Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis
ABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between...
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Universidade Federal de Campina Grande
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| Series: | Revista Brasileira de Engenharia Agrícola e Ambiental |
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| author | André L. D. Goneli Paulo C. Corrêa Gabriel H. H. de Oliveira Osvaldo Resende Munir Mauad |
| author_facet | André L. D. Goneli Paulo C. Corrêa Gabriel H. H. de Oliveira Osvaldo Resende Munir Mauad |
| author_sort | André L. D. Goneli |
| collection | DOAJ |
| description | ABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between adsorption and desorption curves, which aids the evaluation of chemical and microbiological deteriorations, indicating the stability of stored products. Moisture sorption isotherms of castor beans were determined and hysteresis was analyzed. Static gravimetric technique at different temperatures (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled relative humidity environment. Equilibrium moisture content data were correlated by different mathematical models and the Modified Halsey model presented good adjustment for the data, according to statistical procedures. Hysteresis between adsorption and desorption isotherms is present over the range of 0.2-0.9 of water activity, regardless of the temperature. This phenomenon decreases with temperature increase. |
| format | Article |
| id | doaj-art-910f2d8f9efe4b6ebb60c54b86e75bc2 |
| institution | Kabale University |
| issn | 1807-1929 |
| language | English |
| publisher | Universidade Federal de Campina Grande |
| record_format | Article |
| series | Revista Brasileira de Engenharia Agrícola e Ambiental |
| spelling | doaj-art-910f2d8f9efe4b6ebb60c54b86e75bc22025-08-20T03:37:06ZengUniversidade Federal de Campina GrandeRevista Brasileira de Engenharia Agrícola e Ambiental1807-192920875175610.1590/1807-1929/agriambi.v20n8p751-756S1415-43662016000800751Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresisAndré L. D. GoneliPaulo C. CorrêaGabriel H. H. de OliveiraOsvaldo ResendeMunir MauadABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between adsorption and desorption curves, which aids the evaluation of chemical and microbiological deteriorations, indicating the stability of stored products. Moisture sorption isotherms of castor beans were determined and hysteresis was analyzed. Static gravimetric technique at different temperatures (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled relative humidity environment. Equilibrium moisture content data were correlated by different mathematical models and the Modified Halsey model presented good adjustment for the data, according to statistical procedures. Hysteresis between adsorption and desorption isotherms is present over the range of 0.2-0.9 of water activity, regardless of the temperature. This phenomenon decreases with temperature increase.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000800751&lng=en&tlng=enRicinus communis L.equilibrium moisture contentmathematical modeling |
| spellingShingle | André L. D. Goneli Paulo C. Corrêa Gabriel H. H. de Oliveira Osvaldo Resende Munir Mauad Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis Revista Brasileira de Engenharia Agrícola e Ambiental Ricinus communis L. equilibrium moisture content mathematical modeling |
| title | Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
| title_full | Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
| title_fullStr | Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
| title_full_unstemmed | Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
| title_short | Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis |
| title_sort | moisture sorption isotherms of castor beans part 1 mathematical modeling and hysteresis |
| topic | Ricinus communis L. equilibrium moisture content mathematical modeling |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000800751&lng=en&tlng=en |
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