Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: moisture sorption

Sortuj według:

Ogranicz wyniki do:

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Thermodynamic properties of water sorption isotherms of grape seed

100%

Majd K. M., Karparvarfard S. H., Farahnaky A., Ansari S.

International Agrophysics

2014

tom 28

nr 1

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.

Moisture sorption hysteresis in potato starch extrudates

67%

Jamroz J., Sokolowska Z., Hajnos M.

International Agrophysics

1999

tom 13

nr 4

Ograniczanie wyników

2 International Agrophysics

1 Ansari S.

1 Farahnaky A.

1 Hajnos M.

1 Jamroz J.

1 Karparvarfard S. H.

1 Majd K. M.

1 Sokolowska Z.

1 2014

1 1999

Wyniki wyszukiwania

Thermodynamic properties of water sorption isotherms of grape seed

Moisture sorption hysteresis in potato starch extrudates