Spreading Pressure-Water Activity and Moisture Relationships in Starchy Materials

The spreading pressure values have been calculated by integration of the Gibbs equation using G.A.B. isotherm for different cereal grains and starchy materials. This procedure gives an useful analytic solution the ibtegral avoiding inherent mathematicai instability at very low water activity. It was found a non linear relationship between spreading pressure and water activity being this function weakly dependent on products and temperature. On the other hand a nearly linear relationship was observed between spreading pressure and moisture in the moisture range 0.0-0.15 ( dry basis).     

THERMODYNAMICS OF MOISTURE SORPTION IN ALFALFA PELLETS

ABSTRACT

Experimental data on sorption isotherms of alfalfa pellets were used to determine the thermodynamic functions (differential heat of sorption, spreading pressure, net integral enthalpy and entropy) of the pellets. The thermodynamic functions were then utilized in modeling the specific heats of pellets as a function of moisture content. The estimated values of the thermodynamic functions at different moisture contents confirmed the results of an earlier study on the influence of moisture sorption on the physical integrity of the pellets. The changes in the thermodynamic properties and physical integrity were prominent when the moisture of the pellets were between 0.10 and 0.12 (mass fraction basis). Using the differential heat of sorption, it was determined that alfalfa pellets have higher affinity for moisture uptake when compared to wheat and lentils. The specific heat of the solids of alfalfa pellets had a parabolic relationship with moisture whereas the specific heat of water fraction increased linearly with moisture content of the pellets.     

EFFECT OF DRYING METHODS ON MOISTURE SORPTION ISOTHERMS OF FUFU AT THREE TEMPERATURES

ABSTRACT

Moisture sorption characteristics for dried fufu using three drying methods at 25°C, 32°C and 45°C were determined experimentally for water activity ranging from 0.11 to 0.96. At a given temperature and water activity, the rotary dried fufu had the highest equilibrium moisture content while the sun dried had the lowest.

Four linear and four nonlinear sorption models were used to analyze the data. The linear GAB model showed the best fit while the nonlinear Bradley model was the best over the whole range of water activity in their respective groups. Also estimates of the net isosteric heats of sorption and their dependence on moisture content were presented for each product.     

Moisture flow characteristics and variation patterns of dielectric constants in bitter gourd slices during microwave hot-airflow vibrating drying

Abstract

The uniformity of microwave-dried bitter gourd slices was poor, and a microwave hot-airflow vibrating drying (MHAVD) apparatus was used to carry out an in-depth elucidation of moisture flow characteristics underlying the variation in dielectric characteristics. Low-field nuclear magnetic resonance and imaging (LF-NMR/MRI) was used to measure the moisture state and distribution during different drying stages, and the relationship model between moisture semaphore and moisture ratio were analyzed. A vector network analyzer was used to measure the patterns in the variation of dielectric characteristics in bitter gourd slices at different drying stages. As a result, the temperature and moisture distribution of bitter gourd slices during MHAVD was uniform caused by hot air and vibration, and the water semaphore in NMR gradually decreased, but the bound water semaphore increased during certain drying stages. There is a significant linear relationship between the total semaphore A₂ and the moisture ratio M_R in bitter gourd slices per unit dry basis mass in the NMR spectrum (R² = 0.99). As moisture decreases, the ability of the material to store microwaves and convert electromagnetic energy to heat energy decreases, the ability of the material to absorb microwaves decreases, and the microwave penetration significantly increases. The moisture flow characteristics in bitter gourd slices is related to the variation of dielectric characteristics during MHAVD, and drying uniformity was improved.     

Study of Desorption and Adsorption During Grain Aeration

ABSTRACT

One requirement in designing and operating and operating system is to minimize the moisture change in stored grain. Moisture transfer during the aeration process is generally believed to be caused by the partial pressure difference between water in grain and water in air (P₃?P₄). A mathematical model was developed for rough rice, which predicts the partial pressure difference under various grain and ambient conditions. Observations of moisture change over 10 aeration tests confirmed the good correlation between sorption phenomena and partial pressure differences. Studies indicated that air relative humidity, air temperature, grain temperature and grain moisture are significant factors influencing the partial pressure differences and, thus, affecting     

Effect of Pressure on Moisture Transfer During Moisture Adsorption

ABSTRACT

A set of coupled heat, mass, and pressure transfer equations was used to describe the moisture adsorption process in gmn kernels. The finite element method was used to solve the system of equations. The technique was applied to analyze the temperature, moisture, and pressure distribution in a barley kernel during soaking with steep water. The temperature and moisture distributions with (heat, mass, and pressure transfer model) and without (heat and mass uansfer) the effect of pressure were simulated for assumed conditions. The results obtained from the heat, mass, and pressure transfer model show a marked difference from the results obtained from the heat and mass transfer model. This indicated that a pressure gradient exists during the transfer Process, causing additional moisture movement due to filtration effect. Hence. the pressure tern cannot be assumed constant during the moisture adsorption process. The simulated temperature, moisture and pressure profiles and gradients can be used for determining the optimum time required for solking kernels with sleep water to produce barley malt.     

Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage)

Moisture adsorption isotherms of sucuk were determined using the isopiestic method at 10 °C, 20 °C and 30 °C and within the range of 0.2-0.9 water activity. The isotherms of sucuk exhibited Type II behavior according to BET classification. The adsorption data were analyzed using mathematical equations of Halsey, Caurie, Peleg, Smith, Oswin, Henderson, Modified-BET, GAB, Ferro-Fontan and Harkins-Jura. The best fit of experimental data was obtained with Peleg equation in the range of temperatures and water activities investigated. Thermodynamic properties such as differential enthalpy and entropy, enthalpy-entropy compensation, spreading pressure, net integral enthalpy and entropy were determined from moisture adsorption isotherm data of sucuk. The net isosteric heat of sorption and differential entropy decreased with increasing moisture contents in an exponential function. The spreading pressure increased with increasing water activity, and decreased with increasing temperature. The net integral enthalpy decreased with increased moisture content. The integral entropy increased with moisture content, but it was negative in value. The enthalpy-entropy compensation theory was applied to water adsorption of sucuk.     

Thermodynamic sorption properties of potato and sweet potato flakes

The moisture sorption isotherms of potato and sweet potato flakes were determined using a gravimetric method at 15, 20, 25 and 30 °C for water activity ranging from 0.1 to 0.9. The GAB was found to be the most suitable for describing the relationship between equilibrium moisture content and water activity for the whole range of temperatures and relative humidities. The differential and integral thermodynamic functions of enthalpy and entropy were estimated from the sorption data for potato and sweet potato flakes. The differential enthalpy was determined using the Clausius–Clapeyron equation and decreased with increase in moisture content, the same behavior as found for differential entropy. From the values obtained for differential enthalpy and entropy, it was verified that the compensation theory could be applied, the process being carried out by enthalpy (T_β > T_hm) and non-spontaneous (ΔG > 0). The spreading pressures increased with increasing water activity for all the temperatures studied. With respect to the integral properties, it was observed that the enthalpy increased with moisture content, but the entropy decreased. It was also shown that for the moisture range evaluated, the values for integral entropy were negative.     

Drying characteristics and water dynamics during microwave hot-air flow rolling drying of Pleurotus eryngii

Abstract

The aim of this study was to improve the drying uniformity and quality of Pleurotus eryngii by using the combination of microwave drying and hot-air flow rolling drying. The moisture content, drying uniformity, and water migration of P. eryngii during microwave hot-air flow rolling drying (MARD) were analyzed in detail. The temperature distribution images were obtained via infrared thermal imaging techniques and the relationship between relaxation time and signal amplitude were obtained via low-field nuclear magnetic resonance analysis and imaging (LF-NMR/MRI). The curves of signal amplitude with moisture content changes were fitted by a linear model with good linearity correlation. It was found that the hot-air and rolling bed could improve the drying uniformity of microwave drying. And the free water was found to transform into immobilized water and bound water during the drying process. Only a small amount of water was left in the dried P. eryngii in the final stage. The results could provide supportive information for improving the uniformity and quality of the drying processes of the edible fungi.     

Technology of Drying and Thermoseroseparation

ABSTRACT

An increase in moisture content in fresh fruit and vegetables results in an increase of heat capacity, thermal conductivity and thermal diffusivity. Variations of thermal properties with moisture content are linear provided the changes in moisture content are small. The way water is bounded in dried fruits and vegetables influences their thermal properties.     

WOOD DRYING MODELLING BASED ON THE WATER POTENTIAL CONCEPT: HYSTERESIS EFFECTS

ABSTRACT

The boundary absorption curve of the moisture content - water potential relationship of aspen sapwood was determined at 20°C. In order to quantify the impact of the hysteresis of the relationship on the results obtained with a wood drying model based on water potential, the results obtained were merged to the boundary desorption curve and hypothetical scanning curves were used to model the forced convection drying of aspen sapwood.

A strong hysteresis was found between the boundary desorption and absorption curves, the moisture content being higher in desorption than in absorption at a given water potential. The effect of the hysteresis on the simulation results was found to be significant. The results show that differences in the predicted drying time as high as 25% can occur depending on the moisture content - water potential curve used. This demonstrates that the sorption history of wood should be considered in the development of wood drying models.     

Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince

The effect of pretreatment osmotic–ultrasonic dehydration on the sorption isotherms of quince was determined by static gravimetric method at temperatures of 30 °C, 45 °C, and 60 °C. The curves obtained can be considered as type II according to the Brunauer–Emmett–Teller (BET) classification. Adsorption data were fitted into seven isotherm models. The best fit of the experimental data was obtained with Peleg for both fresh- and pretreated dried quince slices.Thermodynamic properties such as net isosteric heat, differential entropy, enthalpy–entropy compensation, and spreading pressure were determined from moisture adsorption isotherm data of quince. The net isosteric heat of sorption and differential entropy decreased with increasing moisture contents in an exponential function. A plot of differential heat versus entropy satisfied the enthalpy–entropy compensation theory. The spreading pressure increased with increasing water activity, and decreased with increasing temperature. The value of net isosteric heat, differential entropy and spreading pressure of untreated samples is higher than that of pretreated samples of quince.     

The Brittle-Ductile Transition of an Amorphous Food System

Abstract:

As a dry amorphous food system absorbs moisture or increases in temperature, the brittle food becomes soft and deformable. The temperature at which this transition occurs in the food system for a given moisture content is called the brittle-ductile transition temperature (T_b). Three different methods of determining this transition were used. The method that was chosen to best describe the food system was the intersection of brittle strength and yield strength measured in flexure as a function of both temperature and moisture content. T_b decreased linearly with increasing moisture content with a strong linear relationship (r² = 0.98).     

Dielectric Properties and Optimization of Parameters for Microwave Drying of Petroleum Coke Using Response Surface Methodology

The dielectric properties of petroleum coke at five temperatures between 20 to 100 ^° C, covering different moisture content levels at 2.45 GHz, were measured using an open-ended coaxial probe dielectric measurement system. The effects of drying temperature, duration of drying, and sample mass on the moisture content and dehydration rate of petroleum coke was assessed utilizing the response surface methodology. The dielectric constant, loss factor, and loss tangent were all found to increase nearly linearly with increase in moisture content. Three predictive empirical models were developed to relate the dielectric constant, loss factor, and loss tangent of petroleum coke as a linear function of moisture content from 3–10%. An increase in temperature between 20 to 100 ^° C was found to increase the dielectric properties. The penetration depth was observed to increase linearly with decrease in moisture content in the range of 3 to 10%. A predictive empirical model was developed to calculate penetration depth for petroleum coke. Two mathematical models were established and analyzed using RSM to describe the relationship between the microwave drying conditions and the responses, moisture content, and dehydration rate. Statistical analysis with response surface regression showed that microwave drying temperature, duration of drying, and sample mass were significantly related to moisture content and dehydration rate. Based on the RSM analysis, the optimum process conditions were estimated to be a microwave drying temperature of 75 ^° C, drying duration of 10 sec, and sample mass of 60 g, with the resultant moisture content being 0.34 at a dehydration rate of 2.94 g/min.     

Recovery of Water from Atmospheric Air in Arid Climates

Abstract

The possibility of using hydrated salts supported on carrier beds for extracting water from cool night air and solar energy for recovering the moisture for use as drinking water is dealt with. Equipment for obtaining sorption data in the laboratory is described. The rate of water adsorption by salts from air is a linear function of relative humidity, the amount adsorbed depending on the partial pressure of water exerted by the hydrated salt or by the aqueous salt that results on exposure to the moist air. To assure maximum adsorption it is important to select salts whose saturated aqueous solution exhibits minimal aqueous tension. Hydrated salts supported on carriers, composed of as widely different materials as porous glass, sand, and fibrous board, all release water equally well on heating, despite their large differences in physical makeup.     

INSTRUCTIONS FOR PREPARATION OF MANUSCRIPTS FOR DIRECT REPRODUCTION

ABSTRACT

The bulk density of garlic slices at different moisture levels (ranging from approximately 3 to 65% MC wet basis) was determined by weighing the contents of a container of known volume. The porosity was calculated using its relationship with bulk and apparent densities. An analysis of variance (ANOVA) revealed that bulk density and porosity were affected significantly by moisture and slice thickness as well as the interaction of these variables. Bulk density varied in a positive linear fashion with moisture and thickness while a negative linear correlation was found for the calculated bulk porosity. The linear model met me adequacy criterion for characterising the behaviour of garlic. Using a laboratory unit, the vertical resistance to airflow through the product and die effect of moisture and slice thickness were investigated for an airflow rates of 0.09 to 1.2 m³/s-m². A higher resistance to airflow was noted for the wet product with the experimental data fitting to Shedd's model when the airflow range was divided into two sub-flow rates and to a modified Ergun's equation for the full range.     

THE ELECTRODEWATERING OF SEWAGE SLUDGES

ABSTRACT

Electrodewatering (EDW), the enhancement of conventional pressure filtration by an electric field, is an emerging technology with the potential to improve dewatering especially for difficult materials. CSIRO has many years of experience in EDW, ranging from bench scale tests to demonstration trials. A recent programme has investigated the applicability of EDW to aerobic wastewater treatment sludges which are particularly difficult to dewater using conventional equipment.

The bench scale filtration experiments produced cakes with solids contents of 35-46 wt% using EDW, compared with 24-30 wt% using pressure filtration alone. This paper : ? describes how the dewatering results were achieved;

?identifies a relationship between moisture removal limits by EDW and the forms of water within the sludge;

?shows the results of preliminary attempts to mathematically model the EDW process     

EFFECT OF INITIAL MOISTURE CONTENT ON THE THIN LAYER DRYING CHARACTERISTICS OF HAZELNUTS DURING ROASTING

ABSTRACT

Effect of initial moisture content on the thin layer drying characteristics of hazelnuts during roasting was described for a temperature range of 100-160°C, using several thin layer equations. The effective diffusivity varied from 2.8×10^?7 to 21.5×10^?7m²/s over the temperature and moisture range. Temperature dependence of the diffusivity coefficient was described by Arrhenius-type relationship. The activation energy for moisture diffusion was found to be 2703 kJ/kg, 2289 kJ/kg and 2030 kJ/kg for the initial moisture content of 12.3% db, 6.14% db, and 2.41% db, respectively. Two-term equation gave better predictions than Henderson and Pabis and Thompson equations, and satisfactorily described thin layer drying characteristics of hazelnut roasting. A generalised mathematical model with the linear temperature dependence for moistured, non-treated and pre-dried hazelnuts were also developed.     

Influence of Moisture on Effectiveness of Plasma Treatments of Polymer Surfaces

Abstract

In atmospheric pressure plasma treatments water molecules in the substrate material may disrupt the molecular arrangement in the substrate and thus greatly influence the outcome of the plasma treatment. This paper summarizes the results of our recent studies on how moisture influences the etching, surface chemical modification, crystallinity and aging of aramid, ultrahigh molecular weight polyethylene (UHMWPE), polyamide fibers, and poly(vinyl alcohol) (PVA) films. Overall, a higher moisture regain often results in a greatly enhanced etch rate, less surface chemical composition change, increased near-surface crystallinity, which could lead to a higher surface wettability, higher interfacial shear strength between the fibers and resin, decreased water solubility for PVA films, and delayed hydrophobic recovery of plasma treated fibers. Therefore, it is important to control the moisture contained in the substrate in atmospheric pressure plasma treatments.