moisture sorption isotherms and thermodynamic
Moisture sorption and thermodynamic properties of cassava
Jul 15 2013Moisture sorption isotherms and thermodynamic properties of cassava starch and soy protein concentrate–based edible films were investigated Equilibrium moisture content was determined at various temperatures (10 20 30 and 40 C) and relative humidities (17–83%) using gravimetric method and the results were analysed using four sorption
Moisture sorption isotherms and thermodynamic properties
Additionally sorption isotherms data were used to determine the thermodynamic properties such as isosteric heat of sorption sorption entropy spreading pressure net integral enthalpy and entropy Net isosteric heat of sorption and differential entropy were evaluated through direct use of moisture isotherms by applying the Clausius-Clapeyron
Mathematical modelling of water sorption isotherms and
Mathematical modelling of water sorption isotherms and thermodynamic properties of Cucumis melo L seeds Highlights•Equilibrium moisture contents increase with decreasing temperature at constant aw •Sorption isotherms follow a sigmoidal form and behave similar to type II •Peleg model was successfully applied to the adjustment of experimental data •Effect of sorption
Moisture sorption isotherms and thermodynamic properties
Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic Buy Article: $59 00 + tax (Refund Policy) The moisture equilibrium isotherms of garlic and apple were determined at 50 60 and 70 C using the gravimetric static method The experimental data were analysed using GAB BET Henderson–Thompson and Oswin equations
Moisture sorption behaviour and thermodynamic
Moisture sorption isotherms of Jerusalem artichoke (Helianthus tuberosus L ) powders were determined at 20 30 and 40C by the static gravimetric method over water activity (a w) in the range of 0 11 and 0 85 The sorption isotherms exhibited type III behaviour according to Brun-ner-Emmett-Teller (BET) classification
Moisture Sorption and Thermodynamic Properties of Vacuum
A thermodynamic approach can be used to study the behavior of water and the energy requirement of heat and mass transfer in biological systems () Thermodynamic functions such as heat of vaporization (differential heat of sorption) net isosteric heat of sorption and differential entropy are readily calculated from moisture sorption isotherms
Thermodynamic properties and moisture sorption
isotherms Thermodynamic properties such as differential enthalpy and entropy were determined from moisture sorption data using the Clausius-Clapeyron equation The experimental data showed that enthalpy-entropy compensation theory was applicable for the moisture sorption behaviour of Artemisia herba-alba
Research Article Moisture Sorption and Thermodynamic
] de ned as thermodynamic sorption hysteresis by Cao [ ] is indicated the bonding energy was greater in desorption compared with adsorption which is probably due to the higher presence of active polar groups on wood surface during desorption [ ] Other studies employed this method to investigate the change in moisture sorption
Moisture sorption isotherms and thermodynamic properties
Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic Mariana A Moraes Unit Operations Laboratory Department of Chemistry Fundao Universidade Federal do Rio Grande – FURG P O Box 474 96201‐900 Rio Grande Rio Grande do Sul Brazil
Soft computing modelling of moisture sorption isotherms of
Jun 23 2016As described above the moisture sorption isotherms and its thermodynamics of milk-foxtail millet powder has not been reported Considering the importance of milk-malted millet foods this study was proposed (1) to determine the moisture sorption of milk- foxtail millet powder at different temperatures and (2) to determine the thermodynamics
Moisture sorption isotherms and thermodynamic properties
Sep 26 2016The equilibrium moisture content decreased with increasing temperature and decreased with decreasing relative humidity at a constant temperature The 'Thermodynamic' sorption equation was found to be the best for describing the experimental moisture sorption isotherms of woods within the range of temperature and water activity investigated
Effect of drying methods on the moisture sorption
Effect of drying method on the moisture sorption isotherms for mushroom was studied and the maximum monolayer moisture content has been found for freeze-dried samples (Lee and Lee 2008) In recent years there have been many contributions in the field of thermodynamics to understand the properties of water in relation to a biological system
Effect of maturity on the moisture sorption isotherm of
Aug 01 2020The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red brown and green) has been studied in this paper The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 10–92% at three temperature levels and nonlinear regression
CiteSeerX — Moisture Sorption Isotherms and Thermodynamic
Calculation of the thermodynamic properties was further used to provide an understanding of the properties of water and energy requirements associated with the sorption behaviour Isosteric heats of sorption were calculated through direct use of moisture isotherms by applying the Clausius-Clapeyron equation
Thermodynamic analysis of Experimental Sorption isotherms
Moisture sorption isotherms show the relationship between water activity and moisture content of a food sample at a specific temperature as well as pressure [2] These isotherms are an important tool to assess and predict the shelf-life stability storage conditions and packaging problems encountered by foods during storage [3]
Moisture sorption isotherms and thermodynamic properties
Yogendrarajah Pratheeba Simbarashe Samapundo Frank Devlieghere Sarah De Saeger and Bruno De Meulenaer 2015 "Moisture Sorption Isotherms and Thermodynamic Properties of Whole Black Peppercorns (Piper Nigrum L ) " Lwt-food Science and Technology 64 (1): 177–188
SORPTION ISOTHERMS AND THERMODYNAMIC PROPERTIES
Thermodynamic properties such as differential enthalpy and entropy of sorption were determined from moisture adsorption and desorption data using the Clausius-Clapeyron equation The experimental data showed that enthalpy-entropy compensation theory was applicable to the moisture sorption behavior of powdered milk
Effect of maturity on the moisture sorption isotherm of
Aug 01 2020The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red brown and green) has been studied in this paper The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 10–92% at three temperature levels and nonlinear regression
Moisture sorption characteristics of probiotic‐fermented
May 10 2019The moisture sorption characteristics of Lactobacillus brevis‐fermented sea tangle powder were investigated Moisture sorption isotherms were prepared at 4 25 and 37C in a water activity (a w) range of 0–0 96 and exhibited typical J‐shaped type III sorption characteristics most likely due to the high carbohydrate content (65 7%) of the powder
Moisture sorption isotherms and thermodynamic properties
Moisture sorption isotherms Moisture sorption isotherms of fresh and ripened cheese at 4 8 and 12 C are shown in Fig 1 The experimental curves of both samples were sigmoid in shape following a type II isotherm In addition experimental data showed a relatively large variance at high a w (0 80)
Moisture sorption isotherms of sunflower seeds
thermodynamic properties that are used in the analysis of sorption behavior in biological systems are isosteric sorption entropy and differential enthalpy heat and compensation theory which are calculated from sorption isotherms (Bala 2017) The dependence of the equilibrium water content of a given product with relative humidity and equilibrium
MOISTURE SORPTION THERMODYNAMIC PROPERTIES OF
sorption isotherms thermodynamics of Bermuda grass in an attempt to optimize the drying operation Although a detailed analysis of moisture sorption isotherms was discussed in a previous work for the authors no previous work was found on the thermodynamic analysis of Bermuda grass The ob-jectives of this study were to determine these thermodynam-
Mathematical modelling of water sorption isotherms and
Mathematical modelling of water sorption isotherms and thermodynamic properties of Cucumis melo L seeds Highlights•Equilibrium moisture contents increase with decreasing temperature at constant aw •Sorption isotherms follow a sigmoidal form and behave similar to type II •Peleg model was successfully applied to the adjustment of experimental data •Effect of sorption
Moisture sorption isotherms and thermodynamic properties
Jan 01 2007The relationship between water activity and moisture content is explained by means of moisture sorption isotherms Food moisture isotherms and the equations that describe this relationship are important in equipment design for drying packaging and storage for prediction of shelf-life and for determination of critical moisture and water
Moisture sorption isotherms and thermodynamic properties
Moisture sorption isotherms Moisture sorption isotherms of fresh and ripened cheese at 4 8 and 12 C are shown in Fig 1 The experimental curves of both samples were sigmoid in shape following a type II isotherm In addition experimental data showed a relatively large variance at high a w (0 80)
Estimation of Moisture Sorption Isotherms of Mango Pulp
of moisture content in food and temperature [13] The relation-ship between total moisture content and a w for a meal in a range of values at a constant temperature produce a moisture sorption isotherm when expressed in graphical form [14] They Estimation of Moisture Sorption Isotherms of Mango Pulp Freeze- dried






