Thermodynamic properties of drying process and water absorption of rice grains

摘要: ABSTRACTThis study aimed to obtain the drying and water absorption curves of husk rice grain (Oryza sativa L.), cv. Urucuia, as well thermodynamic properties. Five temperatures (35°C, 45°C, 55°C, 65°C 75°C) were used. Two terms, logarithmic, modified Midilli, Page Verma models used model process, Peleg was soaking process. The Midilli satisfactorily accounted for processes water, respectively. activation energy 51.03 37.06 kJ mol−1, enthalpy entropy decreased with increasing temperature, regardless Their values ranged between −6.60 48.47 kJ mol−1 −0.1084 −0.2464 kJ K−1 entropy, Gibbs free increased 69.36 86.22 kJ mol−1.