THERMAL SCIENCE

International Scientific Journal

Vangelče Mitrevski

,

Cvetanka Mitrevska

,

Vladimir Mijakovski

,

Ivan S. Pavkov

,

Tale Geramitcioski

MATHEMATICAL MODELLING OF THE SORPTION ISOTHERMS OF QUINCE

ABSTRACT
The moisture adsorption isotherms of quince were determined at four temperatures 15, 30, 45, and 60°C over a range of water activity from 0.110 to 0.920 using the standard static gravimetric method. The experimental data were fitted with generated three parameter sorption isotherm models on Mitrevski et al., and the referent Anderson model known in the scientific and engineering literature as Guggenheim- Anderson-de Boer model. In order to find which models give the best results, large number of numerical experiments was performed. After that, several statistical criteria for estimation and selection of the best sorption isotherm model was used. The performed statistical analysis shows that the generated three parameter model M11 gave the best fit to the sorption data of quince than the referent three parameter Anderson model.
KEYWORDS
adsorption isotherms, quince, statistical analysis
PAPER SUBMITTED: 2017-01-18
PAPER REVISED: 2017-03-12
PAPER ACCEPTED: 2017-03-24
PUBLISHED ONLINE: 2017-04-08
DOI REFERENCE: https://doi.org/10.2298/TSCI170118095M
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2017, VOLUME 21, ISSUE Issue 5, PAGES [1965 - 1973]
REFERENCES
  1. Gal, S., The Need for, and Practical Applications of Sorption Data, in: Physical Properties of Foods, (Ed. R. Jowitt, F. Escher, B. Hallstrom, H. Meferet, W. Spiess, G. Vos), Elsevier Applied Science, London, 1987, pp. 13-25.
  2. Kaya, A., et al., An Experimental Study on the Drying Kinetics of Quince, Desalination, 212 (2007) 1-3, pp. 328-343.
  3. Noshad, M., et al., Desorption Isotherms and Thermodynamic Properties of Fresh and Osmotic-Ultrasonic Dehydrated Quinces, Journal of Food Processing and Preservation, 37 (2013), 5, pp. 381-390.
  4. Boquet, R., et al., Equations for Fitting Water Sorption Isotherms of Goods. II. Evaluation of Various Two-Parameter Models, Journal of Food Technology, 13 (1978), 4, pp. 319-327.
  5. Boquet, R., et al., Equations for Fitting Water Sorption Isotherms of Foods. III. Evaluation of Various Three-Parameter Models, Journal of Food Technology, 14 (1979), 4, pp. 527-534.
  6. Chirife, J., Iglesias, H.A., Equations for Fitting Water Sorption Isotherms of Foods: Part 1 - a review, Journal of Food Technology, 13 (1978), 2, pp. 159-174.
  7. van den Berg, C., Bruin, S., Water activity and its estimation in food systems: Theoretical aspects, Chapter No. 1 of Water activity, in: Influences on food quality, (Ed. L.B. Rocland and G.F. Stewart), Academic Press, New York-London, 1981, pp. 1-61.
  8. Popovski, D., Mitrevski, V., Some New Four Parameter Model for Moisture Sorption Isotherms, Electronic Journal of Environmental, Agricultural and Food Chemistry, 3 (2004), 3, pp. 698-701.
  9. Popovski, D., Mitrevski, V., A Method for Extension of the Water Sorption Isotherm Models, Electronic Journal of Environmental, Agricultural and Food Chemistry, 3 (2004a), 6, pp. 799-803.
  10. Popovski, D., Mitrevski, V., A Method for Generating Water Sorption Isotherm Models, Electronic Journal of Environmental, Agricultural and Food Chemistry, 4 (2005), 3, pp. 945-948.
  11. Popovski, D., Mitrevski, V., A Generator of Water Desorption Isotherm Models, Proceedings, 11th Polish Drying Symposium, Poznan, Poland, 2005a, pp. 1-4.
  12. Popovski, D., Mitrevski, V., Method of Free Parameter for Extension of the Water Sorption Isotherm Models, Proceedings, 32th International Conference of Slovak Society of Chemical Engineering, Tatranske Matliare, Slovakia, 2005b, pp. 1-5.
  13. Popovski, D., Mitrevski, V., Two Methods for Generating New Water Sorption Isotherm Models, Electronic Journal of Environmental, Agricultural and Food Chemistry, 5 (2006), 3, pp. 1407-1410.
  14. Popovski, D., Mitrevski, V., Trigonometric and Cyclometric Models of Water Sorption Isotherms, Electronic Journal of Environmental, Agricultural and Food Chemistry, 6 (2006a), 1, pp. 1711-1718.
  15. Mitrevski, V., et al., The Power Series as Water Sorption Isotherm Models, Journal of Food Process Engineering, 39 (2016) 2, pp. 178-185.
  16. Lomauro, C.J., et al., Evaluation of Food Moisture Sorption Isotherm Equations. Part I: Fruit, Vegetable and Meat Products, Food Science and Technology, 18 (1985), 2, pp. 111-118.
  17. Basu, S., et al., Models for sorption isotherms for foods: A review, Drying Technology, 24 (2006), 8, pp. 917-930.
  18. Ruiz-López, I.I., Herman-Lara, E., Statistical Indices for the Selection of Food Sorption Isotherm Models, Drying Technology, 27 (2009), 6, pp. 726-738.
  19. Wolf, W., et al., Standardization of Isotherm Measurements (COST-project 90 and 90 bis), in: Properties of Water in Foods (Ed. D. Simatos and J.L. Multon), Dordrecht, 1985, pp. 661-677.
  20. Mitrevski et al., Adsorption isotherm of pear at several temperatures, Thermal Science, 19 (2015), 3, pp. 1119-1129.
  21. Greenspan, L., Humidity Fixed Points of Binary Saturated Aqueous Solutions, Journal of Research of National Bureau of Standards-A Physics and Chemistry, 81A (1977), 1, pp. 89-96.
  22. Sheskin, D.J., Handbook of Parametric and Nonparametric Statistical Procedures, 5th edition CRC Press, Boca Raton, 2011.
  23. Anderson, R.B., Modifications of the Brunauer, Emmett and Teller equation1, Journal of The American Chemical Society, 68 (1946) 4, pp. 686-691.
  24. ***, Statistica (Data Analysis Software System), v.10.0, Stat-Soft, Inc, USA, 2011.
  25. ***, Statistics Toolbox of Matlab® 8.3, The MathWorks Inc., Natick, MA, USA, 2013.
PDF VERSION [DOWNLOAD]
Mathematical modelling of the sorption isotherms of quince

© 2024 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International licence