Water desorption thermodynamic properties of pineapple

Simal, Susana; Femenia, Antoni; Castell-Palou, Á.; Rosselló, Carmen

doi:10.1016/j.jfoodeng.2006.10.001

Cited by 72 publications

(75 citation statements)

References 27 publications

(57 reference statements)

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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%

“…These properties represent the amount of energy, the order or excited state, and the chemical equilibrium, respectively, of water molecules inside the material (BROVCHENKO;OLEINIKOVA, 2008). Changes in some of the thermodynamic properties with respect to moisture content and temperature can provide a good description of the moisture sorption mechanisms and can be used to estimate transitional points between them (GONELLI et al, 2010;SIMAL et al, 2007). In view of the importance of understanding the hygroscopicity of agricultural products, this study aimed to determine the thermodynamic properties of water sorption of jackfruit pulp, peduncle, mesocarp, peel, and seeds using the sorption isotherms obtained under several conditions of temperature and water activity.…”

Section: Modeling Of Sorption Isothermsmentioning

confidence: 99%

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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%

Section: Modeling Of Sorption Isothermsmentioning

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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“…Changes in some thermodynamic properties with respect to moisture content and temperature can provide a good description of moisture sorption mechanisms and can be used to estimate transitional points between them (GONELLI et al, 2010;SIMAL et al, 2007). In view of the importance of understanding the hygroscopicity of agricultural products, this study aimed to determine the enthalpy-entropy mechanism for orange seeds using sorption isotherms at different temperatures.…”

Section: Modeling Of Sorption Isothermsmentioning

confidence: 99%

“…The differential entropy (∆S) (J·mol -1 ·K -1 ) was obtained directly from Equation 9 at the temperatures of 30 and 70 °C (GONELLI et al, 2010;SIMAL et al, 2007).…”

Section: Enthalpy-entropic Mechanism Of Water Sorptionmentioning

confidence: 99%

Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production

Rosa¹,

Vélez²,

Telis‐Romero³

2013

Ciênc. Tecnol. Aliment.

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Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production Estudo do mecanismo entálpico-entrópico de sorção da água de sementes de laranja (C. sinensis cv. Brasileira), para a utilização de resíduos agroindustriais como uma possível fonte de produção de óleo vegetal

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“…Knowledge of the sorption isotherms is important for the design and optimization of the drying equipment, for the evaluation of air-food interface state in drying process simulation and, also, to determine the drying limit at given air conditions (Simal et al, 2007).…”

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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Water desorption thermodynamic properties of pineapple

Cited by 72 publications

References 27 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

Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production

Moisture sorption characteristics of microalgae Spirulina platensis

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