Study of moisture sorption thermodynamic in canola oilseed and drying energy requirement considerations

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Kamran Maleki Majd, Naser Razavizadeh, Seyed Hossein Karparvarfard
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Abstract

The objective of this study is to derive the thermodynamic characteristics from sorption isotherm data for canola. The semi-gravimetric method was utilized at three different temperatures (25, 40, and 55°C) and seven air relative humidity levels within the range of 11%–90%. The observed data indicated that the equilibrium moisture content of the sample decreased as the temperature increased. The “GAB and BET” models were applied to fit the empirical data, which demonstrated a Type III isotherm, and the monolayer water content was subsequently determined using these models. Thermodynamic properties such as “isosteric heat,” “net isosteric heat,” “differential entropy,” “net integral entropy,” and “net integral enthalpy” were determined from isothermal sorption curves. The results show that as moisture content increases, both the sorption isosteric heat and the differential entropy of sorption decrease. This indicates that at higher moisture levels, the energy required for additional moisture adsorption and the changes in entropy are reduced. Similarly, the net isosteric heat of sorption and the net integral enthalpy of sorption also decrease with increasing moisture content, consistent with the observed reductions in isosteric heat and differential entropy. The specific absorption surface area for each temperature was determined by calculating the monolayer moisture content using both the “GAB and BET models.” The net integral entropy had an increasing trend in the range of 4%–4.5% (db%), while it decreased in the range of 4.5%–6.8% of moisture content. In addition, the spreading pressure at three levels of temperature was reported. Finally, an empirical relation was employed to illustrate the cumulative energy requirement for drying versus moisture content. The results indicated that at low moisture content levels, the drying process required significantly higher energy.

Practical applications

Moisture sorption isotherms are essential for understanding the interaction between water and food ingredients. This knowledge is vital for improving food processing methods such as drying, mixing, cooling, and storage. In industry, isotherms can help determine the best drying method to maintain food quality, identify the optimal mixing conditions to ensure consistency, establish cooling protocols to prevent spoilage, and set storage guidelines to extend shelf life. In addition, understanding thermodynamic properties is crucial for regulating moisture absorption and release, achieving the desired food texture, managing surface characteristics, and calculating the energy needed for effective dehydration processes.

Abstract Image

油菜籽水分吸附热力学研究及干燥能量需求考量
本研究的目的是从油菜籽的吸附等温线数据中得出热力学特征。在三种不同温度(25、40 和 55°C)和 11%-90% 范围内的七种空气相对湿度水平下使用了半重力测定法。观测数据表明,样品的平衡含水量随着温度的升高而降低。应用 "GAB 和 BET "模型对经验数据进行拟合,结果显示出 III 型等温线,随后利用这些模型确定了单层含水量。根据等温吸附曲线确定了 "等效热"、"净等效热"、"差熵"、"净积分熵 "和 "净积分焓 "等热力学性质。结果表明,随着含水量的增加,吸附等位热和吸附差熵都会降低。这表明,水分含量越高,额外吸附水分所需的能量和熵的变化就越小。同样,吸附的净等效应热和净积分焓也会随着含水量的增加而减少,这与观察到的等效应热和微分熵的减少是一致的。通过使用 "GAB 和 BET 模型 "计算单层含水量,确定了每个温度下的比吸收表面积。净积分熵在含水量为 4%-4.5% (db%) 的范围内呈上升趋势,而在含水量为 4.5%-6.8% 的范围内则呈下降趋势。此外,还报告了三个温度水平下的扩展压力。最后,利用经验关系说明了干燥所需的累积能量与含水量的关系。结果表明,在含水量较低的情况下,干燥过程所需的能量明显较高。 实际应用 水分吸附等温线对于了解水和食品成分之间的相互作用至关重要。这些知识对于改进干燥、混合、冷却和储存等食品加工方法至关重要。在工业领域,吸湿等温线有助于确定最佳干燥方法以保持食品质量,确定最佳混合条件以确保一致性,制定冷却方案以防止变质,以及制定储存准则以延长保质期。此外,了解热力学特性对于调节水分的吸收和释放、获得理想的食品质地、管理表面特性以及计算有效脱水过程所需的能量也至关重要。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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