Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Moisture sorption isotherm and thermodynamic analysis of quinoa grains
Heat and Mass Transfer Waerme Und Stoffuebertragung · Mart 2021
YÖKSİS Kayıtları
Moisture sorption isotherm and thermodynamic analysis
of quinoa grains
HEAT AND MASS TRANSFER · 2021 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Experimental Investigation of Convective Drying Kinetics of Kiwi under Different Conditions
2015 ISSN: 0947-7411 SCI-Expanded Q3
Doç. Dr. SONER ŞEN →
Moisture sorption isotherm and thermodynamic analysis
of quinoa grains
2021 ISSN: 0947-7411 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
Makale Bilgileri
ISSN09477411
Yayın TarihiMart 2021
Cilt / Sayfa57 · 543-550
Scopus ID2-s2.0-85091781209
Özet
In literature, most studies have only focused on sorption characteristics of quinoa grains. This study is one of the limited studies that deal with the sorption properties of quinoa with a thermodynamic approach. In the designed study, the equilibrium moisture content of whole quinoa grains determined by the static gravimetric method and ten different sorption models were applied for the description of the relationship between detected water activity and equilibrium moisture content. The thermodynamical properties of sorption have been determined by calculation of isosteric heat, entropy, Gibb’s free energy and spreading pressure. The best fitted sorption models are Brunauer–Emmett–Teller, Henderson, Peleg and Smith according to the statistical significance parameters. The monolayer moisture content of quinoa grains varies between 3.72–5.25%. The adsorption isotherm of grains are classified in Type-II by giving a sigmoidal shape. According to the thermodynamical analysis, the increase in moisture content leads to a decrease in isosteric heat of sorption from 50.4 kJ/mol to 43.7 kJ/mol. Additionally, the reduction in sorption heat is more gradual after 8% moisture content. Like isosteric heat of sorption, sorption entropy decreases from 15.9 J/molK to 1.5 J/molK with increasing water activity. Spreading pressure which means the surface excess-free energy, has ranged between 0.01 and 0.15 J/m2 and increase with water activity. Increasing moisture contents and temperatures have also decreased Gibb’s free energy level.
Yazarlar (1)
1
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
Anahtar Kelimeler
Entropy
Quinoa
Sorption equations
Spreading pressure
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Heat and Mass Transfer
Q2
SJR Skoru0,401
H-Index94
YayıncıSpringer Verlag
ÜlkeGermany
Fluid Flow and Transfer Processes (Q2)
Condensed Matter Physics (Q3)
Metrikler
37
Atıf
1
Yazar
4
Anahtar Kelime