Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
-
Silvio J. Ferreira de Souza
,
Harvey A. Villa-Vélez
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%.
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
- aw
Water activity (dimensionless)
- C0, K0
GAB model parameters (dimensionless)
- cp
Specific heat of the seeds at a constant pressure (J · kg−1 · K−1)
- cp,air
Specific heat of the air at a constant pressure (J · kg−1 · K−1)
- cp,eff
Effective specific heat of the packed seeds at a constant pressure (J · kg–1 · K−1)
- Hm, Hn
Water-sorption heats of the monolayer and multilayer, respectively (kJ · mol−1)
- k
Thermal conductivity of the seeds (W · m−1 · K−1)
- kair
Thermal conductivity of the air (W · m−1 · K−1)
- keff
Effective thermal conductivity of the packed seeds (W · m−1 · K−1)
- L
Length of the cell (m)
- n, np
Number of experimental values and number of model parameters, respectively
- p
Physical property (ρb, ρp or ε)
- q
Heat supplied by the thermal resistance of the cell (W)
- qn
Net isosteric heat of water sorption (kJ · mol−1)
- Qs
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)
- rs
Inner radius of the cylinder (m)
- T, Tabs
Temperature (°C) and absolute temperature (K), respectively
- T1, T5
Steady-state temperatures at R1 and R5, respectively (°C)
- Ts, Tc
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)
- Xm
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)
- αeff
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)
- ρb
Bulk density of the seeds (kg · m−3)
- ρp
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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©2014 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
