Adsorption isotherms and thermodynamic properties of Carthamus tinctorius L. seeds

Bessa, Jaqueline Ferreira Vieira; Resende, Osvaldo; Oliveira, Daniel Emanuel Cabral de; Lima, R. R.; Quequeto, Wellytton Darci; Siqueira, Valdiney Cambuy

doi:10.1590/1807-1929/agriambi.v25n10p696-702

Cited by 3 publications

(1 citation statement)

References 25 publications

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“…Except for the Smith and Lang Steinberg Smith model, other models showed high values for the coefficient of determination (>0.99), thereby satisfactorily representing the phenomenon under study. However, according to Bessa et al (2021), for a more detailed analysis, other statistical parameters need to be used to supplement the selection of the best model, thus, the mean relative error (P) values were also evaluated.…”

Section: Resultsmentioning

confidence: 99%

Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

Santos

Almeida

Silva

et al. 2022

Food Processing Preservation

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This study aimed to evaluate the influence of high hydrostatic pressure (HHP) pretreatment (200 MPa (HHP1) and 400 MPa (HHP 2)) on the drying of plum slices and on the physical, morphostructural and total phenolic compounds of its dust. Drying was carried out at a temperature of 70°C and an air velocity of 2.0 m s−1. The application of 400 MPa (HHP2) promoted a 34% reduction in drying time (210 min), higher drying rate, and variation in effective diffusivity from 6.703 to 14.273 × 10−4 m2 min−1 between the terms of the Check The GAB model was more suitable to determine the equilibrium moisture content (R2 > 0.99 and p < 10%). The plum powders showed a water activity lower than 0.22 (p ≥ .05), the increase in HHP promoted an increase in the water solubility index and total phenolic compounds. Larger irregularities such as pores and cavities were observed on the powder surface for HHP2 and the spectra indicated that the intensities of the characteristic bands were significantly altered with the application of HHP. Therefore, the results of this study provide information for the potential application of HHP as a drying pretreatment. Practical applications High hydrostatic pressure (HHP) as a pretreatment for convective drying of plums is a promising technology. This study was based on pretreatment with HHP, for which we investigated changes in drying parameters, physical, and morphostructural properties of the powder. Through this study, we hope to provide a theoretical basis for the application of HHP with pre‐drying treatment and consequently industrial development of plum powder.

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Section: Resultsmentioning

confidence: 99%

Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

Santos

Almeida

Silva

et al. 2022

Food Processing Preservation

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Stability of carotenoids and thermal properties of avocado powder produced by foam-mat drying coupled to ethanol pretreatment

Santos,

Almeida,

de Andrade

et al. 2024

Food Measure

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Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn

Choque-Quispe

Ramos-Pacheco

Choque-Quispe

et al. 2022

Foods

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Adsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 °C, for the equilibrium relative humidity (ERH) range between 0.065 and 0.95. The equilibrium moisture (Xe) was determined by the continuous weight-change method. Seven mathematical models of isotherms were modeled, using the coefficient of determination R2, mean absolute error (MAE), and estimated standard error (ESE) as the convergence criterion. Thermodynamic parameters such as isosteric heat (qst), Gibbs Free Energy (ΔG), differential entropy (ΔS), activation energy (Ea), and compliance with the isokinetic law were evaluated. It was observed that the adsorption isotherms presented cross-linking around 75% ERH and 17% Xe, suggesting adequate storage conditions at these values. The GAB and Halsey models reported better fit (R2 > 97%, MAE < 10%, ESE < 0.014 and random residual dispersion). The reduction of Xe from 17 to 7%, increases qst, from 7.7022 to 0.0165 kJ/g, while ΔG decreases considerably with the increase in Xe, presenting non-spontaneous endergonic behavior, and linear relationship with ΔS, evidencing compliance with the isokinetic theory, governed by qst. Ea showed that more energy is required to remove water molecules from the upper layers bound to the monolayer, evaluated using CGAB. The models predicted the storage conditions, and the thermodynamic parameters show the structural stability of the purple corn grains of the Canteño variety during storage.

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Adsorption isotherms and thermodynamic properties of Carthamus tinctorius L. seeds

Cited by 3 publications

References 25 publications

Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

Stability of carotenoids and thermal properties of avocado powder produced by foam-mat drying coupled to ethanol pretreatment

Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn

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