THERMODYNAMICS OF MOISTURE SORPTION IN ALFALFA PELLETS

Experimental data on sorption isotherms of alfalfa pellets were used t o determine the thermodynamic functions (differential heat of sorption , spreading pressure, net integral enthalpy and entropy) of the pellet s. The thermodynamic functions were then utilized in modeling the spec ific heats of pellets as a function of moisture content. The estimated values of the thermodynamic functions at different moisture contents confirmed the results of an earlier study on the influence of moisture sorption on the physical integrity of the pellets. The changes in the thermodynamic properties and physical integrity were prominent when t he moisture of the pellets were between 0.10 and 0.12 (mass fraction b asis). Using the differential heat of sorption, it was determined that alfalfa pellets have higher affinity for moisture uptake when compare d to wheat and lentils. The specific heat of the solids of alfalfa pel lets had a parabolic relationship with moisture whereas the specific h eat of water fraction increased linearly with moisture content of the pellets.