Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels
作者： Paulo C Corrêa , André LD Goneli , Paulo CA Junior , Gabriel HH De Oliveira , Domingos SM Valente
DOI: 10.1111/J.1365-2621.2010.02373.X
关键词: Water activity 、 Desorption 、 Equilibrium moisture content 、 Humidity 、 Moisture 、 Sorption 、 Chemistry 、 Gravimetric analysis 、 Water content 、 Pulp and paper industry
摘要: Summary The desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process this product. The determined by a static gravimetric method for various temperature humidity conditions. Equilibrium moisture content (Me) data correlated several mathematical models an artificial neural network (ANN) model. Me fruits, pulped green increased with increase in water activity (aw) at any particular temperature. At constant aw, fruits samples had higher than remaining samples. Based on statistical parameters, ANN model, modified Henderson GAB adequate to describe sorption characteristics Isosteric heat was evaluated means Clausius–Clapeyron equation. It decreased increasing content. isosteric that coffee.
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