THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

Osvaldo Resende; Daniel E. C. DE Oliveira; Lílian M. Costa; Weder N. Ferreira Júnior

doi:10.1590/1809-4430-eng.agric.v37n4p739-749/2017

THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)

Engenharia Agrícola ◽

10.1590/1809-4430-eng.agric.v37n4p739-749/2017 ◽

2017 ◽

Vol 37 (4) ◽

pp. 739-749 ◽

Cited By ~ 2

Author(s):

Osvaldo Resende ◽

Daniel E. C. DE Oliveira ◽

Lílian M. Costa ◽

Weder N. Ferreira Júnior

Keyword(s):

Thermodynamic Properties ◽

Dipteryx Alata

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Study of the drying of mesocarp of baru (Dipteryx alata Vogel) fruits

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v22n12p872-877 ◽

2018 ◽

Vol 22 (12) ◽

pp. 872-877 ◽

Cited By ~ 1

Author(s):

Pâmella M. de Oliveira ◽

Daniel E. C. de Oliveira ◽

Osvaldo Resende ◽

Daiana V. Silva

Keyword(s):

Experimental Data ◽

Thermodynamic Properties ◽

Air Temperature ◽

Native Species ◽

Qualitative Aspect ◽

Forced Circulation ◽

Central Brazil ◽

Drying Curves ◽

Kinetics Of ◽

Dipteryx Alata

ABSTRACT Baru (Dipteryx alata Vogel) is a tree species that is part of the group of native species of the Cerrado and occurs mainly in Central Brazil, being valued for its various uses. Thus, the present work was carried out with the objective of studying the kinetics of drying of the mesocarp of baru fruits, performing the analysis of the thermodynamic properties, as well as evaluating the effect of drying on the color of the flour produced from the mesocarp. The mesocarp of baru fruits was placed in stainless steel trays, and dried at 40, 50, 60 and 70 ºC in a forced circulation oven until the moisture content of 0.12 dry basis (d.b.) was reached. Subsequently, the experimental data of the drying were adjusted with the mathematical models frequently used, and color was evaluated after the drying. It is concluded that the Wang & Singh model was selected to represent the drying curves of the baru mesocarp. For the thermodynamic properties, with increasing drying air temperature, the entropy and enthalpy values decreased while the Gibbs free energy increased. Regarding color, the results showed that with the increase of drying air temperature, there is a change in color, which indicates loss in the qualitative aspect.

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Models of Thermodynamic Properties of Prominences

International Astronomical Union Colloquium ◽

10.1017/s0252921100065799 ◽

1979 ◽

Vol 44 ◽

pp. 349-355

Author(s):

R.W. Milkey

Keyword(s):

Thermodynamic Properties ◽

Mass Transport ◽

Emission Spectrum ◽

Thermodynamic Parameters ◽

Working Group ◽

Physical Processes ◽

Theoretical Concepts ◽

Group 3 ◽

Observational Techniques

The focus of discussion in Working Group 3 was on the Thermodynamic Properties as determined spectroscopically, including the observational techniques and the theoretical modeling of physical processes responsible for the emission spectrum. Recent advances in observational techniques and theoretical concepts make this discussion particularly timely. It is wise to remember that the determination of thermodynamic parameters is not an end in itself and that these are interesting chiefly for what they can tell us about the energetics and mass transport in prominences.

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