Moisture sorption isotherms and heat of sorption of bitter orange leaves ( Citrus aurantium)

Moisture adsorption–desorption isotherms (EMC/e.r.h.) of Citrus aurantium leaves were determined at 30, 40, and 50 °C using the standard gravimetric static method over a range of relative humidity from 0.05 to 0.9. The experimental sorption curves were fitted by six equations: modified Chung–Pfost,...

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Bibliographic Details
Published in:Journal of food engineering 2005-04, Vol.67 (4), p.491-498
Main Authors: Mohamed, Ait, Kouhila, M., Jamali, A., Lahsasni, S., Mahrouz, M.
Format: Article
Language:English
Subjects:
adsorption
Biological and medical sciences
C. aurantium leaves
Citrus aurantium
desorption
equations
Equilibrium moisture content
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Isosteric heat of sorption
leaves
Modelling
relative humidity
Sorption isotherms
temperature
water content
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Summary:Moisture adsorption–desorption isotherms (EMC/e.r.h.) of Citrus aurantium leaves were determined at 30, 40, and 50 °C using the standard gravimetric static method over a range of relative humidity from 0.05 to 0.9. The experimental sorption curves were fitted by six equations: modified Chung–Pfost, modified Halsey, modified Oswin, modified Henderson, modified BET, and GAB. The modified Halsey and the modified BET models were found to satisfactorily describe the desorption isotherms of Citrus aurantium leaves. For adsorption, GAB and modified BET models were the best fit. The net isosteric heats of sorption of water were determined from the equilibrium data at different temperatures.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.05.016