Características físicas e higroscópicas dos grãos de feijão preto e branco.

Abstract

The objectives of this study were: a) to determine the hygroscopic equilibrium isotherms of the white bean and black bean, at temperatures of 20, 30, 40 and 50 oC and with air relative humidity from 10 to 90%, and to test 6 mathematical models; b) to determine the variation in size (length, width and thickness) and of the radius of the equivalent sphere of white bean and black bean as a function of moisture content from 10 to 45%, wet basis. It is concluded in this work, that the Oswin model had the largest coefficient of determination (99.2%) and the Cavalcanti Mata model had the lowest percentage of error, and that the variation in size (length, width and thickness) of the white bean and black bean, increase in a linear fashion with the increase of the moisture content.