The Interaction Between Water Molecules and Dandelion Leaves and Root
A Comparative Study Using Sorption Isotherms, Thermodynamics Properties, and Design of Experiments
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The Dandelion leaves are used as a special ingredient in soup, green salads, teas, and wine. Hence, the growing need for its conservation represents a major concern in the field of the food industry. In addition to its taste qualities, dandelion is known for its detoxifying properties. In Phytotherapy, it is often recommended to promote digestion and detoxification of the liver. Dandelion can grow in extreme weather conditions, both hot and intense frost. Analyzing the hygroscopic behavior of the Dandelion is indispensable to determine the drying and storage conditions of this plant. This work...
The Dandelion leaves are used as a special ingredient in soup, green salads, teas, and wine. Hence, the growing need for its conservation represents a major concern in the field of the food industry. In addition to its taste qualities, dandelion is known for its detoxifying properties. In Phytotherapy, it is often recommended to promote digestion and detoxification of the liver. Dandelion can grow in extreme weather conditions, both hot and intense frost. Analyzing the hygroscopic behavior of the Dandelion is indispensable to determine the drying and storage conditions of this plant. This work aims to study and compare the hygroscopic behavior as well as the interaction of water in the dandelion's root and leaves by using the static gravimetric method. The obtained isotherms curves of all samples were of Type II sigmoid. The optimal water activity was also obtained. Furthermore, the experimental designs, as well as the thirteen models, are fitted and compared in order to choose the most suitable model. Several equations are used to determine the net isosteric heat of sorption, the sorption differential entropy, the spreading pressure, the specific surface area of sorption.
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