Mathematical modelling of adsorption isotherms of Malaysian variety of purple flesh sweet potato at different temperatures

Saleh, R. Md; Karim, Nurul Afza; Hensel, Oliver; Sturm, Barbara

doi:10.1016/j.tsep.2018.07.007

Cited by 13 publications

(6 citation statements)

References 27 publications

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“…An increased EMC was observed for every increased water activity for all isotherms at each temperature. The increased EMC has been associated with increased relative humidity that results from increased vapor pressure (Saleh et al, 2018). According to Saleh et al (2018), the phenomenon of decreased EMC at constant water activity for increased temperature is related to excitation state experienced by molecules.…”

Section: Resultsmentioning

confidence: 99%

“…The increased EMC has been associated with increased relative humidity that results from increased vapor pressure (Saleh et al, 2018). According to Saleh et al (2018), the phenomenon of decreased EMC at constant water activity for increased temperature is related to excitation state experienced by molecules. With an increase in temperature, water molecules are imparted with an elevated state of excitation that in turn decreases attractive forces between them and increases their distance resulting in decreased degree of water sorption with increased temperature at a given state of relative humidity.…”

Section: Resultsmentioning

confidence: 99%

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Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Isaac

Owino

Ambuko

et al. 2020

J Food Process Preserv

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The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25°C, 30°C, and 35°C, and relative humidity ranging 8.3%–97.0%. The Guggenheim–Anderson–de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J‐shaped curve that represents type III isotherms characterized by sugar‐rich products. At increased temperatures, it was observed that equilibrium moisture content increased and crossing effect of isotherm curves was observed with a corresponding increase in water activity. A substantial increase in equilibrium moisture content was observed above water activity of 0.6. Monolayer moisture content of between 8 and 9.6% was predicted for dried slices where the lowest value indicated that moisture content should not be lower than 8.0% to avoid unnecessary energy consumption. For assured microbiological stability, the safe storage moisture content for dried mango should be maintained at approximately 15% or less that corresponded to 0.6 water activity. Practical applications Dehydration of fruits has been utilized as one of the most effective value addition procedures for extending their shelf‐life. However, exposure to high drying temperature and significant loss of moisture in fruits cause irreversible stresses in the cellular structure of the fruits and may lead to robust textural changes especially during storage. This research finds practical application in shelf‐life estimation and prediction of storage stability of the mango varieties. Additionally, the results can be used as a guide in product development and process design for dried mango slices.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Isaac

Owino

Ambuko

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…These models were selected in their own field after conducting preliminary analyses to assess their suitability. Their validity was demonstrated in other fields, mainly for modeling food sorption isotherms [ 35 , 36 , 37 ]. These were the models proposed by Peleg [ 38 ], Redlich-Peterson [ 20 ], and Caurie [ 39 ], by the following equations:…”

Section: Methodsmentioning

confidence: 99%

Experimental and Modeling Investigations on the Water Sorption Behaviors of Autoclaved Aerated Concrete

2021

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The thermal and moisture properties of building envelope materials determine their performance over many years of use. Moisture has a particularly negative impact, impairing all the technical parameters and adversely affecting the microclimatic conditions inside the building. This article presents research and analysis on the moisture behavior of partitions made of autoclaved aerated concrete. Autoclaved aerated concrete is a very popular material for building external walls because of its relatively good thermal insulation and sufficient strength, if it is not subjected to increased moisture. This study investigated how the moisture content of this material changes with the change in relative air humidity. The four most popular density classes were studied. The sorption isotherms were determined by the static gravimetric method throughout the whole hygroscopic range. Moreover, the applicability of various models to describe sorption isotherms of this material group has been extensively evaluated. The tested models (Peleg, Redlich, Chen, Oswin, Henderson, Lewicki, Caurie, and GAB) all provided a very good fit with the experimental results for the tested material group (R2 ranged from 0.9599 to 0.9978). This paper indicates that the use of two additional approximation parameters (SSE and RMSE) allows a more precise assessment of the quality of individual models.

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“…This tendency suggests a reduction in the total number of active water binding sites. Particulary, as the temperature increases, the water molecules become more excited, thus reducing intermolecular interactions and decreasing the attraction force with the product material (Saleh, Karim, Hensel & Sturm, 2018;Santos et al, 2011). ISSN 2166-0379 2020 This type of isotherm can be classified into three regions: the first corresponds to the moisture of the monolayer strongly linked to the product matrix; the second is almost linear, corresponding to the water at the material multilayer; and the third region is related to the free water available for chemical reactions (Polachini et al, 2016;Torres & Seijo, 2016).…”

Section: Centesimal Composition Of Fresh and Powdered Kernelsmentioning

confidence: 99%

Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour

Silva¹,

Gomes²,

Queiroz³

2020

JAS

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The hygroscopic and thermal behavior of kernel flour from Ziziphus joazeiro fruits were investigated. Adsorption isotherms were obtained at temperatures of 293, 303 and 313 K and adjusted to GAB, Oswin and Peleg models. The best fit of the experimental data was obtained with the GAB model with R² values> 0.994 and mean percentage deviation P <10%. The isotherms obtained were sigmoidal type II. Isosteric heat and other thermodynamic properties were calculated as a function of moisture content. Adsorption isosteric heat decreased exponentially with increasing moisture content and differential entropy increased with moisture content, while differential enthalpy decreased. The theory of compensation confirmed that these properties are dependent on moisture content. The isotherms presented a spontaneous and enthalpy process.

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Mathematical modelling of adsorption isotherms of Malaysian variety of purple flesh sweet potato at different temperatures

Cited by 13 publications

References 27 publications

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Experimental and Modeling Investigations on the Water Sorption Behaviors of Autoclaved Aerated Concrete

Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour

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