Volume 34, Issue 3, November 2021, Pages 681–689
Seynabou Mbengue1, Alassane DIENE2, Baba Ngom3, Mouhamadou Thiam4, and Mamadou Wade5
1 Laboratory of Sciences and Techniques of Water and Environment (LaSTEE), Polytechnic School of Thiès, BP A10 Thiès, Senegal
2 Ecole Polytechnique de Thiès, Thiès, Senegal
3 Laboratory of Sciences and Techniques of Water and Environment (LaSTEE), Polytechnic School of Thiès, BP A10 Thiès, Senegal
4 Laboratory of Sciences and Techniques of Water and Environment (LaSTEE), Polytechnic School of Thiès, BP A10 Thiès, Senegal
5 Laboratoire des Sciences et Techniques de l’Eau et de l’Environnement (LaSTEE), Ecole Polytechnique de Thiès BPA 10 Thiès, Senegal
Original language: English
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
It is essential to know the desorption isotherms to control the drying processes of agricultural products, food. The objective of this work is to determine the sorption isotherms of the local onion: the Violet de Galmi cultivated in the Niayes area. Desorption isotherms were studied for water activities ranging from 0.05 to 0.9 and for temperatures of 40 °C, 50 °C and 60 °C using the static gravimetric method. Six saturated salt solutions were used (KOH, K2CO3, NaBr, CuCl2, KCl and NaCl). The results show that the desorption isotherms of onion are type II and the equilibrium water content is temperature dependent. The experimental results are then smoothed by five models: Guggenheim - Anderson - De Boer (GAB), Brunauer - Emmett and Teller (BET), Henderson, Oswin and Peleg for the description of the equilibrium state of this product. From the modeling, it was concluded that both the Peleg model and the GAB model describe the desorption isotherms of onion well, but the Peleg model has the smallest relative errors, thus defining the Peleg model as the best model. From the results obtained, the isosteric heat of desorption is determined using the Clausius-Clapeyron equation.
Author Keywords: Onion, Galmi violet, desorption isotherm, isosteric heat, modeling.
Seynabou Mbengue1, Alassane DIENE2, Baba Ngom3, Mouhamadou Thiam4, and Mamadou Wade5
1 Laboratory of Sciences and Techniques of Water and Environment (LaSTEE), Polytechnic School of Thiès, BP A10 Thiès, Senegal
2 Ecole Polytechnique de Thiès, Thiès, Senegal
3 Laboratory of Sciences and Techniques of Water and Environment (LaSTEE), Polytechnic School of Thiès, BP A10 Thiès, Senegal
4 Laboratory of Sciences and Techniques of Water and Environment (LaSTEE), Polytechnic School of Thiès, BP A10 Thiès, Senegal
5 Laboratoire des Sciences et Techniques de l’Eau et de l’Environnement (LaSTEE), Ecole Polytechnique de Thiès BPA 10 Thiès, Senegal
Original language: English
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
It is essential to know the desorption isotherms to control the drying processes of agricultural products, food. The objective of this work is to determine the sorption isotherms of the local onion: the Violet de Galmi cultivated in the Niayes area. Desorption isotherms were studied for water activities ranging from 0.05 to 0.9 and for temperatures of 40 °C, 50 °C and 60 °C using the static gravimetric method. Six saturated salt solutions were used (KOH, K2CO3, NaBr, CuCl2, KCl and NaCl). The results show that the desorption isotherms of onion are type II and the equilibrium water content is temperature dependent. The experimental results are then smoothed by five models: Guggenheim - Anderson - De Boer (GAB), Brunauer - Emmett and Teller (BET), Henderson, Oswin and Peleg for the description of the equilibrium state of this product. From the modeling, it was concluded that both the Peleg model and the GAB model describe the desorption isotherms of onion well, but the Peleg model has the smallest relative errors, thus defining the Peleg model as the best model. From the results obtained, the isosteric heat of desorption is determined using the Clausius-Clapeyron equation.
Author Keywords: Onion, Galmi violet, desorption isotherm, isosteric heat, modeling.
How to Cite this Article
Seynabou Mbengue, Alassane DIENE, Baba Ngom, Mouhamadou Thiam, and Mamadou Wade, “Experimental determination and modeling of desorption isotherms and isosteric heat of onion,” International Journal of Innovation and Applied Studies, vol. 34, no. 3, pp. 681–689, November 2021.
