Moisture Sorption Isotherms of Red Chillies

Kaleemullah, S.; Kailappan, R.

doi:10.1016/j.biosystemseng.2004.01.003

Cited by 54 publications

(36 citation statements)

References 18 publications

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“…The hysteresis phenomenon was shown using the calculated equilibrium moisture content from the GAB model, observing that at constant water activity, the equilibrium moisture content was higher for the desorption curve than for adsorption. Similar behavior was reported for red chillies (Kaleemullah & Kailappan, 2004), crushed chillies (Arslan & Togrul, 2005), orange peel and leaves (Bejar et al, 2012) and banana (Yan et al, 2008). The hysteresis was observed over the entire water activity range studied but decreases when the temperature increases.…”

Section: Hysteresis Behavior From Adsorption and Desorption Isothermssupporting

confidence: 80%

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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Section: Hysteresis Behavior From Adsorption and Desorption Isothermssupporting

confidence: 80%

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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“…According to Kaleemullah and Kallappan (2004), Aviara et al (2004) and Basu et al (2006), statistical parameters like r 2 , E and RMSE may not be sufficient evidence for the goodness of fit of a moisture sorption model based on experimental data, but the nature of the residual plots should be considered in addition. A model was considered acceptable if the residuals (X eq,exp -X eq,pre ) are uniformly scattered around the horizontal value of zero, showing no systematic tendency towards a clear pattern.…”

Section: Sorption Isothermmentioning

confidence: 99%

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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Sorption isotherms of cassava were determined experimentally using a static gravimetric method at 30, 45 and 60°C and within the range of 0.10-0.90 water activity. At a constant water activity, equilibrium moisture content decreased with increasing temperature. The equilibrium moisture content increased with increasing water activity at a given temperature. The experimental results were modelled using seven sorption models using non-linear regression technique. Results demonstrated that the GAB model adequately predicted equilibrium moisture content of cassava for the range of temperatures and water activities studied. The thermodynamic functions such as net isosteric heat of sorption, differential entropy of sorption, net integral enthalpy and entropy were evaluated to provide an understanding of the properties of water and energy requirements associated with the sorption behaviour. Net isosteric heat and differential entropy decreased with increasing equilibrium moisture content. The net integral enthalpy decreased while net integral entropy increased with increasing equilibrium moisture content. Net integral entropy was negative in value. All thermodynamic functions were adequately characterised by a power law model. The point of maximum stability was found between 0.053 and 0.154 kg water/kg db for cassava.

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“…If residual plots indicate a systematic pattern, there is a systematic error in model prediction (Chen and Morey, 1989;Kaleemullah and Kailappan, 2004). A model was considered to be the best when the residual plots indicated uniformly scattered points i.e.…”

Section: Thin Layer Drying Equationsmentioning

confidence: 99%

Drying Kinetics Of Ginger Rhizome (Zingiber officinale)

Hoque

Bala

Hossain

et al. 2013

Bangladesh J. Agric. Res

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This paper presents the drying kinetics of ginger rhizome under blanched and nonblanched conditions using hybrid solar dryer and mechanical tray dryer at three temperature levels. The drying rate increases with the increase in drying air temperature and blanching also increases the drying rate. The drying rate depends on shape and size of the ginger rhizomes. The highest drying rate was found for sliced samples of ginger rhizome followed by splitted and whole root samples. Five thin layer drying models were fitted to the experimental data of blanched and sliced ginger rhizomes. The Page equation was found to be the best to predict the moisture content of sliced ginger rhizome in thin layer. The agreement between the predicted and experimental results was excellent. Colour of ginger rhizomes was slightly changed after drying. Lightness of ginger rhizomes decreased with an increase in drying temperature for all samples except sliced and blanched samples. For drying of ginger rhizome, it should be sliced and blanched and dried below 70 0 C for better quality dried products.

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Moisture Sorption Isotherms of Red Chillies

Cited by 54 publications

References 18 publications

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

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

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

Drying Kinetics Of Ginger Rhizome (Zingiber officinale)

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