Adsorption isotherms and thermodynamics properties of water yam flour

Owo, H.O.; Adebowale, A.A.; Sobukola, O. P.; Obadina, Adewale O.; Kajihausa, O.E.; Adegunwa, M.O.; Sanni, L.O.; Tomlins, Keith I.

doi:10.3920/qas2015.0655

Cited by 7 publications

(11 citation statements)

References 21 publications

(31 reference statements)

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“…2, Table 2) tended to decrease with increasing temperature. This behavior is reported in the literature from the studies of Oglesias & Chirife (1976 a,b) through to recent reports for different food matrices (Freitas et al, 2016;Dwo et al, 2016;Polachini et al, 2016). This tendency to decrease is a consequence of the variation in the number of active sorption sites due to changes in temperature and in the chemical composition of the samples.…”

Section: Sorption Isothermssupporting

confidence: 80%

Water sorption isotherms of cooked hams as affected by temperature and chemical composition

et al. 2019

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This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg were fitted to the experimental data. The Guggenhein, Anderson and de Boer model was chosen to best describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Oncreased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage temperature. The differences in chemical composition between the samples affect the desorption isotherms. The higher the content and availability of the protein or the lower the fat content, the higher the equilibrium moisture content of the product.

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Section: Sorption Isothermssupporting

confidence: 80%

Water sorption isotherms of cooked hams as affected by temperature and chemical composition

et al. 2019

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“…Hal ini menjelaskan bahwa gerakan molekul akan lebih terbatas jika kadar air menurun (Eim et al, 2011). Hasil Penelitian Ayala -Aponte (2015) pada tepung singkong dan penelitian Owo et al (2016) pada tepung ubi, nilai entalpi dan entropi menurun dengan meningkatnya kadar air.…”

Section: Pemodelan Matematikaunclassified

Mathematical Models and Thermodynamic Properties of Moisture Sorption Isotherms of Fermented Cassava Flour by Red Yeast Rice

Alfiah¹,

Hartini²,

Cahyanti³

2017

ALCHEMY J.Pen.Kim

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<p>This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Meanwhile, the test of modelling accuray by Mean Relative Deviation (MRD) and Root Mean Square Error (RMSE). The thermodynamic properties, i.e., enthalpy and entropy were calculated by Clausius - Clapeyron equation. The result shows that the moisture sorption isotherm curve on fermented cassava flour in a sigmoid form (type II). The GAB model is the best model for moisture sorption isotherm of fermented cassava flour by red yeast rice. The MRD and RMSE values at 30˚C, 35˚C and 40˚C are 3.12%, 2.71%, 3.81%, and 1.01, 0.35, 0.42, respectively. The monolayer moisture content at 30˚C, 35˚C and 40˚C are 6.61%, 6.27% and 6.91%, based on GAB model. Meanwhile, when the BET model was used, the monolayer moisture content are 4.92%, 4.86% and 5.19%, while by Caurie model are 6.37%, 6.18% and 5.30%, at 30˚C, 35˚C and 40˚C, respectively. The enthalpy and entropy of water sorption process were decreased when moisture content increased.</p>

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“…A similar result was found by Igathinathane et al (2005). There is also some recent work on water yam flour, which, however, is a derived product (Owo et al, 2017). Empirical and semi-empirical equations have been proposed to fit the EMC to relative humidity (RH) of food samples.…”

Section: Introductionsupporting

confidence: 63%

Drying of yam with solar adsorption system

Amankwah

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The experimental equilibrium moisture content of yam (Dioscorea rotundata; cultivar: Dente) at temperatures of 25°C and 50°C were determined at relative humidity from 0% to 95% employing the dynamic vapor sorption analyzer. Wet yam samples with about 68% initial moisture content were used, first for desorption and subsequently for sorption. Water activity decreased with increased temperature at constant equilibrium moisture content. The desorption and adsorption isotherms were fitted by the Guggenheim-Anderson-de Boer (GAB), Henderson, Halsey, Oswin, Smith, Brunauer-Emmett-Teller (BET) and Peleg models. On the basis of the fit the Peleg, GAB and Oswin models were most suitable for describing the observed data. When the focus is on drying, the GAB (3 parameters) and empirical Peleg model (4 parameters) performed best. Of these, GAB is preferable because it has fewer parameters, which, moreover, have a physical meaning. .

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Adsorption isotherms and thermodynamics properties of water yam flour

Cited by 7 publications

References 21 publications

Water sorption isotherms of cooked hams as affected by temperature and chemical composition

Water sorption isotherms of cooked hams as affected by temperature and chemical composition

Mathematical Models and Thermodynamic Properties of Moisture Sorption Isotherms of Fermented Cassava Flour by Red Yeast Rice

Drying of yam with solar adsorption system

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