Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/880486
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dc.contributor.authorCORRÊA, P. C.pt_BR
dc.contributor.authorGONELI, A. L. D.pt_BR
dc.contributor.authorAFONSO JUNIOR, P. C.pt_BR
dc.contributor.authorOLIVEIRA, G. H. H. dept_BR
dc.contributor.authorVALENTE, D. S. M.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2011-03-11pt_BR
dc.date.issued2010pt_BR
dc.identifier.citationINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, v. 45, p.2016-2022. 2010.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/880486pt_BR
dc.descriptionThe desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (Me) data were correlated by several mathematical models and an artificial neural network (ANN) model. The Me for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (aw) at any particular temperature. At a constant aw, coffee fruits samples had higher Me than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius?Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had high isosteric heat of sorption than that pulped coffee and green coffee.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectArtificial neural network modelpt_BR
dc.subjectMathematical modellingpt_BR
dc.subjectCoffea arabica L.pt_BR
dc.subjectEquilibrium moisture contentpt_BR
dc.subjectIsoteric heatpt_BR
dc.titleMoisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2011-07-07T11:11:11Zpt_BR
riaa.ainfo.id880486pt_BR
riaa.ainfo.lastupdate2011-07-07pt_BR
dc.contributor.institutionPAULO C. CORRÊA, Universidade de Viçosa; ANDRÉ L. D. GONELI, Universidade de Viçosa; PAULO CESAR AFONSO JUNIOR, SAPC; GABRIEL H. H. DE OLIVEIRA, Universidade de Viçosa; DOMINGOS S. M. VALENTE, Universidade de Viçosa.pt_BR
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