Equilibrium moisture content and heat of sorption of Gelidium sesquipedale

被引：57

作者：

Mohamed, LA

Kouhila, M

Lahsasni, S

Jamali, A

Idlimam, A

Rhazi, M

Aghfir, M

Mahrouz, M

机构：

[1] Ecole Normale Super, Lab Energie Solaire & Plantes Aromat & Med, Marrakech, Morocco

[2] Fac Sci Semlalia, Unite Chimie Agroalimentaire, Marrakech, Morocco

来源：

JOURNAL OF STORED PRODUCTS RESEARCH | 2005年 / 41卷 / 02期

关键词：

equilibrium moisture content (EMC); Gelidium sesquipedale; isosteric heat of sorption; modelling; sorption isotherms;

D O I：

10.1016/j.jspr.2004.03.001

中图分类号：

Q96 [昆虫学];

学科分类号：

摘要：

Moisture equilibrium data for adsorption and desorption of water from Gelidium sesquipedale were investigated at temperatures in, the range of 30-50degreesC and water activity ranging from 0.05 to 6.9. The experimental procedure used was based on the gravimetric static method. The sorption curves of Gelidium sesquipedale decreased with increase in temperature at constant relative humidity. The hysteresis effect was observed. The experimental data of sorption were described by six models. The GAB and modified BET models were found to be the most suitable for describing the sorption curves. The isosteric heats of desorption and adsorption of water were determined from the equilibrium data at different temperatures. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：199 / 209

页数：11

共 32 条

[1] Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango (Mangifera indica) kernel flour [J].