Thermodynamic of Water Sorption of Grape Seed: Temperature Effect of Sorption Isotherms and Thermodynamic Characteristics

Majd, K, Karparvarfard, S, Farahnaky, A and Jafarpour, K 2013, 'Thermodynamic of Water Sorption of Grape Seed: Temperature Effect of Sorption Isotherms and Thermodynamic Characteristics', Food Biophysics, vol. 8, no. 1, pp. 1-11.


Document type: Journal Article
Collection: Journal Articles

Title Thermodynamic of Water Sorption of Grape Seed: Temperature Effect of Sorption Isotherms and Thermodynamic Characteristics
Author(s) Majd, K
Karparvarfard, S
Farahnaky, A
Jafarpour, K
Year 2013
Journal name Food Biophysics
Volume number 8
Issue number 1
Start page 1
End page 11
Total pages 11
Publisher Springer New York LLC
Abstract After determination of sorption isotherms of grape seeds using gravimetric method, five models with temperature effect were used to fit water sorption isotherms of grape seeds to investigate temperature effect on sorption isotherms and its thermodynamic characteristics. Halsey model had minimum mean relative percentage error (Me) and all other models used were good in fitting experimental data (with Meof less than 10 %). Differential parameters such as net isosteric heat, isosteric heat, differential entropy and integral function such as equilibrium heat, net equilibrium heat, integral entropy and surface potential have been calculated. The net isosteric heat, isosteric heat and differential entropy decreased with moisture content. The net equilibrium enthalpy, equilibrium enthalpy and integral entropy decreased with moisture content. The surface potential at four temperatures (35, 45, 55 and 65 °C) was estimated, and low temperature effect was reported.
Subject Food Processing
Keyword(s) Grape seed
Sorption isotherm
Temperature effect
Thermodynamics
DOI - identifier 10.1007/s11483-012-9274-z
Copyright notice © 2012 Springer Science+Business Media New York
ISSN 1557-1858
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