التفاصيل البيبلوغرافية
| العنوان: |
Thermodynamic analysis and modeling of water vapor adsorption isotherms of roasted specialty coffee (Coffee arabica L. cv. Colombia) ; Análisis termodinámico y modelización de isotérmas de adsorción de vapor de agua del café especial tostado (Coffee arabica L. cv. Colombia) |
| المؤلفون: |
Collazos Escobar, Gentil Andres |
| المساهمون: |
García Pérez, José Vicente, Bon Corbín, José, Sánchez Torres, Eduardo Antonio, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural |
| بيانات النشر: |
Universitat Politècnica de València |
| سنة النشر: |
2020 |
| المجموعة: |
Universitat Politécnica de Valencia: RiuNet / Politechnical University of Valencia |
| مصطلحات موضوعية: |
Procesamiento húmedo, Higroscopicidad, Área de superficie de adsorción, Proceso espontáneo, Propiedades diferenciales, Wet processing, Hygroscopicity, Adsorption surface area, Spontaneous process, Differential properties, TECNOLOGIA DE ALIMENTOS, Máster Universitario en Ciencia e Ingeniería de los Alimentos-Màster Universitari en Ciència i Enginyeria Dels Aliments |
| الوصف: |
[EN] Water vapor adsorption isotherms represent an effective and valuable tool for predicting the hygroscopic behavior of foods under different humidities and temperatures. Besides, isotherms can be used to determine the effective thermodynamic properties and thus, establish the shelf life and the most suitable storage conditions for food materials. The aims of this work were to determine and model the water vapor adsorption isotherms and to assess the thermodynamic properties of roasted specialty coffee. Thus, both coffee beans and ground coffee at medium and fine particle sizes were analyzed in a range of water activities between 0.1¿0.9 and temperatures of 25, 35, and 45 °C. The adsorption isotherms were determined using the dynamic dew point (DDI) method. Modeling of the adsorption isotherms was carried out using 10 different models to represent the influence of the water activity and the temperature on the equilibrium moisture content. Furthermore, the hygroscopic capacity of roasted coffee was analyzed by differential thermodynamic analysis. Experimental results and modeling showed that the higher moisture adsorption found in the ground coffee was related to a larger adsorption area, suggesting that specialty coffee could be stored more safely as beans. The Peleg empirical model was the most suitable to represent the type III upward concave adsorption behavior and the effect of temperature on adsorption isotherms. Differential thermodynamic analysis indicated an increase in water adsorption energy with decreasing equilibrium moisture content, while negative Gibbs free energy values revealed the spontaneity of the adsorption process. ; [ES] Las isotermas de adsorción de vapor de agua representan una herramienta eficaz y valiosa para predecir el comportamiento higroscópico de los alimentos bajo diferentes humedades y temperaturas. Además, se pueden utilizar para determinar las propiedades termodinámicas efectivas y así, establecer la vida útil y las condiciones de almacenamiento más adecuadas de los ... |
| نوع الوثيقة: |
master thesis |
| اللغة: |
English |
| Relation: |
http://hdl.handle.net/10251/151534 |
| الاتاحة: |
http://hdl.handle.net/10251/151534 |
| Rights: |
http://rightsstatements.org/vocab/InC/1.0/ ; info:eu-repo/semantics/openAccess |
| رقم الانضمام: |
edsbas.F8BC55AA |
| قاعدة البيانات: |
BASE |