Sorption isotherms of Chenopodium ambrosioides leaves at three temperatures

• Published in: Journal of food engineering Vol. 72; no. 1; pp. 77 - 84
• Main Authors: Jamali, A., Kouhila, M., Ait Mohamed, L., Jaouhari, J.T., Idlimam, A., Abdenouri, N.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2006; Elsevier
• Subjects: Biological and medical sciences; Chenopodium ambrosioides; Chenopodium ambrosioides leaves; equations; Equilibrium moisture content; flavorings; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; heat treatment; herbs; Isosteric heat of sorption; leaves; mathematical models; perennials; Sorption isotherms; specific heat; water activity; water content; Isosteric heat of sorption; Equilibrium moisture content; Chenopodium ambrosioides leaves; Sorption isotherms; Temperature; Plant leaf; Equilibrium; Chenopodiaceae; Sorption; Heat; Chenopodium; Plant part; Dicotyledones; Angiospermae; Water content; Spermatophyta
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2004.11.021

Moisture equilibrium data of Ch. ambrosioides leaves by desorption and adsorption were determined at 30, 40, and 50 °C by the gravimetric static method. The equilibrium was achieved after 12 days for desorption and 12 days for adsorption at water activities ranging from 5% to 90%. The hysteresis effect was not distinctly observed in the range of temperatures tested. Six mathematical models were used to fit the experimental data. The modified Halsey model was the best model describing the equilibrium moisture data for desorption. The GAB and modified Halsey models were the most suitable models for estimating adsorption isotherms. The net isosteric heats of sorption of water were calculated by applying the Clausius–Clapeyron equation to the sorption isotherms at different temperatures.