Sorption isotherms of Chenopodium ambrosioides leaves at three temperatures

Jamali, A.; Kouhila, M.; Mohamed, Latifa A.; Jaouhari, J.T.; Idlimam, Ali; Abdenouri, Naji

doi:10.1016/j.jfoodeng.2004.11.021

Cited by 70 publications

(52 citation statements)

References 18 publications

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“…The adequacy of the fitted exponential equation and Peleg's model was evaluated by the determination coefficient (r 2 ) and mean relative error (Mre) (Jamali et al 2006). …”

Section: Methodsmentioning

confidence: 99%

Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

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Galus S., Turska A., Lenart A. (2012): Sorption and wetting properties of pectin edible films. Czech J. Food Sci., 30: 446-455.The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodium chloride solution to obtain constant relative humidity of the environment (75.3%). The measurement was carried out at the temperature of 25°C over a 24 h period. The water vapour adsorption rate was the highest in the first hours of the process. The exponential equation fitted well the experimental data of water vapour adsorption with time. Glycerol concentration in the analysed films affected the increasing water vapour adsorption. The water vapour sorption isotherms were analysed using the saturated salt solutions with water activity from 0.113 to 0.901 for 3 months at 25°C. The sorption isotherms curves had a sigmoidal shape for all films. Glycerol content affected water vapour adsorption during 3 months. Peleg's equation was appropriate for the mathematical description of the sorption isotherms. The microstructure of pectin films showed different internal arrangement as a function of the film composition.

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“…The adequacy of the fitted exponential equation and Peleg's model was evaluated by the determination coefficient (r 2 ) and mean relative error (Mre) (Jamali et al 2006). …”

Section: Methodsmentioning

confidence: 99%

Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

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“…In addition to R², the suitability of the equations was also evaluated and compared using the mean relative error (MRE, %), according to Equation 3 (Jamali et al, 2006).…”

Section: Methodsmentioning

confidence: 99%

Moisture sorption characteristics of microalgae Spirulina platensis

Oliveira

Rosa

Moraes

et al. 2009

Braz. J. Chem. Eng.

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-In recent times, the microalgae Spirulina platensis has been used as a functional ingredient in several food applications; its process involving drying and storage steps. Moisture equilibrium data for adsorption isotherms of microalgae Spirulina were investigated at 10, 20 and 30°C and for desorption, at 40, 50 and 60°C, using the gravimetric static method. The experimental data were analyzed by GAB and BET models. The GAB equation showed the best fitting to the experimental data with R² ≈ 99% and MRE < 10%. The water surface area values calculated by GAB and BET models were very similar. The isosteric heats were determined by application of Clausius-Clapeyron equation to sorption isotherms obtained from the best-fitting equation. The isosteric heat and the entropy of desorption isotherm presented similar behavior, with a sharp change in an equilibrium moisture content of 10%. The enthalpy-entropy compensation theory was applied to the isotherms, indicating that they are enthalpy-controlled.

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“…This kind of behaviour was also found by Cassini et al (2006) for soybean protein and it was related to the fact that as temperature increased, the vapour pressure in the samples also increased, accelerating moisture transfer from the inside to the surface of the material. The energetic molecular state changes with higher temperatures, decreasing the attractive forces, which results in a lower sorption degree, or lower hygroscopicity in a relative humidity (Jamali et al 2006). The PR sample had the lowest value for equilibrium moisture, whereas the SP bagasse had the highest for both the temperatures (20 and 30°C).…”

Section: Sorption Isothermsmentioning

confidence: 99%