Experimental study of hygroscopic equilibrium and thermodynamic properties of sewage sludge

Houssayne, Bougayr El; Lakhal, El Khadir; Idlimam, Ali; Lamharrar, Abdelkader; Kouhila, Mohamed; Berroug, F.

doi:10.1016/j.applthermaleng.2018.07.048

Cited by 23 publications

(20 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…At each constant value of EMC the net isosteric heat of desorption is greater than the correspondent one for adsorption for T. boudieri truffle. This net isosteric behavior was similar to other investigations in the literature for various products (Ait Mohamed et al, 2005; Bougayr et al, 2018; Jamali et al, 2006; Rosa, Evangelista, Borges Machado, Sanches, & Telis‐Romero, 2021).…”

Section: Resultssupporting

confidence: 89%

“…For the tested models, the parameters are determined by modeling the experimental curves of adsorption and desorption, minimizing mean square error (MSE), and maximizing the determination coefficient ( r 2 ) which are two statistical parameters that are calculated as follows. These statistical parameters are defined as follows (Bougayr et al, 2018):

MSE = \frac{100}{N} \sum_{i = 1}^{N} {(X_{{eq}_{i, \exp}} - X_{{eq}_{i, pred}})}^{2}

r^{2} = \frac{\sum_{i = 1}^{N} {(X_{{eq}_{i, pred}} - {\overset{X}{true}}_{{eq}_{i, \exp}})}^{2}}{\sum_{i = 1}^{N} {(X_{{eq}_{i, \exp}} - \overset{true¯}{X_{{eq}_{i, \exp}}})}^{2}}

where

X_{{eq}_{i, \exp}}

i th is the experimental moisture content (% d.b. ),

X_{{eq}_{i, pred}}

i th is the predicted moisture content (% d.b.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Tagnamas

Bahammou

Moussaoui

et al. 2021

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

In this work the sorption behavior of Terfezia boudieri truffle was studied and evaluated using the static gravimetric method. This approach permits the measurement of the sorption isotherms at three given temperatures 30, 40, and 50°C. Where in the first step experimental sorption data was collected, and then was used in order to identify the thermodynamic properties of truffle. Several results were found by conducting this study. First, the optimal water activity (aw) for conserving T. boudieri truffles was determined and found to be in range of the values 0.24 and 0.31 as a function of temperature. Additionally, net isosteric heat and entropy of sorption, which are two parameters studied during this study, were found to be decreasing when the water content increased; where the existence of the compensation theory of enthalpy–entropy for Terfezia boudieri was confirmed. Second, net isosteric heat and entropy of sorption, which are two parameters studied during this study, were found to be decreasing when the water content increased; where the existence of the compensation theory of enthalpy–entropy for Terfezia boudieri was confirmed. Finally, the isokinetic temperatures were 338.69 and 324.35 K for desorption and adsorption, respectively. As well as the free Gibbs energy was found to be positive for sorption which indicates that the sorption process as a non‐spontaneous one. Moreover, the spreading pressure varied in a range of 0.03–0.25 J/m2, while the aw increased. This study is a contribution to the drying, packaging, and conservation of white truffle. Practical applications White truffle has been widely used in many food products related applications, and pharmaceutic industry. White truffle is only available in certain seasons; consequently its storage process for long periods is a necessity in order to ensure the supply chain over the year. Furthermore, this particular food product needs a very specific storage conditions which may affect its quality and shelf‐life. This work aimed to determine and evaluate the water sorption properties in an adequate range of temperature and relative humidity. The mathematical models and the thermodynamic analysis conducted throughout this study, in addition to the reported data are useful to find the optimal and adequate storage conditions to preserve the quality and prolong the white truffle shelf‐life.

show abstract

Section: Resultssupporting

confidence: 89%

MSE = \frac{100}{N} \sum_{i = 1}^{N} {(X_{{eq}_{i, \exp}} - X_{{eq}_{i, pred}})}^{2}

r^{2} = \frac{\sum_{i = 1}^{N} {(X_{{eq}_{i, pred}} - {\overset{X}{true}}_{{eq}_{i, \exp}})}^{2}}{\sum_{i = 1}^{N} {(X_{{eq}_{i, \exp}} - \overset{true¯}{X_{{eq}_{i, \exp}}})}^{2}}

where

X_{{eq}_{i, \exp}}

i th is the experimental moisture content (% d.b. ),

X_{{eq}_{i, pred}}

i th is the predicted moisture content (% d.b.…”

Section: Methodsmentioning

confidence: 99%

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Tagnamas

Bahammou

Moussaoui

et al. 2021

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

show abstract

“…The water activity is defined as the ratio between the partial vapour pressure of water in a substance and the standard state partial vapour pressure of water. Water activity can be measured at different moisture contents (moisture vapour sorption curves) and used to study both water adsorption and "osmotic water" (8,19,20). Both adsorption and desorption isotherms have been determined for sludge, and almost no hysteresis has been observed (20).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Water activity can be measured at different moisture contents (moisture vapour sorption curves) and used to study both water adsorption and "osmotic water" (8,19,20). Both adsorption and desorption isotherms have been determined for sludge, and almost no hysteresis has been observed (20). Moisture vapour sorption curves are routinely determined for food products (18).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

See 1 more Smart Citation

Critical moisture point of sludge and its link to vapour sorption and dewatering

et al. 2019

View full text Add to dashboard Cite

Thermodynamic analysis of batch adsorption isotherms of different types of olive pomace

et al. 2021

View full text Add to dashboard Cite

Experimental study of hygroscopic equilibrium and thermodynamic properties of sewage sludge

Cited by 23 publications

References 21 publications

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Critical moisture point of sludge and its link to vapour sorption and dewatering

Thermodynamic analysis of batch adsorption isotherms of different types of olive pomace

Contact Info

Product

Resources

About