Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits
Sorption isotherms of loquat and quince fruits were determined by static gravimetric method at different temperatures, in the range from 20 to 65°C. The curves obtained can be considered as type II at 20°C and type III at higher temperatures according to the Brunauer–Emmett–Teller (BET) classificati...
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| Veröffentlicht in: | Journal of food engineering 2008-10, Vol.88 (4), p.514-521 |
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| creator | Moreira, R. Chenlo, F. Torres, M.D. Vallejo, N. |
| description | Sorption isotherms of loquat and quince fruits were determined by static gravimetric method at different temperatures, in the range from 20 to 65°C. The curves obtained can be considered as type II at 20°C and type III at higher temperatures according to the Brunauer–Emmett–Teller (BET) classification. Equilibrium moisture content data were correlated by different mathematical models usually applied to foodstuffs (GAB, Peleg and Halsey). The best fit of the experimental data was obtained with Peleg and GAB models. Experimental data were analysed by a thermodynamic approach to obtain such properties as net isosteric heat, net equilibrium heat, differential and integral entropy that provide a deeper understanding of the properties of water and energy requirements associated with sorption process. Particularly, for loquat and quince fruits, the differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. The net integral enthalpy show maximum values (32, 26, 24kJ/mol for loquat pulp, loquat seeds and quince, respectively) and the net integral entropy has the opposite behaviour with minimum values (−90.8, −70.8, −68.1J/molK for loquat pulp, loquat seeds and quince, respectively) at specified moisture contents. |
| doi_str_mv | 10.1016/j.jfoodeng.2008.03.011 |
| format | Article |
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The curves obtained can be considered as type II at 20°C and type III at higher temperatures according to the Brunauer–Emmett–Teller (BET) classification. Equilibrium moisture content data were correlated by different mathematical models usually applied to foodstuffs (GAB, Peleg and Halsey). The best fit of the experimental data was obtained with Peleg and GAB models. Experimental data were analysed by a thermodynamic approach to obtain such properties as net isosteric heat, net equilibrium heat, differential and integral entropy that provide a deeper understanding of the properties of water and energy requirements associated with sorption process. Particularly, for loquat and quince fruits, the differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. The net integral enthalpy show maximum values (32, 26, 24kJ/mol for loquat pulp, loquat seeds and quince, respectively) and the net integral entropy has the opposite behaviour with minimum values (−90.8, −70.8, −68.1J/molK for loquat pulp, loquat seeds and quince, respectively) at specified moisture contents.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2008.03.011</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; classification ; enthalpy ; Entropy ; Equilibrium heat ; Equilibrium moisture content ; Food engineering ; Food industries ; foods ; Fruit and vegetable industries ; fruit pulp ; Fruits ; Fundamental and applied biological sciences. Psychology ; General aspects ; heat ; Integrals ; Isosteric heat ; Isotherms ; loquats ; Mathematical models ; Moisture content ; quinces ; Seeds ; Sorption ; sorption isotherms ; temperature ; Water activity ; water content</subject><ispartof>Journal of food engineering, 2008-10, Vol.88 (4), p.514-521</ispartof><rights>2008 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-ca7bab646e44b63c0c0cef118446094daa85940e24ab8c639e1efd68ae9628093</citedby><cites>FETCH-LOGICAL-c398t-ca7bab646e44b63c0c0cef118446094daa85940e24ab8c639e1efd68ae9628093</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0260877408001398$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20389655$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Moreira, R.</creatorcontrib><creatorcontrib>Chenlo, F.</creatorcontrib><creatorcontrib>Torres, M.D.</creatorcontrib><creatorcontrib>Vallejo, N.</creatorcontrib><title>Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits</title><title>Journal of food engineering</title><description>Sorption isotherms of loquat and quince fruits were determined by static gravimetric method at different temperatures, in the range from 20 to 65°C. The curves obtained can be considered as type II at 20°C and type III at higher temperatures according to the Brunauer–Emmett–Teller (BET) classification. Equilibrium moisture content data were correlated by different mathematical models usually applied to foodstuffs (GAB, Peleg and Halsey). The best fit of the experimental data was obtained with Peleg and GAB models. Experimental data were analysed by a thermodynamic approach to obtain such properties as net isosteric heat, net equilibrium heat, differential and integral entropy that provide a deeper understanding of the properties of water and energy requirements associated with sorption process. Particularly, for loquat and quince fruits, the differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. The net integral enthalpy show maximum values (32, 26, 24kJ/mol for loquat pulp, loquat seeds and quince, respectively) and the net integral entropy has the opposite behaviour with minimum values (−90.8, −70.8, −68.1J/molK for loquat pulp, loquat seeds and quince, respectively) at specified moisture contents.</description><subject>Biological and medical sciences</subject><subject>classification</subject><subject>enthalpy</subject><subject>Entropy</subject><subject>Equilibrium heat</subject><subject>Equilibrium moisture content</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>foods</subject><subject>Fruit and vegetable industries</subject><subject>fruit pulp</subject><subject>Fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>heat</subject><subject>Integrals</subject><subject>Isosteric heat</subject><subject>Isotherms</subject><subject>loquats</subject><subject>Mathematical models</subject><subject>Moisture content</subject><subject>quinces</subject><subject>Seeds</subject><subject>Sorption</subject><subject>sorption isotherms</subject><subject>temperature</subject><subject>Water activity</subject><subject>water content</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkMFO3DAQhi1UJLbAK9BcUE9Jx7Hj2LciBG0lpB5gz9asMwavsvFiZ6vu2-Pt0l4rH3z5_n9mPsauODQcuPqybtY-xoGm56YF0A2IBjg_YQuue1F3fQ8f2AJaBbXue3nGPua8BoAO2nbBlk8vlDZx2E-4Ca7CCcd9DrmKvqLfW0phQ9OMY5Vj2s4hTlXIcT5E_iBjfN3hXFJD9boLk6PKp12Y8wU79Thmunz_z9ny_u7p9nv98PPbj9ubh9oJo-faYb_ClZKKpFwp4aA88pxrKRUYOSDqzkigVuJKOyUMcfKD0khGtRqMOGefj73bVDahPNtNyI7GESeKu2x14YQQShZSHUmXYs6JvN2W2zDtLQd70GjX9q9Ge9BoQdiisQSv30dgdjj6hJML-V-6BVGGdF3hPh05j9HicyrM8rEFLkqXMaY7NH09ElSM_AqUbHaBirQhJHKzHWL43zJvJkOW6g</recordid><startdate>20081001</startdate><enddate>20081001</enddate><creator>Moreira, R.</creator><creator>Chenlo, F.</creator><creator>Torres, M.D.</creator><creator>Vallejo, N.</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science Pub. Co</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20081001</creationdate><title>Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits</title><author>Moreira, R. ; Chenlo, F. ; Torres, M.D. ; Vallejo, N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-ca7bab646e44b63c0c0cef118446094daa85940e24ab8c639e1efd68ae9628093</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Biological and medical sciences</topic><topic>classification</topic><topic>enthalpy</topic><topic>Entropy</topic><topic>Equilibrium heat</topic><topic>Equilibrium moisture content</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>foods</topic><topic>Fruit and vegetable industries</topic><topic>fruit pulp</topic><topic>Fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>heat</topic><topic>Integrals</topic><topic>Isosteric heat</topic><topic>Isotherms</topic><topic>loquats</topic><topic>Mathematical models</topic><topic>Moisture content</topic><topic>quinces</topic><topic>Seeds</topic><topic>Sorption</topic><topic>sorption isotherms</topic><topic>temperature</topic><topic>Water activity</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moreira, R.</creatorcontrib><creatorcontrib>Chenlo, F.</creatorcontrib><creatorcontrib>Torres, M.D.</creatorcontrib><creatorcontrib>Vallejo, N.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moreira, R.</au><au>Chenlo, F.</au><au>Torres, M.D.</au><au>Vallejo, N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits</atitle><jtitle>Journal of food engineering</jtitle><date>2008-10-01</date><risdate>2008</risdate><volume>88</volume><issue>4</issue><spage>514</spage><epage>521</epage><pages>514-521</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>Sorption isotherms of loquat and quince fruits were determined by static gravimetric method at different temperatures, in the range from 20 to 65°C. The curves obtained can be considered as type II at 20°C and type III at higher temperatures according to the Brunauer–Emmett–Teller (BET) classification. Equilibrium moisture content data were correlated by different mathematical models usually applied to foodstuffs (GAB, Peleg and Halsey). The best fit of the experimental data was obtained with Peleg and GAB models. Experimental data were analysed by a thermodynamic approach to obtain such properties as net isosteric heat, net equilibrium heat, differential and integral entropy that provide a deeper understanding of the properties of water and energy requirements associated with sorption process. Particularly, for loquat and quince fruits, the differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. The net integral enthalpy show maximum values (32, 26, 24kJ/mol for loquat pulp, loquat seeds and quince, respectively) and the net integral entropy has the opposite behaviour with minimum values (−90.8, −70.8, −68.1J/molK for loquat pulp, loquat seeds and quince, respectively) at specified moisture contents.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2008.03.011</doi><tpages>8</tpages></addata></record> |
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| subjects | Biological and medical sciences classification enthalpy Entropy Equilibrium heat Equilibrium moisture content Food engineering Food industries foods Fruit and vegetable industries fruit pulp Fruits Fundamental and applied biological sciences. Psychology General aspects heat Integrals Isosteric heat Isotherms loquats Mathematical models Moisture content quinces Seeds Sorption sorption isotherms temperature Water activity water content |
| title | Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits |
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