Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds

Silvio J. Ferreira de Souza; Henry A. Váquiro; Harvey A. Villa-Vélez; Tiago C. Polachini; Javier Telis-Romero

doi:10.1515/ijfe-2014-0138

Article

Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds

Silvio J. Ferreira de Souza , Henry A. Váquiro , Harvey A. Villa-Vélez , Tiago C. Polachini and Javier Telis-Romero

Published/Copyright: October 30, 2014

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From the journal International Journal of Food Engineering Volume 10 Issue 4

Abstract

Passion fruit seeds are an important by-product of the juice industry. In this study, physical, thermal and water-sorption properties of passion fruit (Passiflora edulis Sims f. flavicarpa Degener) seeds were determined. The knowledge of such properties is useful to design equipment or operations for storage or processing purposes. The physical properties of bulk density, particle density and bulk porosity, and the thermal properties of conductivity, diffusivity and specific heat were determined between water and mass fractions of 0.126 and 0.493. The thermal properties were determined for packed beds of seeds (effective properties), by means of which the thermal properties of the seeds (particle properties) were estimated. Different empirical models were evaluated for modeling the physical and thermal properties as function of moisture content. Physical and thermal properties were successfully described by a second-order polynomial, except by the specific heat which was described by a second-order logarithmic relationship. The isosteric heat, the differential entropy and the Gibbs free energy of water sorption were estimated using the Henderson model, which best fitted the experimental desorption isotherms at temperatures between 30°C and 70°C and relative humidities between 2% and 90%.

Keywords: physical properties; thermal properties; thermodynamic properties; Passiflora edulis, modeling

Acknowledgments

The authors are grateful to the São Paulo State Research Support Agency, FAPESP, for their financial support (process 2009/13033-9).

Nomenclature

A: Compound model parameter, with values between 0 and ε, representing width of the fluid layer arranged in parallel toward the heat flow (dimensionless)
a, b, c: Constants of the empirical models
a_w: Water activity (dimensionless)
C₀, K₀: GAB model parameters (dimensionless)
c_p: Specific heat of the seeds at a constant pressure (J · kg⁻¹ · K⁻¹)
c_p,_air: Specific heat of the air at a constant pressure (J · kg⁻¹ · K⁻¹)
c_p_,eff: Effective specific heat of the packed seeds at a constant pressure (J · kg^–1 · K⁻¹)
H_m, H_n: Water-sorption heats of the monolayer and multilayer, respectively (kJ · mol⁻¹)
k: Thermal conductivity of the seeds (W · m⁻¹ · K⁻¹)
k_air: Thermal conductivity of the air (W · m⁻¹ · K⁻¹)
k_eff: Effective thermal conductivity of the packed seeds (W · m⁻¹ · K⁻¹)
L: Length of the cell (m)
n, n_p: Number of experimental values and number of model parameters, respectively
p: Physical property (ρ_b, ρ_p or ε)
q: Heat supplied by the thermal resistance of the cell (W)
q_n: Net isosteric heat of water sorption (kJ · mol⁻¹)
Q_s: Isosteric heat of water sorption (kJ · mol⁻¹)
R: Ideal gas constant (8.314 × 10⁻³ kJ · mol⁻¹ · K⁻¹)
r₁, r₅: Radial positions of the thermocouple closest to the thermal resistance and the thermocouple closest to the inner surface of the cell, respectively (m)
R²: Coefficient of determination between experimental and estimated values (dimensionless)
r_s: Inner radius of the cylinder (m)
T, T_abs: Temperature (°C) and absolute temperature (K), respectively
T₁, T₅: Steady-state temperatures at R₁ and R₅, respectively (°C)
T_s, T_c: Temperatures at the cylinder surface and at the cylinder center, respectively (°C)
w: Mass fraction of the seeds in the packed bed (kg · kg⁻¹)
X: Equilibrium moisture content of the seeds (kg · kg⁻¹, dry basis)
x: Moisture content of the seeds (kg · kg⁻¹, wet basis)
X_m: Moisture content of the monolayer (kg · kg⁻¹, dry basis)
y, y*: Experimental values and estimated values, respectively
α: Effective diffusivity of the seeds (m² · s⁻¹)
α_eff: Effective diffusivity of the packed seeds (m² · s⁻¹)
γ₁, γ₂, γ₃: Compound model parameters. γ₁ is dimensionless, whereas γ₁ and γ₁ are in W · m⁻¹ · K⁻¹
ε: Bulk porosity of the seeds (dimensionless)
λ: Vaporization enthalpy of pure water (kJ · mol⁻¹)
ρ_b: Bulk density of the seeds (kg · m⁻³)
ρ_p: Particle density of the seeds (kg · m⁻³)
Ω: Constant rate of temperature increase at all points of the cylinder (°C · s⁻¹)
∆G: Gibbs free energy (kJ · mol⁻¹)
∆S: Differential entropy (kJ · mol⁻¹ · K⁻¹)

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Published Online: 2014-10-30

Published in Print: 2014-12-1

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https://doi.org/10.1515/ijfe-2014-0138

Keywords for this article

physical properties; thermal properties; thermodynamic properties; Passiflora edulis, modeling