Kinetic study of dehydration and desorption isotherms of red alga Gracilaria

Lemus, R.; Pérez, Mario; Andrés, Ana; Roco, Teresa; Tello, Cristian M.; Vega, A.

doi:10.1016/j.lwt.2007.10.011

Cited by 50 publications

(40 citation statements)

References 26 publications

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“…Only food materials with high-protein or high-sugar contents show similar trends because the sugar can sorb more water and overcome the negative effects of temperature at higher hydration levels (21,26,27). The sorption isotherm curves obtained agreed well with those of high-protein or high-sugar content materials since CF contains significant amounts of essential proteins, polysaccharides, and glycoproteins (1).…”

Section: Resultsmentioning

confidence: 94%

Moisture Sorption and Thermodynamic Properties of Vacuum-Dried Capsosiphon fulvescens Powder

Zuo

Rhim

Lee

2015

JFN

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ABSTRACT:The moisture sorption isotherms of vacuum-dried edible green alga (Capsosiphon fulvescens) powders were determined at 25, 35, and 45 o C and water activity (aw) in the range of 0.11∼0.94. An inversion effect of temperature was found at high water activity (＞0.75). Various mathematical models were fitted to the experimental data, and Brunauer, Emmett, and Teller model was found to be the most suitable model describing the relationship between equilibrium moisture content and water activity (＜0.45). Henderson model could also provide excellent agreement between the experimental and predicted values despite of the intersection point. Net isosteric heat of adsorption decreased from 15.77 to 9.08 kJ/mol with an increase in equilibrium moisture content from 0.055 to 0.090 kg H2O/kg solids. The isokinetic temperature (T) was 434.79 K, at which all the adsorption reactions took place at the same rate. The enthalpy-entropy compensation suggested that the mechanism of the adsorption process was shown to be enthalpy-driven.

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Section: Resultsmentioning

confidence: 94%

Moisture Sorption and Thermodynamic Properties of Vacuum-Dried Capsosiphon fulvescens Powder

Zuo

Rhim

Lee

2015

JFN

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“…Consequently, the effective diffusion coefficient of water for different geometries is calculated (LEMUS et al, 2008). Therefore, in order to control and optimize the drying process, it is necessary to use mathematical equations for modeling the mass transfer kinetics (water), as a function of the drying operational variables.…”

Section: Drying Experimentsmentioning

confidence: 99%

“…The time needed to achieve equilibrium moisture content in all experiments was between 300 and 400 minutes. This slowness on the diet drying process may be due to the percentage of fish oil and cornstarch, which possibly cause surface crusting and an intense interaction between starch and water (PARK et al, 2008) Lemus et al (2008). Moreover, these figures clearly show an extremely prolonged period of falling drying rate.…”

Section: Statistical Analysesmentioning

confidence: 99%

Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding

Vega‐Gálvez¹,

Lemus‐Mondaca²,

Plaza-Sáez³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Pode-se observar que para um valor de UR constante, o aumento da temperatura provocou redução na umidade de equilíbrio, como esperado. No estudo realizado por Lemus et al (2008) pode-se observar o mesmo comportamento para determinação das isotermas de equilíbrio de alga vermelha Gracilaria, onde foi verificado que o conteúdo de umidade de equilíbrio aumentou a medida que a temperatura diminuiu. Luz et al (2006) observaram valores de umidade de equilíbrio para as isotermas de farelo de soja variando de 0,034 a 0,240 para 50 °C, de 0,029 a 0,233 para 60 °C e 0,023 a 0,221 para 70 °C.…”

Section: Resultsunclassified

“…No trabalho desenvolvido por Lemus et al (2008) onde estudou-se as isotermas de equilíbrio da alga vermelha Gracilaria, foi obtido o valor de X m igual 0,056 utilizando-se o modelo BET para a temperatura de 40°C. Já Martins et al (2004), obteve X m de 0,045 utilizando o modelo GAB e temperatura de 60°C para isotermas de cebola (Allium cepa L.).…”

Section: Modelosunclassified

Isotermas E Calor Isostérico De Subprodutos Da Uva (Vitis Vinifera)

Gonçalves¹,

Deamici²,

Argenta³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO -Os subprodutos do processamento do vinho representam um problema de descarte devido ao volume gerado. O bagaço de uva se destaca pelo elevado teor de compostos fenólicos, fibras, além de ser fonte de compostos e nutrientes. O estudo das isotermas de sorção é importante para otimizar as condições de secagem do produto, assim como a sua estabilidade durante a armazenagem. O objetivo do trabalho foi avaliar as isotermas de dessorção do bagaço de uva das variedades Carbenet franc e Tannat nas temperaturas de 50, 60 e 70°C. Os modelos de BET e GAB foram utilizados para ajuste dos dados experimentais e o calor isostérico de sorção foi determinado a partir da equação de Clausius-Clayperon. As isotermas apresentaram comportamento sigmoidal característico para este tipo de produto. Os modelos apresentaram bom ajuste aos dados experimentais, bons coeficientes de determinação e baixo valor para erro. A equação de Clausius-Clayperon se mostrou adequada para o cálculo do calor isostérico de sorção.

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Kinetic study of dehydration and desorption isotherms of red alga Gracilaria

Cited by 50 publications

References 26 publications

Moisture Sorption and Thermodynamic Properties of Vacuum-Dried Capsosiphon fulvescens Powder

Moisture Sorption and Thermodynamic Properties of Vacuum-Dried Capsosiphon fulvescens Powder

Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding

Isotermas E Calor Isostérico De Subprodutos Da Uva (Vitis Vinifera)

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