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Nem Kontrollü Bir Kamarada Depolanan Baklanın (Vicia faba L.) Sorpsiyon İzotermlerinin Modellenmesi ve Termodinamik Özelliklerinin Belirlenmesi

Sabit sıcaklık ve bağıl nem ortamı sağlayan bir kamarada baklanın (Vicia faba L.), nem sorpsiyon özellikleri; üç farklı sıcaklıkta (25, 35 ve 45 °C) ve bağıl nemi atomizer nemlendirici ile ayarlanarak farklı su aktivitesi değerlerinde (0.1-0.9 aw) incelenmiştir. Elde edilen deneysel verilerden baklanın sorpsiyon izoterm eğrilerinin, BET su buharı sorpsiyon izotermleri sınıflandırmasına göre Tip III (J şekilli) özelliğe sahip olduğu bulunmuştur. Belirli bir su aktivitesinde sıcaklığın artması ile denge nem içeriği değerlerinde azalma gözlenmiştir. Baklanın sorpsiyon izotermleri tüm su aktivitesi aralığında histeresis etki göstermiştir. Sorpsiyon verilerinin matematik modellere uygunluklarının belirlenmesi amacıyla 12 farklı izoterm modeli (GAB, BET, Henderson, Oswin, Peleg, Smith, Caurie, Halsey, Ferro-Fontan, Kuhn, Chung-Pfost ve White-Eiring) kullanılmıştır. En iyi uyumu; adsorpsiyon izotermleri için Peleg modelinin, desorpsiyon izotermleri için ise Chung-Pfost modelinin gösterdiği belirlenmiştir. Sorpsiyon izosterik ısısı, sorpsiyon entropisi, yüzey potansiyeli, net integral entalpi ve net integral entropi gibi enerji gereksiniminin anlaşılmasını sağlayan termodinamik fonksiyonlar sorpsiyon izoterm verileri kullanılarak belirlenmiştir. Sorpsiyon izosterik ısısı ve net integral entalpi nem içeriğindeki artış ile azalmış ve saf suyun buharlaşma gizli ısısı değerine yaklaşmıştır.

Anahtar Kelimeler:

Gıda depolama, bakla, nem sorpsiyon izotermi, termodinamik yaklaşım

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