Title of article :
Sorption isotherms of shelled and unshelled kernels of candle nuts Original Research Article
Author/Authors :
E. Tarigan، نويسنده , , G. Prateepchaikul، نويسنده , , R. Yamsaengsung، نويسنده , , A. Sirichote، نويسنده , , P. Tekasakul، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2006
Pages :
6
From page :
447
To page :
452
Abstract :
The sorption isotherms of candle nuts, unshelled and shelled kernel samples, were measured at temperatures of 30, 40, 50, and 60 °C by a static gravimetric method. The unshelled kernel samples had a higher equilibrium moisture content than shelled kernel samples at all tested conditions. In both samples, hysteresis was pronounced and decreased as the temperature increased. The isosteric heat of desorption, calculated using Clausius–Clapeyron equation, was higher than the isosteric heat of adsorption. The GAB equation gave satisfactory goodness of fit to unshelled kernel samples data with the average of correlation coefficient, r2, greater than 0.99 and the mean relative deviation, MRD, less than 0.05.
Keywords :
Candle nuts , Moisture content , Sorption isotherm , Unshelled kernel , Shelled kernel
Journal title :
Journal of Food Engineering
Serial Year :
2006
Journal title :
Journal of Food Engineering
Record number :
1166591
Link To Document :
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