scholarly journals Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 268-275 ◽  
Author(s):  
Sedighe Soleimanifard ◽  
Naser Hamdami
Keyword(s):  
Sorption Isotherms ◽  
Isosteric Heat ◽  
Mean Square ◽  
Clapeyron Equation ◽  
Data Description ◽  
Maximum Value ◽  
Chi Squared ◽  
Gab Model ◽  
Thermodynamic Equations

We aimed to measure the equilibrium moisture content of the Ohadi variety of pistachio shells, pistachio kernels and split pistachios using gravimetric methods at 25, 40, 55, and 70°C and saturated salt solutions with water activities ranging from 0.08 to 0.97. Then, 11 mathematical models were used to select the best model for data description. The GAB model, which had the maximum value for the correlation coefficient (R<sup>2</sup>) and minimum values for the chi-squared test (χ<sup>2</sup>) and root mean square error (RMSE), was identified as the best model for split pistachios and pistachio kernels. The Caurie model, meanwhile, was identified as the best model for pistachio shells. In this test, there was no significant hysteresis between the desorption and adsorption curves. Furthermore, the isosteric heat of adsorption and desorption were also determined using thermodynamic equations (e.g., the Clausius-Clapeyron equation).

scholarly journals Modelling the Water Sorption Isotherms of Warionia Saharae and determination of sorption heats and drying kinetics

2018 ◽  
Author(s):  
Fedol Amel ◽  
A. Cheriti
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Isosteric Heat ◽  
Storage Conditions ◽  
Drying Kinetics ◽  
Equilibrium Water Content ◽  
Clapeyron Equation

The hygroscopic equilibrium of Warionia saharae was studied, which allowed getting an idea of ​​the equilibrium water content relative to a given humidity. The results of this study made it possible to have the sorption curves. The results of this study made it possible to obtain the sorption curves necessary for know the storage conditions of the plant and the study of its drying kinetics. The static gravimetric method was used to determine sorption isotherms of Warionia saharae leaves at 30and 40 ◦C and in the range of water activity varying from 0.063 to 0.898.  The Gab, Peleg models was found to be the most suitable for describing the sorption curves. The isosteric heat calculated by applying the Clausius–Clapeyron equation .The desorption isosteric heat was higher than the isosteric heat of adsorption and both decreased continuously with increasing of the equilibrium moisture content. The experimental results obtained allowed us to determine the temporal evolution of the drying kinetics as a function of the moisture content. The curve of the evolution of the water content as a function of time shows the absence of the phases product temperature and constant drying rate Keywords: Sorption isotherm, isosteric heats, modelling, kinetics, Warionia saharae.  

Determination of the Moisture-Sorption Isotherms and Isosteric Heat of Henna Leaves

2015 ◽  
Vol 88 (1) ◽  
pp. 52-62 ◽  
Author(s):  
S. Bennaceur ◽  
B. Draoui ◽  
B. Touati ◽  
A. Benseddik ◽  
A. Saad ◽  
...  
Keyword(s):  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Moisture Sorption Isotherms

Thermodynamic properties of water sorption isotherms of grape seed

2014 ◽  
Vol 28 (1) ◽  
pp. 63-71 ◽  
Author(s):  
Kamran Maleki Majd ◽  
Seyed H. Karparvarfard ◽  
Asgar Farahnaky ◽  
Sara Ansari
Keyword(s):  
Experimental Data ◽  
Water Activity ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Grape Seed ◽  
Clapeyron Equation ◽  
Moisture Sorption Isotherm ◽  
Best Fit

Abstract In this study the moisture sorption isotherm of grape seed was determined by using a static gravimetric method at 35-65°C and 0.108-0.821 water activity range. The sorption isotherms were found to be typical sigmoid shape of most food materials. Five models including the Brunauer-Emmett-Teller (2-parameter), Guggenheim, Anderson and De Boer (3-parameter), Oswin (2-parameter), Ferro-Fontan (3-parameter) and Peleg (4-parameter) models were considered to fit the experimental data. The Ferro- Fontan and Peleg equations (at three temperatures 35, 45, 65°C) having R2 greater than 0.97 and lower values of standard error of estimate and deviation modulus gave the best fit of the experimental data throughout the entire range of water activity. The net isosteric heat of sorption, calculated by Calusius-Clapeyron equation on experimental data, was found to be a polynomial and exponential function of equilibrium moisture content within the temperature range investigated.

scholarly journals Determination of desorption isotherms, latent heat and isosteric heat of pequi diaspore

2016 ◽  
Vol 20 (5) ◽  
pp. 493-498 ◽  
Author(s):  
Kelly A. de Sousa ◽  
Osvaldo Resende ◽  
Bruno de S. Carvalho
Keyword(s):  
Moisture Content ◽  
Latent Heat ◽  
Equilibrium Moisture Content ◽  
Sorption Isotherms ◽  
Isosteric Heat ◽  
Static Method ◽  
The One ◽  
Content Range ◽  
Water Sorption Isotherms

ABSTRACT The objective was to determine water sorption isotherms of diaspores of pequi fruits in order to obtain information on the amount of water that this product desorbs at the temperatures of 10, 20, 30 and 40 °C and water activities from 0.20 to 0.89, adjusting different mathematical models to experimental data, and to determine its latent heat and isosteric heat. The equilibrium moisture content was obtained through the indirect static method, using the device Hygropalm Model Aw 1. The Modified Henderson model was the one that best fitted the data and was selected to predict the equilibrium moisture content of pequi diaspore. It was observed that the higher the temperature for the same equilibrium moisture content (% d.b.), the higher the water activity values. As temperature values increased, there was a reduction in the vaporization latent heat of the product. Isosteric heat values of diaspores of pequi fruits in the moisture content range of 4.02 to 16.63 (% d.b.) varied from 2,776.49 to 2,558.39 kJ kg-1.

scholarly journals Mathematical Modeling of Moisture Sorption Isotherms and Determination of Isosteric Heats of Sorption ofZiziphusLeaves

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Amel Saad ◽  
Boumediene Touati ◽  
Belkacem Draoui ◽  
Boufeldja Tabti ◽  
Asma Abdenebi ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Experimental Data ◽  
Adsorption Equilibrium ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Static Method ◽  
Clapeyron Equation ◽  
Moisture Sorption Isotherms ◽  
Increasing Temperature

Desorption and adsorption equilibrium moisture isotherms ofZiziphus spina-christileaves were determined using the gravimetric-static method at 30, 40, and 50°C for water activity(aw)ranging from 0.057 to 0.898. At a givenaw, the results show that the moisture content decreases with increasing temperature. A hysteresis effect was observed. The experimental data of sorption were fitted by eight models (GAB, BET, Henderson-Thompson, modified-Chung Pfost, Halsey, Oswin, Peleg, and Adam and Shove). After evaluating the models according to several criteria, the Peleg and Oswin models were found to be the most suitable for describing the sorption curves. The net isosteric heats of desorption and adsorption ofZiziphus spina-christileaves were calculated by applying the Clausius-Clapeyron equation to the sorption isotherms and an expression for predicting these thermodynamic properties was given.

Mathematical modelling of moisture sorption isotherms and determination of isosteric heat of blueberry variety O′Neil

2009 ◽  
Vol 44 (10) ◽  
pp. 2033-2041 ◽  
Author(s):  
Antonio Vega-Gálvez ◽  
Jessica López ◽  
Margarita Miranda ◽  
Karina Di Scala ◽  
Francisco Yagnam ◽  
...  
Keyword(s):  
Mathematical Modelling ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Moisture Sorption Isotherms

Note: Moisture Sorption Isotherms and Isosteric Heat of Red Bell Pepper (var. Lamuyo)

2007 ◽  
Vol 13 (4) ◽  
pp. 309-316 ◽  
Author(s):  
A. Vega-Gálvez ◽  
R. Lemus-Mondaca ◽  
P. Fito ◽  
A. Andrés
Keyword(s):  
Statistical Evaluation ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Sorption Data ◽  
Clapeyron Equation ◽  
Moisture Contents ◽  
Moisture Sorption Isotherms ◽  
Monolayer Moisture

Sorption isotherms of red pepper (var. Lamuyo) were determined at three temperatures (10, 20 and 30°C) in a range of water activity from 0.10 to 0.96. BET, GAB, Halsey, Herderson, Caurie, Smith, Oswin and Iglesias—Chirife equations were tested for modelling the sorption isotherms. The statistical evaluation of fit quality of the preceding models showed good results using the BET, GAB, Halsey and Iglesias—Chirife models on experimental sorption data. The BET and GAB models showed monolayer moisture contents from 0.07 to 0.10 g water/g (d.b.); however, they did not show direct dependence on temperature. The Clausius—Clapeyron equation satisfactorily determined the sorption isosteric heats, which were found to increase as the moisture content decreased; the desorption heat (74.2kJ/mol) was higher than that of adsorption heat (36.9kJ/mol). The preceding experimental data showed a good quality fit when evaluated with the Tsami equation.

Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Jatindra Kumar Sahu ◽  
Ajita Tiwari
Keyword(s):  
Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Sweet Pepper ◽  
Coefficient Of Determination ◽  
Clapeyron Equation ◽  
Moisture Sorption Isotherm ◽  
Moisture Sorption Isotherms ◽  
Monolayer Moisture

Moisture sorption isotherms of osmotically dehydrated sweet peppers were determined at 15oC, 30oC and 40oC using static desiccator techniques. In the study, seven levels of water activity in range of 0.08 to 0.91 were used by the use of saturated salt solutions. The isotherms were found to be sigmoid type and of BET classification II. Out of seven sorption models i.e. BET, modified BET, Hasley, Caurie, GAB, Oswin and Smith, fitted to the experimental data, Oswin model was found to be the best for accurate prediction of moisture sorption isotherm with highest value of coefficient of determination (R2) and lowest values of standard error (SE) and relative deviation parentage (Rd). The value of monolayer moisture content of the osmotically dehydrated sweet pepper was found to be 3.037%, 3.934% and 4.432% (db) at 15oC, 30oC and 40oC respectively. The values of net isosteric heat of sorption as calculated by Clausius–Clapeyron equation showed a regular fall with increase in moisture content.

scholarly journals Mining Wastes of an Albite Deposit as Raw Materials for Vitrified Mullite Ceramics

Minerals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 232
Author(s):  
Pedro J. Sánchez-Soto ◽  
Eduardo Garzón ◽  
Luis Pérez-Villarejo ◽  
George N. Angelopoulos ◽  
Dolores Eliche-Quesada
Keyword(s):  
Particle Size ◽  
Raw Materials ◽  
Phase Evolution ◽  
Particle Size Analysis ◽  
Size Analysis ◽  
Mining Wastes ◽  
X Ray Diffraction ◽  
X Ray ◽  
Maximum Value

In this work, an examination of mining wastes of an albite deposit in south Spain was carried out using X-ray Fluorescence (XRF), X-ray diffraction (XRD), particle size analysis, thermo-dilatometry and Differential Thermal Analysis (DTA) and Thermogravimetric (TG) analysis, followed by the determination of the main ceramic properties. The albite content in two selected samples was high (65–40 wt. %), accompanied by quartz (25–40 wt. %) and other minor minerals identified by XRD, mainly kaolinite, in agreement with the high content of silica and alumina determined by XRF. The content of Na2O was in the range 5.44–3.09 wt. %, being associated with albite. The iron content was very low (<0.75 wt. %). The kaolinite content in the waste was estimated from ~8 to 32 wt. %. The particle size analysis indicated values of 11–31 wt. % of particles <63 µm. The ceramic properties of fired samples (1000–1350 °C) showed progressive shrinkage by the thermal effect, with water absorption and open porosity almost at zero at 1200–1250 °C. At 1200 °C, the bulk density reached a maximum value of 2.38 g/cm3. An abrupt change in the phase evolution by XRD was found from 1150 to 1200 °C, with the disappearance of albite by melting in accordance with the predictions of the phase diagram SiO2-Al2O3-Na2O and the system albite-quartz. These fired materials contained as main crystalline phases quartz and mullite. Quartz was present in the raw samples and mullite was formed by decomposition of kaolinite. The observation of mullite forming needle-shape crystals was revealed by Scanning Electron Microscopy (SEM). The formation of fully densified and vitrified mullite materials by firing treatments was demonstrated.

Sorption and thermodynamic properties of juvenile Pinus sylvestris L. wood after 103 years of submersion

Holzforschung ◽  
2008 ◽  
Vol 62 (6) ◽  
Author(s):  
Luis García Esteban ◽  
Paloma de Palacios ◽  
Francisco García Fernández ◽  
Antonio Guindeo ◽  
Marta Conde ◽  
...  
Keyword(s):  
Thermodynamic Properties ◽  
Pinus Sylvestris ◽  
Integration Method ◽  
Juvenile Wood ◽  
Crystallinity Index ◽  
Isosteric Heat ◽  
Chemical Modifications ◽  
Clapeyron Equation ◽  
X Ray ◽  
Hemicellulose Degradation

Abstract The hygroscopicity and thermodynamic properties of juvenile Pinus sylvestris L. wood taken from the submerged piles of a bridge built in 1903 over the Jiloca River, in Spain, were compared with the corresponding values of juvenile wood of the same species from recently cut trees. The 35°C and 50°C isotherms were plotted and subsequently fitted using the Guggenheim-Anderson-Boer-Dent method, and the isosteric heat of sorption was obtained through the integration method of the Clausius-Clapeyron equation. The isotherms were compared by means of the hysteresis coefficients. Infrared spectra were recorded to study the chemical modifications, and the crystal structure of the cellulose was studied by X-ray diffractograms. The submersion in water resulted in hemicellulose degradation and a decrease in the crystallinity index and the crystallite length, accompanied by a corresponding increase in the proportion of amorphous zones. Owing to this, the equilibrium moisture contents of the water logged wood are higher than in the recent wood, both in adsorption and in desorption. In terms of the thermodynamic properties, the bond energy is higher in the recent wood than in the water logged wood.

Sign in / Sign up

Export Citation Format

Share Document