Characterization, Drying and Sorption Isotherms of Tunisian Tomato- Experimental and Mathematical Investigation

Hadrich, Bilel; Kharrat, I.; Kchaou, Nebil

doi:10.15406/mojfpt.2016.02.00044

Cited by 1 publication

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References 13 publications

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“…Comparable coefficients of determination were found for the GAB and Halsey models by Demarchi et al (2013) in tomato pulp formulations at 20 and 40 °C (R 2 > 0.988 and R 2 > 0.998; respectively). However, the Peleg model was evaluated as the best of 12 empirical models used by Hadrich et al (2016) for the adsorption and desorption isotherms of Tunisian tomatoes at higher temperatures of 45 and 55 °C (> 0.993 and > 0.999, respectively).…”

Section: Resultsmentioning

confidence: 99%

Sorption isotherm modelling of dried tomatoes

Nayab,

Valík,

Ačai

2024

Czech J. Food Sci.

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The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin (mOSW) models that incorporate the temperature term in their equation were selected and used to describe the experimental data of dried tomatoes. The mGAB model best described the SI of dried tomato samples at individual temperatures, having the highest coefficient of determination (R 2 ) and the lowest sum of squares of errors (SSE), the root mean square error (RMSE), and the corrected Akaike information criterion values (AIC c ). However, based on the statistical indices, three other tested models outperformed the mGAB model in describing the multitemperature estimation to differentiate the temperature effect. The mOSW and mHAL models were superior in this case.

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Section: Resultsmentioning

confidence: 99%