Kinetics of water uptake by citrus juices in powder form

Maia, María Cristina Antun; Cal‐Vidal, José

doi:10.1111/j.1365-2621.1994.tb02054.x

Cited by 11 publications

(9 citation statements)

References 9 publications

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“…As time increased, the sites became occupied, resulting in a decrease of the water sorptive capacity of the substrate. The time to reach equilibrium was approximately 120 h. Analogous results concerning the study of the kinetics of water uptake by food products have been reported by other investigators .…”

Section: Resultssupporting

confidence: 86%

“…The kinetic sorption data were fitted to the Pilosof equation and kinetics parameter constants Q and B , as well as the correlation coefficient ( R 2 ) values were determined (Table ). This equation was also successfully applied by other investigators for the determination of water sorption kinetics in various substrates such as citrus juice powders , okara, a fibrous residue of soy base or soymilk production , and plantain flour .…”

Section: Resultsmentioning

confidence: 99%

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Moisture sorption characteristics of Greek durum wheat semolina

2013

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The moisture sorption isotherms of Greek durum wheat semolina were determined at 25, 30, 35, and 40°C using the gravimetric (static) and the Novasina hygrometric methods. Good agreement was found between sorption isotherms for semolina obtained with the Novasina and the static gravimetric methods. Sorption isotherms were of the characteristic sigmoid shape (BET type II). Sorption data showed that the moisture content increased while water activity was increasing at a constant temperature, and decreased while temperature was increasing at a constant relative humidity. The water vapor sorption kinetics of semolina was also studied using the static gravimetric method. With the temperature and relative humidity rising, the rate of water sorption also increased. The increase, though, was not stable. Initially, there was a steep rise, but while moisture contents reached equilibrium the rate was substantially decreased. The experimental data were successfully fitted to 7 of widely used isotherm models (B.E.T., G.A.B., Freundlich, Halsey, Henderson, Chung and Pfost, and Oswin). Isosteric heat of sorption (DH s ) of the studied substrate (semolina) was also determined using the modified Clausius-Clapeyron equation. The steep increase (absolute values) of DH s at low moisture contents indicate that water molecules interact more strongly at lower moisture contents.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Moisture sorption characteristics of Greek durum wheat semolina

2013

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“…The excipients used in the formulation typically have a low collapse temperature, which dictates the use of slow and conservative freeze-drying cycles. These slow and conservative cycles can be optimized by improving the rate of the mass transfer of water through the partially dried layer (Maia & Cal-Vidal, 1994). The mass transfer is usually expressed in the terms of resistance, with the dried product layer being responsible for almost 90% of the total resistance.…”

Section: Water Sorption Of the Peki Freeze-dried Pulpsmentioning

confidence: 99%

The effects of added sugars and alcohols on the induction of crystallization and the stability of the freeze-dried peki (Caryocar brasiliense Camb.) fruit pulps

Alves

Resende

Prado

et al. 2010

LWT - Food Science and Technology

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a b s t r a c tPeki (Caryocar brasiliense Camb.) is a Brazilian fruit with an extremely high b-carotene content, but the b-carotene is unstable under dry storage conditions. This work reports on the product development and stability of freeze-dried peki fruit pulp. Freeze-dried products were made by adding alcohols (ethanol and isopropyl alcohol; at concentrations of 0, 5 and 10 mL/100 mL of extract) and sugars (sucrose and fructose; at concentrations of 0, 5 and 10 g/100 mL of extract) to the peki fruit pulps followed by freezedrying. Scanning electron microscopy was used to analyze the microstructure of the freeze-dried products by visualizing the crystallized forms. The product hardness and total carotenoid content following the different treatments were measured using a texture analyzer and a spectrophotometer, respectively. The stability of these foods was evaluated by their water sorption during their storage in various relative humidity environments at 25 C. There were characteristic differences in their hygroscopic behaviors. The pretreatment with sucrose and ethanol improved the freeze-dried product and yielded a lower number of collapsed structures. Changes during the storage were observed. The pulp pretreated with sucrose was amorphous and metastable, but the drying process was accelerated by the presence of alcohol (mainly ethanol), which resulted in protected structures without any sign of collapse.

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“…Of those models, the Peleg model (Peleg 1988) is the simplest and it has been applied to a variety of materials by many researchers (Sopade and Obekpa 1990;Sopade et al 1992Sopade et al , 1994Sopade and Okonmah 1993;Maharaj and Sankat 2000;Turhan et al 2002;Shittu et al 2004;Badau et al 2005). Pilosof et al (1985) developed a model for dehydrated food powders and Maia and Cal-Vidal (1994) evaluated its applicability to water uptake by citrus juice powder under different relative humidity conditions. To date, reports evaluating its applicability to food grains are few.…”

Section: Dynamic Water Adsorption Characteristics Of Distillers Driedmentioning

confidence: 99%

Dynamic Water Adsorption Characteristics of Distillers Dried Grains with Solubles (DDGS)

2007

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Distillers dried grains with solubles (DDGS) is one of the coproducts obtained from dry‐grind ethanol manufacturing. As the ethanol industry is growing exponentially, the production of DDGS has been significantly increasing as well. To optimize the use of DDGS, it has to be economically transported from one part of the country to other parts, and stored efficiently. But DDGS has some flow issues, which often makes storage and transportation very problematic. So the objective of this study was to investigate the dynamic water adsorption characteristics of DDGS with four soluble levels at four temperatures and four relative humidities. Three mathematical models were then used to fit the adsorption data (Peleg, Pilosof, and Singh‐Kulshrestha). As there was no model available for describing the water adsorption characteristics of DDGS with varying soluble levels at various temperature and relative humidity conditions, a new comprehensive model was developed. The new model, Ganesan‐Rosentrater‐Muthu (GRM) model, encompassed soluble level, temperature, and relative humidity effects, along with time and moisture content. The GRM model (R2 = 0.94; F =16503.90) provided a good description of DDGS water adsorption behavior and can be used to predict the dynamic adsorption of water in DDGS for a broad range of storage conditions.

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Kinetics of water uptake by citrus juices in powder form

Cited by 11 publications

References 9 publications

Moisture sorption characteristics of Greek durum wheat semolina

Moisture sorption characteristics of Greek durum wheat semolina

The effects of added sugars and alcohols on the induction of crystallization and the stability of the freeze-dried peki (Caryocar brasiliense Camb.) fruit pulps

Dynamic Water Adsorption Characteristics of Distillers Dried Grains with Solubles (DDGS)

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