Development of a new method for fast measurement of water sorption isotherms in the high humidity range Validation on gelatine gel

Baucour, Philippe; Daudin, Jean D.

doi:10.1016/s0260-8774(99)00171-5

Cited by 51 publications

(33 citation statements)

References 16 publications

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“…The fit, both in desorption and adsorption, was regarded as valid if the regression coefficient R was greater than 0.990 and the RMS was less than 4% [2,12,38]. A hysteresis coefficient was used for comparing the isotherms of the old and the recently cut wood, as the values of this coefficient make it possible to know how much more stable the wood is in relation to the changes of relative humidity which cause the wood to change from a state of adsorption to desorption and vice versa:…”

Section: Methodsmentioning

confidence: 99%

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Comparison of the hygroscopic behaviour of 205-year-old and recently cut juvenile wood fromPinus sylvestrisL.

et al. 2006

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-The hygroscopic response of the juvenile wood of Pinus sylvestris L. from recently cut trees from the Valsaín Forest in Segovia, Spain (new wood) was compared to that of the juvenile wood of the same species used in roof rafters installed at the end of the eighteenth century (old wood), which came from the same forest. The 35 ºC isotherms were plotted using the saturated salts method, and the mathematical fit used was the GAB model. The infrared spectrums and the X-ray diffractograms were used in order to study the possible chemical variations and crystallinity indices of the cell wall. The adsorption-desorption loop of the old wood is above the loop of the new wood, although the hysteresis coefficient is higher in the old wood. The peaks corresponding to the -OH groups are similar, although the degree of crystallinity is significantly lower in the old wood. While cellulose crystallinity differs between the old and new wood, and has a major influence on wood hygroscopicity, other modifications in the amorphous components of the cell wall may have contributed to the changes in hygroscopicity between the old and new wood. hygroscopicity / sorption isotherm / juvenile wood / Fourier transform infrared spectroscopy (FTIR) / X-ray diffraction (XRD)Résumé -Comparaison du comportement hygroscopique d'un bois juvénile de Pinus sylvestris L. âgé de 205 ans avec celui d'un bois juvénile récemment coupé. La réponse hygroscopique du bois juvénile de Pinus sylvestris L. provenant d'arbres récemment coupés de la forêt de Valsaín en Segovia, Espagne (bois récent) a été comparée à celle de bois juvénile de la même espèce utilisé comme bois de charpente à la fin du XIII e siècle (vieux bois), originaire de la même forêt. Les isothermes de sorption à 35 ºC ont été obtenus par la méthode des sels saturés, et l'ajustement mathématique utilisé était le modèle GAB. La spectrographie infrarouge et la diffractométrie par rayons X-ont été utilisées pour étudier d'éventuelles différences de composition chimique et d'indices de cristallinité de la paroi cellulaire. La boucle d'adsorption-désorption du vieux bois est au-dessus de celle du bois récent, tandis que le coefficient d'hystérésis est plus élevé dans le vieux bois. Les pics correspondant aux groupes -OH sont similaires, bien que le degré de cristallinité soit significativement plus bas dans le vieux bois. Bien que ces différences de cristallinité puissent expliquer pour une bonne part le contraste hygroscopique entre bois vieux et actuel, des modifications au niveau des composés amorphes de la paroi peuvent également être invoquées. hygroscopicité / isotherme de sorption / bois juvénile / spectroscopie infrarouge par transformée de Fourier / diffraction par rayons X

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Section: Methodsmentioning

confidence: 99%

“…2 Vibrations of the benzene ring in the lignin. 3 Deformation in both the cellulose and the hemicellulose.…”

Section: H Emc a Emc D ---------------=mentioning

confidence: 99%

Comparison of the hygroscopic behaviour of 205-year-old and recently cut juvenile wood fromPinus sylvestrisL.

et al. 2006

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“…In a semi-crystalline polymer it is well known that the amorphous portion has greater water vapour sorption capacity than the crystalline portion, due to increased void space, free energy as well as surface area (Burnett, Thielmann, & Booth, 2004). The differences in the removal of water may have allowed the fish gelatin structure to be retained in the rubber state for longer (Baucour & Daudin, 2000). Badii's work (2005) found higher hysteresis values in bovine gelatin films dried at 408C compared with those dried at 58C and 258C.…”

Section: Capillary Condensationmentioning

confidence: 99%

Modelling of isotherms and their hysteresis analysis in gelatin from different sources

Aguirre‐Álvarez

Foster

Hill

2013

CyTA - Journal of Food

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“…The instrument of humidity measurement has many applications such as the high humidity range validation on gelatine gel (Baucour and Daudin, 2000), drying of rough rice (Ondier et al, 2010), drying of paddy (Srzednicki et al, 2006), selected quality attributes of bread rolls (Schirmer et al, 2011), drying of chicken meat (Nathakaranakule et al, 2007), storage of dried garlic slices (Prachayawarakorn et al, 2004), bulk drying of chicory roots with respect to process (Hoang et al, 2004), invasive and noninvasive firmness measures (Hertog et al, 2004), etc. To meet requirements of temperature and humidity measurement, current instruments on the market have direct measurement and indirect measurement methods for relative humidity measurements.…”

Section: Measurement Methodsmentioning

confidence: 99%

Systems modeling and intelligent control of meat drying process

Zhang

Yang

2015

2015 10th System of Systems Engineering Conference (SoSE)

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The main objectives of this thesis are to develop a system model and an intelligent controller for the meat drying process, which can provide better control accuracy than the proportional-integral-derivative (PID) control system. In a meat drying room, important environment variables of temperature and relative humidity are coupled by a nonlinear relationship. Therefore, the design of a nonlinear, intelligent controller is required.The meat drying room system model encompasses both the plant model and the coupling model between temperature and relative humidity. The proposed intelligent controller uses a fuzzy PID control method and a PI-like fuzzy logic control method to limit the fluctuations in the meat drying system. Results show that the performances of the proposed fuzzy PID and PI-like fuzzy control systems are superior in terms of relative humidity control accuracy.

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Development of a new method for fast measurement of water sorption isotherms in the high humidity range Validation on gelatine gel

Cited by 51 publications

References 16 publications

Comparison of the hygroscopic behaviour of 205-year-old and recently cut juvenile wood fromPinus sylvestrisL.

Comparison of the hygroscopic behaviour of 205-year-old and recently cut juvenile wood fromPinus sylvestrisL.

Modelling of isotherms and their hysteresis analysis in gelatin from different sources

Systems modeling and intelligent control of meat drying process

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