Name: Hygroscopic and thermodynamic behavior of carob fruit and leaves (en Inglés)
Price: 69070.00 CLP
Availability: InStock
Author: Tagnamas, Zakaria ; Lamharrar, Abdelkader ; Idlimam, Ali
ISBN: 9786203839371

portada Hygroscopic and thermodynamic behavior of carob fruit and leaves (en Inglés)

Formato

Libro Físico

Autor

Zakaria Tagnamas

Abdelkader Lamharrar

Ali Idlimam

Editorial

LAP Lambert Academic Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 0.3 cm

Peso

0.09 kg.

ISBN13

9786203839371

Categorías

Química física

Hygroscopic and thermodynamic behavior of carob fruit and leaves (en Inglés)

Zakaria Tagnamas (Autor) · Abdelkader Lamharrar (Autor) · Ali Idlimam (Autor) · LAP Lambert Academic Publishing · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Hygroscopic and thermodynamic behavior of carob fruit and leaves (en Inglés)"

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.