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Experimental and mathematical study of desorption isotherms of Tunisian Sardine (Sardinella aurita)

Paper ID Volume ID Publish Year Pages File Format Full-Text
19349 43061 2008 6 PDF Available
Title
Experimental and mathematical study of desorption isotherms of Tunisian Sardine (Sardinella aurita)
Abstract

Desorption isotherms of sardine muscles were determined at three temperatures (25, 35 and 50 °C) for a water activity range varying from 0.10 to 0.75. Gravimetric static methods using saturated salt solutions were used (continuous and discontinuous measurements). Six models were taken from the literature to describe experimental desorption isotherms. The OSWIN model shows the best fit of the experimental data.The net isosteric heat of desorption and the isosteric heat of desorption were determined by using the CLAUSIUS–CLAPEYRON equation. The isosteric heat of desorption decreases continuously with the increase of the equilibrium moisture content. A mathematical correlation was established between the isosteric heat of desorption and equilibrium moisture content.

Keywords
Desorption isotherms; Gravimetric methods; Isosteric heat of desorption; Modelling; Sardine muscle
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Experimental and mathematical study of desorption isotherms of Tunisian Sardine (Sardinella aurita)
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 86, Issue 4, December 2008, Pages 242–247
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
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Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
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Any Questions? feel free to contact us