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| Engin,Demiray. |
| Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom slices during drying, and the fitness of GAB, BET, Oswin, Henderson and Halsey isotherm equations to sorption data was calculated. The effect of temperature on color change kinetics of oyster mushroom slices was also investigated during drying. GAB model was the best equation for the prediction of the desorption moisture content of samples. Mathematical modeling of color change kinetics indicated that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oyster mushroom; Drying; Sorption isotherm; GAB model; Color. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100187 |
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| Conegero,Juliana; Ribeiro,Luciana C.; Monteiro,Antonio R. G.; Costa,José M. C. da. |
| ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hancornia speciosa Gomes; Sorption isotherm; Hygroscopicity; Dehydration. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000500356 |
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| Amiri Chayjan,Reza; Esna-Ashari,Mahmood. |
| Sorption isotherm of soya bean (Glycine max (L.) Merr.) was obtained by the dynamic experimental method. Artificial Neural Networks (ANNs) were used for modeling soya bean equilibrium moisture content (EMC). Thermodynamic equations and trained ANN for prediction of two thermodynamic properties of net isosteric heat and entropy of soya bean were utilized. The ANN models were better compared with mathematical models. In this study, the isosteric heat and entropy of sorption of soya bean were separately predicted by two power models as a EMC function. Predictive power of the models was high (R² ≈ 0.99). At the moisture content above 11% (dry basis, db), isosteric heat and entropy of sorption of soya bean were smoothly decreased, while they were... |
| Tipo: Journal article |
Palavras-chave: Back propagation; Entropy; Isosteric heat; Sorption isotherm; Soya bean. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400012 |
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| saad, amel; Touati, Boumediene; Seghir, Abdelhadi; Abdenebi, Asma. |
| Experimental adsorption and desorption behavior of Matricaria pubescens was determined by using the gravimetric static method at 30, 40 and 50 °C, for water activity ranging from 0.057 to 0.898. Experimental data were compared with eight widely recommended sorption models (Caurie, BET, Henderson-Thomson, Smith, Halsey, Oswin, Peleg, and Adam and Shove) in literature. Peleg and Halsey models were found to be the most suitable for describing sorption isotherm curves. The net isosteric heats of sorption were also calculated by using the Clausius-Clapeyron equation. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Matricaria .p; Sorption isotherm; Modeling; Isosteric heat of sorption. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7089 |
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