Thermodynamic properties of water sorption isotherms of grape seed

Majd, K, Karparvarfard, S, Farahnaky, A and Ansari, S 2014, 'Thermodynamic properties of water sorption isotherms of grape seed', International Agrophysics, vol. 28, no. 1, pp. 63-71.

Document type: Journal Article
Collection: Journal Articles

Title Thermodynamic properties of water sorption isotherms of grape seed
Author(s) Majd, K
Karparvarfard, S
Farahnaky, A
Ansari, S
Year 2014
Journal name International Agrophysics
Volume number 28
Issue number 1
Start page 63
End page 71
Total pages 9
Publisher Polish Academy of Sciences, Institute of Agrophysics
Abstract In this study the moisture sorption isotherm of grape seed was determined by using a static gravimetric method at 35-65 C and 0.108-0.821 water activity range. The sorption isotherms were found to be typical sigmoid shape of most food materials. Five models including the Brunauer-Emmett-Teller (2-parameter), Guggenheim, Anderson and De Boer (3-parameter), Oswin (2-parameter), Ferro-Fontan (3-parameter) and Peleg (4-parameter) models were considered to fit the experimental data. The Ferro- Fontan and Peleg equations (at three temperatures 35, 45, 65 C) having R2 greater than 0.97 and lower values of standard error of estimate and deviation modulus gave the best fit of the experimental data throughout the entire range of water activity. The net isosteric heat of sorption, calculated by Calusius-Clapeyron equation on experimental data, was found to be a polynomial and exponential function of equilibrium moisture content within the temperature range investigated.
Subject Food Processing
Keyword(s) grape seed
moisture sorption isotherm
thermodynamic properties
DOI - identifier 10.2478/intag-2013-0028
Copyright notice © 2014 Institute of Agrophysics, Polish Academy of Sciences.
ISSN 0236-8722
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