Modeling of adsorption isotherms of water vapor on Tunisian olive leaves using statistical mechanical formulation

S. Knani, F. Aouaini, N. Bahloul, M. Khalfaoui, M.A. Hachicha, A. Ben Lamine and N. Kechaou

Physica A: Statistical Mechanics and its Applications, 2014, vol. 400, issue C, 57-70

Abstract: Analytical expression for modeling water adsorption isotherms of food or agricultural products is developed using the statistical mechanics formalism. The model developed in this paper is further used to fit and interpret the isotherms of four varieties of Tunisian olive leaves called “Chemlali, Chemchali, Chetoui and Zarrazi”. The parameters involved in the model such as the number of adsorbed water molecules per site, n, the receptor sites density, NM, and the energetic parameters, a1 and a2, were determined by fitting the experimental adsorption isotherms at temperatures ranging from 303 to 323 K. We interpret the results of fitting. After that, the model is further applied to calculate thermodynamic functions which govern the adsorption mechanism such as entropy, the free enthalpy of Gibbs and the internal energy.

Keywords: Modeling; Statistical physics; Adsorption isotherm; Water activity; Olive leaves; Thermodynamic functions (search for similar items in EconPapers)
Date: 2014
References: View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:eee:phsmap:v:400:y:2014:i:c:p:57-70

DOI: 10.1016/j.physa.2014.01.006

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