Adsorption Isotherms of Raw and Roasted Hazelnuts

Applicability of the various adsorption models of three dyes adsorption onto activated carbon prepared waste apricot

“…Adsorption rate and equilibrium data are the basic requirements for the design of adsorption systems. Adsorption isotherms have been studied by many researchers [3][4][5][6][7].…”

Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA

“…Previous studies indicated that chemical compositions of hazelnuts vary among the different cultivars (Ozdemir and Akinci ; Köksal and others ). This study was thus assumed that each cultivar could derive different moisture adsorption isotherm of dried hazelnut inshells (that is, unshelled hazelnut) and kernels due to different chemical compositions (Güzey and others ; Mulet and others ; García‐Pérez and others ). Among the various water sorption isotherm models, the Guggenheim–Anderson–de Boer (GAB) model was selected in this study because it was highly recommended for plant‐based agricultural products over a wide range of a w (Prothon and Ahrné ).…”

“…Among the various water sorption isotherm models, the Guggenheim–Anderson–de Boer (GAB) model was selected in this study because it was highly recommended for plant‐based agricultural products over a wide range of a w (Prothon and Ahrné ). The model has been successfully fitted to different types of nuts, such as raw and roasted hazelnuts (Güzey and others ), macadamia (Domınguez and others ), pistachio (Yazdani and others ), and almond nuts (Taitano and others ). To our best knowledge, this study was the 1st time to investigate the moisture adsorption isotherm among the different cultivars of hazelnuts produced in Oregon.…”

Moisture adsorption isotherms and glass transition temperature of pectin

“…Several mathematical models (both theoretical and empirical) have been proposed to describe the moisture adsorption isotherms for food materials. The goodness of fit of any sorption model to the experimental equilibrium moisture content (EMC) and relative humidity data should be judged based on statistical parameters like coefficient of determination (R 2 ), standard error, and residuals plot (Güzey et al 2001;Al-Muhtaseb et al 2002;Basu et al 2006;Jain et al 2010). Analysis of sorption isotherm data by application of thermodynamic principles provides the isosteric heat of sorption which is a measure of water-solid binding strength.…”