THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.)

ABSTRACT Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability. This research aimed to study the thermodynamic properties of tamarind seeds as a function of the equilibrium moisture content. The experimental data of the water activities were obtained by the indirect static method. The Cavalcanti Mata model was used to determine the thermodynamic properties of tamarind seeds, as it was the model that best fitted the experimental data of the desorption isotherms...