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A Study of the Desorption Isotherms of Rewetted Pigeon Pea Type‐17
Author(s) -
SHEPHERD H.,
BHARDWAJ R.K.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13888.x
Subject(s) - vaporization , desorption , latent heat , chemistry , water content , thermodynamics , moisture , water activity , enthalpy of vaporization , analytical chemistry (journal) , chromatography , adsorption , organic chemistry , enthalpy , physics , geotechnical engineering , engineering
Desorption equilibrium moisture content of pigeon pea type‐17 was experimentally determined between 10 and 80% RH. The Haynes empirical equation was found to be the best‐fit out of the seven mathematical models evaluated for 293 K, 323 K, 333 K and 353 K sigmoidshaped isotherms. Free energy change and isosteric heat of desorption decrease with increase in moisture content between ‐ 6373 Id/kg‐mol and ‐ 525 kJ/kg‐mol and between 53.429 MJ/kg‐mol and 43.211 MJ/kg‐mol, respectively. Ratio of latent heat of vaporization of water in pigeon pea to latent heat of vaporization of free water decreases continually from 1.168 to 1.042 over the moisture content range 5–18%, and is represented by a third‐order regression equation having a correlation coefficient of 0.993.