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Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. SUSTAINABILITY 2019. [DOI: 10.3390/su12010261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the paper was to investigate the effect of infrared pre-treatment on the process of water absorption by lentil seeds. The paper presents the effects of micronization on the process of water absorption by lentil seeds. As a source of infrared emission, 400-W ceramic infrared radiators ECS-1 were used. The seeds were soaked at three temperature values (in the range from 25 to 75 °C) for 8 h, that is, until the equilibrium moisture content was achieved. Peleg’s equation was used to describe the kinetics of water absorption by lentil seeds. The results were compared with those obtained in the process of soaking crude seeds. On the basis of the conducted research, it was found that the infrared pre-treatment contributed to a substantial increase in the water absorption rate in the initial period of soaking lentil seeds (especially at 25 °C). Infrared irradiation can be an effective method for intensification of lentil seed hydration at an ambient temperature. It should be assumed that, in accordance with the principles of sustainable development, shortening the heating time will significantly reduce the energy consumption and cost of processing lentil seeds.
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Kordić B, Jović B, Tričković J, Kovačević M. Adsorption of selected nitrophenols on activated carbon in the presence of nicotinamide. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2018.02.109] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Paquet-Durand O, Zettel V, Kohlus R, Hitzmann B. Optimal design of experiments and measurements of the water sorption process of wheat grains using a modified Peleg model. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Munson-McGee SH. Dimensionless Analysis of D-Optimal Designs for 1-Dimensional Sorption Kinetic Experiments. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2014.958499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Karimi H, Ghaedi M. Application of artificial neural network and genetic algorithm to modeling and optimization of removal of methylene blue using activated carbon. J IND ENG CHEM 2014. [DOI: 10.1016/j.jiec.2013.10.028] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Munson-McGee SH. D- and G-optimal experimental designs for the partition coefficient in freeze concentration. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.08.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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