Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms

Vélez, Harvey Alexander Villa; Váquiro, Henry Alexander; Bon, J.; Telis‐Romero, Javier

doi:10.1515/1556-3758.2191

Cited by 20 publications

(12 citation statements)

References 25 publications

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“…For the jackfruit items (pulp, mesocarp and peel), the GAB model showed the best results and statistical validations (Table 2), the statistical results providing R 2 adj and MRE of 0.999 and 2.129% for the pulp, 0.998 and 3.439% for the mesocarp, and 0.998 and 7.592% for the peel, indicating satisfactory agreement between the experimental and calculated values using the GAB model. The curves showed values that were very close for all the jackfruit items, in agreement with reports in the literature concerning the closeness of the two methods for estimating the isosteric heat of sorption (GARCÍA-PÉREZ et al, 2008;SIMAL et al, 2007;VILLA-VÉLEZ et al, 2012). The Q st values decreased as the moisture content increased and were close to the water vaporization energy values at moisture contents over 0.050 kg·kg -1 (d.b) for the pulp, mesocarp, and peel items and were higher than 0.200 kg·kg -1 (d.b) for the peduncle and seed items.…”

Section: Modeling the Desorption Isothermssupporting

confidence: 90%

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

et al. 2013

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The Jackfruit tree is one of the most significant trees in tropical home gardens and perhaps the most widespread and useful tree in the important genus Artocarpus. The fruit is susceptible to mechanical and biological damage in the mature state, and some people find the aroma of the fruit objectionable, particularly in confined spaces. The dehydration process could be an alternative for the exploitation of this product, and the relationship between moisture content and water activity provides useful information for its processing and storage. The aim of this study was to determine the thermodynamic properties of the water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content. Desorption isotherms of the different parts of the jackfruit (pulp, peduncle, mesocarp, peel, and seed) were determined at four different temperatures (313.15, 323.15, 333.15, and 343.15 K) in a water activity range of 0.02-0.753 using the static gravimetric method. Theoretical and empirical models were used to model the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to calculate the isosteric heat of sorption, the differential entropy, and Gibbs' free energy using the Guggenhein-Anderson-de Boer and Oswin models considering the effect of temperature on the hygroscopic equilibrium.

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Section: Modeling the Desorption Isothermssupporting

confidence: 90%

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

et al. 2013

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“…(13). The (aw) for each Xe were determined by the constants of the GAB model, Xm, C and K, according to the methodology used by (Villa-Vélez et al, 2012). In order to obtain the expressions for predicting the QS of the quinoa grain, the following Eqs.…”

Section: Determination Of the Isosteric Heat Of Sorptionmentioning

confidence: 99%

Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa

Ramos¹,

Vieira²,

Telis‐Romero³

et al. 2016

Sc.Agropec

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The isosteric heats of sorption of two varieties of quinoa (Chenopodium quinoa Willd.) grain were determined by the static gravimetric method at four temperatures (40, 50, 60 and 70 °C) and in relative humidity environments provided by six saturated salt solutions. Six mathematical equations were used to model the experimental data: GAB, Oswin, Henderson, Peleg, Smith and Halsey. The isosteric heat of sorption was determined using the parameters of the GAB model. All the equations were shown to be appropriate by the coefficients of determination (R 2 ) and the mean absolute error (MA%E). The influence of temperature was observed because the adsorption of water by the grains was lower at higher temperatures. The equilibrium moisture contents for security of storage, for long periods of time at water activity lower than 0.65, were 12 -13%. The effect of temperature on the parameters of the GAB model was analysed using the exponential Arrhenius equation. The isosteric heats of sorption were determined by applying the Clausius-Clapeyron equation as a function of humidity. The isosteric heat at 5% moisture for grains of the Blanca de Juli variety was 3663 kJ/kg and for the Pasankalla variety it was 3393 kJ/kg. The experimental data for isosteric heat as a function of humidity were satisfactorily modelled using three mathematical equations.

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“…The adjusted coefficient of determination (R 2 adj ) Equation 8 and the root mean square error (RMSE) Equation 9 were used to evaluate the goodness of fit and the accuracy of the estimation, respectively (Cano-Higuita et al, 2015;Villa-Vélez et al, 2012).…”

Section: Modelling Adsorption and Desorption Isothermsmentioning

confidence: 99%

“…For both adsorption and desorption isotherms, thermodynamic properties calculations were carried out to estimate the properties at the maximum and minimum temperature levels in the study (Cano-Higuita et al, 2015;Villa-Vélez et al, 2012). Integral properties were determined (Rizvi, 2005).…”

Section: Thermodynamic Properties Of Water Sorptionmentioning

confidence: 99%

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Souza

Alves

Vieira

et al. 2015

Food Sci. Technol (Campinas)

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The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 o C in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.Keywords: agricultural waste; gravimetric method; integral properties; modelling; water content.Practical Application: This work presents information about the hysteresis characteristics of mango skin as well as their thermodynamic properties of water sorption. The information given in this study can be used for processing, storage, and packaging of this agro-waste. In addition, the combination of classical and modern methodologies is useful for determining the best stability conditions over a range of water activity and equilibrium moisture content.

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Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms

Cited by 20 publications

References 25 publications

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

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