Zakaria Tagnamas, Abdelkader Lamharrar, Ali Idlimam

Hygroscopic and thermodynamic behavior of carob fruit and leaves

Identification and characterization of Moroccan carob by the study of phenomenological thermodynamics

• Broschiertes Buch

Produktbeschreibung

Determination of sorption isotherms is a very important step in food processing. These curves are a plot of the moisture content of the food as a function of water activity (aw). Valuable information could be extracted from sorption data, for drying, storage, and packaging. Our aim is to develop adsorption and desorption isotherms for carob fruit and leaves (Ceratonia siliqua L.) at 30, 40, and 50 °C using the standard static gravimetric method. The sorption isotherms visualized a type II shape according to Brunauer-Emmet-Teller (BET) classifications. A hysteresis effect existed over the range of water activity at the tree studied temperatures. The model fitting was evaluated using several statistical parameters. The Belahovec & Yanniotis and Guggenheim-Anderson-de Boer (GAB) models have described the sorption curves properly. The net isosteric heat of sorption and sorption entropy decreased with an increase in equilibrium moisture content. The enthalpy-entropy compensation theory was verified for the studied products.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 52
• Erscheinungstermin: 7. April 2021
• Englisch
• Abmessung: 220mm x 150mm x 4mm
• Gewicht: 96g
• ISBN-13: 9786203839371
• ISBN-10: 620383937X
• Artikelnr.: 61765730

Autorenporträt

Los autores son un grupo de investigadores especializados en el campo de la transformación y el secado de alimentos de la Universidad Cadi Ayyad de Marruecos, este libro es una contribución a la industria de transformación de la algarroba como un producto muy valioso.