Title of article
Desorption and adsorption characteristics of bael (Aegle marmelos) pulp and powder
Author/Authors
Bag, S. K. Indian Institute of Technology Kharagpur - Agricultural and Food Engineering Department, India , Srivastav, P. P. Indian Institute of Technology Kharagpur - Agricultural and Food Engineering Department, India , Mishra, H. N. Indian Institute of Technology Kharagpur - Agricultural and Food Engineering Department, India
From page
561
To page
569
Abstract
Moisture desorption isotherm of bael (Aegle marmelos) pulp and adsorption isotherm of pulp powder were determined at 20, 30, 40 and 50°C. Static gravimetric method was used by exposing the samples to controlled atmospheres maintained by saturated salt solutions. The isotherms were found to be of type II sigmoid. Experimental data were fitted to four isotherm models viz. Anderson, Guggenheim–Anderson–de Boer (GAB), Oswin and Peleg models. It was found that Peleg model fits best describing equilibrium moisture content and equilibrium relative humidity (EMC–ERH) relationships for both the bael pulp and the powder. The isosteric heat of sorption varied between 47.5 - 44.55 kJ g^-1 mol^-1 at moisture levels 0.5 - 3.5 g/g dry matter for bael pulp and 46.12 - 44.40 kJ g^-1 mol^-1 at moisture level between 0.25 - 1.125 g/g dry matter for powder.
Keywords
sorption isotherms , bael pulp , equilibrium moisture content , water activity , isosteric heat of sorption
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559696
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