Adsorption isotherms and thermodynamic properties of camellia oleifera seeds

被引：0
|
作者：
Wu X. [1 ]
Li C. [1 ]
Yang G. [1 ]
机构：
[1] College of Food Science, South China Agricultural University, Guangzhou
来源：
Jiangsu Daxue Xuebao (Ziran Kexue Ban)/Journal of Jiangsu University (Natural Science Edition) | 2010年 / 31卷 / 03期
关键词：
Adsorption isotherm; Camellia oleifera seed; Equilibrium moisture content; Mathematical models; Thermodynamic properties;
D O I：
10.3969/j.issn.1671-7775.2010.03.003
中图分类号：
学科分类号：
摘要：
In order to reveal the complex relationships among the moisture content, the water activity and the temperature of camellia oleifera seeds, and to provide fundamental data for storage and processing, the adsorption isotherms of camellia oleifera seeds at different temperatures were determined by statically adjusting the ambient humidity based on the adsorption theory. The obtained isotherms were fitted to five commonly used mathematical models. The thermodynamic properties of camellia oleifera seeds were analyzed. The results indicate that the modified Henderson model is most suitable for fitting the isotherms (R2=0.9999, RMSE=0.0071). The absolutely safe and the relatively safe storage moisture contents of camellia oleifera seeds were calculated according to the fitted isotherm model, which reached to 9.48% and 8.00% at 20°C, 8.96% and 7.57% at 30°C, 8.51% and 7.19% at 40°C, respectively. The thermodynamic properties of camellia oleifera seeds show that both the isosteric heat and the adsorbing energy of the seeds gradually decrease with the equilibrium moisture content, and the adsorbing energy increases with the temperature at a constant equilibrium moisture content.
引用
收藏
页码：259 / 263
页数：4
相关论文
共 12 条
  • [1] Oyelade O.J., Tunde Akintunde T.Y., Igbeka J.C., Predictive equilibrium moisture content equations for yam(Dioscorea rotundata, Poir) flour and hysteresis phenomena under practical storage conditions, Journal of Food Engineering, 87, 2, pp. 229-235, (2008)
  • [2] Tarigan E., Prateepchaikul G., Yamsaengsung R., Et al., Sorption isotherms of shelled and unshelled kernels of candle nuts, Journal of Food Engineering, 75, 4, pp. 447-452, (2006)
  • [3] Bianco A.M., Boente G., Pollio M.L., Et al., Influence of oil content on sorption isotherms of four varieties of peanut at 25°C, Journal of Food Engineering, 47, 4, pp. 327-331, (2001)
  • [4] Menkov N.D., Moisture sorption isotherms of vetch seeds at four temperatures, J Agric Engng Res, 76, 4, pp. 373-380, (2000)
  • [5] Togrul H., Arslan N., Moisture sorption behaviour and thermodynamic characteristics of rice stored in a chamber under controlled humidity, Biosystems Engineering, 95, 2, pp. 181-195, (2006)
  • [6] Adrian G.S., Cristina G.M., Sorptional parameters of sunflower seeds of use in drying and storage stability studies, Biosystems Engineering, 92, 2, pp. 217-227, (2005)
  • [7] Hasan T., Nurhan A., Moisture sorption isotherms and thermodynamic properties of walnut kernels, Journal of Stored Products Research, 43, 3, pp. 252-264, (2007)
  • [8] Wei J., Qi D., Zhang N., Research on water activity adsorption isotherms for five feedstuffs, Journal of the Chinese Cereals and Oils Association, 22, 3, (2007)
  • [9] Peng G., Chen X., Wu W., Et al., Water sorption isotherms for corn starch and their model developments, Transactions of the Chinese Society of Agricultural Engineering, 22, 5, pp. 176-179, (2006)
  • [10] Qiu C., Study on the moisture absorption isotherms of dried laver, Journal of Jimei University: Natural Science, 13, 1, pp. 30-33, (2008)
12