Modeling of Desorption Isotherm of Black Tea

Panchariya, P. C.; Popović, D.; Sharma, Ajay K.

doi:10.1081/drt-100104813

Cited by 22 publications

(19 citation statements)

References 7 publications

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“…The sorption isotherms of Oolong tea at 25°C obtained in this study were compared with three kinds of black tea (Panchariya et al 2001;Ghodake et al 2007;Arslan and Togrul 2006).As can be seen in Fig. 3, the sorption data of the four sets were not fully consistent.…”

Section: Comparison With Published Datamentioning

confidence: 89%

“…The Andrieu equation was the only adequate Equilibrium relative humidity, % Moisture content, % Fig. 3 Comparison of sorption data of tea at 25°C: closed diamonds Oolong tea, present study; closed triangles Darjeeling black tea (Panchariya et al 2001); closed squares Indian black tea (Ghodake et al 2007); closed circles Turkish black tea (Arslan and Togrul 2006) model. This equation had the largest value of R 2 and the smallest values of e and MRPD.…”

Section: Fitting Of Sorption Models To Sorption Datamentioning

confidence: 95%

“…Temple and van Boxtel (1999) measured the sorption data of Central African tea at 40, 60, and 80°C. Panchariya et al (2001) determined the EMC of black Darjeeling tea at several temperatures ranging from 25 to 80°C. Arslan and Togrul (2006) measured Turkish black tea at three temperatures.…”

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confidence: 99%

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Moisture Sorption Isotherms of Oolong Tea

Chen

Weng

2008

Food Bioprocess Technol

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The sorption isotherms of Oolong tea were determined at temperatures ranging from 5 to 50 degrees C. Estimated parameters and fitting ability for nine equilibrium relative humidity (ERH) models were evaluated. The modified Oswin equations were found to be an adequate model of three parameters to describe the sorption data. The Andrieu model was the only adequate model of four parameters. In comparing the results of this study with previously published data, it was found that the sorption properties were affected by species and manufacture techniques. The Guggenheim-Anderson-de Boer (GAB) model was not an adequate model as indicated by checking residual plots. The monolayer moisture content calculated from the Brunauer-Emmett-Teller (BET) model was lesser than that calculated from the GAB model. The errors of moisture content determined by measuring the ERH and temperature of samples was within 0.35%

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Section: Comparison With Published Datamentioning

confidence: 89%

Section: Fitting Of Sorption Models To Sorption Datamentioning

confidence: 95%

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Moisture Sorption Isotherms of Oolong Tea

Chen

Weng

2008

Food Bioprocess Technol

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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: 97%

“…This behavior was similar to most of the other food products reported in the literature. [13,14] This could be due to water molecules at higher temperature reached to their higher excitation state and as a result attractive forces decreased between them.…”

Section: Moisture Sorption Isothermsmentioning

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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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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