A Novel and Accurate Method for Moisture Adsorption Isotherm Determination of Sultana Raisins

Li, Jun; Liu, Dong; Xiao, Mi; Qiao, Dongling; Wu, Kao; Jiang, Fatang; Riffa, Saffa B.; Su, Yuehong

doi:10.1007/s12161-019-01599-0

Cited by 6 publications

(3 citation statements)

References 39 publications

(9 reference statements)

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“…These isotherms define the relationship between the moisture content and the water activity (a w ) of the product, and make it possible to determine the moisture content at which the product presents the greatest stability to degradative processes. Additionally, moisture sorption isotherms allow for the definition of drying conditions, as well as the packaging and storage, for the product [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.

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Section: Introductionmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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“…is low up to 0.8 of a w , and after this value increases until a w = 1. Li et al (2019) found type III moisture adsorption isotherms for Sultana raisin. Bastıoğlu et al (2017) determined for microencapsulated extra virgin olive oil powder type III sorption isotherms, adjusted to the GAB model.…”

Section: /8mentioning

confidence: 95%

Moisture adsorption isotherms of baru almond flours

Alves

Silva

Galle

et al. 2021

Agraria

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The whole meal (WBF) and partially defatted Baru almond (PDBF) flour have commercial and nutritional attractions.The study of the adsorption behavior is essential for correct storage. Thus, the objective was to determine the moisture adsorption isotherms for WBF and PDBF, at temperatures of 20, 30, and 35 °C, in the range of water activity from 0.070 to 0.975. The static gravimetric method was used. Fourteen models were adjusted to the experimental hygroscopic equilibrium humidity data. The GAB model better represented the moisture adsorption isotherms for WBF, while the BET model represented the PDBF. The curves of the two flours were classified as type III. Safe storage for WBF occurs at equilibrium humidity of 6.41, 7.12, and 7.49% d.b., and for PDBF at 9.04, 9.26, and 9.41% d.b., at the respective temperatures of 25, 30, and 35 °C.

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“…Em pressões mais altas, a adsorção ocorre devido à condensação capilar nos mesoporos(DO, 1998). Alguns autores obtiveram isotermas com o formato tipo III para pectina (BASU; SHIVHARE; MULEY, 2013), uva sultana(LI et al, 2019), manga (LINK et al, 2018 e mamão(UDOMKUN et al, 2015).As isotermas do tipo V resultam das interações entre a matriz sólida e o material adsorvido semelhantes a que ocorrem em isotermas do tipo III, porém com tamanhos de poros característicos de material poroso(LOWELL; SHIELDS, 1984).…”

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Desidratação do cambuci (Campomanesia phaea O. Berg.): efeito do pré-tratamento osmótico sobre a secagem convectiva.

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Koshima pelas sugestões apresentadas na banca de qualificação, que foram importantes ao desenvolvimento do trabalho. À Carla Ivonne La Fuente Arias e Bianca Cristine Marques pelas explicações e auxílios com o uso dos equipamentos (secador convectivo e VSA). À professora Tatiana Matuda pela compreensão e flexibilidade nos agendamentos do VSA. Aos alunos de graduação João Pedro Ferreira Del Pintor, Valentine Pocino Astigarraga e Ariane Sutecas da Costa pela importante participação na parte experimental, energia e vontade de aprender e, principalmente, por terem despertado em mim o interesse pela docência. Aos funcionários da Labmaq Luciana, Cássio, Fábio e Eduardo pelo suporte com o secador. Ao Gabriel Menezes do Instituto Auá pelo auxílio com o fornecimento de cambucis e doações. À Ingredion e Corbion pelas doações de amostras de sorbitol e de lactato de cálcio. À FAPESP e ao FoRC pelo suporte financeiro com o secador convectivo, banho termostático, VSA e DSC (Processos 2011/23599-0 e 2013/07914-8) e bolsa de iniciação científica (Processo 2016/18328-0). Ao CNPq pela bolsa concedida (Processo: 141613/2016-5). Ao professor Jorge, colegas e funcionários do LEA e do FoRC pelo companheirismo, conversas e ajuda.Às amizades e lembranças maravilhosas que levarei comigo com muito carinho.Aos meus pais que investiram em minha educação desde a infância e sempre me incentivaram a chegar mais longe dando todo o suporte possível.Ao meu esposo que sempre me apoiou em minhas escolhas profissionais e me deu suporte e esteve presente com muita força.À minha sogra por toda a ajuda com a Gabriela que viabilizou minha presença no laboratório em momentos mais difíceis. À Deus por todas as bênçãos que colocou em minha vida e por ter iluminado minha mente para conseguir encontrar minha vocação: a pesquisa! "Para ser grande, sê inteiro: nada Teu exagera ou exclui. Sê todo em cada coisa. Põe quanto és No mínimo que fazes. Assim em cada lago a lua toda Brilha, porque alta vive." (PESSOA, 2011) RESUMO PAES, Mariana Schincariol. Desidratação do cambuci (Campomanesia phaea O. Berg.): efeito do pré-tratamento osmótico sobre a secagem convectiva. 2021. Tese (Doutorado em Ciências)

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A Novel and Accurate Method for Moisture Adsorption Isotherm Determination of Sultana Raisins

Cited by 6 publications

References 39 publications

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Moisture adsorption isotherms of baru almond flours

Desidratação do cambuci (Campomanesia phaea O. Berg.): efeito do pré-tratamento osmótico sobre a secagem convectiva.

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