SORPTION ISOTHERMS AND THERMODYNAMIC ANALYSIS OF SEED FRUITS USED TO OBTAIN VEGETABLE OIL

Authors

  • K. S. SILVA
  • J. T. ROMERO
  • M. A. MAURO

DOI:

https://doi.org/10.52292/j.laar.2015.361

Keywords:

seeds, grape seeds, melon seeds, papaya seeds, thermodynamics

Abstract

Sorption isotherms of papaya, melon and grape seeds were determined and thermodynamic properties compared. The experiments were carried out at different temperature using the gravimetric method. The Henderson and GAB models were the best which represented the experimental data. Papaya and grape seeds are more stable with larger moisture content than melon seeds at 30°C. Grape seeds presented more resistance to lose water during the dehydration. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. It was found that the sorption process investigated was enthalpy-driven.

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Published

2015-01-30

Issue

Vol. 45 No. 1 (2015): Latin American Applied Research

Section

Chemical Engineering

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