Moisture sorption isotherms of sunflower seeds: Thermodynamic analysis
نویسندگان
چکیده
منابع مشابه
Experimental Determination of Moisture Sorption Isotherms of Okro Fruit
The sorption isotherm ( desorption and adsorption ) of okro fruit was determined at three temperatures of 300C,400C and 500C within the range of 1090% Relative humidity (RH). Thymol solution was placed inside the desiccators to prevent microbial growth, particularly at the relative humidity above 65%. Gravimetric method was used for the sorption isotherm where the reading and recording was take...
متن کاملMoisture Sorption Isotherms and Isosteric Heat Determination in Chilean Papaya
The moisture sorption isotherms of Chilean papaya were determined at 5, 20, and 45 oC, over a relative humidity range of 10-95%. The GAB, BET, Oswin, Halsey, Henderson, Smith, Caurie and Iglesias-Chirife models were applied to the sorption experimental data. The goodness of fit of the mathematical models was statistically evaluated by means of the determination coefficient, mean relative percen...
متن کاملMoisture Sorption Thermodynamic Properties of Corn Stover Fractions
Efficient processing, handling, and storage of corn stover, a major crop‐based biomass, require an understanding of the moisture sorption thermodynamic properties of its fractions. Moisture sorption thermodynamic properties of the major corn stover fractions such as leaf, stalk skin, and stalk pith were determined, utilizing the static gravimetric sorption isotherms data in the temperature rang...
متن کاملThermodynamic properties of moisture sorption in cassava flour
Thermodynamic adsorption properties (differential enthalpy and entropy, spreading pressure and net integral enthalpy and entropy) of cassava flour were determined at 25, 30 and 35°C to provide information about the water and energy requirements for the sorption process. The Guggenheim–Anderson–de Boer (GAB), Peleg and Halsey models were found to adequately describe the sorption characteristics,...
متن کاملestimation of moisture sorption isotherms for thompson seedless raisins
moisture sorption isotherms are useful in food dehydration, storage and packaging. because of the complex food composition, experimental measurements are necessary for prediction of the isotherms. moisture sorption isotherms of thompson seedless raisins were determined at 30, 40, 50, 60, 70 and 80?c, using the standard static gravimetric method developed by the european cooperation project cost...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Ciência e Agrotecnologia
سال: 2019
ISSN: 1981-1829,1413-7054
DOI: 10.1590/1413-7054201943011619