Experimental Measurement of Moisture Sorption Isotherms and Isosteric Heat of Palm Hearts (Jomare) Harvested in the Algerian Sahara

Larbi, Ahmed Amine; Loumani, Akil; Mediani, Ahmed; Bennaceur, Said; Tigani, Cherif

doi:10.18280/i2m.180310

Cited by 10 publications

(10 citation statements)

References 25 publications

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“…The desorption isosteres for tomato are illustrated in The evaluation parameters of the empirical equation with the Levenberg-Marquardt method was effected using the Nonlinear regression , the obtained results were in agreement to other works such as Tsami et al [1] applied for other food product Figure 6 and 7, where we notice that the increase in net desorption heat is compatible with the increases of the degree dehydration as the degree of dehydration increases which is relating to existence highly active polar sites in the product that are been covered by water molecule forming the molecular layer [2,24].…”

Section: Isosteric Sorption Heats Determinationsupporting

confidence: 90%

“…It is the most consumed cooking ingredient in the world after the potato. It is cultivated in almost all latitudes, covering an area of about 3 million hectares, which represents nearly one-third of the world's surface devoted to vegetables [1,2]. Seasonal post-harvest losses of fruits and vegetables are rich in the tropics because of the warmth of the environment and moisture levels [3].…”

Section: Introductionmentioning

confidence: 99%

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Experimental Measurement of Isothermal Sorption, Microbiological and Physicochemical Analysis of Dried Tomatoes Cultivated in Adrar, Algeria

Loumani¹,

Larbi²,

Mediani³

et al. 2020

IJDNE

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The fresh tomato is a very perishable product in arid regions for that the drying is an indsipendable technique to preserve this product and used at all times, in this study the fresh tomatoe was sampled from different farms in Adrar and subjected to the drying method using an indirect dryer solar. The dried tomatoes were screened for microbiological and physicochemical analysis including E. coli, Staphylococcus aureus, Salmonella Typhi, anaerobic sulfito- redactors, molds and yeasts in addition, the value of pH, water activity, dry matter, and assay of ash. The obtained results showed the presence of mesophilic aerobic total bacteria, and coliform total, the absence of Salmonella Typhi, Staphylococcus aureus, Clostridium perfringens and spores of anaerobic sulfito reducting and some colonies of yeasts, for the pH value, activity water, dray matter and assay of ash, the results were (4.10), (0.41), (9.63%) and (5.71%) respectively, which do not affect the final quality of the dried products and satisfactory to norms imposed by the commercial legislation of Algerian. On the other hand, the isothermal sorption is indispensable step to mastering the process of drying tomatoes, and to know the distribution and the intensity of the water connections in the products as a result, this experimental study aims to determine the physicochemical components' and the desorption isotherms curves for tomato harvested from the Touat region, in South-West Algeria, using the saturated salt solution method. The experiment is carried out for three temperature values 40℃, 50℃ and 60℃, to study the influence of the temperature on the equilibrium curves of the product and finally to describe the isothermal moisture desorption for tomato product for three temperatures using known models of GAB, GAB, modified BET who showing the best models isotherms sorption to model at and predict hygroscopic behavior during drying and storage. The results of this research can be used to determine characteristic drying curves and to have optimal storage conditions.

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Section: Isosteric Sorption Heats Determinationsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Experimental Measurement of Isothermal Sorption, Microbiological and Physicochemical Analysis of Dried Tomatoes Cultivated in Adrar, Algeria

Loumani¹,

Larbi²,

Mediani³

et al. 2020

IJDNE

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“…In recent years, many authors have reported studies related to its techno-functional properties, potential agroindustrial uses and consumption trends (Lamothe et al, 2015;Lopera-Cardona et al, 2016;Guardianelli et al, 2019;Thakur et al, 2019;Nasirpour-Tabrizi et al, 2020). Biological properties have been studied in relation to protein isolate and proteinprotein interactions, given the characteristics of quinoa reserve proteins (Haros and Wronkowska, 2016;Gürbüz et al, 2018;Dakhili et al, 2019;Larbi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

Ortiz-Gómez

Fernández-Quintero

Roa-Acosta

et al. 2022

Front. Sustain. Food Syst.

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In recent years, great interest has been shown in pseudocereals for their high nutritional value. Wet milling has been used to obtain macromolecules such as proteins and starches. However, the co-products obtained from this food industry have been studied little. A factorial design Box-benhken was used to study the effect of surfactant concentration (SDS), sodium hydroxide (NaOH) concentration and maceration temperature on structural and colorimetric properties. Structural properties were evaluated by infrared spectroscopy (FTIR-ATR) and color changes by the CIElab tristimulus method (L*, a*, b*). A decrease in temperature and NaOH causes a decrease in lightness (L*), resulting in lower starch content and higher protein content in the co-product. This behavior was correlated with the infrared spectroscopy (FTIR-ATR) spectra. The spectra show a possible structural change in the amylose/amylopectin ratio of the starch granule at 1,012 cm−1, 1,077 cm−1, and 1,150 cm−1 bands, which are associated with glycosidic bonds, these bonds were sensitive to NaOH concentration. While those bands assigned to Amide II (1,563 cm−1) and Amide I (1,633 cm−1), were sensitive to the effect of NaOH and maceration temperature, evidencing that protein content in the co-products is variable and depends significantly on the extraction conditions. The co-products obtained by wet milling could be used in the development of functional foods, such as bread, snacks, pasta and other products.

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“…Indeed, it is from these sorption curves that we can determine the final product water content, so as to ensure the physicochemical and microbiological stability during the storage, in addition the product shelf life can be predicted [1][2][3][4][5][6]. studies on sorption isotherms are carried out by mathematical modeling, eight mathematical models (in the literature) empirical and semi-empirical based on more or less physical bases [7][8][9][10], describing the correlation of water content with balance with the water activity of the products. among these models: GAB [11], modified BET [12], Henderson-Thompson [13], modified Halsey [14], modified Oswin [15], Peleg [16].…”

Section: Introductionmentioning

confidence: 99%

The Isothermal Sorption Measurement and the Isosteric Heats Determinations for the South Algerian Date Varieties

Mediani¹,

Moungar²,

Larbi³

et al. 2019

I2M

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The equilibrium water content of a product to be dried is essential during a forced convection solar drying and storage operation. These values are often taken from the so-called isothermal sorption curves. The isotherms determination is an essential step to know the distribution and the intensity of the water connections in the products. They make it possible to determine the products final water content to be reached in order to optimize the drying conditions and give valuable information on the hygroscopic equilibrium. As a result, this experimental study aims to determine the physicochemical components' and the desorption isotherms curves for deferent date type L'hmira, Bamakhlouf and Tegazza from the Touat region, in SouthWest Algeria, using the saturated salt solution method. The experiment is carried out for three temperature values 40 ° C, 50 ° C and 60 ° C, to study the influence of the temperature on the equilibrium curves of the product and finally to describe the isothermal moisture desorption for deferent date types for three temperatures using known models of GAB, SMITH, LANGMUIR and OSWIN.

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Experimental Measurement of Moisture Sorption Isotherms and Isosteric Heat of Palm Hearts (Jomare) Harvested in the Algerian Sahara

Cited by 10 publications

References 25 publications

Experimental Measurement of Isothermal Sorption, Microbiological and Physicochemical Analysis of Dried Tomatoes Cultivated in Adrar, Algeria

Experimental Measurement of Isothermal Sorption, Microbiological and Physicochemical Analysis of Dried Tomatoes Cultivated in Adrar, Algeria

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

The Isothermal Sorption Measurement and the Isosteric Heats Determinations for the South Algerian Date Varieties

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