scholarly journals Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

2016 ◽  
Vol 20 (2) ◽  
pp. 174-180 ◽  
Author(s):  
Hellismar W. da Silva ◽  
Renato S. Rodovalho ◽  
Marya F. Velasco ◽  
Camila F. Silva ◽  
Luís S. R. Vale
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Free Energy ◽  
Thermodynamic Properties ◽  
Gibbs Free Energy ◽  
Removal Rate ◽  
Effective Diffusion ◽  
Drying Time ◽  
Three Samples ◽  
Different Temperatures

ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best fit to the experimental data of drying of 'Cabacinha' pepper fruits. The increase in drying temperature promoted an increase in water removal rate, effective diffusion coefficient and Gibbs free energy, besides a reduction in fruit drying time and in the values of entropy and enthalpy. The activation energy for the drying of pepper fruits was 36.09 kJ mol-1.

scholarly journals Some Thermodynamic Properties of White Yam (Dioscorea rotundata) Slices Dehydrated in a Refractance WindowTM Dryer

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Akinjide A Akinola ◽  
Stanley N Ezeorah
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Moisture Content ◽  
Gibbs Free Energy ◽  
Moisture Diffusivity ◽  
Process Conditions ◽  
Dioscorea Rotundata ◽  
History Data ◽  
White Yam ◽  
Different Temperatures

The objective of this study is to estimate the changes in Enthalpy, Entropy and Gibbs Free Energy of yam slices dehydrated at different temperatures using a Refractance WindowTM dryer. Dehydration of 1.5, 3.0 and 4.5 mm thick yam slices, was performed with water temperatures of 65, 75, 85 and 95oC in the flume of a Refractance WindowTM dryer. During the dehydration operations, the moisture-content history data were recorded. For the process conditions considered, the moisture content history data was used to calculate the moisture diffusivity and the activation energy of dehydration of the samples. Subsequently, changes in Enthalpy, , Entropy, , and Gibbs Free Energy, ), were calculated. For the process conditions studied, the changes in, , , and, varied from 20,381.33 to 25,217.05 J.mol-1., -140.69 to -122.29 J.mol-1.K-1.and 67,934.80 to 70,220.15 J.mol-1, respectively. This study is essential as knowledge of these thermodynamic parameters are useful for the optimal design and sizing of preservation dryers for argo-products. Keywords— Enthalpy; Entropy; Gibbs Free Energy; Refractance WindowTM Dryer; Yam 

scholarly journals Enzymatic Kinetic Issues and Controversies Surrounding Gibbs Free Energy of Activation and Arrhenius Activation Energy

2020 ◽  
pp. 1-13
Author(s):  
Ikechukwu I. Udema ◽  
Abraham Olalere Onigbinde
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Equilibrium Constant ◽  
Gibbs Free Energy ◽  
Theoretical Research ◽  
Energy Of Activation ◽  
Arrhenius Activation Energy ◽  
Free Energy Of Activation ◽  
Different Temperatures ◽  
The Difference

Background: The equation of the difference between reverse and forward Gibbs free energy of activation (ΔΔGES#) reflects Michaelis-Menten constant (KM) in both directions; this may not be applicable to all enzymes even if the reverse reaction is speculatively Michaelian. Arrhenius activation energy, Ea and (Ea - ΔGES#)/RT) are considered = ΔGES# and KM respectively. The equations are considered unlikely. Objectives: The objectives of this research are: 1) To derive what is considered as an appropriate equation for the determination of the difference in ΔGES# between the reverse and forward directions, 2) calculate the difference between the reverse and total forward ΔGES#, and 3) show reasons why Ea ≠ ΔGES#  in all cases. Methods: A major theoretical research and experimentation using Bernfeld method. Results and Discussion: A dimensionless equilibrium constant KES is given. Expectedly, the rate constants were higher at higher temperatures and the free energy of activation with salt was < the Arrhenius activation energy, Ea; ΔΔGES#ranges between 67 - 68 kJ/mol. Conclusion: The equations for the calculation of the difference in free energy of activation (ΔΔGES#) between the forward and reverse directions and a dimensionless equilibrium constant for the formation of enzyme-substrate (ES) were derivable. The large positive value of the ΔΔGES# shows that the forward reaction is not substantially spontaneous; this is due perhaps, to the nature of substrate. The equality of Arrhenius activation energy (Ea) and ΔGES# may not be ruled out completely but it must not always be the case; the presence of additive like salt can increase the magnitude of Ea well above the values of the ΔGES#. A dimensionless equilibrium constant for the net yield of ES seems to be a better alternative than KM. The Ea unlike ΔGES#  requires at least two different temperatures for its calculation.

scholarly journals Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

2021 ◽  
Vol 25 (1) ◽  
pp. 37-43
Author(s):  
Weder N. Ferreira Junior ◽  
Osvaldo Resende ◽  
Gleyce K. I. Pinheiro ◽  
Lígia C. de M. Silva ◽  
Diene G. Souza ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Thermodynamic Properties ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Initial Moisture Content ◽  
Tamarindus Indica ◽  
Nonlinear Regression Models ◽  
Federal Institute

ABSTRACT In the present study, the objective was to fit different models to the experimental data of drying of tamarind (Tamarindus indica L.) seeds and to select the best model, to determine the effective diffusion coefficient, activation energy and thermodynamic properties for the process during drying at different temperatures. The experiment was carried out at the Laboratory of Post-Harvest of Vegetable Products of the Instituto Federal Goiano (Federal Institute Goiano) - Campus of Rio Verde, GO, Brazil. Seeds with initial moisture content of 18 ± 0.25% dry basis were oven dried with forced air ventilation, at controlled temperatures of 45, 60, 75 and 90 °C in four repetitions. Nonlinear regression models used to describe the phenomenon were fitted to the experimental data. To represent the drying of tamarind seeds, the Midilli model was selected for the range from 45 to 60 ºC and the Two terms model was selected for the range from 75 to 90 ºC. The effective diffusion coefficient increases with the increase of drying air temperature, being described by the Arrhenius equation, with activation energy of 35.16 kJ mol-1. Enthalpy and entropy decreases, while Gibbs free energy increases with increasing drying temperature.

SORPTION OF NICKEL (II) IONS BY CHELATING RESIN WITH IMINODIACETATE FUNCTIONALITY

2019 ◽  
Vol 62 (11) ◽  
pp. 63-71
Author(s):  
Vasilii R. Kurdiumov ◽  
Gennady I. Maltsev ◽  
Konstantin L. Timofeev
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Free Energy ◽  
Gibbs Free Energy ◽  
Sorption Process ◽  
Internal Diffusion ◽  
Static Exchange Capacity ◽  
Activation Process ◽  
Kinetic Curves ◽  
Spontaneous Course

The regularities of sorption of nickel (II) ions from a monocomponent system on macroporous weakly acidic cationite Lewatit MonoPlus TP 207 were studied. Sorption isotherms were obtained. It is shown that the extraction process can be fairly reliably described by Langmuir and Freundlich equations. The static exchange capacity (SEC) of the resin was determined. The SEC dependencies at temperatures of 305 and 328 K during the sorption process were revealed. Integral kinetic curves were obtained. It is defined that the equilibrium concentration of nickel (II) ions is reached about 13 times faster with temperature increase from 305 to 328 K. The experimental data were processed using equations that take into account the influence of external, internal diffusion, "sorbent-sorbate" and "sorbate-sorbate" chemical interactions. It was found that the main limiting stage of sorption of nickel (II) ions is the internal diffusion. The values of external and internal diffusion rate constants at the indicated temperatures were determined. The kinetic curves were processed by pseudo first and pseudo second order models, which satisfactorily describe the experimental data. According to transition-state theory the thermodynamic characteristics of the activation process (activation energy, entropy, enthalpy, and Gibbs free energy) were calculated. Relatively low activation energy indicates the decisive contribution of diffusion in the process of sorption of nickel (II) ions. Positive entropy is the evidence of nickel hydration shells destruction during the sorption process. Positive enthalpy proves an endothermic nature of interaction of nickel (II) ions and ionogenic groups. Negative Gibbs free energy witnesses to spontaneous course of the reaction in the forward direction. For known values of stability constants the contents of nickel ionic forms and SEC’s were calculated in terms of pH value. Nickel extraction from solution increases with the appearance of singly-charged NiOH+ ions in the pH range from 8 to 9.

scholarly journals Thermodynamic properties and drying kinetics of Bauhinia forficata Link leaves

2017 ◽  
Vol 21 (1) ◽  
pp. 61-67 ◽  
Author(s):  
Fernanda P. da Silva ◽  
Valdiney C. Siqueira ◽  
Elton A. S. Martins ◽  
Fábio M. N. Miranda ◽  
Rogerio M. Melo
Keyword(s):  
Free Energy ◽  
Diffusion Coefficient ◽  
Thermodynamic Properties ◽  
Mathematical Models ◽  
Gibbs Free Energy ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Drying Process ◽  
Bauhinia Forficata

ABSTRACT The aim of this study was to determine the effective diffusion coefficient and the thermodynamic properties of Bauhinia forficata Link leaves, considering two forms of thickness measurements and to describe the process by fitting mathematical models. The leaves were collected, taken to the laboratory and prepared to start the drying process in which four temperatures (40, 50, 60 and 70 °C) were applied. After the drying process, the effective diffusion coefficient was determined through the theory of diffusion in liquid, allowing to obtain the values of the activation energy, enthalpy, entropy and Gibbs free energy. The description of the drying process was performed by setting the thirteen mathematical models used to represent constant drying of agricultural products. The Valcam model was selected to represent the drying kinetics B. forficata Link. Increased temperature promotes: decreasing enthalpy and entropy; increasing Gibbs free energy and effective diffusion coefficient. The effective diffusion coefficient is higher when the rib thickness is considered; thus, it is recommended to standardize and/or specify the points of measurement of leaf thickness.

scholarly journals Mathematical Modeling of Thin-Layer Drying Kinetics of Piper aduncum L. Leaves

2019 ◽  
Vol 11 (8) ◽  
pp. 225
Author(s):  
Wellytton Darci Quequeto ◽  
Valdiney Cambuy Siqueira ◽  
Geraldo Acácio Mabasso ◽  
Eder Pedroza Isquierdo ◽  
Rafael Araujo Leite ◽  
...  
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Diffusion Coefficient ◽  
Gibbs Free Energy ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Thin Layer Drying ◽  
Piper Aduncum ◽  
Kinetics Of

As well as most agricultural products, some medicinal plants need to go through a drying process to ensure quality maintenance, however each product behaves differently. Therefore, the present study aimed to evaluate the drying kinetics of spiked pepper (Piper aduncum L.) leaves and determine their thermodynamic properties at different drying temperatures in laboratory scale. Leaves with initial moisture content of 78% w.b. (wet basis) were subjected to drying at temperatures of 40, 50, 60 and 70 &ordm;C and air speed of 0.85 m s-1 in an experimental fixed bed dryer. The drying kinetics of the leaves was described by statistical fitting of mathematical models and determination of effective diffusion coefficient and activation energy. Enthalpy, entropy and Gibbs free energy were also evaluated for all drying conditions. It was concluded that, among the models evaluated, only Midilli and Valcam can be used to represent the drying of Piper aduncum leaves; the first for the two highest temperatures (60 and 70 &ordm;C) and the second for 40 and 50 &ordm;C. The activation energy was approximately 55.64 kJ mol-1, and the effective diffusion coefficient increase with the elevation of temperature. The same occurs with the values of Gibbs free energy, whereas the specific enthalpy and entropy decrease.

scholarly journals First-Principles Study of Mechanical and Thermodynamic Properties of Binary and Ternary CoX (X = W and Mo) Intermetallic Compounds

Materials ◽  
2021 ◽  
Vol 14 (6) ◽  
pp. 1404
Author(s):  
Yunfei Yang ◽  
Changhao Wang ◽  
Junhao Sun ◽  
Shilei Li ◽  
Wei Liu ◽  
...  
Keyword(s):  
Free Energy ◽  
Thermodynamic Properties ◽  
Gibbs Free Energy ◽  
Density Functional ◽  
Vibrational Entropy ◽  
Functional Theory ◽  
Lattice Constants ◽  
The Density Functional Theory ◽  
Ductile Behavior ◽  
Pseudo Potential

In this study, the structural, elastic, and thermodynamic properties of DO19 and L12 structured Co3X (X = W, Mo or both W and Mo) and μ structured Co7X6 were investigated using the density functional theory implemented in the pseudo-potential plane wave. The obtained lattice constants were observed to be in good agreement with the available experimental data. With respect to the calculated mechanical properties and Poisson’s ratio, the DO19-Co3X, L12-Co3X, and μ-Co7X6 compounds were noted to be mechanically stable and possessed an optimal ductile behavior; however, L12-Co3X exhibited higher strength and brittleness than DO19-Co3X. Moreover, the quasi-harmonic Debye–Grüneisen approach was confirmed to be valid in describing the temperature-dependent thermodynamic properties of the Co3X and Co7X6 compounds, including heat capacity, vibrational entropy, and Gibbs free energy. Based on the calculated Gibbs free energy of DO19-Co3X and L12-Co7X6, the phase transformation temperatures for DO19-Co3X to L12-Co7X6 were determined and obtained values were noted to match well with the experiment results.

scholarly journals Thermal Degradation Behaviour of Ni(II) Complex of 3,4-Methylenedioxaphenylaminoglyoxime

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Emin Karapınar ◽  
Ilkay Hilal Gubbuk ◽  
Bilge Taner ◽  
Pervin Deveci ◽  
Emine Ozcan
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Free Energy ◽  
Thermal Degradation ◽  
Metal Complex ◽  
Kinetic Parameters ◽  
Preexponential Factor ◽  
Degradation Behaviour ◽  
Mechanism Of Decomposition ◽  
Pyrolytic Decomposition

Thermal degradation behaviour of the Ni(II) complex of 3,4-methylenedioxaphenylaminoglyoxime was investigated by TG, DTA, and DTG at a heating rate of 10°C min−1under dinitrogen. The acquired experimental data shows that the complex is thermally stable up to 541 K. The pyrolytic decomposition process occurs by melting metal complex and metal oxide remains as final product. The energies of the reactions involved and the mechanism of decomposition at each stage have been examined. The values of kinetic parameters such as activation energy (E), preexponential factor (A) and thermodynamic parameters such as enthalpy (ΔH), entropy (ΔS), and Gibbs free energy (ΔG) are also evaluated.

scholarly journals Drying Kinetics of Noni Seeds

2019 ◽  
Vol 11 (5) ◽  
pp. 250 ◽  
Author(s):  
Wellytton Darci Quequeto ◽  
Osvaldo Resende ◽  
Patrícia Cardoso Silva ◽  
Fábio Adriano Santos e Silva ◽  
Lígia Campos de Moura Silva
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Mathematical Models ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Kinetics Of

Noni seeds have been used for years as an important medicinal source, with wide use in the pharmaceutical and food industry. Drying is a fundamental process in the post-harvest stages, where it enables the safe storage of the product. Therefore, the present study aimed to fit different mathematical models to experimental data of drying kinetics of noni seeds, determine the effective diffusion coefficient and obtain the activation energy for the process during drying under different conditions of air temperature. The experiment used noni seeds with initial moisture content of 0.46 (decimal, d.b.) and dehydrated up to equilibrium moisture content. Drying was conducted under different controlled conditions of temperature, 40; 50; 60; 70 and 80 &ordm;C and relative humidity, 24.4; 16.0; 9.9; 5.7 and 3.3%, respectively. Eleven mathematical models were fitted to the experimental data. The parameters to evaluate the fitting of the mathematical models were mean relative error (P), mean estimated error (SE), coefficient of determination (R2), Chi-square test (c2), Akaike Information Criterion (AIC) and Schwarz&rsquo;s Bayesian Information Criterion (BIC). Considering the fitting criteria, the model Two Terms was selected to describe the drying kinetics of noni seeds. Effective diffusion coefficient ranged from 8.70 to 23.71 &times; 10-10 m2 s-1 and its relationship with drying temperature can be described by the Arrhenius equation. The activation energy for noni seeds drying was 24.20 kJ mol-1 for the studied temperature range.

scholarly journals Adsorption Equilibrium of 1, 1-Dichloro-1-fluoroethane (HCFC-141b) on a Hydrophobic Zeolite

1998 ◽  
Vol 16 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Wen-Tien Tsai ◽  
Ching-Yuan Chang ◽  
Chih-Yin Ho
Keyword(s):  
Experimental Data ◽  
Free Energy ◽  
Thermodynamic Properties ◽  
Adsorption Isotherms ◽  
Ozone Depletion ◽  
Adsorption Equilibrium ◽  
Stratospheric Ozone ◽  
Stratospheric Ozone Depletion ◽  
Equilibrium Isotherms ◽  
Entropy Of Adsorption

Of the major replacements for chlorofluorocarbons (CFCs), hydrochlorofluorocarbons (HCFCs) are now accepted as being prime contributors to stratospheric ozone depletion. As a consequence, the development of adsorbents capable of adsorbing and recovering specific HCFCs has received great attention. This paper describes an investigation of the adsorption equilibrium of 1, 1-dichloro-1-fluoroethane (HCFC-141b) vapour on a commercial hydrophobic zeolite. The corresponding Henry, Freundlich and Dubinin–Radushkevich (D–R) equilibrium isotherms have been determined and found to correlate well with the experimental data. Based on the Henry adsorption isotherms obtained at 283, 303 and 313 K. thermodynamic properties such as the enthalpy, free energy and entropy of adsorption have been computed for the adsorption of HCFC-141b vapour on the adsorbent. The results obtained could be useful in the application of HCFC adsorption on the hydrophobic zeolite studied.

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