The Power Series as Water Sorption Isotherm Models

2015 ◽  
Vol 39 (2) ◽  
pp. 178-185 ◽  
Author(s):  
Vangelce Mitrevski ◽  
Monika Lutovska ◽  
Ivan Pavkov ◽  
Vladimir Mijakovski ◽  
Filip Popovski
Keyword(s):  
Power Series ◽  
Sorption Isotherm ◽  
Water Sorption ◽  
Isotherm Models ◽  
Water Sorption Isotherm

scholarly journals Drying kinetics and determination of water sorption isotherms of corn

2017 ◽  
Vol 15 (2) ◽  
Author(s):  
J Roy ◽  
MA Alim ◽  
MN Islam
Keyword(s):  
Moisture Content ◽  
Sorption Isotherm ◽  
Water Sorption ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Drying Kinetics ◽  
Drying Time ◽  
Moisture Sorption Isotherm ◽  
Water Sorption Isotherm ◽  
Monolayer Moisture

The study was carried out for the purpose of determining the drying kinetics as well as moisture sorption isotherm of hybrid-81 corn. Corn at about 31% moisture content (wb) was dried in a forced convective hot air cabinet dryer at different drying conditions, such as variable air dry bulb temperature (40°C, 50°C and 60°C) and loading density (3.56 kg/m2, 7.12 kg/m2, and 10.68 kg/m2) as well as in shining sun at different layers (3.56 kg/m2, 7.12 kg/m2, and 10.68 kg/m2). The water sorption isotherm of the dried corn was developed using vacuum desiccators, which contained saturated salt solutions in the range of 11-93% RHs. The mono-layer moisture content calculated by the Brunauer–Emmett–Teller (BET) model (6.76 g/100 g solid) was lesser than that calculated by the Guggenheim–Anderson–De Boer (GAB) model (10.53 g/100 g solid). The energy constants were 10.45 and 4.64 as per BET and GAB equation, respectively. Both models gave suitable fits for corn. The activation energy (Ea) for diffusion of water was found to be 11.09 kcal/gm-mole for corn. Furthermore, it was noticed that, with the increase of corn layer, the drying rate decreased in case of both sun and mechanical drying. However, higher loading density resulted in efficient drying, at least up to 10.7 kg/m2. It was shown that the drying time to obtain stability was the lowest for moisture content (12.08 %) corresponding to aw of 0.65 in case of BET or GAB monolayer moisture content. This finding could be helpful in predicting the storage life of corn.J. Bangladesh Agril. Univ. 15(2): 309-317, December 2017

Water sorption isotherm and glass transition temperature of freeze-dried Syzygium cumini fruit (jambolan)

2014 ◽  
Vol 120 (1) ◽  
pp. 519-524 ◽  
Author(s):  
Roneval Felix de Santana ◽  
Eliseu Ribeiro de Oliveira Neto ◽  
Alysson Vieira Santos ◽  
Cleide Mara Faria Soares ◽  
Álvaro Silva Lima ◽  
...  
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Sorption Isotherm ◽  
Water Sorption ◽  
Syzygium Cumini ◽  
Water Sorption Isotherm ◽  
Freeze Dried

Revisiting the water sorption isotherm of MOF using electrical measurements

2019 ◽  
Vol 55 (88) ◽  
pp. 13251-13254 ◽  
Author(s):  
Shyamapada Nandi ◽  
Himanshu Aggarwal ◽  
Mohammad Wahiduzzaman ◽  
Youssef Belmabkhout ◽  
Guillaume Maurin ◽  
...  
Keyword(s):  
Sorption Isotherm ◽  
Water Sorption ◽  
Electrical Measurements ◽  
P Adsorption ◽  
Water Sorption Isotherm ◽  
Desorption Isotherms ◽  
Adsorption Desorption

Adsorption/desorption isotherms of Cr-soc-MOF-1.

A New Model for Describing the Water Sorption Isotherm of Foods

1983 ◽  
Vol 48 (4) ◽  
pp. 1382-1383 ◽  
Author(s):  
JORGE CHIRIFE ◽  
REINALDO BOQUET ◽  
CONSTANTINO FERRO FONTÁN ◽  
HÉCTOR A. IGLESIAS
Keyword(s):  
Sorption Isotherm ◽  
Water Sorption ◽  
New Model ◽  
Water Sorption Isotherm

scholarly journals The Seed Water Sorption Isotherm and Antioxidant-Defensive Mechanisms of <i>Hordeum vulgare</i> L. Primed Seeds

2018 ◽  
Vol 09 (12) ◽  
pp. 2385-2407
Author(s):  
Pinpinatt Junhaeng ◽  
Pitipong Thobunluepop ◽  
Wanchai Chanprasert ◽  
Damrongvudhi Onwimol ◽  
Sutkhet Nakasathien ◽  
...  
Keyword(s):  
Hordeum Vulgare ◽  
Sorption Isotherm ◽  
Water Sorption ◽  
Water Sorption Isotherm ◽  
Defensive Mechanisms

scholarly journals Isoterm Sorpsi Air pada Tepung Ubi Jalar Terfermentasi dengan Angkak

2017 ◽  
Vol 3 (1) ◽  
pp. 71-78 ◽  
Author(s):  
Yulinda Eka Ayu Rukmawati ◽  
Sri Hartini ◽  
Margaretha Novian Cahyanti
Keyword(s):  
Sweet Potato ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Isotherm Models ◽  
Red Yeast Rice ◽  
Potato Flour ◽  
Red Yeast ◽  
Moisture Sorption Isotherm ◽  
Water Sorption Isotherm ◽  
Sweet Potato Flour

The research was aimed to obtain moisture sorption curve , moisture sorption isotherm models and obtain determine the water content monoleyer of fermented sweet potato flour with red yeast rice.The moisture sorption isotherm model used are GAB (Guggenheim Anderson deBoer), BET (Brunauer Emmet Teller) and Caurie.Meanwhile, the test of modelling accuray by MRD (Mean Relative Deviation). The results showed that the water sorption isotherm curve of sweet potato flour fermented with red yeast rice Sigmoid shaped the approach of type II. The precise mathematical models are models of GAB (Guggenheim Anderson deBoer) with a value of MRD at a temperature of 30 °C, 35 °C, 40 °C respectively at 4.41%, to 2.50%, 3.37%. Moisture content of the monolayer at temperature of 30 °C, 35 °C and 40 °C in GAB model was 7.34%, 6.57%, 16.09%, BET model was 2.09%, 1.05%, 4.26%, and Caurie model was 1.41%, 1.36%, 1.42%.DOI: http://dx.doi.org/10.15408/jkv.v0i0.4814  

scholarly journals Study on water sorption isotherm of summer onion

2015 ◽  
Vol 40 (1) ◽  
pp. 35-51 ◽  
Author(s):  
Md Masud Alam ◽  
Md Nazrul Islam
Keyword(s):  
Moisture Content ◽  
Sorption Isotherm ◽  
Water Sorption ◽  
Moisture Sorption ◽  
Moisture Sorption Isotherm ◽  
Water Sorption Isotherm ◽  
Monolayer Moisture Content ◽  
Using Data ◽  
Monolayer Moisture ◽  
Added Salt

The water sorption characteristics of dehydrated onion and onion solutes composite by vacuum drying (VD) and air drying (AD) were developed at room temperature using vacuum desiccators containing saturated salt solutions at various relative humidity levels (11-93%). From moisture sorption isotherm data, the monolayer moisture content was estimated by Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) equation using data up to a water activity of 0.52 and 0.93 respectively. Results showed that in case of non treated samples the monolayer moisture content values (Wo) of BET gave slightly higher values than GAB (9.7 vs 8.2) for VD, while GAB gave higher value than BET (11.0 vs 9.8) for AD. It is also seen that the treated and non treated onion slice and onion powder absorbed approximately the same amount of water at water activities below about 0.44 and above 0.44 the treated samples begin to absorb more water than the non treated samples. It was observed that 10-20% added of sugar gave no change in water sorption capacity while the amount of sorbed water increases with increasing amount added salt for mix onion product.Bangladesh J. Agril. Res. 40(1): 35-51, March 2015

Sign in / Sign up

Export Citation Format

Share Document