Higroscopic properties of castor seeds (Ricinus Comunis L.)

Gely, María Cristina; Santalla, Estela

doi:10.1590/s0104-66322009000100017

Cited by 3 publications

(4 citation statements)

References 11 publications

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“…An increase in temperature at constant moisture content may cause a lowering of the isotherm curves. Similar behaviours have been reported in ginger [ 66 ], bambara groundnut powder [ 67 ], and castor seed [ 26 ]. This phenomenon would lead to an increase in water activity, thereby making the product more susceptible to microbial spoilage [ 58 , 68 ].…”

Section: Resultssupporting

confidence: 84%

“…Although differences in the moisture content between white and yellow garri were not significant, the observed difference may be attributed to the modulatory effect of lipid (palm oil additive) on the moisture sorption behavior of starchy food. Moisture sorption behaviour of lipid rich foods differ from that of carbohydrate or starch rich ones [ 26 , 28 , 29 , 52 , 53 ].…”

Section: Resultsmentioning

confidence: 99%

“…This phenomenon would lead to an increase in water activity, thereby making the product more susceptible to microbial spoilage [ 58 , 68 ]. This is explained by the higher excitation state of water molecule at higher temperature decreasing the attractive force between them [ 26 , 69 ].…”

Section: Resultsmentioning

confidence: 99%

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Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

Samuel

Ugwuanyi

2014

International Journal of Food Science

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Garri is a creamy white or yellow starchy grit produced by roasting to gelatinization and dryness of peeled, washed, mashed, and fermented dewatered cassava roots. It is the most important product of cassava in West and Central Africa. Mean moisture content of yellow and white garri was 11.11% and 10.81% within 24 hrs of sampling from the market, increasing to 17.27% and 16.14%, respectively, following 3 months of storage at room temperature. The water activity of samples varied from initial 0.587 to 0.934 following storage. Moisture sorption isotherms, determined by static gravimetric techniques at 20° and 30°C, showed temperature dependent BET Sigmoidal type II behaviour typical of carbohydrate rich foods but modulated very slightly by the content of palm oil. Equilibrium moisture content decreased with increase in temperature at constant water activity. A total of 10 fungal species belonging to the genera Mucor, Penicillium, Cephalosporium, Aspergillus, Scopulariopsis, Rhizopus, and Paecilomyces were identified, with range increasing with water activity of samples.

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Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

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Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

Samuel

Ugwuanyi

2014

International Journal of Food Science

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“…The experimental EMC-a w data of GSS and WBS castor seeds were fitted to four moisture sorption isotherm models namely the Modified Halsey [19,28], Modified Henderson [29,30], Modified Oswin model [31,32] and the GAB model [33,34] as modified by Jayas and Mazza [35]. These models are:…”

Section: Analysis Of Datamentioning

confidence: 99%

Isosteric Heats of Water Vapor Sorption in Two Castor Varieties

Ojediran¹,

Raji²,

Owamah³

2013

J Chem Eng Process Technol

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Equilibrium moisture content-water activity data for two varieties of castor (GSS and WBS) at temperatures 30, 40, 50, 60 and 70°C and water activity range of 0.07-0.98 were determined using the static gravimetric method. A nonlinear regression programme was used to fit four sorption isotherm models (modified Halsey, modified Henderson, modified Oswin and modified Guggenheim-Anderson-de Boer (GAB)) to the experimental data. These models were then compared using standard error of estimate and randomness of residuals. The sorption isosteric heats were determined by the application of Clausius-Clapeyron equation. The modified Oswin and modified Halsey proved the best for predicting equilibrium moisture content of castor with standard error of estimate of 0.238 and 0.242 for GSS and WBS respectively. The isosteric heats decreased exponentially with increase in moisture content and approached the latent heat of pure water at a free water point of between 13 and 16% moisture content (d.b). The difference in isosteric heats of both varieties was not significant.

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Moisture sorption isotherms of two varieties of millet

Raji

Ojediran²

2011

Food and Bioproducts Processing

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Cloud computing is a set of IT services that are provided to a customer over a network on a leased basis and with the ability to scale up or down their service requirements. Usually cloud computing services are delivered by a third party provider who owns the infrastructure. It advantages to mention but a few include scalability, resilience, flexibility, efficiency and outsourcing non-core activities. Cloud computing offers an innovative business model for organizations to adopt IT services without upfront investment. Despite the potential gains achieved from the cloud computing, the organizations are slow in accepting it due to security issues and challenges associated with it. Security is one of the major issues which hamper the growth of cloud. The idea of handing over important data to another company is worrisome; such that the consumers need to be vigilant in understanding the risks of data breaches in this new environment. This paper introduces a detailed analysis of the cloud computing security issues and challenges focusing on the cloud computing types and the service delivery types.

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Higroscopic properties of castor seeds (Ricinus Comunis L.)

Cited by 3 publications

References 11 publications

Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

Isosteric Heats of Water Vapor Sorption in Two Castor Varieties

Moisture sorption isotherms of two varieties of millet

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