THERMODYNAMICS OF MOISTURE SORPTION IN ALFALFA PELLETS

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.     

THERMODYNAMIC BEHAVIOR OF FISH MEAL DURING ADSORPTION

ABSTRACT

Anchovy fish meal with an approximate uniform moisture content of 10% was used for this study. Vapor adsorption isotherms were determined at 25 ° C, 35 ° C and 45 ° C. The differential and integral thermodynamic properties were estimated using the Othmer method. The isosteric heat or differential enthalpy, as a function of moisture content, showed a maximum value around 4.5 g of water/100 g d. s. The heat of sorption increased gradually with an increase in sorbed water until reaching its maximum value near the monolayer, and at a given moisture content, decreasing with temperature. The molar entropy values obtained were high at low water contents and fell to a minimum near the monolayer value.     

Modelling the Bulk Cooling of Alfalfa Pellets

ABSTRACT

Cooling of alfalfa pellets after being made is one o f the unit operations in the pelleting of alfalfa. Using the thermal properties and drying diffusion coeficient together with other properties reported in refereed journals. a combined heat and mass transfer model was developed for the cooling of alfalfa pellets in deep beds. The model utilized the distributed heat and mass transfer equations to describe the temperature and moisture of the pellets. The distributed model interacts with the cooling air through a convective boundary condition for the temperature and a time–varying exponential surface condition for the moisture. Coupling o f the heat and mass transfer processes was carried out at the surface of the pellet using evaporative surface condition. The model was validated with field experimental data from a double–deck crossflow cooler. The simulated pellet and air temperatures were within 5⁰C of the collected field data while predicted moisture from the model was within 0.3% o f the experimental data.     

THE HEAT OF SORPTION OF TIMBER

ABSTRACT

Two different methods for calculating the heat of somtion of timber are compared. One method uses thermodynamic expieasions together with the sorption equilibrium relationship given by Simpson and Rosen (1981). while the other is based on the direct measurements made by Kelsev end Clarke (1956). The latter method is most reliable for moisture contents below 0.07 kg kg^-1, where the heat of sorption is significant cowered with the latent heat of vaporisstion of water.     

THE MOISTURE SORPTION ISOTHERMS OF CEFOTAXIME SODIUM SALT

ABSTRACT

The water sorption isotherms of the cefotaxime sodium salt were determined at 30 and 40° C. Cefotaxime sodium salt was maintained at equilibrium relative humidities ranging from 40 to 80 %. Equilibrium moisture content was determined by the Karl Fischer method. The moisture sorption isotherms showed that the equilibrium moisture decrease while the temperature increase. The experimental curves of equilibrium humidity were fitted by different models (Bradley, Halsey, Henderson, Kuhn, Smith and Iglesias and Chirife and GAB). Parameters of each equations were determined by non-linear regression analysis. The best fit was obtained by Iglesias and Chirife model. The isosteric heat of moisture sorption calculated by Claussius Clapeyron equation varied from 64·45 to 48·03 kJ/mol when moisture content changed from 7 to 9·5 %.     

Heats and Entropies of Sorption of Cereal Grains : A Comparison Between Integral and Differential Quantities

Several thermodynamic properties for maize, rough rice and wheat has been calculated using desorption isotherms available in the literature. It was obtained an analytical expression to predict the differential heat (isosteric) as function of moisture content using a three parameters equilibrium model, based on enthalpy-entropy compensation effect, which takes into account the effet of temperature. Two integral heats of sorption were calculated, the first from the slopes of the iso-spreading pressure lines and the second from integration of the differential heat. This last one was used to estimate the energy requirement to remove water from initial moisture content to different final moisture levels, which is useful in drying area. Finally it was calculated the differential and integral entropies of sorption as function of moisture content.     

Letter to the Editor

Abstract

The water sorption isotherms of the Erythrina fusca Lour bark at 30 and 40°C were determined over relative humidity ranging from 55 to 85%. The equilibrium moisture content was determined gravimetrically. The moisture sorption isotherms showed that the equilibrium moisture decreases with increase of temperature. Six models were used for to fit the experimental curves of equilibrium humidity. Parameters of each equation were determined by nonlinear regression analysis. The isosteric heat of moisture sorption was calculated using the Claussius-Clapeyron equation.     

THERMODYNAMIC BEHAVIOR OF FISH MEAL DURING ADSORPTION

Anchovy fish meal with an approximate uniform moisture content of 10% was used for this study. Vapor adsorption isotherms were determined at 25 ° C, 35 ° C and 45 ° C. The differential and integral thermodynamic properties were estimated using the Othmer method. The isosteric heat or differential enthalpy, as a function of moisture content, showed a maximum value around 4.5 g of water/100 g d. s. The heat of sorption increased gradually with an increase in sorbed water until reaching its maximum value near the monolayer, and at a given moisture content, decreasing with temperature. The molar entropy values obtained were high at low water contents and fell to a minimum near the monolayer value.     

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.     

市政污泥吸附等温线模型和热力学性质

采用静态重量法测定了市政污泥在30℃、40℃、50℃下的吸附等温线,选用11个常见的数学模型对实验数据进行了拟合并对最佳模型进行了解析,通过净等量吸附热q_st、微分熵ΔS、扩散压力π、净积分焓q_in和净积分熵ΔS_in等指标评价污泥的热力学性质。试验结果表明,在温度恒定时,等温曲线属于Ⅱ型,GAB模型拟合效果最佳,能较好地反映平衡含水量随水分活度的变化。应用Clausius-Clapeyron方程,利用等温线模型计算净等量吸附热和微分熵,随着平衡含水率的增加,净等量吸附热和微分熵明显降低,调和平均温度T_hm与等速温度T_l不等,焓-熵补偿理论成立。在一定的水活度下,扩散压力随温度的升高而减小,在温度恒定的情况下,扩张压力随水分活度增大而升高。净积分焓随平衡含水率的增加而减小,而净积分熵在低平衡含水率时随平衡含水率的增加而减小,在30℃、40℃和50℃时分别达到最小值-75.698J/(K?mol)、-78.987J/(K?mol)和-82.687J/(K?mol),然后呈上升趋势。     

Evaluation of the Sorption Equilibrium and Effect of Drying Temperature on the Antioxidant Capacity of the Jaboticaba (Myrciaria cauliflora)

In recent years, interest toward berries has increased (e.g., Myrciaria cauliflora or jaboticaba) because of their high phenolic content (phenolic acids, flavonoids, and anthocyanins) that has been associated with positive effects on consumer health and which play an important role in the antioxidant properties of food. This study analyzed the sorption isotherms, thermodynamic properties of sorption (isosteric heat and Gibbs free energy), and the evolution of the antioxidant capacity during the drying process. The effects of drying temperatures of 40°, 50°C, and 60°C on the antioxidant capacity and thermodynamic properties of sorption were evaluated. The gravimetric static method for sorption isotherm determination over a range of relative humidity levels from 0.10 to 0.90 was used. The sorption isotherms exhibited a Type II behavior, typical for many foods. The Guggenheim, Anderson, and Boer (GAB); Oswin; Peleg; and Lewicki models were used to fit the experimental data, and it was determined that the GAB and Peleg models were most appropriate for describing the sorption curves. The isosteric heat and Gibbs free energy were obtained from the experimental sorption equilibrium. The isosteric heat of adsorption decreased when the moisture content increased, while the Gibbs free energy increased. In addition, the phenolic content and antioxidant capacity increased while drying at 50°C and 60°C, whereas these factors decreased at 40°C. Our results provide the food industry with information concerning the best drying conditions to preserve antioxidant properties.     

MATHEMATICAL MODEL DEVELOPMENT AND SIMULATION OF HEAT PUMP FRUIT DRYER

ABSTRACT

A mathematical model of a heat pump fruit dryer was developed to study the performance of heat pump dryers. Using the moisture content of papaya glace' drying, the refrigerant temperature at the evaporator and condenser and the performance, was verified. It was found that the simulated results using closed loop heat pump dryer were close to the experimental results. The criteria for evaluating the performance were specific moisture extraction rate and drying rate. The results showed that ambient conditions affected significantly on the performance of the open loop dryer and the partially closed loop dryer. Also, the fraction of evaporator bypass air affected markedly on the performance of all heat pump dryers. In addition, it was found that specific air flow rate and drying air temperature affected significantly the performance of all heat pump dryers.     

THERMODYNAMIC MODELS FOR WATER SORPTION BY GRAPE SKIN AND PULP

ABSTRACT

The enthalpy-entropy compensation theory was applied to water sorption for grapes of Italy variety. The moisture sorption isotherms were analyzed using the static gravimetric method at 35, 40, 50, 60, 70 and 75° C. For isotherms construction, the skin and pulp of the grape were used separately and it was possible to observe significant differences. The GAB equation was fitted to the experimental data, using direct nonlinear regression analysis; the agreement between experimental and calculated values was satisfactory. The net isosteric heat or enthalpy of water sorption, determined from the equilibrium sorption data, showed a different behavior when compared with other works, as it was obtained for skin and pulp separately. Plots of Ah vs AS for skin and pulp provided the isokinetic temperatures T_BS = 423.2 ± 27.6 K and T_BP = 424.5 ± 25.3 K, respectively, indicating an enthalpy-controlled desorption process over the whole range of moisture content considered.     

Modelling the Bulk Cooling of Alfalfa Pellets

Cooling of alfalfa pellets after being made is one o f the unit operations in the pelleting of alfalfa. Using the thermal properties and drying diffusion coeficient together with other properties reported in refereed journals. a combined heat and mass transfer model was developed for the cooling of alfalfa pellets in deep beds. The model utilized the distributed heat and mass transfer equations to describe the temperature and moisture of the pellets. The distributed model interacts with the cooling air through a convective boundary condition for the temperature and a time-varying exponential surface condition for the moisture. Coupling o f the heat and mass transfer processes was carried out at the surface of the pellet using evaporative surface condition. The model was validated with field experimental data from a double-deck crossflow cooler. The simulated pellet and air temperatures were within 5⁰C of the collected field data while predicted moisture from the model was within 0.3% o f the experimental data.     

DRYING OF SOY PULP (OKARA) IN A BED OF INERT PARTICLES

ABSTRACT

Drying of okara, an insoluble pulp residue waste byproduct of tofu production, was investigated in a continuously moving bed of inert particles subjected to vortex-like motion. The experimental variables in their respective ranges included the mass of Teflon pellets used as inert particles (0.4–1.2 kg), feed rate (0.5–1.4 kg/h), inlet air temperature (100–145°C) and airflow rate (195–271 m³/h). The dryer showed good performance in general and produced dry okara with moisture content ranging from 5 to 33% wb depending upon the operating conditions. The product recovery ranged from 80 to 90% on dry basis in most experiments. The specific water evaporation rate in okara drying increased with increasing of the feed rate and mass of Teflon pellets. However, the specific heat consumption decreased with an increase in the okara feed rate. Results showed that specific heat consumption for okara drying in a bed of inert particles was about 3 to 4 times higher in comparison with that of free water.     

Adsorption of Methane,Ethane, Ethylene,and Carbon Dioxide on X,Y, L,and M Zeolites Using a Gas Chromatography Pulse Technique

Abstract

Sorption of methane, ethane, ethylene and carbon dioxide in NaX, NaY, HY, CeNaY, KL, HKL, NaM, and HM zeolites at 303–473 K has been investigated using a gas chromatography pulse technique. The zeolites have been compared for the heat of sorption of the sorbates at near-zero sorbate loading and also for the specific retention volume (or thermodynamic sorption equilibrium constant) of ethane, ethylene, and carbon dioxide relative to that of methane.     

A Theoretical Model for the Nongray Radiation Drying of Polyvinylalcohol/Water Solutions

Abstract

A theoretical analysis of heat transfer and moisture variation was performed while a PVA solution was exposed to high-intensity nongray irradiation and/or air flow convection. Effective absorption coefficients were incorporated in the radiative transfer analysis. The influence of various radiation and convection parameters on the transfer of heat and moisture variation in the coated layers on an optically thick substrate was investigated. The effects of radiation and convection parameters on the transfer process were presented in terms of the rate of water content removal, heat transfer, and moisture distribution. Results were compared to those of drying when using convective heat. It is evident that the use of thermal radiation combined with convective heat will help in improving the drying rate. Numerical results show that both the radiative energy absorbed by the solution and the substrate and the distribution of water mass fraction in the solution are closely related to the rate of water removal from the solution during the process.     

Sorption Characteristics of Whole Pistachio Nuts (Pistacia Vera L.)

ABSTRACT

Moisture sorption characteristics of whole pistachio nuts were investigated at 10, 20, and 30°C using the static method. The sorption isotherms exhibited hysteresis over the range of 0.10-0.80 water activity which was succesfully interpreted using BET, GAB, Oswin, Smith, Henderson, Chung-Pfost and Halsey mathematical models and from which the BET, GAB and Oswin models were found to give the best fit. Monolayer moisture content of pistachio nuts was determined from BET and GAB equations and the isosteric heat of sorption data were derived using Clausius-Clapeyron equation and presented in graphical form. The information generated can be utilized to optimize the packaging parameters for long term storage of pistachio nuts.     

HEAT TREATMENT OF CHOPPED ALFALFA IN ROTARY DRUM DRYERS

This paper deals with the heat treatment of alfalfa chops during the high temperature dehydration process. It outlines the dryer characteristics, difficulties and potential errors in measuring temperatures in the dryer, computation techniques, the relationships between moisture and temperature during drying, and the potential effect of dehydration on the destruction of the insect Hessian Fly due to elevated temperatures.

From the analysis based on an existing computer model for dehydration of alfalfa chops, and the available field data, it is shown that the dried chops will attain a temperature of 90°C or higher when the input temperatures are between 500°C and 800°C. These conditions apply to the drying of wet alfalfa (moisture content more than 55 percent wet basis). The plant material loses a large portion of its moisture in the first few seconds in the dryer. The rapid release of moisture may cause the rupture or detachment of particles such as eggs, larva, pupa, and insects from the plant material. These small particles are exposed to an intense heat and rapid dehydration.     

Accurate Determination of Moisture Content of Organic Soils Using the Oven Drying Method

Abstract

The accuracy of moisture content values determined for organic soil using the oven drying method is dependent on the oven drying temperature. Some charring of the organic fraction occurs at the standard oven drying temperature of 110 ± 5°C; pore water remains in the soil when temperatures below 100°C are used. A new technique to determine the specific oven drying temperature that yields the correct value of the moisture content for organic soils is presented. Routine moisture content tests should be conducted at the standard oven drying temperature; moisture content values determined on the basis of the recommended oven drying temperature of 60°C include a larger error. A moisture content parameter is introduced to facilitate direct comparison of moisture content values calculated on the basis of different oven drying temperatures.