Adsorption isotherms of gari for estimation of packaged shelf‐life

Chuzel, Gérard; Zakhia, Nadine

doi:10.1111/j.1365-2621.1991.tb02004.x

Cited by 14 publications

(7 citation statements)

References 25 publications

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“…At constant aw, sample adsorbs more moisture at lower, temperatures. This is in agreement with result obtained by Chuzel and Zhakia [24]. The higher the temperature, the lower the equilibrium moisture content (EMC) at constant water activity (aw).…”

Section: Moisture Sorption Properties Of Cassava Coating Cashew Nut Burger During Storagesupporting

confidence: 93%

“…Brunauer-Emmet-Teller (B.E.T) sorption model: Monolayer concept is very relevant to physical and chemical deterioration of dehydrated foods such as lipid oxidation, enzyme activity, non-enzymatic browning reactions, aroma, texture, and textural characteristic [24,25]. The experimental data were fitted to the B.E.T adsorption isotherm equation given in the generally linearized from [26].…”

Section: Moisture Sorption Properties Of Cassava Coating Cashew Nut Burger During Storagementioning

confidence: 99%

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Storage Stability and Physicochemical Properties of Cashew Nut Burger: Cassava Coating Influence

Olowookere

Fagbemi

Oluwamukomi

et al. 2021

J Package Technol Res

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In an attempt to extend the shelf life and create variety for cashew nut consumption, processed cashew nut was coated with gelatinized cassava flour and analyzed for proximate composition, mineral elements, physicochemical characteristics and storage stability for of 12 weeks using sorption isotherm. The moisture content of the cassava coated with cashew nut burger was 1.16% and was significantly lower (p < 0.05) compared with commercial peanut burger. Potassium was the highest mineral element having 690 mg/100 g, while zinc was the least with 5.98 mg/100 g. The adsorption isotherm study showed that the monolayer moisture content was 2.1 and 2.2% at 30 and 40 °C, respectively. It was also observed that the moisture content during storage was low (2.10-2.20)% without any adverse effect on the storage qualities. Packaging of cashew nut burger coated with cassava flour in an air tight plastic container prevents contact with humid air and preserved nutrient and physiochemical qualities for a period of 6 weeks without deterioration. Hence, production and consumption of cassava coated cashew nut burger may promote and increase cashew nut values.

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Section: Moisture Sorption Properties Of Cassava Coating Cashew Nut Burger During Storagesupporting

confidence: 93%

Section: Moisture Sorption Properties Of Cassava Coating Cashew Nut Burger During Storagementioning

confidence: 99%

Storage Stability and Physicochemical Properties of Cashew Nut Burger: Cassava Coating Influence

Olowookere

Fagbemi

Oluwamukomi

et al. 2021

J Package Technol Res

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“…Este comportamiento está influenciado en gran parte por sus componentes (harina de yuca, glicerol y polvillo de fique), que son de carácter hidrófilo, facilitando las interacciones entre los grupos afines al agua; además, las fracciones libres amorfas que están presentes en los polisacáridos como el almidón de la harina de yuca podrían solubilizarse con el incremento de la aw, contribuyendo al aumento de la disponibilidad de puntos activos en la superficie del sólido adsorbente. Chuzel y Zakhia, (1991), argumentan que este comportamiento podría estar relacionado con el tipo de estructura,composición y tratamientos previos del material; en este último aspecto, la técnica de termo-compresión por la cual fueron obtenidos los bioplásticos estudiados, implica incrementos elevados de temperatura y altas presiones,que posiblemente generan cambios en la estructura del compuesto,influenciando la disponibilidad de los sitios de sorción y en consecuencia su comportamiento de adsorción de agua. Otros investigadores (Cladera-Olivera et al, 2011) manifiestan que en productos amiláceos, la adsorción de vapor de agua se presenta principalmente entre los puentes de hidrógeno de las moléculas de agua y los grupos hidroxilo de las moléculas de almidón que dado su polaridad corresponden a los puntos activos de adsorción.…”

Section: Resultados Y Discusiónunclassified

Adsorción de Vapor de Agua de Bioplásticos Elaborados con Harina de dos Variedades de Yuca (Adsorción Manihot esculenta Crantz)

2014

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EL objetivo de este estudio fue evaluar la capacidad de adsorción de vapor de agua de bioplásticos elaborados por la técnica de termocompresión usando harina de dos variedades de yuca (CM 4574-7 y CM 523-7) y tres mezclas, con polvillo de fique y glicerol. Los valores experimentales de adsorción fueron ajustados usando los modelos matemáticos de Peleg, GAB, Caurie, Smith y Henderson. Los resultados mostraron que las isotermas presentaron forma convexa al eje de las abscisas, clasificándose cuantitativamente como tipo III. Las mezclas empleadas no afectaron significativamente el comportamiento de adsorción de vapor de agua, mientras que la variedad de yuca si lo afectó significativamente (p0.05) en valores de actividad de agua superiores a 0.85, siendo la variedad CM 4574-7 la que presentó los valores más altos. El modelo de Peleg fue el que ajustó mejor los datos experimentales de contenido de humedad de equilibrio.

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“…Using the Heiss and Eichner model,25–27 the potential storage time based on a c was estimated at isothermal temperatures and relative humidity of 0.7 for storing conditions using 0.04‐m 2 polyethylene bags with a permeance of 2.28 × 10 −3 kg H 2 O m −2 Pa −1 day −1 .…”

Section: Methodsmentioning

confidence: 99%

Cassava starch snack formulation using functional shell fish by‐products: mechanical, sorption and geometric properties

Gibert

Rakshit²

2005

J Sci Food Agric

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Utilisation of by-products of the shrimp industry, namely shrimp head protein and chitosan, could lead to a functional snack with substantial market in Asia. Produced on a cassava starch base this would lead to a product with shrimp flavour and chitosan's lipid adsorption capacity. The characteristics of such a mixture with 82% deacetylated chitosan and salt was investigated by Rapid Visco Analyser and instrumental Texture Profile Analyser using the Doehlert Uniform Shell experimental design. Polynomial models explained more than 88% of variability of responses. A significant effect of salt, shrimp head proteins and chitosan was observed on cassava starch gelling characteristics. A corresponding heat and shear stress resistance ability was observed while there was a reduction in its specific swelling power. Snacks prepared in the form of chips and extruded product confirmed their good potential for added value to snack foods in respect of their 90-94% linear expansion ratio, up to 1.1 kg maximum breaking force and up to 4.5 radial expansion ratio. Adsorption isotherm of extrudates had a maximum water content target of 115 g kg −1 dry matter at 25 • C for a later formulation and extrusion optimisation, in order to guarantee consumer texture acceptability. Corresponding shelf-lives of extrudates were calculated at three storage conditions.

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Adsorption isotherms of gari for estimation of packaged shelf‐life

Cited by 14 publications

References 25 publications

Storage Stability and Physicochemical Properties of Cashew Nut Burger: Cassava Coating Influence

Storage Stability and Physicochemical Properties of Cashew Nut Burger: Cassava Coating Influence

Adsorción de Vapor de Agua de Bioplásticos Elaborados con Harina de dos Variedades de Yuca (Adsorción Manihot esculenta Crantz)

Cassava starch snack formulation using functional shell fish by‐products: mechanical, sorption and geometric properties

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