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dc.contributor.author | Ben Slimane, Nihel | es_ES |
dc.contributor.author | Bagane, Mohamed | es_ES |
dc.contributor.author | Mulet, Antonio | es_ES |
dc.contributor.author | Carcel, J. A. | es_ES |
dc.date.accessioned | 2023-05-26T18:02:01Z | |
dc.date.available | 2023-05-26T18:02:01Z | |
dc.date.issued | 2022-07 | es_ES |
dc.identifier.issn | 2304-8158 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/193642 | |
dc.description.abstract | [EN] Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity allows the optimization of not only drying operations, but the settings of storage conditions. Thus, the thermodynamic properties of pomegranate peels were determined during the desorption process. Experimental sorption isotherms at 20, 30, 40 and 50 degrees C showed type II Brunauer behavior. Eight different theoretical and empirical equations were fitted to the experimental results; the theoretical GAB model and the empirical Peleg model were the ones that achieved the best fit (R-2 of 0.9554 and 0.974, respectively). The Clausius-Clapeyron equation and the enthalpy-entropy compensation theory were used to determine the thermodynamic parameters. The isosteric heat determined from the sorption isotherms decreased regularly as the equilibrium moisture content rose (from 8423.9 J/mol at 0.11 kgH(2)O/kg d.m. to 3837.7 J/mol at 0.2 kgH(2)O/kg d.m.). A linear compensation was observed between enthalpy and entropy, which indicated an enthalpy-controlled sorption process. | es_ES |
dc.description.sponsorship | Grant PID2019-106148RR-C42 funded by MCIN/AEI/10.13039/501100011033. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI AG | es_ES |
dc.relation.ispartof | Foods | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Water activity | es_ES |
dc.subject | Moisture content | es_ES |
dc.subject | GAB model | es_ES |
dc.subject | Isosteric heat | es_ES |
dc.subject | Enthalpy-entropy compensation theory | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Sorption isotherms and thermodynamic properties of Pomegranate Peels | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/foods11142009 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106148RR-C42/ES/INTEGRACION DE SUBPRODUCTOS AGROALIMENTARIOS REVALORIZADOS EN UN MODELO DE ECONOMIA CIRCULAR: INTENSIFICACION DE PROCESOS Y EVALUACION DE SOSTENIBILIDAD/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Ben Slimane, N.; Bagane, M.; Mulet, A.; Carcel, JA. (2022). Sorption isotherms and thermodynamic properties of Pomegranate Peels. Foods. 11(14):1-11. https://doi.org/10.3390/foods11142009 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods11142009 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 11 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 11 | es_ES |
dc.description.issue | 14 | es_ES |
dc.identifier.pmid | 35885252 | es_ES |
dc.identifier.pmcid | PMC9317014 | es_ES |
dc.relation.pasarela | S\471091 | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.subject.ods | 12.- Garantizar las pautas de consumo y de producción sostenibles | es_ES |