Title of article
Sorption isotherms of shelled and unshelled kernels of candle nuts Original Research Article
Author/Authors
E. Tarigan، نويسنده , , G. Prateepchaikul، نويسنده , , R. Yamsaengsung، نويسنده , , A. Sirichote، نويسنده , , P. Tekasakul، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2006
Pages
6
From page
447
To page
452
Abstract
The sorption isotherms of candle nuts, unshelled and shelled kernel samples, were measured at temperatures of 30, 40, 50, and 60 °C by a static gravimetric method. The unshelled kernel samples had a higher equilibrium moisture content than shelled kernel samples at all tested conditions. In both samples, hysteresis was pronounced and decreased as the temperature increased. The isosteric heat of desorption, calculated using Clausius–Clapeyron equation, was higher than the isosteric heat of adsorption. The GAB equation gave satisfactory goodness of fit to unshelled kernel samples data with the average of correlation coefficient, r2, greater than 0.99 and the mean relative deviation, MRD, less than 0.05.
Keywords
Candle nuts , Moisture content , Sorption isotherm , Unshelled kernel , Shelled kernel
Journal title
Journal of Food Engineering
Serial Year
2006
Journal title
Journal of Food Engineering
Record number
1166591
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