Sorption isotherms of agricultural products
نویسندگان
چکیده
منابع مشابه
Water sorption isotherms of globe artichoke leaves
One third of the artichoke production is used in industrial processes, where up to 70% 85% of the initial raw material is transformed into solid wastes. For an adequate management of these wastes, it is necessary to know their water sorption properties, because physical, chemical and biological changes which occur during their storage depend on water-solid interactions. The objectives of this w...
متن کاملTheoretical Background Water Vapor Sorption Isotherms
The term sorption is generally used to describe the initial penetration and the dispersal of the permeant molecules into food matrices (Chirife and Iglesias 1978) and, more generally, into all kinds of polymers (Naylor 1989; Tsujita 1992). This term includes adsorption, absorption into microvoids, and cluster formation. When a food matrix is placed in a humid atmosphere, the relationship betwee...
متن کاملWater Sorption Isotherms of Surfactants: A Tool To Evaluate Humectancy.
Fundamental experimental data for moisture absorption of non-ionic polydisperse surfactants with differing ethylene oxide (EO) content and variable aliphatic portions were measured at relative humidities between 0 and 95% at 25 °C. Remarkable differences in moisture absorption were observed between surfactant classes but also within one series of surfactants differing in either EO content or th...
متن کاملExperimental Determination of Moisture Sorption Isotherms of Okro Fruit
The sorption isotherm ( desorption and adsorption ) of okro fruit was determined at three temperatures of 300C,400C and 500C within the range of 1090% Relative humidity (RH). Thymol solution was placed inside the desiccators to prevent microbial growth, particularly at the relative humidity above 65%. Gravimetric method was used for the sorption isotherm where the reading and recording was take...
متن کاملMoisture Sorption Isotherms and Isosteric Heat Determination in Chilean Papaya
The moisture sorption isotherms of Chilean papaya were determined at 5, 20, and 45 oC, over a relative humidity range of 10-95%. The GAB, BET, Oswin, Halsey, Henderson, Smith, Caurie and Iglesias-Chirife models were applied to the sorption experimental data. The goodness of fit of the mathematical models was statistically evaluated by means of the determination coefficient, mean relative percen...
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ژورنال
عنوان ژورنال: Research in Agricultural Engineering
سال: 2014
ISSN: 1212-9151,1805-9376
DOI: 10.17221/35/2013-rae