Thermodynamics of moisture sorption in melon seed and cassava

Aviara, N.A.; Ajibola, O.O.

doi:10.1016/s0260-8774(02)00023-7

Cited by 113 publications

(102 citation statements)

References 16 publications

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“…The reason for such behaviour may be chain rupture or irreversible swelling (Togrul and Arslan 2006). The results are similar to those reported by Aviara and Ajibola (2002) for cassava, Togrul and Arslan (2006) for rice. While the net integral enthalpy of adsorption differed from the net enthalpy of desorption in magnitude, the net enthalpies of adsorption and desorption were qualitatively similar with regard to their functionality with equilibrium moisture content.…”

Section: Net Integral Enthalpy and Entropysupporting

confidence: 88%

“…The results shown that the spreading pressure increased with increasing water activity and, at a given water activity, decreased with increasing temperature. The trends of spreading pressures with respect to temperature and water activity for adsorption and desorption were similar to those determined by Fasina et al (1999) for winged bean and gari, Aviara and Ajibola (2002) for melon seed and cassava, McMinn and Magee (2003) for potato.…”

Section: Spreading Pressuresupporting

confidence: 72%

“…Isosteric heat of sorption or differential enthalpy is the amount of energy required to change unit mass of a product from liquid to vapour at a particular temperature and water activity (Aviara et al 2002). The net Isosteric heat of sorption is defined as the isosteric heat of sorption minus the latent heat of the pure water vaporisation.…”

Section: Isosteric Heat Of Sorptionmentioning

confidence: 99%

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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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Section: Net Integral Enthalpy and Entropysupporting

confidence: 88%

Section: Spreading Pressuresupporting

confidence: 72%

Section: Isosteric Heat Of Sorptionmentioning

confidence: 99%

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Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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“…the GAB parameter K increased as the temperature increased. For all jackfruit items, the values for constant K were below one, indicating that there was a difference in free enthalpy between the sorbate molecules in the pure liquid and those in the second sorption stage in the layer above the monolayer (RIZVI, 2005 The results of equilibrium moisture content reported in the literature for products such as persimmon skin (TELIS et al, 2000), pectin (TSAMI; KROKIDA; DROUZAS, 1998), Tunisian olive leaves (BAHLOUL; BOUDHRIOUA; KECHAOU, 2008), tomato pulp (GUOLA et al, 2008), and sesame seeds (AVIARA; AJIBOLA; DAIRO, 2002) showed similarities between the experimental values and the sorption isotherms obtained for the peel, peduncle, mesocarp, pulp, and seed, respectively.…”

Section: Thermodynamic Properties Of Water Sorptionmentioning

confidence: 99%

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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“…They determine the end-point to which the food must be dehydrated in order to achieve a stable product with optimal moisture content, and the minimum amount of energy required to remove a given amount of water from the food (Aviara and Ajibola, 2002). The properties also provide an insight into the microstructure associated with the food-water interface (Rizvi, 1995).…”

Section: Introductionmentioning

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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Thermodynamics of moisture sorption in melon seed and cassava

Cited by 113 publications

References 16 publications

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

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

Moisture sorption characteristics of microalgae Spirulina platensis

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