Adsorption Isotherms and Vaporization Latent Heat of Malagueta Pepper Seeds

Autores

  • Hellismar Wakson da Silva Universidade Federal de Lavras
  • Renato Souza Rodovalho Instituto Federal Goiano Campus Ceres

DOI:

https://doi.org/10.15361/1984-5529.2016v44n1p5-13

Palavras-chave:

Capsicum frutescens L., Sementes, Higroscopicidade, Energia.

Resumo

The aim of this study was to determine and model malagueta pepper seeds’ adsorption isotherms, as well as to estimate the vaporization latent heat released during adsorption process. Hygroscopic balance moisture contents were determined by static method, using six saline solutions and three temperatures. Clausius-       -Clapeyron equation used to calculate malagueta pepper seeds vaporization latent heat. From obtained results, it was concluded that temperature increase promotes malagueta pepper seeds moisture content reduction, in constant water activity. The Modified Oswin model properly adjusted to the experimental data, satisfactorily representing pepper seeds adsorption isotherms. The energy released during the adsorption process, represented by vaporization latent heat, increases with moisture content reduction, ranging from 2762.92 to 2495.56 kJ kg-1for moisture contents from 0.056 to 0.134 (db).

Biografia do Autor

Hellismar Wakson da Silva, Universidade Federal de Lavras

- Bacharel em agronomia.

Mestrando em Fitotecnia - Produção e Tecnologia de Sementes - Universidade Federal de Lavras - UFLA

Renato Souza Rodovalho, Instituto Federal Goiano Campus Ceres

- Professor de Ensino Básico Técnico Tecnológico do Instituto Federal Técnico Campus Ceres;

- Doutorado em Fitotecnia, mestrado e graduação em engenharia agrícola.

Publicado

22/12/2015

Edição

Seção

Engenharia Rural/Agrícola - Rural/Agricultural Engineering