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
Link To Document :
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