Isotherms and isostatic heat of foam-mat dried yellow mombin pulp

Cavalcante, Maisa Dias; Plácido, Geovana Rocha; Oliveira, Daniel Emanuel Cabral de; Freitas, Bheatriz Silva Morais de; Cagnin, Caroline; Oliveira, Déborah de

doi:10.1590/1807-1929/agriambi.v22n6p436-441

Cited by 5 publications

(4 citation statements)

References 22 publications

(16 reference statements)

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“…The results show that the increase in water activity represents an increase in the moisture content of grain sorghum (Sorghum bicolor (L.) Moench) flour, which is commonly found for sorption isotherms of several plant products reported in the literature, such as yellow mombin pulp (Cavalcante et al, 2018).…”

Section: Sorghum Flourmentioning

confidence: 61%

DESORPTION ISOTHERMS OF GRAIN SORGHUM (Sorghum bicolor [L.] Moench) FLOUR

Célia,

Resende,

Monteiro

et al. 2024

Eng. Agríc.

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This study aimed to obtain the sorption isotherms of grain sorghum flour, fit mathematical models to experimental data, and recommend safe water levels for preserving the material at different temperatures. Sorghum grains with an initial moisture content of 34% dry basis (db) were subjected to drying at a temperature of 60 °C, reaching moisture contents ranging from 32.20 to 9.8% db. Water activity was obtained using Hygropalm Aw1 equipment placed inside a BOD chamber at temperatures of 10, 20, 30, and 40 °C. The experimental data were fitted to mathematical models frequently used to predict the isotherms of plant products. The modified Oswin model presented the best fit to estimate the sorption isotherms of sorghum flour. Safe moisture content limits for storing sorghum flour are 18.45, 17.3, 16.08, and 15.2% db for temperatures of 10, 20, 30, and 40 °C, respectively. The isosteric heat for the range of equilibrium moisture contents from 9.80 to 32.20% db varied from 2779.49 to 2498.46 kJ kg −1 .

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Section: Sorghum Flourmentioning

confidence: 61%

DESORPTION ISOTHERMS OF GRAIN SORGHUM (Sorghum bicolor [L.] Moench) FLOUR

Célia,

Resende,

Monteiro

et al. 2024

Eng. Agríc.

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“…The desorption isotherm curves estimated by the model (Figure 1) showed that, for the same range of moisture content, water activity values increase as the temperature increases. It is a response found in the isotherms of various plant products in the literature, such as yellow mombin (Spondias mombin L.) pulp in foam (Cavalcante et al, 2018), sunflower seeds (Helianthus annuus L.) (Campos et al, 2019), and brazilnuts (Bertholletia excelsa H. B. K.) (Botelho et al, 2019).…”

Section: Modelmentioning

confidence: 98%

USE OF AIC AND BIC IN DESORPTION ISOTHERMS OF TAMARIND SEEDS (Tamarindus indica L.)

et al. 2020

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The knowledge of hygroscopicity is essential for the storage of tamarind seeds, but there is a limitation of a judicious statistical parameter to define the best mathematical model to adjust the isotherms of plant products. Therefore, this study aimed to determine the desorption isotherms of tamarind seeds and test the Akaike information criterion (AIC) and Schwarz Bayesian information criterion (BIC) for choosing the best mathematical model. Seeds with an initial moisture content of 21.00 ± 0.10% dry basis (db) were dried at 45 °C until they reached moisture contents of 17.27 ± 0.10, 15.04 ± 0.16, 14.14 ± 0.06, 12.41 ± 0.17, and 10.52 ± 0.12% db. The water activity of the product was determined by the static-indirect method at temperatures of 10, 20, 30, and 40 °C. Mathematical models frequently used to predict the isotherms of plant products were adjusted to the experimental data. The Cavalcanti Mata model is recommended to estimate the desorption isotherms of tamarind seeds because it presents better adjustments. The AIC and BIC criteria contribute to the choice of the model to predict the desorption isotherms of tamarind seeds.

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“…Comparing the values, the Chung-Pfost model obtained the lowest value (0.0029), considering that lower values for this parameter indicate less deviation of the estimated data from the experimental conditions (Eq. 9), one can compare the Chisquare values of the model fits that presented the calculated χ 2 within the confidence interval, as performed by Oliveira et al (2018).…”

Section: Isosteric Heat Of Desorptionmentioning

confidence: 99%

Desorption isotherms and isosteric heat of baru almond flour

Oliveira

Ferreira

et al. 2021

Agraria

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Baru almond (Dipteryx alata Vogel) is a nutritional and tasty product; the flour of this product is used in culinary recipes. In the processing of the almond, the chemical composition and structure of the product changes, influencing the hygroscopicity of the material. Thus, the objective was to determine the behavior of the water activity of baru almond flour at different temperatures, adjusting the best mathematical model to estimate the isotherms, as well as to determine the isosteric heat of desorption. The almonds were dried for moisture contents in the range of 5.4 to 3.3 ± 0.03% dry basis (d. b.), then the almonds were processed in an industrial blender to obtain the flours. To determine the desorption isotherms, the static-indirect method was used, in which the water activity was obtained at temperatures of 10, 20, 30, and 40 ºC, using the Hygropalm Model Aw1 equipment. The hygroscopic equilibrium moisture content of baru almond flour was directly proportional to water activity and decreased with increasing temperature, to the same water activity value. The Chung-Pfost model was the one that best represented the product's isotherms. The integral isosteric heat of desorption of baru almond flour ranged from 2590.69 to 2519.52 for the moisture content range of 3.24 to 5.43% d. b.

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Isotherms and isostatic heat of foam-mat dried yellow mombin pulp

Cited by 5 publications

References 22 publications

DESORPTION ISOTHERMS OF GRAIN SORGHUM (Sorghum bicolor [L.] Moench) FLOUR

DESORPTION ISOTHERMS OF GRAIN SORGHUM (Sorghum bicolor [L.] Moench) FLOUR

USE OF AIC AND BIC IN DESORPTION ISOTHERMS OF TAMARIND SEEDS (Tamarindus indica L.)

Desorption isotherms and isosteric heat of baru almond flour

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