Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic
The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson-Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by...
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| Published in | International journal of food science & technology Vol. 43; no. 10; pp. 1824 - 1831 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford, UK
Oxford, UK : Blackwell Publishing Ltd
01.10.2008
Blackwell Publishing Ltd Wiley-Blackwell |
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| Abstract | The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson-Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by applying Clausius-Clapeyron and Gibbs-Helmholtz equations, respectively. The GAB equation showed the best fitting to the experimental data (R² > 99% and E% < 10%). The monolayer moisture content values for apple were higher than those for garlic at the studied temperatures; the values varied from 0.050 to 0.056 and from 0.107 to 0.168 for garlic and apple, respectively. The isosteric heat and the differential entropy of desorption were estimated in function of the moisture content. The values of these thermodynamic properties were higher for apple (in range 48-100 kJ mol⁻¹ and 14-150 J mol⁻¹ K⁻¹) than for garlic (in range 43-68 kJ mol⁻¹ and 0-66 J mol⁻¹ K⁻¹). The water surface area values decreased with increasing temperature. The Kelvin and the Halsey equations were used to calculate the pore size distribution. |
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| AbstractList | The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 deg C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson-Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by applying Clausius-Clapeyron and Gibbs-Helmholtz equations, respectively. The GAB equation showed the best fitting to the experimental data (R2 > 99% and E% < 10%). The monolayer moisture content values for apple were higher than those for garlic at the studied temperatures; the values varied from 0.050 to 0.056 and from 0.107 to 0.168 for garlic and apple, respectively. The isosteric heat and the differential entropy of desorption were estimated in function of the moisture content. The values of these thermodynamic properties were higher for apple (in range 48-100kJmol-1 and 14-150Jmol-1K-1) than for garlic (in range 43-68kJmol-1 and 0-66Jmol-1K-1). The water surface area values decreased with increasing temperature. The Kelvin and the Halsey equations were used to calculate the pore size distribution. (Received 9 July 2007; Accepted in revised form 6 December 2007). Summary The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson–Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by applying Clausius–Clapeyron and Gibbs–Helmholtz equations, respectively. The GAB equation showed the best fitting to the experimental data (R2 > 99% and E% < 10%). The monolayer moisture content values for apple were higher than those for garlic at the studied temperatures; the values varied from 0.050 to 0.056 and from 0.107 to 0.168 for garlic and apple, respectively. The isosteric heat and the differential entropy of desorption were estimated in function of the moisture content. The values of these thermodynamic properties were higher for apple (in range 48–100 kJ mol−1 and 14–150 J mol−1 K−1) than for garlic (in range 43–68 kJ mol−1 and 0–66 J mol−1 K−1). The water surface area values decreased with increasing temperature. The Kelvin and the Halsey equations were used to calculate the pore size distribution. The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson-Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by applying Clausius-Clapeyron and Gibbs-Helmholtz equations, respectively. The GAB equation showed the best fitting to the experimental data (R² > 99% and E% < 10%). The monolayer moisture content values for apple were higher than those for garlic at the studied temperatures; the values varied from 0.050 to 0.056 and from 0.107 to 0.168 for garlic and apple, respectively. The isosteric heat and the differential entropy of desorption were estimated in function of the moisture content. The values of these thermodynamic properties were higher for apple (in range 48-100 kJ mol⁻¹ and 14-150 J mol⁻¹ K⁻¹) than for garlic (in range 43-68 kJ mol⁻¹ and 0-66 J mol⁻¹ K⁻¹). The water surface area values decreased with increasing temperature. The Kelvin and the Halsey equations were used to calculate the pore size distribution. Summary The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson–Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by applying Clausius–Clapeyron and Gibbs–Helmholtz equations, respectively. The GAB equation showed the best fitting to the experimental data ( R 2 > 99% and E % < 10%). The monolayer moisture content values for apple were higher than those for garlic at the studied temperatures; the values varied from 0.050 to 0.056 and from 0.107 to 0.168 for garlic and apple, respectively. The isosteric heat and the differential entropy of desorption were estimated in function of the moisture content. The values of these thermodynamic properties were higher for apple (in range 48–100 kJ mol −1 and 14–150 J mol −1 K −1 ) than for garlic (in range 43–68 kJ mol −1 and 0–66 J mol −1 K −1 ). The water surface area values decreased with increasing temperature. The Kelvin and the Halsey equations were used to calculate the pore size distribution. |
| Author | Pinto, Luiz A. A. Rosa, Gabriela S. Moraes, Mariana A. |
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| Cites_doi | 10.1590/S0101-20612004000300007 10.1016/S0260-8774(01)00053-X 10.1016/S0260-8774(98)00025-9 10.1016/S0260-8774(98)00094-6 10.1016/S0963-9969(00)00145-9 10.1016/S0260-8774(03)00143-2 10.1016/j.jfoodeng.2005.10.009 10.1111/j.1365-2621.1982.tb04966.x 10.1016/S0260-8774(97)00072-1 10.1016/j.lwt.2003.10.012 10.1016/S0260-8774(96)00019-2 10.1016/j.jfoodeng.2005.05.059 10.1016/j.jfoodeng.2005.03.024 10.1016/S0260-8774(03)00036-0 10.1111/j.1365-2621.2007.01261.x 10.1021/j100120a035 10.1177/108201320000600503 10.13031/2013.17319 10.1016/j.jfoodeng.2005.03.062 10.1016/j.jfoodeng.2006.10.001 10.1016/j.jfoodeng.2004.08.004 10.1016/j.jspr.2006.06.006 10.1046/j.1365-2621.2002.00560.x 10.1016/S0260-8774(00)00130-8 10.1016/j.lwt.2003.10.009 10.1016/S0260-8774(96)00021-0 |
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| Keywords | Sorption Apple fruits/vegetables Garlic Fruit vegetable Thermodynamic properties Physicochemical properties Drying |
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| Snippet | The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were... Summary The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data... The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 deg C using the gravimetric static method. The experimental data were... |
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| SubjectTerms | Apple apples Biological and medical sciences drying Food engineering Food industries Fruit and vegetable industries fruits/vegetables Fundamental and applied biological sciences. Psychology garlic General aspects physicochemical properties |
| Title | Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic |
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