Sorption isotherms of Brazil nuts
ABSTRACT Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for safe storage. Thus, the present study aimed to determine the sorption isotherms (desorption and adsorption) of Brazil nuts, fitting di...
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Universidade Federal de Campina Grande
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| Series: | Revista Brasileira de Engenharia Agrícola e Ambiental |
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| author | Fernando M. Botelho Nilso J. Boschiroli Neto Silvia de C. C. Botelho Gabriel H. H. de Oliveira Michele R. Hauth |
| author_facet | Fernando M. Botelho Nilso J. Boschiroli Neto Silvia de C. C. Botelho Gabriel H. H. de Oliveira Michele R. Hauth |
| author_sort | Fernando M. Botelho |
| collection | DOAJ |
| description | ABSTRACT Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for safe storage. Thus, the present study aimed to determine the sorption isotherms (desorption and adsorption) of Brazil nuts, fitting different mathematical models to the experimental data, as well as to examine the hysteresis effect. To obtain the sorption isotherms, the static method was employed at temperatures of 25, 35, 45 and 55 °C and air relative humidities varying from 10 to 80%. The psychrometric conditions of the air were acquired with the aid of acid solutions and specific saturated saline left inside desiccators with the samples. It was verified that for a given isotherm, the equilibrium moisture content of Brazil nuts increases with water activity increment. In addition, at a constant water activity, equilibrium moisture content decreases with temperature increase. The Copace, Henderson and Oswin are the models that best describe the hygroscopicity of the Brazil nut seed for both the adsorption and desorption processes. Hysteresis was more pronounced at lower temperatures and higher values of water activity. The moisture content value for storage at temperatures less than 55 °C, without the risk of fungal development, must be lower than 8.2% (d.b.). |
| format | Article |
| id | doaj-art-801a57e574fd41b2ac362e8f8564397f |
| institution | DOAJ |
| issn | 1807-1929 |
| language | English |
| publisher | Universidade Federal de Campina Grande |
| record_format | Article |
| series | Revista Brasileira de Engenharia Agrícola e Ambiental |
| spelling | doaj-art-801a57e574fd41b2ac362e8f8564397f2025-08-20T03:07:06ZengUniversidade Federal de Campina GrandeRevista Brasileira de Engenharia Agrícola e Ambiental1807-1929231077678110.1590/1807-1929/agriambi.v23n10p776-781S1415-43662019001000776Sorption isotherms of Brazil nutsFernando M. BotelhoNilso J. Boschiroli NetoSilvia de C. C. BotelhoGabriel H. H. de OliveiraMichele R. HauthABSTRACT Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for safe storage. Thus, the present study aimed to determine the sorption isotherms (desorption and adsorption) of Brazil nuts, fitting different mathematical models to the experimental data, as well as to examine the hysteresis effect. To obtain the sorption isotherms, the static method was employed at temperatures of 25, 35, 45 and 55 °C and air relative humidities varying from 10 to 80%. The psychrometric conditions of the air were acquired with the aid of acid solutions and specific saturated saline left inside desiccators with the samples. It was verified that for a given isotherm, the equilibrium moisture content of Brazil nuts increases with water activity increment. In addition, at a constant water activity, equilibrium moisture content decreases with temperature increase. The Copace, Henderson and Oswin are the models that best describe the hygroscopicity of the Brazil nut seed for both the adsorption and desorption processes. Hysteresis was more pronounced at lower temperatures and higher values of water activity. The moisture content value for storage at temperatures less than 55 °C, without the risk of fungal development, must be lower than 8.2% (d.b.).http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019001000776&lng=en&tlng=enBertholletia excelsateor de águahisteresemodelagem matemática |
| spellingShingle | Fernando M. Botelho Nilso J. Boschiroli Neto Silvia de C. C. Botelho Gabriel H. H. de Oliveira Michele R. Hauth Sorption isotherms of Brazil nuts Revista Brasileira de Engenharia Agrícola e Ambiental Bertholletia excelsa teor de água histerese modelagem matemática |
| title | Sorption isotherms of Brazil nuts |
| title_full | Sorption isotherms of Brazil nuts |
| title_fullStr | Sorption isotherms of Brazil nuts |
| title_full_unstemmed | Sorption isotherms of Brazil nuts |
| title_short | Sorption isotherms of Brazil nuts |
| title_sort | sorption isotherms of brazil nuts |
| topic | Bertholletia excelsa teor de água histerese modelagem matemática |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019001000776&lng=en&tlng=en |
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