ENTROPY AND GIBBS FREE ENERGY OF SUGAR CANE BAGASSE
Luciana Pinto Teixeira1; Ednilton Tavares de Andrade2; Maria Laura Martins-Costa1
1 Universidade Federal Fluminense; 2 Universidade Federal de Lavras
doi:10.20906/CPS/COB-2015-2066
Resumo
Sugar cane bagasse (Saccharum officinarum ssp.) is commonly used as burning raw material for energy recovery in sugar and ethanol plants. However its proper use requires adequate stock conditions. The knowledge of the associated energy with hygroscopic products during processing and storage is strategic for the optimization of processes involved in these steps. Thus, the present study has the objective of determining the differential entropy and Gibbs free energy. The studies enabled to verify that, for the intervals of relative humidity from 10 to 85% and temperatures from 20 to 70°C, as the product equilibrium water content decreases, both the desorption process becomes increasingly less spontaneous and entropy of the product decreases.
Palavras-chave: Sugar cane bagasse; Gibbs free energy; entropy