ADSORPTION AND DESORPTION EQUILIBRIUM MOISTURE CONTENT AND ISOSTERIC HEAT OF ESTAMARAN DATE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

RAHNAMA M.; KHOSHTAGHAZA M.H.; GHOBADIAN B.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:8 | Issue:1 Page(s): 19-30

Download Full-Text

Persian Verion

View:

1,764

Download:

Cites:

Information Journal Paper

Title

ADSORPTION AND DESORPTION EQUILIBRIUM MOISTURE CONTENT AND ISOSTERIC HEAT OF ESTAMARAN DATE

Author(s)

RAHNAMA M. | KHOSHTAGHAZA M.H. | GHOBADIAN B. | Issue Writer Certificate

Keywords

EQUILIBRIUM MOISTURE CONTENTQ3

SATURATION SALTQ3

WATER ACTIVITYQ1

MODELINGQ2

CROSSING PHENOMENONQ3

Abstract

The adsorption and desorption EQUILIBRIUM MOISTURE CONTENTs (EMC) were determined for Estameran date fruit using saturated salt solution method at 40, 50, 60 and 70oC over the range of relative humidity from 0.05 to 0.85. EQUILIBRIUM MOISTURE CONTENT decreased with increasing the temperature from 40 to 50°C, at water activities (aw) below 0.3, while for higher water activities, crossing phenomena of the isotherm curves was detected as the temperature increased. Furthermore, EQUILIBRIUM MOISTURE CONTENT increased due to the dissolution of crystalline sugars at higher temperatures and moisture contents. The same phenomenon took place at WATER ACTIVITY equal to 0.05 at 60 and 70oC temperatures. GAB, modified Halsey, modified Chung-Pfost, modified Oswin, modified smith and modified Henderson models were used to fit the experimental data. The GAB model was found to be the most suitable for describing the adsorption and desorption curves. The monolayer moisture content (Mm) values at different temperatures were calculated using the GAB equation. Results showed that Mm decreased with increasing temperature. The isosteric heats of desorption and adsorption of water were determined from the equilibrium data at different temperatures by Clausius-Clapyron equation. The isosteric heats of desorption and adsorption decreased with increasing WATER ACTIVITY.

Cites

No record.

References

No record.

Cite

APA: Copy

RAHNAMA, M., KHOSHTAGHAZA, M.H., & GHOBADIAN, B.. (2010). ADSORPTION AND DESORPTION EQUILIBRIUM MOISTURE CONTENT AND ISOSTERIC HEAT OF ESTAMARAN DATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(1), 19-30. SID. https://sid.ir/paper/71936/en

Vancouver: Copy

RAHNAMA M., KHOSHTAGHAZA M.H., GHOBADIAN B.. ADSORPTION AND DESORPTION EQUILIBRIUM MOISTURE CONTENT AND ISOSTERIC HEAT OF ESTAMARAN DATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;8(1):19-30. Available from: https://sid.ir/paper/71936/en

IEEE: Copy

M. RAHNAMA, M.H. KHOSHTAGHAZA, and B. GHOBADIAN, “ADSORPTION AND DESORPTION EQUILIBRIUM MOISTURE CONTENT AND ISOSTERIC HEAT OF ESTAMARAN DATE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 1, pp. 19–30, 2010, [Online]. Available: https://sid.ir/paper/71936/en

Related Journal Papers