Experimental Determination and Modeling of Sorption Isotherms of<i>Erythrina Fusca Lour</i>Bark

Álvarez-Reyes, A.; Acosta-Esquijarosa, Jhoany; Sordo-Martínez, Lisette; Concepción-Martínez, F.

doi:10.1081/drt-200025639

Cited by 13 publications

(6 citation statements)

References 13 publications

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“…The desorption isotherm of black tea was studied by Panchriya et al [14] at the temperature range of 25 to 80 C and humidity range of 10 to 90% and found that GAB and Oswin equations showed good agreement with [15] reported that Oswin equation was able to describe the sorption isotherms of food products having S-shaped curves. Later, Ghodake et al [16] studied the sorption isotherms of withered leaves, black tea, and green tea at 20-40 C and showed that the best equation to fit their data was the Halsey model.…”

Section: Selection Of Suitable Sorption Isotherm Modelmentioning

confidence: 92%

“…Similar behavior was observed for other food products studied in the same range of moisture content. [15,19] Different mathematical equations were proposed to express the variation of net isosteric heat and differential entropy with moisture content. A Ratti model [20] was one of such mathematical relationship consisted of exponential and power functions.…”

Section: Isosteric Heat Of Sorption and Differential Entropymentioning

confidence: 99%

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Modeling Moisture Desorption Isotherms and Thermodynamic Properties of Fermented Tea Dhool (Camellia sinensis var. assamica)

Botheju

Amarathunge

Mada³

2008

Drying Technology

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The desorption isotherms of fermented tea dhool were determined at 50, 55, 60, and 70 C by using static gravimetric method of saturated salt solutions within the water activity range of 0.05-0.81. Results indicated that the equilibrium moisture contents were decreased with the increase in temperature. A modified Oswin model was well fitted with the experimental data. Desorption isotherm curves obtained were type II sygmoidal. Thermodynamic properties like net isosteric heat of sorption and differential entropy were found to decrease exponentially with the increase in moisture content. Monolayer moisture content was also decreased linearly with the increase in temperature. The enthalpy-entropy compensation theory could be successfully applied for the moisture desorption behavior of fermented tea dhool samples and it was an enthalpy-driven spontaneous process.

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Section: Selection Of Suitable Sorption Isotherm Modelmentioning

confidence: 92%

Section: Isosteric Heat Of Sorption and Differential Entropymentioning

confidence: 99%

Modeling Moisture Desorption Isotherms and Thermodynamic Properties of Fermented Tea Dhool (Camellia sinensis var. assamica)

Botheju

Amarathunge

Mada³

2008

Drying Technology

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“…Each of these models has had some degree of success in reproducing equilibrium moisture content values depending on the water activity and the type of food material (Alvarez-Reyes et al, 2004;Arlabosse et al, 2003;Silva et al, 2006). Some of these models include BET, GAB, Henderson, Adam and Shove and Kuhn.…”

Section: Introductionmentioning

confidence: 97%

Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus)

Sobukola¹,

Popoola²,

Muñoz³

2012

International Journal of Food Engineering

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Sorption isotherms and thermodynamic properties of brine salted and dried (BSD) and dry salted and dried (DSD) African catfish in the water activity (aw) range (0.33-0.85) was determined and compared at 25, 30 and 40C using the static gravimetric method of saturated solutions. Five sorption models: GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Kuhn, Adam and Shove and Henderson were fitted with the experimental sorption data obtained. Curves for both samples followed the type III BET classification scheme. Equilibrium moisture content (EMC) decreased with increase in temperature at low and intermediate aw (0.33-0.65) while there was an inversion of this trend at higher aw (0.75-0.85) with DSD samples having higher values at the same experimental conditions. GAB model predicted best with the monolayer values varying between 0.047 to 0.054 kg/kg db for BSD samples and 0.047 to 0.052 kg/kg db for DSD samples. Salting technique affected significantly the properties investigated

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“…The differential heat of sorption h s can thus be determined by graphical differentiation of d(ln a w ) over d(1/T) as e,g, described by [12,1] . The graphical differentiation equals ∆ln(a w )/ ∆(1/T) which leads to [40] 21 ln…”

Section: Determining the Heat Of Sorption From Isothermsmentioning

confidence: 99%

Heat of sorption: A comparison between isotherm models and calorimeter measurements of wood pulp

et al. 2015

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The paper introduces a method to validate heat of sorption measurements from isotherms by comparing them to direct measurements using reaction calorimetry. We have evaluated some frequently used single temperature isotherm models (BET, GAB) as well as two multi temperature isotherm equations (Anderson, Heikkilä). It turned out that the isotherm models with better isotherm curve fitting characteristics did not deliver the best results for the heat of sorption.Multi temperature isotherm models like for example the Heikkilä equation are able to deliver good results in terms of modelling the isotherm data and determining the heat of sorption. Single temperature models are fitting the isotherm data better than the multitemperature models, but failed to deliver correct values for the heat of sorption .We specifically investigated the heat of sorption at very low moisture content, which is most relevant for paper drying. The resulting heat of sorption curves were analyzed with respect to their saturation behavior which is expected to occur below BET monolayer Downloaded by [FU Berlin] at 13:45 07 July 2015 2 moisture. The heat of sorption from Heikkilä's model was the only one to show the expected saturation at very low moisture content.

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Experimental Determination and Modeling of Sorption Isotherms ofErythrina Fusca LourBark

Cited by 13 publications

References 13 publications

Modeling Moisture Desorption Isotherms and Thermodynamic Properties of Fermented Tea Dhool (Camellia sinensis var. assamica)

Modeling Moisture Desorption Isotherms and Thermodynamic Properties of Fermented Tea Dhool (Camellia sinensis var. assamica)

Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus)

Heat of sorption: A comparison between isotherm models and calorimeter measurements of wood pulp

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