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INTRODUCTION
Peanut (Arachis hypogaea L.) is a dicotyledonous leguminous plant originated from Central America and
adapted to equatorial-tropical climate, presenting high
contents of proteins, vitamins, lipids, carbohydrates and
mineral salts. Peanuts are composed of a hull, kernels
and some air enclosed between two components, thereby
making their structure quite complex. Limited data on
the sorption properties of peanuts has been reported in
the literature.
Peanut harvesting is many times conducted under
adverse climatic conditions, especially during heavy
*To whom correspondence should be sent
(e-mail: cjaren@unavarra.es).
Received: 19 October 2005; revised: 17 October 2006.
Food Sci Tech Int
2007; 13(3): 231238
SAGE Publications 2007
Los Angeles, London, New Delhi and Singapore
ISSN: 1082-0132
DOI: 10.1177/10820132013207079601
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232
( M
n
SEE =
i =1
M pre
exp
(6)
(7)
Df
Model Expression
Chung-Pfost
Me
Copace
Me
Modified Halsey
Me
Modified Henderson
Me
Modified Oswin
Me
GAB
Me
(8)
(9)
233
(10)
ln( rh)
describe the equilibrium moisture content (zdemir
and Derves, 1999). The residual plot of modified Halsey
1/ C
ln(1 rh)
model displayed a clear pattern. Thus, the model was
=
A (t + B)
also non acceptable. However, the Copace, ChungPfost, modified Henderson and modified Oswin models
1/ C
rh
= ( A + Bt )
presented a better fitting to the experimental data of
(1 rh)
equilibrium moisture content of peanut pods, showing
random residual plot, smaller mean relative error
ABC ( rh)
=
(lower than 10%). Thus, the application of these four
[1 B( rh)][1 B( rh) + BC ( rh)]
models is recommended to estimate the equilibrium
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234
Table 2.
Estimated parameters and comparison criteria for the equilibrium moisture content models
of peanut pods desorption data.
Model Parameters*
Models
Chung-Pfost
Copace
Modified Halsey
Modified Henderson
Modified Oswin
23.8213
1.1878
3.6073
0.0005
8.3203
4.1930
0.0079
0.0158
51.6250
0.0510
49.3712
1.9151
1.8467
1.5244
2.3683
R2 (%)
96.52
96.27
95.06
96.72
96.30
SEE (% d.b.)
0.5542
0.5733
0.6601
0.5381
0.5717
MRE (%)
7.1140
9.2428
10.7800
7.8789
8.8750
Residual Plot
Randon
Randon
Patterned
Randon
Randon
Table 3.
Estimated parameters and comparison criteria for the equilibrium moisture content models
of peanut kernels desorption data.
Model Parameters*
Models
Chung-Pfost
Copace
Modified Halsey
Modified Henderson
Modified Oswin
A
19.8681
1.0877
3.6797
0.0003
6.8118
B
3.2246
0.0051
0.0120
85.5428
0.0302
C
75.5245
1.6755
2.0960
1.7519
2.7020
R2 (%)
97.08
95.54
93.68
96.54
95.65
SEE (% d.b.)
MRE (%)
Residual Plot
0.3730
0.4607
0.5484
0.4059
0.4549
6.1137
8.6219
9.9758
7.2175
8.2203
Randon
Patterned
Patterned
Randon
Patterned
235
Estimated parameters and comparison criteria for the equilibrium moisture content models
of peanut hulls desorption data.
Model Parameters*
Models
Chung-Pfost
Copace
Modified Halsey
Modified Henderson
Modified Oswin
37.2538
1.7432
4.6864
0.0002
14.0039
6.6636
0.0089
0.0179
38.4115
0.0925
C
37.7956
1.8720
1.8827
1.5619
2.4131
R2 (%)
SEE (% d.b.)
MRE (%)
96.72
97.39
96.55
97.66
97.35
0.8787
0.7831
0.9011
0.7421
0.7895
7.2498
7.0524
8.5662
5.8444
6.7912
Residual Plot
Randon
Randon
Patterned
Randon
Randon
moisture content (Palipane and Driscoll, 1992). As temperature changes, the excitation of molecules, as well as
the distance, and thus attraction between molecules
varies. This causes the amount of sorbed water to
change with temperature at a given relative humidity
(Mohsenin, 1986).
The temperature shifts observed have an important
practical affect on the chemical and microbiological
reactions which cause quality deterioration. An increase
in temperature causes an increase in the water activity,
at the same moisture content, which in turn causes an
increase in the reaction rates leading to quality deterioration (Van den Berg and Bruin, 1981).
The sorption isotherms of peanut pods, kernels and
hulls samples showed type II behaviour according to
the BET classification. At a constant water activity,
peanut hulls samples had higher equilibrium moisture
content than the pods and kernels samples, indicating a
Table 5.
Estimated parameters of GAB model for peanut pods, kernels and hulls desorption data.
Model Parameters*
t(C)
Pods
20
35
50
65
5.5786*
4.5593*
22.2841 ns
21.5076 ns
0.6337*
0.6868*
0.0097 ns
0.0035 ns
7.0288
11.6252
69.7799
166.3946
ns
Kernels
20
35
50
65
5.7234*
4.9688*
14.4176 ns
32.0225 ns
0.7402*
0.7497*
0.2435 ns
0.0067 ns
7.4220
8.5307
4.1322
58.6284
ns
Hulls
20
35
50
65
8.3337*
8.3536*
8.4497*
31.6009 ns
0.7945*
0.7249*
0.6869*
0.0154 ns
11.3414 ns
8.5374 ns
5.4861*
46.6346 ns
ns
ns
ns
ns
ns
ns
R2 (%)
SEE (% d.b.)
97.05
95.44
93.19
92.77
0.3211
0.4156
0.4151
0.3268
3.2341
4.3730
7.3296
7.0494
Patterned
Patterned
Patterned
Patterned
91.94
96.36
93.29
90.88
0.7803
0.4996
0.4647
0.4121
6.8384
5.0275
7.3610
8.3395
Patterned
Patterned
Patterned
Patterned
95.08
95.67
95.52
96.77
1.0325
0.8516
0.5815
0.3541
5.4565
5.8888
6.3883
3.9581
Patterned
Patterned
Patterned
Patterned
MRE (%)
Residual Plot
236
equilibrium moisture content (Figure 5). At low moisture content the heat of sorption is high, indicating the
highest binding energy for removal of water. Increasing
moisture content decreased the heat of sorption due to
reduced water interactions. As the moisture content
increases further, the heat of sorption tends to that of
pure water an indication of the moisture existing in the
free form. The isosteric heat of sorption peanut hulls
was lower than those of pods and kernels samples for all
Peanut pods:
Peanut kernels:
Peanut hulls:
(R 2 = 0.9999)
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237
REFERENCES
CONCLUSION
The experimental results illustrated that the equilibrium moisture content (EMC) increased with decreasing temperature, at constant equilibrium relative
humidity (ERH). Furthermore, at constant temperature, the EMC increased with increasing ERH. Peanut
pods, kernels and hulls have different hygroscopicity.
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peanut hulls peanut pods peanut kernels. Based on
statistical parameters, the models modified Henderson
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hygroscopicity phenomenon of peanut pods, kernels
and hulls, compared with the Copace, modified Halsey
and modified Oswin models. The GAB equation was
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or hulls. The isosteric heat of desorption of all samples,
calculated using the ClausiusClapeyron equation,
showed power relations with moisture content; whole
peanut hulls has higher isosteric heat of sorption than
that peanut pods and kernels.
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