Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches

2014 ◽  
Vol 10 (4) ◽  
pp. 747-755
Author(s):  
Hamid Tavakolipour ◽  
Mohsen Mokhtarian
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
High Performance ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Similar Data ◽  
Intelligent Tools ◽  
Artificial Neural Network Ann

Abstract In this study, two intelligent tools of genetic algorithm (GA) and artificial neural network (ANN) were employed to use experimental data to predict equilibrium moisture content (EMC) of Persian pistachio powder. Initially the moisture sorption isotherms of pistachio powder were determined by gravimetric method at different temperatures (15, 25, 35 and 40°C) and constant relative humidity’s (0.11, 0.23, 0.36, 0.49, 0.62, 0.75 and 0.88 aw values) and then traditional mathematical models including BET, Iglesias and Chirife, GAB, Caurie and Freundlich were used to check the fitness of experimental data. Later the experimental data were compared with similar data obtained from GA and ANN models. The overall results showed that the Caurie model had high performance to predict EMC and revealed that GA model had greater accuracy to predict EMC of pistachio powder with very high R2 values (equal to 0.9996).

Experimental Study and Modelling of Moisture Sorption Isotherms of Salted Largehead Hairtail (Trichiurus lepturus) at 25 and 35°C

2014 ◽  
Vol 1033-1034 ◽  
pp. 681-689
Author(s):  
Zhong Yang Ren ◽  
Yan Yan Wu ◽  
Zhen Hua Duan ◽  
Lai Hao Li ◽  
Xian Qing Yang
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Water Activity ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
The Body ◽  
Trichiurus Lepturus ◽  
Moisture Sorption Isotherms

The moisture sorption characteristics of salted largehead hairtail (Trichiurus lepturus) were investigated within the limits of water activity (0.11-0.98) at 25 and 35°C using a self-made instrument for the measurement of the equilibrium moisture content according to the static gravimetric method. The shape of the sorption isotherms was sigmoidal. The moisture sorption isotherms exhibited significant hysteresis. The hysteresis of salted fish may be due to the salt permeating into the body of the fish as a result of desorption and adsorption processes. Seventeen mathematical models were fit to the experimental data for the equilibrium moisture content at different water activity levels. The Ferro-Fontan equation provided the best fit for the experimental data of the equilibrium moisture content among the 17 models assessed for the sorption isotherms at 25 and 35°C. The net isosteric heats of sorption decreased gradually with increases in moisture content. The isosteric heats of sorption ranged from 44.59 kJ/mol to 45.61 kJ/mol between the moisture contents of 22.22% and 43.25% for salted largehead hairtail.

Equilibrium Moisture Content Models for Lafun

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Olusegun J Oyelade
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Adsorption Isotherms ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Keeping Quality ◽  
Moisture Sorption Isotherms ◽  
Process Operation ◽  
The Relationship

Insights into the relationship between the air relative humidity (water activity (aw)) and equilibrium moisture content of food materials is essential to maintain good keeping quality and optimize process operation. The adsorption isotherms for cassava flour (lafun) were investigated with the static gravimetric method. Concentrated acid (H2SO4) solutions were used to vary the micro-climate in the study and presented in an easy-to-use template-like format over the range of temperature (27- 40oC) and aw (0.10-0.80) usually experienced in the tropical environment. The experimental data were compared with five widely recommended models in the literature for food sorption isotherms (GAB, modified GAB, modified Oswin, modified Henderson & modified Chung-Pfost). The moisture sorption isotherms were sigmoidal in shape and were influenced by temperature. The modified Oswin model was found to be most adequate whilst the modified GAB appears not suitable to model the adsorption isotherms for lafun.

scholarly journals APPLICATION OF NEURAL NETWORK FOR ESTIMATION OF PISTACHIO POWDER SORPTION ISOTHERMS

2014 ◽  
Vol 44 (3) ◽  
pp. 189-194
Author(s):  
H. TAVAKOLIPOUR ◽  
M. MOKHTARIAN
Keyword(s):  
Neural Network ◽  
Moisture Content ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isotherm Models ◽  
Ann Modeling ◽  
Moisture Sorption Isotherms ◽  
Artificial Neural Network Ann ◽  
Adsorption Desorption

Moisture sorption isotherms for pistachio powder were determined by gravimetric method at temperatures of 15, 25, 35 and 40ºC. Some mathematical models were tested to measure the amount of fitness of experimental data. The mathematical analysis proved that Caurie model was the most appropriate one. As well, adsorptiondesorption moisture content of pistachio powder were predicted using artificial neural network (ANN) approach. The results showed that, MLP network was able to predict adsorption-desorption moisture content with R2 values of 0.998 and 0.992, respectively. Comparison of ANN results with classical sorption isotherm models revealed that ANN modeling had greater accuracy in predicting equilibrium moisture content of pistachio powder.

scholarly journals Moisture sorption isotherms of millet seeds

2000 ◽  
Vol 18 (No. 3) ◽  
pp. 86-90 ◽  
Author(s):  
N.D. Menkov ◽  
D.I. Gelyazkov
Keyword(s):  
Experimental Data ◽  
Relative Humidity ◽  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Static Method ◽  
Moisture Contents ◽  
Moisture Sorption Isotherms ◽  
The Relationship

The equilibrium moisture contents were determined for millet seeds of two cultivars using the gravimetric static method at 10, 25 and 40°C over a range of relative humidities from 0.112 to 0.868. The sorption capacity of the seeds decreased with an increase in temperature at constant relative humidity. The hysteresis effect is not distinctly expressed but statistically significant. The differences between equilibrium moisture contents of the cultivars are small. Four models were applied for analyzing the experimental data using the following equations: modified Chung-Pfost, modified Halsey, modified Oswin, and modified Henderson. The modified Chung-Pfost model was found to be the most suitable for describing the relationship between equilibrium moisture content, relative humidity and temperature.

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  

Sorption Isotherms and Isosteric Heat of Peanut Pods, Kernels and Hulls

2007 ◽  
Vol 13 (3) ◽  
pp. 231-238 ◽  
Author(s):  
P.C. Corrêa ◽  
A.L.D. Goneli ◽  
C. Jaren ◽  
D.M. Ribeiro ◽  
O. Resende
Keyword(s):  
Experimental Data ◽  
Relative Humidity ◽  
Moisture Content ◽  
Mathematical Models ◽  
Equilibrium Moisture Content ◽  
Sorption Isotherms ◽  
Isosteric Heat ◽  
Statistical Parameters ◽  
Peanut Hulls ◽  
Pass Through

This study was carried out to evaluate the sorption isotherms of peanut pods, kernels and hulls for several temperature and humidity conditions and to fit different mathematical models to the experimental data, selecting the one best fitting the phenomenon. The dynamic method was applied to obtain the hygroscopic equilibrium moisture content. The environmental conditions were provided by means of an atmospheric conditioning unit, in which removable perforated trays were placed to allow air to pass through peanut mass, each one containing 50 g of the product. The mathematical models frequently used for the representation of hygroscopicity of agricultural products were fit to the experimental data. Based on those results, it was concluded that peanut pods, kernels and hulls presented differentiated hygroscopicity. The equilibrium moisture content for peanut pods, kernels and hulls increased with an increase in the relative humidity at any particular temperature and decreased with increase in temperature at constant relative humidity. At a constant water activity, peanut hulls samples had higher equilibrium moisture content than the pods and kernels samples. Based on statistical parameters, the modified Henderson and Chung-Pfost models were found to adequately describe the sorption characteristics of peanut pods, kernels and hulls. Isosteric heat of desorption were evaluated by applying the Clausius—Clapeyron equation to experimental isotherms and decreased with increasing moisture content. The peanut hulls had higher isosteric heat of sorption than that peanut pods and kernels.

scholarly journals SORPTION ISOTHERMS AND THERMODYNAMIC ANALYSIS OF SEED FRUITS USED TO OBTAIN VEGETABLE OIL

2015 ◽  
Vol 45 (1) ◽  
pp. 21-26
Author(s):  
K. S. SILVA ◽  
J. T. ROMERO ◽  
M. A. MAURO
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Sorption Process ◽  
Grape Seeds ◽  
Differential Enthalpy ◽  
Compensation Theory ◽  
Enthalpy And Entropy ◽  
Melon Seeds

Sorption isotherms of papaya, melon and grape seeds were determined and thermodynamic properties compared. The experiments were carried out at different temperature using the gravimetric method. The Henderson and GAB models were the best which represented the experimental data. Papaya and grape seeds are more stable with larger moisture content than melon seeds at 30°C. Grape seeds presented more resistance to lose water during the dehydration. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. It was found that the sorption process investigated was enthalpy-driven.

scholarly journals Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1658
Author(s):  
Mina Habibiasr ◽  
Mohd Noriznan Mokhtar ◽  
Mohd Nordin Ibrahim ◽  
Khairul Faezah Md Yunos ◽  
Nuzul Amri Ibrahim
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Surface Area ◽  
Palm Kernel ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Kernel Length ◽  
Moisture Sorption Isotherms ◽  
Ground Kernel

A study on the effect of the physical properties and moisture sorption isotherm of palm kernels constitutes the critical criteria in evaluating the drying performance. The drying was evaluated as a function of moisture content (MC) in the range of 0.31–0.02 kg/kg (d.b.). Whereas, the equilibrium moisture content (EMC) of palm kernels (whole kernel and ground kernel) was determined experimentally using the standard gravimetric method at different temperatures (50 °C to 80 °C), over a range of relative humidity (RH) from 10% to 81%. Palm kernel length, width, and thickness decrease from 16.08 ± 2.09 mm to 14.17 ± 2.30 mm, 12.06 ± 1.40 mm to 11.24 ± 1.08 mm, and 10.01 ± 1.27 mm to 9.18 ± 1.04 mm, respectively, when MC decreased. Bulk density, surface area, and specific surface area decreased as the MC decreased, while porosity and true density were increased. EMC of palm kernels (whole kernel and ground kernel) decreased with an increase in temperature at constant RH. Modified Oswin and modified Halsey models were found to be the best for predicting desorption moisture isotherms for whole and ground palm kernel, respectively. Therefore, the study of the effect of drying on physical aspects as well as moisture sorption isotherms is important to further analyze the drying performance of Tenera palm kernel (e.g., equipment design and energy requirement).

Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)

2013 ◽  
Vol 9 (4) ◽  
pp. 499-504 ◽  
Author(s):  
Ocheme Boniface Ocheme ◽  
Chukwuma Charles Ariahu ◽  
Emmanuel Kongo Ingbian
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Goodness Of Fit ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Sorption Data ◽  
Moisture Contents ◽  
Monolayer Moisture ◽  
Increasing Temperature ◽  
Sorption Characteristics

AbstractThe moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. The sorption isotherms of dakuwa were type III isotherms (J shaped), and the equilibrium moisture content increased with increasing water activity but decreased with increasing temperature. The BET and GAB monolayer moisture contents all decreased with increasing temperature. For adsorption, the BET monolayer was higher (3.163–4.158 g/100 g solid) than that of GAB (2.931–3.728 g/100 g solid), but for desorption, the GAB monolayer (4.792–7.741 g/100 g solid) was higher than that of BET (3.962–4.480 g/100 g solid). Evaluation of goodness of fit of models revealed that moisture sorption of dakuwa was best modelled by GAB equation.

Thermodynamic properties of water sorption isotherms of grape seed

2014 ◽  
Vol 28 (1) ◽  
pp. 63-71 ◽  
Author(s):  
Kamran Maleki Majd ◽  
Seyed H. Karparvarfard ◽  
Asgar Farahnaky ◽  
Sara Ansari
Keyword(s):  
Experimental Data ◽  
Water Activity ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Grape Seed ◽  
Clapeyron Equation ◽  
Moisture Sorption Isotherm ◽  
Best Fit

Abstract In this study the moisture sorption isotherm of grape seed was determined by using a static gravimetric method at 35-65°C and 0.108-0.821 water activity range. The sorption isotherms were found to be typical sigmoid shape of most food materials. Five models including the Brunauer-Emmett-Teller (2-parameter), Guggenheim, Anderson and De Boer (3-parameter), Oswin (2-parameter), Ferro-Fontan (3-parameter) and Peleg (4-parameter) models were considered to fit the experimental data. The Ferro- Fontan and Peleg equations (at three temperatures 35, 45, 65°C) having R2 greater than 0.97 and lower values of standard error of estimate and deviation modulus gave the best fit of the experimental data throughout the entire range of water activity. The net isosteric heat of sorption, calculated by Calusius-Clapeyron equation on experimental data, was found to be a polynomial and exponential function of equilibrium moisture content within the temperature range investigated.

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