Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic
作者： Mariana A. Moraes , Gabriela S. Rosa , Luiz A. A. Pinto
DOI: 10.1111/J.1365-2621.2008.01716.X
关键词: Water content 、 Analytical chemistry 、 Pore size 、 Desorption 、 Monolayer 、 Best fitting 、 Gravimetric analysis 、 Sorption 、 Moisture 、 Chromatography 、 Chemistry
摘要: The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 70 °C using the gravimetric static method. experimental data analysed GAB, BET, Henderson-Thompson Oswin equations. isosteric heat differential entropy desorption by applying Clausius-Clapeyron Gibbs-Helmholtz equations, respectively. GAB equation showed best fitting to (R 2 > 99% E% < 10%). monolayer content values for higher than those studied temperatures; varied from 0.050 0.056 0.107 0.168 apple, estimated in function content. these thermodynamic properties (in range 48-100 kJ mol -1 14-150 J K ) 43-68 0-66 ). water surface area decreased with increasing temperature. Kelvin Halsey equations used calculate pore size distribution.
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