Sorption isotherms of Chenopodium ambrosioides leaves at three temperatures

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 eff...

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Bibliographic Details
Published in:Journal of food engineering 2006, Vol.72 (1), p.77-84
Main Authors: Jamali, A., Kouhila, M., Ait Mohamed, L., Jaouhari, J.T., Idlimam, A., Abdenouri, N.
Format: Article
Language:English
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
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Summary: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.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.11.021