期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 5, 期 5, 页码 1686-1693出版社
SPRINGER
DOI: 10.1007/s11947-011-0610-y
关键词
Quinoa; Sorption isotherms; Isosteric sorption heat; Mathematical modelling
资金
- Research Department at Universidad de La Serena (DIULS), Chile [DIULS PI07302]
- [Fondecyt 1060281]
- [Fondecyt 1100638]
Adsorption and desorption isotherms of quinoa seeds (Chenopodium quinoa Willd.) were measured using the static gravimetric method at three temperatures (20, 40 and 60 A degrees C). Water activity ranged from 0.118 to 0.937. The moisture sorption behaviour of quinoa was temperature dependent, as indicated by a decrease in equilibrium moisture content, at all levels of a (w), with increasing temperature. Eight mathematical equations available in the literature were used to model the experimental data, namely, GAB, BET, Caurie, Henderson, Oswin, Halsey, Smith and Iglesias-Chirife. All the equations showed generally a good fit; however, the Iglesias-Chirife and Oswin equations were considered the best to predict the experimental data for both isotherms. Effect of temperature on model parameters was analysed and studied through an Arrhenius-type equation. The net isosteric heats of desorption and adsorption were determined by applying the Clausius-Clapeyron equation resulting in 69.24 kJ mol(-1) for desorption and 61.26 kJ mol(-1) for adsorption. The experimental heat data were satisfactorily modelled by Tsami's equation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据