Obtaining the isosteric sorption heat directly by sorption isotherm equations

Chen, Chiachung

doi:10.1016/j.jfoodeng.2005.01.041

Cited by 42 publications

(36 citation statements)

References 19 publications

(30 reference statements)

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“…(12) on a given Xe (Martín-Santos et al, 2012;Miranda et al, 2011;Thys et al, 2010) and by the integrated method of Eq. (13) (Chen, 2006;Thys et al, 2010):…”

Section: Determination Of the Isosteric Heat Of Sorptionmentioning

confidence: 99%

“…(14 to 16) were used (Chen, 2006;Mulet et al, 1999;Tsami, 1991): (14) (15) (16) Where qo is the heat of sorption of the monolayer, Xo is the initial moisture of the product; K1, K2 and K3 are constants. The moisture equilibriums and heats of sorption calculated by the models in relation to the experimental values were evaluated by the coefficient of determination, R 2 and the mean absolute error (MA%E) (Chen, 2006;Miranda et al, 2011;Silva et al, 2010;Tolaba et al, 2004), defined as: (17) 3. Results and discussion…”

Section: Determination Of the Isosteric Heat Of Sorptionmentioning

confidence: 99%

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Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa

Ramos¹,

Vieira²,

Telis‐Romero³

et al. 2016

Sc.Agropec

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The isosteric heats of sorption of two varieties of quinoa (Chenopodium quinoa Willd.) grain were determined by the static gravimetric method at four temperatures (40, 50, 60 and 70 °C) and in relative humidity environments provided by six saturated salt solutions. Six mathematical equations were used to model the experimental data: GAB, Oswin, Henderson, Peleg, Smith and Halsey. The isosteric heat of sorption was determined using the parameters of the GAB model. All the equations were shown to be appropriate by the coefficients of determination (R 2 ) and the mean absolute error (MA%E). The influence of temperature was observed because the adsorption of water by the grains was lower at higher temperatures. The equilibrium moisture contents for security of storage, for long periods of time at water activity lower than 0.65, were 12 -13%. The effect of temperature on the parameters of the GAB model was analysed using the exponential Arrhenius equation. The isosteric heats of sorption were determined by applying the Clausius-Clapeyron equation as a function of humidity. The isosteric heat at 5% moisture for grains of the Blanca de Juli variety was 3663 kJ/kg and for the Pasankalla variety it was 3393 kJ/kg. The experimental data for isosteric heat as a function of humidity were satisfactorily modelled using three mathematical equations.

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“…(12) on a given Xe (Martín-Santos et al, 2012;Miranda et al, 2011;Thys et al, 2010) and by the integrated method of Eq. (13) (Chen, 2006;Thys et al, 2010):…”

Section: Determination Of the Isosteric Heat Of Sorptionmentioning

confidence: 99%

Section: Determination Of the Isosteric Heat Of Sorptionmentioning

confidence: 99%

Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa

Ramos¹,

Vieira²,

Telis‐Romero³

et al. 2016

Sc.Agropec

View full text Add to dashboard Cite

show abstract

“…Su conocimiento ayuda a explicar los mecanismos de sorción y la interacción entre los componentes de los alimentos y el agua, al mismo tiempo que suministra información sobre el estado del agua dentro del producto y los requerimientos de energía en los procesos de secado (Basu et al, 2006;Chen, 2006;Figura & Teixeira, 2007;Janjai et al, 2007;Sahin & Sumnu, 2006;Simal et al, 2007).…”

Section: Isotermas De Sorciónunclassified

“…El calor isostérico de sorción ( , kJ kmol −1 ) puede ser calculado a partir de la isoterma de sorción usando la Ec. (2.1.8) la cual se deriva de la ecuación de Clausius-Clapeyron (Basu et al, 2006;Chen, 2006;Kaymak-Ertekin & Gedik, 2004). …”

Section: Calor Isostérico De Sorciónunclassified