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Adsorption isotherms and thermodynamics properties of water yam flour

机译：吸附等温线和热力学性质水山药面粉

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摘要

Adsorption isotherms of water yam flour were determined by static gravimetric method of saturated salt solutions in the range of water activities between 0.11 and 0.96 and at temperatures of 25, 35 and 45 degrees C. The experimental sorption data was fitted to five models: Guggenheim-Anderson-De Boer (GAB), Peleg, Iglesias-Chirife, Exponential and Oswin and the differential enthalpy and entropies were determined. Equilibrium moisture contents decreased with increase in temperature at all the water activities studied. Peleg model gave the best fit for the sorption isotherm of water yam flour. Monolayer moisture content values estimated from the GAB-model were found to decrease with increases in temperature. The differential enthalpy and entropy decreased with increases in moisture content. The isokinetic temperature was 371.32 K and the compensation theory was satisfied.
机译：吸附等温线的水山药面粉由静态重量的方法饱和盐溶液的水活动在0.11和0.96之间温度25、35和45度c吸附实验数据拟合到5Iglesias-Chirife,指数和奥微分焓和熵确定。降低温度的增加水上活动的研究。最适合的等温吸附线水山药面粉。估计从GAB-model被发现降低温度的增加。微分焓和熵减少增加水分含量。温度为371.32 K和补偿理论是满意的。

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