Sorption isotherms and isosteric heats of sorption of mint variety (Mentha viridis) leaves and stems: Experimental and mathematical investigations
- 42 Downloads
Knowledge of sorption isotherms of agricultural products is necessary to control rehydration/dehydration and storage processes. The aim of this work is to determine moisture adsorption and desorption isotherms of Moroccan mint leaves and stems (Mentha viridis). The sorption isotherms of the plants was determined within the range of 0.0549–0.964 relative air humidity at three different temperatures (40, 50 and 60 ∘C) using saturated salt solutions method. Guggenheim, Anderson and Boer (GAB) model was used to describe the experimental data. The isosteric heats of desorption and adsorption were determined. Then, the isosteric heat of desorption was compared to the isosteric heat of adsorption and both decreased continuously with increasing the equilibrium moisture content. Finally, the comparison between the sorption net isosteric of mint leaves and stems was studied.
Unable to display preview. Download preview PDF.
- 3.C. Van den Berg, S. Bruin, Water activity and its estimation in food systems: theoretical aspects, in Water Activity: Influence on Food Quality, edited by L.B. Rockland, G.E. Stewart (Academic Press, New York, 1981), p. 45Google Scholar
- 5.W.E.L. Spiess, W. Wolf, Critical evaluation of methods to determine moisture sorption isotherms, in Water Activity: Theory and Applications to Food, edited by L.B. Rockland, L.R. Beuchat (Marcel Dekker, New York, Basel, 1987)Google Scholar
- 6.W. Wolf, W.E.L. Spiess, G. Jung, Standardization of isotherm measurement (COST project 90 and 90 bis), in Properties of Water in Foods, edited by D. Simatos, J.L. Multon (Martinus Nijhoff Publishers, Dordrecht, The Netherlands, 1985), pp. 661–679Google Scholar
- 8.F. London, Properties and applications of molecular forces, Zeitschrift für Physikalische Chemie B 11, 222 (1930)Google Scholar