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Modeling Desorption Isotherms and Thermodynamic Properties of Fresh Tea Leaves (Camellia sinensis var. assamica)
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W. Sarath Botheju
Veröffentlicht/Copyright:
25. Oktober 2012
Abstract
Desorption isotherm of fresh tea leaves was studied using static gravimetric method of saturated salt solutions at temperatures of 15, 20, 25 and 30ºC and water activities of 0.07 to 0.97. Data were fitted to five mathematical equations. Using the best-fit mathematical model, thermodynamic properties of fresh tea leaves including net isosteric heat of sorption, differential entropy were estimated. The applicability of enthalpy – entropy compensation theory for fresh tea leaves was also evaluated. Results showed that the modified Oswin model was best fitted with the experimental data. Thermodynamics properties like net isosteric heat of sorption and differential entropy were found to decrease exponentially with the increase in moisture content. Net isosteric heat of sorption and differential entropy increased exponentially with decreasing moisture content of fresh tea leaves. Isosteric heat of sorption of fresh tea leaves was very close to heat of vaporization of pure water when the moisture content of tea leaves exceeded 40% (d.b.). The enthalpy-entropy compensation theory could be successfully applied for the moisture desorption behavior of fresh tea leaf samples and it was enthalpy driven spontaneous process.
Keywords: desorption isotherm; fresh tea leaves; isosteric heat; differential entropy; enthalpy-entropy compensation theory
Published Online: 2012-10-25
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
desorption isotherm;
fresh tea leaves;
isosteric heat;
differential entropy;
enthalpy-entropy compensation theory
Artikel in diesem Heft
- Article
- Thermal Properties of Polyurethane Films Prepared from Mixed Cellulose, Hemicelluloses and Lignin
- Optimization of Microwave Assisted Extraction Conditions for Total Flavonoids in Toona Sinensis Leaves Using Response Surface Methodology
- Nondestructive Method for Analysis of the Soybean Quality
- 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage
- Effect of drying on the color of St. John’s wort (Hypericum perforatum L.) leaves
- Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods
- Physical Properties of Whole Rye Seed (Secale cereal)
- Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- An Expert System for Classification of Potato Tubers using Image Processing and Artificial Neural Networks
- The Digestibility and Thermal Properties of Fermented Flaxseed Protein
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- Degradation studies of organic acids in commercially packed fruit juices: A reverse phase high performance liquid chromatographic approach
- Process for integral use of blueberry
- Carotenoid Production by Phaffia rhodozyma Using Raw Glycerol as an Additional Carbon Source
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- Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses
- Using Computational Fluid Dynamics (CFD) for Evaluation of Fluid Flow Through a Gate Valve
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