Derivation of Full Range Moisture Sorption Isotherms

Caurie, M.

doi:10.1016/b978-0-12-591350-8.50008-5

Cited by 56 publications

(71 citation statements)

References 30 publications

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“…The isotherms are roughly similar to those obtained for globular proteins (6), lipids (11), starch (16), and more complex biological systems such as Artemia cysts (9). The sigmoidal curves can be separated into three regions: convex, linear, and concave, which reflect bound, semi-bound, and free water at the liquid-solid interface (8,19).…”

Section: Resultssupporting

confidence: 67%

“…Subsequent layers of water have little interaction with the polymer surface, and are assumed to have bulk water properties. More recent evidences from thermodynamic studies (13,24), neutron diffraction (15), and nuclear magnetic resonance spectroscopy (10) have indicated that low AH (less negative) values are indicative of 'semi-bound' water which is weakly associated with the polymer surface (8,19).…”

Section: Discussionmentioning

confidence: 99%

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Bound Water in Soybean Seed and Its Relation to Respiration and Imbibitional Damage

Vertucci¹,

Leopold²

1984

Plant Physiol.

120

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Section: Resultssupporting

confidence: 67%

Section: Discussionmentioning

confidence: 99%

Bound Water in Soybean Seed and Its Relation to Respiration and Imbibitional Damage

Vertucci¹,

Leopold²

1984

Plant Physiol.

120

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“…Moisture sorption isotherms of several sugar-rich foods such as dried figs, prunes, date pastes, cake mixes have also been described by other workers (Leiras and Iglesias 1991). The adsorption isotherms showed three regions as reported for other food products, such as dudh churpi, milk burfi, sandesh and ginger powder (Alakali and Satimehin 2009;Caurie 1981;Hossain et al 2002;Vega-Gálvez et al 2008). Region I corresponding to a w 0-0.11 represents the monolayer moisture content which is strongly bound to the polar groups of the food components.…”

Section: Resultssupporting

confidence: 52%

“…The different properties of sorbed water that were determined are: a) Number of adsorbed monolayers (N), which was calculated using the formula (Caurie 1981):…”

Section: Properties Of Sorbed Watermentioning

confidence: 99%

Moisture sorption characteristics of wadi, a legume-based traditional condiment

et al. 2011

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Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15-45°C and water activities (a w ) of 0.11-0.97. The sorption isotherms were sigmoidal. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of a w . Temperature dependence of the GAB constants and good fit were determined. Using the Caurie's model, the properties of sorbed water, such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption, which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 102.7 to 128.7 g/kg solids in wadi. The optimum storage temperature and a w for wadi were 15-25°C and <0.7, respectively.

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“…Isotermis sorpsi air adalah pola/kurva yang mengkorelasikan data kadar air dengan aktivitas air suatu bahan pada suhu yang sama (Adawiyah & Soekarto, 2010). Menurut Vazquez, Chenlo dan Moreira (2003) terdapat beberapa model untuk menggambarkan pola ISL antara lain Oswin (1946), Halsey (1948), Henderson (1952), Chen & Clayton (1971), Caurie (1981), dan Guggenheim, Anderson & De Boer (GAB) (1981). Caurie mendapatkan model yang berlaku untuk kebanyakan bahan pangan pada nilai a w 0,0-0,85, sedangkan Halsey (1948) mengembangkan persamaan yang dapat digunakan untuk bahan makanan dengan nilai a w 0,1-0,81.…”

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Pendugaan Umur Simpan Kerupuk Ikan Lele Dumbo (Clarias gariepinus) Panggang dalam Kemasan Plastik Metalik dan Polipropilen

Ikasari

Suryaningrum

Arti

et al. 2017

JPBKP

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ABSTRAKTujuan dari penelitian ini adalah menentukan umur simpan kerupuk ikan lele dumbo panggang menggunakan pendekatan model kadar air kritis dengan 2 jenis kemasan yakni plastik metalik dan polipropilen. Kerupuk ikan ditentukan kadar air awal, kadar air kritis, kadar air kesetimbangan beserta nilai aktifitas air untuk dapat dimasukkan dalam persamaan Labuza. Permeabilitas, ketebalan, dan luas kemasan juga dianalisis sebagai variabel pendukung yang digunakan dalam persamaan Labuza. Titik kritis ditentukan berdasarkan hasil uji skor yang dilakukan oleh 21 panelis terlatih terhadap nilai kerenyahan produk kerupuk hingga produk dinyatakan tidak renyah (skor 2). Hasil perhitungan pendugaan umur simpan berdasarkan persamaan Labuza menunjukkan bahwa kerupuk ikan lele dumbo panggang dengan kemasan plastik metalik memiliki umur simpan yang lebih lama (329 hari) dibandingkan dengan plastik polipropilen (231 hari).

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Derivation of Full Range Moisture Sorption Isotherms

Cited by 56 publications

References 30 publications

Bound Water in Soybean Seed and Its Relation to Respiration and Imbibitional Damage

Bound Water in Soybean Seed and Its Relation to Respiration and Imbibitional Damage

Moisture sorption characteristics of wadi, a legume-based traditional condiment

Pendugaan Umur Simpan Kerupuk Ikan Lele Dumbo (Clarias gariepinus) Panggang dalam Kemasan Plastik Metalik dan Polipropilen

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