Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Journal of Food Technology
Year: 2006  |  Volume: 4  |  Issue: 4  |  Page No.: 235 - 241

Water Vapour Sorption Isotherms of Sheanut Kernels (Vitellaria paradoxa Gaertn.)

Cesar Kapseu, Gilles Bernard Nkouam, Michel Dirand, Danielle Barth, Laurent Perrin and Clerge Tchiegang    

Abstract: The water vapour adsorption and desorption isotherms in sheanuts kernels were determined at 25, 35 45 and 55įC. The static micro-gravimetric method using a Sartorius 4201 electromagnetic suspension microbalance was employed in the study. The sorption process was modelled by the BET, Oswin, Smith and the GAB equations while the Clausius-Clapeyron equation was used to calculate the net isosteric heats of sorption. The results showed a hysteresis effect between adsorption and desorption curves. The moisture content of the monolayer significantly depended on temperature and varied from 4.16 to 1.47% in adsorption and from 4.41 to 2.29% for desorption (GABís equation). The BET equation gave a lower range of 2.37 to 1.25% for adsorption and 3.41 to 1.59% for desorption. The sorption isotherms were best described by the GAB and Oswin models. The net isosteric heats of desorption (28.38 kJ moL-1) were greater than those of adsorption (21.98 kJ moL-1).

Fulltext    |   Related Articles   |   Back
 
 
   
 
 
 
  Related Articles

 
 
 
 
 
 
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility