Investigation of water adsorption and thermodynamic properties of stevia powder

Hidar, Nadia; Ouhammou, Mourad; Idlimam, Ali; Jaouad, Abderrahim; Bouchdoug, Mohamed; Lamharrar, Abdelkader; Kouhila, M.; Mahrouz, Mostafa

doi:10.1007/s11694-018-9879-0

Cited by 18 publications

(14 citation statements)

References 54 publications

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“…This result is probably due to the food particles becoming saturated with water molecules. Previous studies have reported similar trends for different food powders, such as concentrated whey protein (Sawhney et al, 2013), tamarind pulp (Muzaffar & Kumar, 2016), and stevia (Hidar et al, 2018).…”

Section: Moisture Adsorption and Desorption Isothermssupporting

confidence: 53%

Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder

Luna-Flores¹,

Peña-Juarez²,

Bello-Ramírez³

et al. 2023

RMIQ

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Section: Moisture Adsorption and Desorption Isothermssupporting

confidence: 53%

Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder

Luna-Flores¹,

Peña-Juarez²,

Bello-Ramírez³

et al. 2023

RMIQ

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“…The same pattern was observed in the study by Hssaini et al ( 38 ) over fig samples (c.v “Nabout” and “Sarilop”). Regarding the overall EMC trend following variant a w and temperature, Hidar et al ( 49 ) reported that it means that the material becomes less hygroscopic as the attraction strength between water molecules is reduced. Farahnaky et al ( 2 ) reported with reference to Chowdhury et al ( 44 ) and Jamali et al ( 45 ) that as the temperature increases, water molecules become less stable and dissociate from the water binding sites of the food material, thus reducing the moisture content of the monolayer.…”

Section: Resultsmentioning

confidence: 99%

“…The zone of better stability of the products corresponds to the central part or “plate.” This calculation method consists of making a polynomial decomposition of equilibrium moisture content, for all the experimental results of each sample, according to the water activity. Therefore, the optimum relative humidity for storage can be determined by calculating the value for which the second derivative of X eq is canceled or “inflection point” ( 7 , 49 ).…”

Section: Methodsmentioning

confidence: 99%

Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties

Irchad¹,

Razouk²,

Ouaabou

et al. 2022

Front. Nutr.

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Irradiation is one of the promising food preservation techniques, but few are known about its impact on foods' water vapor change. In this research, the impact of gamma irradiation on moisture adsorption isotherms of dried figs, one of the most emblematic foods of the Mediterranean diet, at increasing doses (0, 1, 1.5, and 2 kGy) was investigated. The isotherms data of equilibrium points displayed a sigmoid-shaped curve of the type II pattern for both controlled and irradiated dried figs, with a notable effect of irradiation on equilibrium moisture content, which revealed a decreasing pattern as irradiation dose and temperature increase. This effect was also seen in data fitting, where GAB model showed the best prediction statistics for control samples, while Peleg model displayed the most suitable samples irradiated at 1 and 1.5 kGy, then the Enderby model for those treated with 2 kGy. Results of Net isosteric heat of adsorption suggested that high irradiation dose increases the spontaneity of moisture adsorption. Hence, gamma irradiation exhibited a significant effect on the water-specific surface area of which the magnitude was proportional to the increasingly applied doses. This effect was also visibly significant on the optimum water activity [aw (op)] for proper dried fig storage. Indeed, aw was about 0.4243 for control samples, which is much higher compared to irradiated ones (aw = 0.2). Information from this research suggests that gamma irradiation at a dose up to 2 kGy extended the dried figs' shelf life. Since many aspects related to the impact of gamma irradiation on the moisture adsorption isotherms and thermodynamic properties of dried figs as well as in other foods have yet to be further investigated, this study provides interesting results that may be a useful reference for future research direction.

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“…Understanding the physicochemical relationship between water and dry matter of food is very important in terms of maintaining the physical, chemical, biochemical, and microbiological quality stability of food during the processing, packaging, and storage (Baptestini et al, 2017; Labuza, 1970; Suhag, Nayik, & Nanda, 2018; Wani & Kumar, 2016). The isotherms give very important knowledge with regard state of water, optimization of the drying process, packaging requirement, storage conditions, and shelf life of food materials (Dupas‐Langlet et al, 2016; Hidar et al, 2018). Therefore, the aim of this study was to determine the adsorption behavior of coffee at different stages as green and roasted beans and roasted‐ground using some sorption equations to increase the shelf life while preserving the quality and sensory properties of the coffee.…”

Section: Introductionmentioning

confidence: 99%

Sorption isotherms of coffee in different stages for producing Turkish coffee

Mutlu

Candal‐Uslu

Kılıç‐Büyükkurt

et al. 2020

J Food Process Preserv

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The aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the different water activity levels between 0.01 and 0.91 at 25°C for 7 days. The data were evaluated using the BET (Brunauer‐Emmett‐Teller), GAB (Guggenheim, Anderson and deBoer), Halsey, and Peleg sorption equations. The constants m0 and C of BET and GAB equations were determined to be between 2.13 and 6.61 g water/100 g of dry matter and 30.05–429.60, respectively. The isotherms of all coffee samples were defined as Type II because the C constant of the GAB equation was higher than 2. Additionally; the BET, GAB, and Peleg equations were determined to fit better than the Halsey for adsorption properties of coffee because E% values were lower than 10% and the coefficient of regression values approached the 1.00. Practical applications The obtained results with that research could be useful for understanding the physicochemical relationship between water and dry matter of coffee. Because this relationship is quite important in foods that have easily changing characteristics and quality like coffee, and determination of their sorption characteristics ensures maintaining the physical, chemical, biochemical, and microbiological quality stability of food during processing, packaging, and storage.

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Investigation of water adsorption and thermodynamic properties of stevia powder

Cited by 18 publications

References 54 publications

Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder

Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder

Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties

Sorption isotherms of coffee in different stages for producing Turkish coffee

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