An improved experimental and regression methodology for sorption isotherms

Quirijns, E.J.; Boxtel, A.J.B. van; Loon, W.K.P. van; Straten, G. van

doi:10.1002/jsfa.1773

Cited by 36 publications

(70 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This technique is based on using some saturated solutions to maintain the samples in an environment with constant temperature and relative humidity [3]. In this study, the experiments were conducted with 2 g of leaves, stems or branches, which were held in small glass vessels of 8.5 cm of diameter and 13.5 cm of height with insulated lid.…”

Section: Desorption Isotherms Experimentsmentioning

confidence: 99%

“…This model is relevant because their three parameters (X m , K and C g ) may be physically interpreted, which may be very useful in the analysis of sorption processes [3] [31].…”

Section: Desorption Isothermsmentioning

confidence: 99%

“…Owing to that, the values of parameters X m , K and C g should be restricted, so that X m and C g must be greater than 0 and 1 respectively, and K must range from 0 to 1 [3]. X m is known as the monolayer moisture content and it is interpreted as a measure of the number of active sites available for water sorption in the material.…”

Section: Desorption Isothermsmentioning

confidence: 99%

“…The properties and stability features of plants are affected by the amount and state of water present in the material [3] and dehydration is a widely used method to preserve their quality for long times aiming at processing and storage. A considerable amount of research on hot air drying for different plant species is available in the literature, for a broad variety of equipment that include oven-dryers, conveyor belt and convective tunnel-dryers [4].…”

Section: Introductionmentioning

confidence: 99%

“…This may lead to non-uniformly dehydrated products when the parts are dried together [7]. The adequate equilibrium conditions for storage may also differ for leaves and stems because the state of water is established by complex interactions between the solid matrix and the water [3].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

A Neural Based Modeling Approach for Drying Kinetics Analysis of Mint Branches and Their Fractions (Leaves and Stems)

Rosanova¹,

Maia²,

Freire³

et al. 2017

ACES

View full text Add to dashboard Cite

This work is aimed at investigating regular mint (Mentha × villosa) drying behavior and assessing how the heterogeneous composition of plants affects their drying kinetics. Drying kinetics and sorption isotherms were evaluated for whole branches and their fractions (leaves and stems). Stems and leaves were characterized by measurement of dimensions, apparent density and initial moisture content. The moisture sorption isotherms were obtained under temperatures of 30˚C, 40˚C and 50˚C for branches, stems and leaves and the data were fitted to the GAB model. Mint branches and their fractions were oven dried at temperatures from 40˚C to 70˚C and were obtained kinetic curves for each part. Water sorption patterns were similar for leaves and stems and the GAB model described well the sorption behavior of both materials. At a constant temperature, the drying rates were higher for leaves in comparison to stems and the differences increased as the temperature was raised. Therefore, depending on drying conditions, the moisture distribution in dried branches might be significantly different. Since the leaves constitute the major fraction in branches, the drying rates of branches were closer to those of leaves. The kinetic curves were fitted to a diffusion model based on an analytical solution of Fick's second diffusion law and to an empirical model based on artificial neural network (ANN). The results showed that the model based on the ANN predicted the drying kinetics of the different parts better than the diffusive model. A single network was built to describe the kinetic behavior of branches and fractions in the whole range of temperatures investigated. The diffusive model based on fitting effective diffusivity did not provide good predictions of moisture content, probably because neither the dependence of effective diffusivity on the moisture content nor the heterogenei- 155ty and shrinking of static beds were considered.

show abstract

Section: Desorption Isotherms Experimentsmentioning

confidence: 99%

“…This model is relevant because their three parameters (X m , K and C g ) may be physically interpreted, which may be very useful in the analysis of sorption processes [3] [31].…”

Section: Desorption Isothermsmentioning

confidence: 99%

Section: Desorption Isothermsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

A Neural Based Modeling Approach for Drying Kinetics Analysis of Mint Branches and Their Fractions (Leaves and Stems)

Rosanova¹,

Maia²,

Freire³

et al. 2017

ACES

View full text Add to dashboard Cite

show abstract

Utilization of industrial hemp by‐product defatted seed flour: effect of its incorporation on the properties and quality characteristics of ‘tsoureki’, a rich‐dough baked Greek product

et al. 2022

View full text Add to dashboard Cite

BACKGROUND A rich‐dough baked Greek product named ‘tsoureki’ was prepared using non‐gluten hemp seed flour at ratios of 0:100, 10:90, 30:70, and 50:50. The effects of hemp flour addition on the properties of ‘tsoureki’, including physicochemical properties (moisture content, water activity, sorption phenomena), structural properties, textural properties, total phenolic content, antioxidant activity, and sensorial characteristics, as well as the macroscopic structure and morphological characteristics, were studied. RESULTS Hemp flour addition affected dough rheology, showing tan δ values < 1, a decrease in both G′ and G″ values, while both flow behavior and consistency indices were also significantly affected, which might have an influence on the final baked goods. The Guggenheim–Anderson–de Boer model satisfactorily described sorption data, while both hemp addition and temperature had a significant effect. A significantly higher hardness of 11.55 N, a lower specific volume of 2.65 cm3 g−1, and a lower porosity of 0.676 were observed at high hemp additions. The hemp flour level influenced the color of the crumb and crust, and the total color difference (ΔE) increased significantly with the increase in hemp flour. Hemp flour additions were detectable by the naked eye, with an obvious color difference between control and hemp‐containing samples. Moreover, the phenolic content and antioxidant capacity were increased, as were some organoleptic characteristics, such as the bitter aftertaste. Concurrently, overall acceptability decreased significantly. CONCLUSION Overall, the incorporation of gluten‐free defatted hemp seed flour in ‘tsoureki’ formulations seems to be a promising alternative for improving quality of such rich‐dough baked products. © 2022 Society of Chemical Industry.

show abstract

Sorption isotherms, GAB parameters and isosteric heat of sorption

et al. 2005

Self Cite

View full text Add to dashboard Cite

The diffusion-sorption drying model has been developed as a physics-based way to model the decreasing drying rate at low moisture contents. This new model is founded on the existence of different classes of water: free and bound water. The transition between these classes and the corresponding thermodynamics form distinct components of the drying model. This paper shows that the characteristics of the different classes of water and of the transition between them can be deduced from the GAB sorption isotherm. The parameters in the GAB sorption isotherm support the theory of localised sorption, establishing the existence of different classes of water. Moreover, the sorption mechanism retrieved from the GAB parameters is in accordance with the sorption mechanism, which is obtained from the moisture dependence of the net isosteric heat of sorption. This holds for experimental sorption data of corn and starch as well as for literature data on five vegetables and four fortified cassava products. An extremum in the net isosteric heat of sorption coincides with the transition between bound and free water, and the partition moisture content corresponds with the monolayer value derived from the GAB equation. This confirms that the GAB monolayer value can be chosen as model boundary between bound and free water. Moreover, it reveals that this method can be developed into a technique to estimate the bound water content in foods.

show abstract

An improved experimental and regression methodology for sorption isotherms

Cited by 36 publications

References 28 publications

A Neural Based Modeling Approach for Drying Kinetics Analysis of Mint Branches and Their Fractions (Leaves and Stems)

A Neural Based Modeling Approach for Drying Kinetics Analysis of Mint Branches and Their Fractions (Leaves and Stems)

Utilization of industrial hemp by‐product defatted seed flour: effect of its incorporation on the properties and quality characteristics of ‘tsoureki’, a rich‐dough baked Greek product

Sorption isotherms, GAB parameters and isosteric heat of sorption

Contact Info

Product

Resources

About