Water sorption kinetics of damaged beans: GAB model

Baptestini, Fernanda Machado; Corrêa, Paulo César; Bustos-Vanegas, Jaime Daniel; Leite, Rafael Araujo; Botelho, Fernando Mendes; Campos, Renata Cássia

doi:10.1590/1807-1929/agriambi.v21n8p550-555

Cited by 11 publications

(9 citation statements)

References 18 publications

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“…In a previous study by the same research group (Baptestini et al, 2017), it was found that the Guggenheim-Anderson-de Boer (GAB) model satisfactorily described the equilibrium moisture content of the damaged beans at the same conditions used in the present study. Therefore, water activity was calculated using the GAB model, which is required to obtain the thermodynamic properties as described below.…”

Section: Methodssupporting

confidence: 71%

Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Corrêa

Baptestini

Bustos-Vanegas

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThis study aims to determine the thermodynamic properties of damaged beans. Grains with initial moisture content of 53.85% (d.b.) were used. A part of the grains was used to obtain the desorption isotherms, while another part was subjected to drying until a moisture content of 5.26% (d.b.) was achieved; therefore, it was subjected to the adsorption process. To induce damage, a Stein breakage tester was used. To obtain the equilibrium moisture content, grains were placed in a climatic chamber whose temperatures were 20, 30, 40, and 50 ± 1 °C combined with a relative humidity of 30, 40, 50, 70, and 90 ± 3%. Although in the desorption process, damaged grains had a lower differential enthalpy compared with the control, the reverse behavior was observed in the adsorption process. Mechanical damage caused the formation of a greater number of available adsorption sites, resulting in higher differential entropy values in adsorption and lower values in desorption compared with the control. The mechanical damage had no effect on the Gibbs free energy.Cinética de sorção de água de grãos de feijão danificado: Propriedades termodinâmicas R E S U M OObjetivou-se determinar as propriedades termodinâmicas de grãos de feijão danificados. Foram utilizados grãos com teor de água inicial de 53,85% (b.s.); parte dos grãos foi utilizada para se obter as isotermas de dessorção, enquanto que a outra foi submetida a secagem até o teor de água de 5,26% (b.s.), para que a mesma fosse submetida ao processo de adsorção. Para a indução da danificação foi utilizado um Stein Breakage Tester. Para obter o teor de água de equilíbrio, os grãos foram colocados em câmara climática cujas temperaturas foram de 20, 30, 40 e 50 ± 1 ºC combinadas com umidades relativas de 30, 40, 50, 70 e 90 ± 3%. Na dessorção, os grãos danificados apresentaram menor entalpia diferencial quando comparados com a testemunha enquanto o inverso foi observado na adsorção. A danificação mecânica provocou a formação de um número maior de sítios disponíveis de sorção, resultando em maiores valores de entropia diferencial na adsorção e menores valores na dessorção quando comparados com a testemunha. A danificação mecânica não teve efeito sobre a energia livre de Gibbs.

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Section: Methodssupporting

confidence: 71%

Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Corrêa

Baptestini

Bustos-Vanegas

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…Analyzes of Figure 3, shows that hysteresis magnitudes decrease as temperature increases, as verified by different authors (Bejar et al, 2012;Corrêa et al, 2014;Souza et al, 2015;Goneli et al, 2016;Baptestini et al, 2017b;Torres et al, 2018). However, hysteresis values at 30 ºC were higher than hysteresis at 20 ºC, at the water activity interval between 0.3 and 0.4, probably due to the elasticity increase of the capillary walls.…”

Section: Figure 1 Chung Pfost Model Residual Values For Desorption (A) and Adsorption (B) Of Paddy Rice Grainssupporting

confidence: 70%

Mathematical Modeling and Hysteresis of Sorption Isotherms for Paddy Rice Grains

Zeymer¹,

Corrêa

Oliveira

et al. 2019

Eng. Agríc.

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“…This might be a result of hardening of the surface because of the high rate of evaporation from the surface of food compared to diffusion from the interior of food. This leads to change in physical structure of foods 41 . These findings are consistent with the results documented by Muzaffar and Kumar 27 for tamarind pulp powder and Alamri et al 42 .…”

Section: Discussionsupporting

confidence: 91%

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

2023

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BACKGROUND:The spring grown peanut varieties J87 and TG37A are prone to quality deterioration as a result of high temperature and relative humidity during harvesting. Thus, the sorption isotherms of peanut varieties were evaluated at 25, 35 and 45 °C and the water activity (a w ) range of 0.110-0.975 aiming to predict the suitable storage conditions, packaging material and shelf-life. RESULTS:The equilibrium moisture content (EMC) increased with increased a w and isotherms of type II were observed. The monolayer moisture content varied between 3.135% and 4.235% for J87 and between 3.906% and 5.640% for TG37A variety. The experimental data were fitted to seven mathematical models. The variations in correlation coefficients were in the range 0.879-0.992 and in root mean square were in the range 0.055-1.988. On the basis of statistical parameters, Guggenheim Anderson de Boer and Double Log Polynomial were considered to be best fitted models. At a w of 0.6, critical moisture content (CMC) was 7.59%, 7.060% and 5.89% for J87 and 9.06%, 8.904% and 7.80% for TG37A at 25, 35 and 45 °C, respectively. The shelf-life prediction model provided that the aluminum packages had the maximum predicted shelf-life of around 1779 days for TG37A and 1077 days for J87 variety at 25 °C with an initial moisture content of 5.91% and 4.81%, respectively. CONCLUSION: The EMC and CMC evaluated from sorption study provided the basis for determination of package properties and shelf life. Aluminum packages had the minimum water vapor transmission rate and permeability. Hence, peanuts packaged in these bags and stored at 25 °C and 75% relative humidity had the potential to attain the maximum storage life.

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Water sorption kinetics of damaged beans: GAB model

Cited by 11 publications

References 18 publications

Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Mathematical Modeling and Hysteresis of Sorption Isotherms for Paddy Rice Grains

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

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