Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels.

Nihel Ben Slimane, Mohamed Bagane, Antonio Mulet, Juan A Carcel

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Comparative analysis of drying kinetics, thermodynamic properties, and mathematical modeling of pomegranate peel (Punica granatum L.) in a hybrid solar dryer and an oven dryer.Scientific reports · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Nihel Ben SlimaneApplied Thermodynamics Research Laboratory, National Engineering School of Gabes, ENIG, University of Gabes, V423+CVP, Gabes 6029, Tunisia.

Mohamed BaganeApplied Thermodynamics Research Laboratory, National Engineering School of Gabes, ENIG, University of Gabes, V423+CVP, Gabes 6029, Tunisia.

Antonio MuletGroup of Analysis and Simulation of Agri-Food Processes, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain.

Juan A CarcelGroup of Analysis and Simulation of Agri-Food Processes, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain.ORCID 0000-0002-3796-6146

Funding

MCIN/AEI/ 10.13039/501100011033 PID2019-106148RR-C42

6 · The paper itself

Abstract

Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity allows the optimization of not only drying operations, but the settings of storage conditions. Thus, the thermodynamic properties of pomegranate peels were determined during the desorption process. Experimental sorption isotherms at 20, 30, 40 and 50 °C showed type II Brunauer behavior. Eight different theoretical and empirical equations were fitted to the experimental results; the theoretical GAB model and the empirical Peleg model were the ones that achieved the best fit (R

Indexed as

enthalpy–entropy compensation theoryGAB modelisosteric heatmoisture contentwater activity

Identifiers

PMID35885252

DOI10.3390/foods11142009

PMCPMC9317014

What OpenQuestion holds

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LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.