Influence of Temperature on Sorption Equilibria

Weisser, Horst

doi:10.1007/978-94-009-5103-7_7

Cited by 72 publications

(49 citation statements)

References 54 publications

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“…At 86 % of RH (Table 3). These results indicate an inversion point that depends on the sugar size distribution, composition and solubility of sugars (Weisser 1985 (Table 3). The crude protein content of RCN was decreased with increase in temperature except in 57 % of RH at 40°C.…”

Section: Effect Of Relative Humidity and Temperature On Moisture Percmentioning

confidence: 87%

Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts

et al. 2014

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The equilibrium moisture content (EMC) of raw cashew nuts (RCN) were determined using the standard static gravimetric method at 30°C, 40°C and 50°C for relative humidity (RH) ranging from 43 to 90 %. The proximate composition analysis, peroxide value and iodine value of RCN were assessed at this equilibrium stage. The RCN kept under the humidity of 86 and 90 percentage at all studied temperatures developed mold growth within 24-48 h of time. The better storage condition assessed for raw cashew nut is 67 % of RH at 30°C and the values obtained for EMC, proximate composition analysis, peroxide value and iodine value are within the same range as observed with harvested RCN. Highlights • Raw cashew nut storage condition identified • It was analysed with different temperature (30°C, 40°C and 50°C) and relative humidity (43 %-90 %) • Better storage condition for raw cashew nut is in 67 % of RH at 30°C • In this condition the EMC was 8.11 % as within the range of moisture in harvested RCN

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Section: Effect Of Relative Humidity and Temperature On Moisture Percmentioning

confidence: 87%

Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts

et al. 2014

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“…37 Since the weight gain was found to be independent of temperature, the constants A and C are independent of temperature. Fitting the data to eq.…”

Section: 35mentioning

confidence: 99%

Moisture diffusion properties of HFPE‐II‐52 polyimide

Bhargava

Chuang

Chen

et al. 2006

J of Applied Polymer Sci

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Moisture diffusion properties of the polyimide HFPE-II-52 were determined using weight gain, weight loss, and swelling experiments over a temperature range of 25-2008C. Below 1008C, diffusivity was measured using standard weight loss and weight gain methods. Above 1008C, diffusivity is found by weight loss experiments performed by placing moisture saturated samples in an oven and recording weight loss dynamically. The diffusivity of the polyimide was found to obey the Arrhenius relation over the entire range of temperature. Weight gain experiments were performed to determine the equilibrium level of moisture absorbed by the polyimide as a function of relative humidity. Swelling experiments were performed to measure swelling strain as a function of moisture absorption.

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“…The Guggenheim-Anderson-de Boer (GAB) equation, which has been shown to describe moisture-sorption isotherms of many food products accurately, [21][22][23][24][25][26] was applied to nylon 6,6 in this study. The three-parameter model takes the form…”

Section: Moisture Sorptionmentioning

confidence: 99%

Sorption and transport of water vapor in nylon 6,6 film

Lim

Britt

Tung

1999

J. Appl. Polym. Sci.

147

133

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ABSTRACT:The sorption and transport of water in nylon 6,6 films as functions of the relative humidity (RH) and temperature were studied. Moisture-sorption isotherms determined gravimetrically at 25, 35, and 45°C were described accurately by the GAB equation. Water-vapor transmission rates were enhanced above Ϸ 60 -70% RH, primarily due to the transition of the polymer from glassy to rubbery states. The glass transition temperatures (T g 's) of nylon 6,6 were measured at various moisture contents using differential scanning calorimetry. The results showed that the sorbed water acted as an effective plasticizer in depressing the T g of the polyamide. Fourier transform infrared spectroscopy (FTIR) was utilized to characterize the interaction of water and the nylon. Evidence from FTIR suggested that the interaction of water with nylon 6,6 took place at the amide groups. Based on the frequency shift of the peak maxima, moisture sorption appeared to reduce the average hydrogen-bond strength of the NOH groups. However, an increase was seen for the CAO groups.

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Influence of Temperature on Sorption Equilibria

Cited by 72 publications

References 54 publications

Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts

Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts

Moisture diffusion properties of HFPE‐II‐52 polyimide

Sorption and transport of water vapor in nylon 6,6 film

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