Effect of drying methods on the moisture sorption isotherms and thermodynamic properties of mint leaves

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• 作者：Ali Co艧kun Dalg谋莽 (1) dalgic@gantep.edu.tr
  Hatice Pekmez (1)
  Kadir B眉lent Beliba臒l谋 (1)
• 关键词：Mint &#8211 ; Sorption isotherm &#8211 ; Thermodynamic properties
• 刊名：Journal of Food Science and Technology
• 出版年：2012
• 出版时间：August 2012
• 年：2012
• 卷：49
• 期：4
• 页码：439-449
• 全文大小：383.1 KB
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• 作者单位：1. Faculty of Engineering, Department of Food Engineering, University of Gaziantep, 27310 Gaziantep, Turkey
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Mint leaves were dried by three different types of dryers, namely; tray, freeze and distributed (indirect)-type solar dryer. Sorption isotherms of fresh, solar, tray and freeze dried mint were determined at temperatures of 15 掳C, 25 掳C and 35 掳C over a range of relative humidities (10–90%). The effect of drying method on the water sorption isotherms of dried mint samples was evaluated. Experimental data were used to determine the best models for predicting the moisture sorption content of mint. Among nine sorption models tested, Peleg, GAB, Lewicki and modified Mizrahi equations gave the best fit to experimental data. The sorption data were analyzed for determination of monolayer moisture content, density of sorbed water, number of adsorbed monolayers, percent bound water, and surface area of adsorbance. The experimental data were also used to determine some thermodynamic properties of mint.