Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves

被引：38
|
作者：
Martinez-Las Heras, R. [1 ]
Heredia, A. [1 ]
Castello, M. L. [1 ]
Andres, A. [1 ]
机构：
[1] Univ Politecn Valencia, Inst Food Engn & Dev, Camino de Vera S-N,POB 46022, Valencia, Spain
来源：
FOOD BIOSCIENCE | 2014年 / 7卷
关键词：
Persimmon leaves; Equilibrium moisture content; Isosteric heat of sorption; Modeling; Sorption isotherms;
D O I：
10.1016/j.fbio.2014.06.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Moisture sorption isotherms of persimmon leaves were determined at 20, 30 and 40 degrees C using the standard gravimetric static method over a range of relative humidity from 0.06 to 0.9. The experimental sorption curves were fitted by seven equations: Henderson, Halsey, Smith, Oswin, BET, GAB and Caurie. The Halsey, Smith, CAB and BET models were found to be the most suitable for describing the sorption curves. The isosteric heat of sorption of water was determined from the equilibrium data at different temperatures. It decreased as moisture content increased and was found to be a polynomial function of moisture content. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：88 / 94
页数：7
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