Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Pedro, Maria Angélica Marques; Telis‐Romero, Javier; Telis, Vânia Regina Nicoletti

doi:10.1590/s0101-20612010000400024

Cited by 36 publications

(35 citation statements)

References 22 publications

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“…The Xm values obtained for spray dried and freeze dried passion juice varied from 4% to 6.4% and from 4% to 4.7%, respectively, according to the GAB model, which are in agreement with the values obtained by Righetto and Netto (2005) Pedro et al (2010) showed that parameter K is little affected by type of additives and different temperatures.…”

Section: Sorption Isothermssupporting

confidence: 86%

“…The fitting of the isotherms with GAB model was high (R 2 > 0.99). Parameter values of the GAB equation also show the similarity between this study using skimmed milk and the others such as Righetto and Netto (2005), Gabas et al (2007), Martinelli et al (2007) and Pedro et al (2010), who used only the additives commonly found in the literature (maltodextrin and gum arabic), showing that skimmed milk can useful and cheap substitute for these additives.…”

Section: Sorption Isothermssupporting

confidence: 74%

“…Hubinger et al (1992) found that the isotherms of pineapple, mango and guava dried under vacuum, at temperatures of 25 and 50° C, showed the same behavior observed by Pedro et al (2010). Gabas et al (2007) and Martinelli et al (2007) observed no significant effect of temperature on the isotherms of pineapple powder and lemon powder, both with 18% maltodextrin obtained by vacuum drying.…”

Section: Sorption Isothermsmentioning

confidence: 71%

“…The extent of this decrease depends on the composition of foods (RIZVI, 1995). Pedro et al (2010) (MCLAUGHLIN; MAGEE, 1998). The parameters in Equation (4) are: q st (isosteric heat of sorption),  (heat of condensation of pure water on limit temperature tested) Q st (total heat of sorption), R (universal gas constant), T (absolute temperature) and X (equilibrium moisture content).…”

Section: Sorption Isothermsmentioning

confidence: 99%

“…According to Pedro et al (2010), although the isotherms of pure passion fruit pulp powder (PP) and additives have shown the same qualitative behavior, considerable differences in the values of equilibrium moisture content for the studied samples was noted. It was observed that the isotherms of the PP samples showed higher values of equilibrium moisture content than samples containing maltodextrin and gum arabic, for all temperatures studied.…”

Section: Sorption Isothermsmentioning

confidence: 99%

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Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011

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Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50 o C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.Index terms: Maltodextrin, gum arabic, GAB model. RESUMODados de umidade de equilíbrio da polpa de maracujá em pó com maltodextrina e goma arábica obtidas por dois diferentes processos de secagem (spray dryer e liofilizador) foram determinados a 20, 30, 40 e 50° C. Leite desnatado foi utilizado nas amostras em substituição a uma parte desses dois aditivos. Prepararou-se uma formulação, usando polpa de maracujá/maltodextrina/leite desnatado (PMS) e outra com polpa de maracujá/goma arábica/leite desnatado (PGS). Os comportamentos das isotermas obedeceram ao tipo III, de acordo com a classificação de Brunauer e utilizou-se o modelo de GAB para ajuste dos dados de equilíbrio. Os parâmetros obtidos pelo modelo de GAB foram afetados pela presença dos aditivos. O comportamento das isotermas de sorção para as diferentes temperaturas foram similares, notando-se uma pequena diferença em relação ao efeito da temperatura. Observaram-se também pequenas diferenças entre os dois métodos de secagem utilizados e os aditivos usados em relação ao teor de umidade de equilíbrio. Os parâmetros obtidos pela adição do leite desnatado foram considerados satisfatórios (X m variando de 0,04084 a 0,06488 em base seca) mostrando que o leite desnatado pode ser uma alternativa boa e com menor custo na substituição dos aditivos comumente utilizados nesse tipo de processo. Observou-se uma aumento do calor isostérico de sorção em relação a diminuição do teor de umidade e os valores das diferentes amostras utilizadas foram similares, comparando-se o teor de umidade de equilíbrio.Termos para indexação: Maltodextrina, goma arábica, modelo de GAB.

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Section: Sorption Isothermssupporting

confidence: 86%

Section: Sorption Isothermssupporting

confidence: 74%

Section: Sorption Isothermsmentioning

confidence: 71%

Section: Sorption Isothermsmentioning

confidence: 99%

Section: Sorption Isothermsmentioning

confidence: 99%

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Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011

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Moisture Adsorption potentials and energy models ofGongronema latifoliumleaves dried in separate environments

Ojike

Uzodinma

Ali

et al. 2021

Food Science & Nutrition

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Moisture adsorption isotherm potentials and energy models of Gongronema latifolium leaf grits were investigated. Fresh leaves were dried in sun; passive solar dryer and hot air oven, while proximate composition of the dried and fresh leaves were determined using standard laboratory procedure. Equilibrium moisture content (EMC) of the leaf grits was measured using gravimetric static method. Selected mathematical and statistical models were applied on the experimental data to evaluate data fitting. Energy calculations were done based on the mathematical models. The EMCs of the leaf grits directly increased with water activity (aW) at specific temperatures. Adsorption data was better represented by GAB model than others while differential enthalpy decreased as the EMC of the oven sample increased. Differential entropy of all the samples decreased as the EMC increased. The safest monolayer moisture content varied between 7.1036 and 8.0164 gH2O/100 g solid, below 40°C, within relative humidity of 10%–50%. Sun and oven leaf grits adsorbed more moisture than solar sample. Proximate contents of the dried leaves showed higher values for protein and ash. Overall results indicated that the leaf grits when properly packaged could be used as spice or tea powder to manage household nutrient security in addition to the use as therapeutic foods.

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Water in Foods

Joardder

Mourshed

Masud

2018

State of Bound Water: Measurement and Significance in Food Processing

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Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Cited by 36 publications

References 22 publications

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

Moisture Adsorption potentials and energy models ofGongronema latifoliumleaves dried in separate environments

Water in Foods

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