerrado; its fruits are drupe type with a light brown color, containing an elliptic-shaped edible seed, dark brown in color and commonly called almond
As no studies were found on the thermodynamic properties of baru fruits, the objective of this work was to study their thermodynamic properties as a function of equilibrium moisture content
Thermodynamic properties of baru fruits are influenced by moisture content, increasing the energy required for water removal from the product, with the reduction in moisture content
Summary
Baru (Dipteryx alata Vogel) is a typical plant of the Cerrado; its fruits are drupe type with a light brown color, containing an elliptic-shaped edible seed, dark brown in color and commonly called almond. This seed has great regional importance, attracting scientific interest due to its nutritional composition. The drying process stands out among the processes most widely used to maintain the quality of agricultural products after harvesting. This fact justifies the study of thermodynamic properties, since they provide relevant information on water behavior in agricultural products, and the energy requirements to remove it during the drying process (Silva et al, 2016)
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