Sugar Crystallization, Equilibrium Moisture Content and Crystallization of Amorphous Sucrose and Glucose

1956 ◽  
Vol 4 (1) ◽  
pp. 72-77 ◽  
Author(s):  
Benjamin Makower ◽  
W. B. Dye
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content

Analysis of the moisture content of maize kernels in over-ripe plants

2006 ◽  
Vol 54 (4) ◽  
pp. 425-430
Author(s):  
T. Árendás ◽  
L. C. Marton ◽  
P. Bónis ◽  
Z. Berzsenyi
Keyword(s):  
Linear Regression ◽  
Moisture Content ◽  
Grain Yield ◽  
Equilibrium Moisture Content ◽  
Weather Conditions ◽  
Positive Correlation ◽  
Maize Grain Yield ◽  
Maize Grain ◽  
Maize Kernels

The effect of varying weather conditions on the moisture content of the maize grain yield was investigated in Martonvásár, Hungary from late August to late September, and from the 3rd third of September to the 1st third of Novemberbetween 1999 and 2002. In every year a close positive correlation (P=0.1%) could be observed between the moisture content in late September and the rate of drying down in October. Linear regression was used each year to determine the equilibrium moisture content, to which the moisture content of kernels returned if they contained less than this quantity of water in late September and harvesting was delayed. In the experimental years this value ranged from 15.24-19.01%.

Investigation of Historic Equilibrium Moisture Content Data from the Forest Products Laboratory

2014 ◽  
Author(s):  
Samuel V. Glass ◽  
Samuel L. Zelinka ◽  
Jay A. Johnson
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Forest Products

Equilibrium moisture content of dead fine fuels of selected central European tree species

2013 ◽  
Vol 22 (6) ◽  
pp. 797 ◽  
Author(s):  
Christian Schunk ◽  
Clemens Leutner ◽  
Michael Leuchner ◽  
Clemens Wastl ◽  
Annette Menzel
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Input Parameter ◽  
Fire Danger ◽  
Pedunculate Oak ◽  
Salt Solutions ◽  
Test Procedures ◽  
Climate Chamber ◽  
Central European ◽  
Fine Fuels

Fine fuel moisture content is a key parameter in fire danger and behaviour applications. For modelling purposes, equilibrium moisture content (EMC) curves are an important input parameter. This paper provides EMC data for central European fuels and adds methodological considerations that can be used to improve existing test procedures. Litter samples of Norway spruce (Picea abies (L.) Karst.), Scots pine (Pinus sylvestris L.), European beech (Fagus sylvatica L.) and pedunculate oak (Quercus robur L.) were subjected to three different experiments using conditioning in a climate chamber and above saturated salt solutions. Climate chamber conditioning yielded the best results and can generally be recommended, however saturated salt solutions are able to produce lower relative humidities, which are relevant to forest fire applications as they represent the highest fire danger. Results were within the range of published sorption isotherms for forest fine fuels. A fairly clear gradation was present with higher EMC values in leaf litters than in needle litters. These differences are in accord with values from the literature and suggest general differences in the sorption properties of leaves and needles, which may be caused by differing chemical and physical properties. The influence of temperature on EMC described in the literature could be confirmed.

Short hold times in dynamic vapor sorption measurements mischaracterize the equilibrium moisture content of wood

2016 ◽  
Vol 51 (2) ◽  
pp. 243-260 ◽  
Author(s):  
Samuel V. Glass ◽  
Charles R. Boardman ◽  
Samuel L. Zelinka
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption

Sensitivity of acoustic tools to variation in equilibrium moisture content of small clear samples of loblolly pine (Pinus taeda)

2017 ◽  
Vol 15 (1) ◽  
pp. 10-20 ◽  
Author(s):  
Charles Essien ◽  
Brian K. Via ◽  
Thomas Gallagher ◽  
Timothy Mcdonald ◽  
Lori Eckhardt
Keyword(s):  
Moisture Content ◽  
Pinus Taeda ◽  
Equilibrium Moisture Content ◽  
Loblolly Pine

scholarly journals Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011 ◽  
Vol 35 (6) ◽  
pp. 1196-1203 ◽  
Author(s):  
Kelly Tafari Catelam ◽  
Carmen Sílvia Fávaro Trindade ◽  
Javier Telis Romero
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Gum Arabic ◽  
Passion Fruit ◽  
Drying Methods ◽  
Fruit Pulp ◽  
Heat Of Sorption ◽  
Freeze Dried ◽  
Equilibrium Data ◽  
Skimmed Milk

Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50º C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.

scholarly journals Thermodynamic properties and moisture sorption isotherms of two pharmaceutical compounds

2018 ◽  
Author(s):  
Amel Zammouri ◽  
M. Ben Zid ◽  
N. Kechaou ◽  
N. Boudhrioua Mihoubi
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Water Sorption ◽  
Pharmaceutical Preparations ◽  
Sorption Isotherms ◽  
Integral Enthalpy ◽  
Isotherm Models ◽  
Water Sorption Isotherms

This investigation examines and compares the water sorption isotherms and the thermodynamic properties of two pharmaceutical preparations (Hypril and Azix) intended to be manufactured with the same process plant and equipment. The moisture equilibrium isotherms were determined at 50, 60 and 70 °C using a gravimetric technique. Five isotherm models were explored for their fitting to the experimental data. Azix showed sigmoid type II isotherms while Hypril showed type III isotherms according to the BET classification. All investigated models fitted well the water sorption isotherms of Hypril. By contrast, only GAB and Adam and Shove equations gave appropriate fit to the experimental data of Azix. For both formulations, the isosteric heat and the differential entropy decreased sharply with the increase of equilibrium moisture content to minimum values and thereafter remain constant. In the case of Azix, the integral enthalpy decreased with equilibrium moisture content while the integral entropy increased until reaching a constant value. Contrariwise, Hypril showed decreasing of the integral enthalpy and entropy with the equilibrium moisture content. Keywords: sorption isotherm, enthalpy, entropy, spreading pressure, pharmaceutical formulations  

scholarly journals Sorption isotherms of Brazil nuts

2019 ◽  
Vol 23 (10) ◽  
pp. 776-781 ◽  
Author(s):  
Fernando M. Botelho ◽  
Nilso J. Boschiroli Neto ◽  
Silvia de C. C. Botelho ◽  
Gabriel H. H. de Oliveira ◽  
Michele R. Hauth
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Water Activity ◽  
Sorption Isotherms ◽  
Static Method ◽  
Acid Solutions ◽  
Brazil Nut ◽  
Brazil Nuts ◽  
Abstract Knowledge ◽  
Sorption Phenomenon

ABSTRACT Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for safe storage. Thus, the present study aimed to determine the sorption isotherms (desorption and adsorption) of Brazil nuts, fitting different mathematical models to the experimental data, as well as to examine the hysteresis effect. To obtain the sorption isotherms, the static method was employed at temperatures of 25, 35, 45 and 55 °C and air relative humidities varying from 10 to 80%. The psychrometric conditions of the air were acquired with the aid of acid solutions and specific saturated saline left inside desiccators with the samples. It was verified that for a given isotherm, the equilibrium moisture content of Brazil nuts increases with water activity increment. In addition, at a constant water activity, equilibrium moisture content decreases with temperature increase. The Copace, Henderson and Oswin are the models that best describe the hygroscopicity of the Brazil nut seed for both the adsorption and desorption processes. Hysteresis was more pronounced at lower temperatures and higher values of water activity. The moisture content value for storage at temperatures less than 55 °C, without the risk of fungal development, must be lower than 8.2% (d.b.).

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