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After determination of sorption isotherms of
grape seeds using gravimetric method, five models with
temperature effect were used to fit water sorption isotherms
of grape seeds to investigate temperature effect
on sorption isotherms and its thermodynamic characteristics.
Halsey model had minimum mean relative percentage
error (Me) and all other models used were good
in fitting experimental data (with Me of less than 10 %).
Differential parameters such as net isosteric heat, isosteric
heat, differential entropy and integral function such
as equilibrium heat, net equilibrium heat, integral entropy
and surface potential have been calculated. The net
isosteric heat, isosteric heat and differential entropy
decreased with moisture content. The net equilibrium
enthalpy, equilibrium enthalpy and integral entropy decreased
with moisture content. The surface potential at
four temperatures (35, 45, 55 and 65 °C) was estimated,
and low temperature effect was reported
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Kembali