Sorption isotherms and isosteric heats of sorption of mint variety (Mentha viridis) leaves and stems: Experimental and mathematical investigations

Taoufik, Fatima; Hadek, M. El; Hnini, Moulay Chrif; Benchanâa, M.; Hammioui, M. El; Hassani, Lalla Mina Idrissi

doi:10.1140/epjst/e2016-60180-1

Cited by 3 publications

(3 citation statements)

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“…The study of moisture sorption is important to preserve the function of bioactive compounds constituent and maintain longer lifespan consumer. Thus, the sorption isotherm is an extremely valuable tool to characterize the powder, to determine the optimum storage conditions, for choosing a package and to determine the shelf life during storage (Taoufik et al, 2017). To better characterize the powder produced, besides the sorption curves, it would be interesting to determine the thermodynamic properties of this powder as a function of its water content.…”

Section: Introductionmentioning

confidence: 99%

“…These are data necessary for the design of drying, of transformation and production of foodstuffs. The relation between the enthalpy and entropy is used to evaluate the physical and chemical phenomena which product the sorption reactions (Ngono Mbarga et al, 2017).Various mathematical models were proposed to describe the isothermal curves of water vapor sorption of the foodstuffs (Taoufik et al, 2017). These models, and in particular the simplest expressions (linear) of the water content according to the water activity are particularly useful in agribusiness (Erbas et al, 2005;Zhu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Thermophysical characterization of the powder resulting from the solar drying of the Moringa oleifera leaves

Goudjinou¹,

Ahouannou²,

Chaffa³

et al. 2017

Int. J. Eng. Sci. Tech

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This paper presents the results of thermophysical characterization of the powder resulting from the solar drying of Moringa oleifera leaves. The desorption isotherms of the powder, are determined by the gravimetric static method. The models of B.E.T, Smith, Henderson, Iglesias and GAB are used for the smoothing of the experimental points. The Clausius-Clayperon and GibbsHelmholtz equation are used for the determination of thermodynamic properties. The isotherms obtained are with type II. The theoretical curves of GAB present a better similarity with the experimental curve at 55°C. The monolayer moisture content (Xm) is 6.32 and 7. 24 % at 30° C; 5.13 and 6.3% at 35 °C; 5.1 and 5.9 % at 45 °C; 4.22 and 4.66 % at 55 °C respectively for BET and GAB models. Isosteric and entropic heats are more important for low values of moisture content. The activation energy of desorption of the powder in the range of temperatures tested is -10.1009539 kJ/mol. Isokinetic temperature (Tβ) and the mean harmonic temperature (Thm) are respectively 301.2435K and 300.12342K and the free energy (ΔGβ) is 302.18 J/mol. The desorption process of the Powder is non-spontaneous and is done by controlled mechanisms enthalpic.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thermophysical characterization of the powder resulting from the solar drying of the Moringa oleifera leaves

Goudjinou¹,

Ahouannou²,

Chaffa³

et al. 2017

Int. J. Eng. Sci. Tech

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“…Many local minima in the internal energy may exist and in addition, living organisms maintain a steady state driven by potentials defined with respect to equilibrium states that are never reached. A simple and very applied example is presented here in relation to water vapor equilibria and biological matter concerning sorption isotherms of mint [10]. In this respect, it is also possible to use biological matter for absorption of other molecules, such as dyes [11].…”

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confidence: 99%

Phase equilibria and their applications

Rietveld

2017

Eur. Phys. J. Spec. Top.

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This special issue on phase behavior was instigated by the successful JEEP (Journées d'Étude desÉquilibres entre Phases) meeting in March 2016 in Paris. The meeting is held yearly for over forty years and was established by a group of French researchers back in the seventies working on phase equilibria. It explains why its name is French even if the working language during the conference is nowadays English, as a large community from different countries participates (which has led to the proposition to call the conference 'Joint European days on Equilibria between Phases'). This special issue is not the proceedings of the conference, but it does demonstrate the vast research area in which phase equilibria are of importance.Phase behavior can appear as something magical. To take a simple example, the freezing or melting of water occurs at constant temperature, which means that mixtures of water and ice can be used to control temperature very accurately. In first instance, and possibly even after one understands thermodynamics, this can appear a miracle.An interesting question related to phase behavior is for example the preferential formation of one form of calcium carbonate by shellfish, whereas a more stable form of calcium carbonate exists. How could this happen? How does the animal control the formation of a less stable form? How can the animal prevent the interconversion into the more stable form? Similar questions exist in the pharmaceutical realm, where formulators need to ascertain the stability of a drug formulation, consisting for example of a powder, a tablet, or a suspension. A patient expects that his or her drug will work even after it has been stored on a shelf in the bathroom for over a year. This requires understanding of the solid-state behavior of drugs and mixtures of drugs and their sensitivity to water. Therefore, the FDA (Food and Drug Administration) and EMA (European Medicine Agency) require the pharmaceutical industry to prove that they can maintain their formulation for a given period of time.Similar questions exist for metal tools in industry used under high pressure, strain, and high temperatures. Machinery cannot fail when working under demanding circumstances, as it can cause dangerous situations and it will result in loss of material and profit. Another interesting issue is the taste and mouth feel of chocolate, which highly depends on the proper crystal form of the cocoa butter. It possesses several different crystal structures, and the most sought after form melts just above 30• C in a

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Desorption isotherms and isosteric heat of anaerobic fermentation residues

Poós

Szabó

2019

Chinese Journal of Chemical Engineering

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Sorption isotherms and isosteric heats of sorption of mint variety (Mentha viridis) leaves and stems: Experimental and mathematical investigations

Cited by 3 publications

References 10 publications

Thermophysical characterization of the powder resulting from the solar drying of the Moringa oleifera leaves

Thermophysical characterization of the powder resulting from the solar drying of the Moringa oleifera leaves

Phase equilibria and their applications

Desorption isotherms and isosteric heat of anaerobic fermentation residues

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