Thermodynamic properties of water sorption isotherms of grape seed

• Autorzy: Majd K.M. , Karparvarfard S. H. , Farahnaky A. , Ansari S.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

thermodynamic property; water sorption; moisture sorption; isotherm; grape seed; seed

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2014
• Tom: 28
• Numer: 1
• Opis fizyczny: p.63-71,fig.,ref.

Twórcy

autor

Majd K.M.

• Department of Mechanics of Farm Machinery, School of Agriculture, Shiraz University, Shiraz, Iran

autor

Karparvarfard S. H.

• Department of Mechanics of Farm Machinery, School of Agriculture, Shiraz University, Shiraz, Iran

autor

Farahnaky A.

• Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

autor

Ansari S.

• Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

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