Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety) [PDF]
Heliyon, 2020 The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol ...
Eshetu Getahun +5 more
doaj +2 more sources
Moisture sorption isotherms and heat of sorption of Algerian bay leaves (Laurus nobilis) [PDF]
Maderas: Ciencia y Tecnología, 2015 The moisture sorption isotherms of Algerian bay leaves (Laurus nobilis) were determined experimentally in this work. The equilibrium moisture contents of the leaves were measured at 40, 50, and 60 °C using static gravimetric method.
N. Ouafi +5 more
doaj +3 more sources
A full-range moisture sorption model for cellulose-based materials yielding consistent net isosteric heat of sorption [PDF]
Drying Technology, 2022 A structured approach to derive the water activity function of cellulose-based materials which describe the sorption behavior from dry fiber up to the fiber saturation point is proposed.
Johan Tryding +3 more
core +4 more sources
Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey) [PDF]
International Journal of Food Studies, 2012 Moisture adsorption characteristics of California grown almonds (Nonpareil: pasteurized and unpasteurized almonds; Monterey: pasteurized, unpasteurized and blanched almonds) were obtained using the gravimetric method over a range of water activities from
Li Zuo Taitano, R.P. Singh
doaj +3 more sources
Comparative Modelling, Sensitivity Analysis and Thermodynamics Study of the Adsorption Characteristics of Dried Nauclea latifolia Medicinal Leaves [PDF]
ABUAD Journal of Engineering Research and DevelopmentThe adsorption characteristics of Nauclea latifolia medicinal leaves were examined across selected temperatures (30–50°C) and water activity levels (0.044–0.900) to assess its storage stability.
Abiola John Adeyi
doaj +3 more sources
Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system. [PDF]
J Sci Food Agric, 2023 The isosteric heat of desorption is vital in evaluating the energy performance of food dryers. The isosteric heat of desorption was investigated for different cassava (Manihot esculenta Crantz) products prepared as flour or starch, with and without ...
Sarnavi HJ +6 more
europepmc +3 more sources
THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.) [PDF]
Engenharia Agrícola, 2020 Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability.
Weder N. Ferreira Junior +4 more
doaj +2 more sources
Polymer Testing, 2021 Fundamental understanding of cashmere–water interaction is a critical part both for the manufacturing of cashmere processing and the development of cashmere-based heat-moisture management textiles.
Liuxiang Zhan +3 more
doaj +1 more source
Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch
Food and Bioprocess Technology, 2009 The desorption isotherms of chestnut flour and chestnut starch were determined at different temperatures (20°C, 35°C, 50°C, and 65°C) using gravimetric method. Desorption isotherms of potato starch were also determined in order to establish a comparison against desorption isotherms of chestnut starch.
Chenlo, F. +3 more
openaire +1 more source
Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans [PDF]
, 2018 [EN] The aim of this work was determine the sorption isotherms in roasted beans of specialty coffee at temperatures of 25, 30 and 40 °C and water activities between 0.1 and 0.8 using the dynamic dew point method.
Cortes-Macias, Erika +7 more
core +1 more source