Modeling Moisture Desorption Isotherms and Thermodynamic Properties of Fermented Tea Dhool (<i>Camellia sinensis</i> var. <i>assamica</i>)

Botheju, W.S.; Amarathunge, K. S. P.; Mada, M.

doi:10.1080/07373930802307324

Cited by 12 publications

(11 citation statements)

References 17 publications

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“…This behavior is due to the presence of strongly bound water molecules to the food at lower moisture levels by the existence of polar groups on the surface of the product. Similar behavior was observed for fermented tea dhool (Botheju et al . 2008).…”

Section: Resultssupporting

confidence: 85%

“…Studies have shown that critical moisture content exists in foods in which water molecules are bound strongly to the surface of the monolayer. This moisture content corresponds to the monolayer moisture content ( M m ) and is considered as the optimal moisture content to prevent the alteration of the product quality (Botheju et al . 2008).…”

Section: Resultsmentioning

confidence: 99%

“…The relationship between the net isosteric heat (Δ h d ) and the differential entropy (Δ S d ) of sorption is given by (Botheju et al . 2008)…”

Section: Methodsmentioning

confidence: 99%

“…Furthermore, it was also observed that the effect of temperature was significant and not ignorable. Botheju et al . (2008) found that thermodynamic properties like net isosteric heat of sorption and differential entropy of fermented tea dhool decreases exponentially with increase in moisture.…”

Section: Introductionmentioning

confidence: 99%

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Modeling Desorption Isotherms and Thermodynamic Properties of Assam CTC Manufactured From Tea Cultivar T3e3

Hatibaruah¹,

Baruah

Sanyal³

2011

Journal of Food Processing and Preservation

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Moisture sorption isotherms of Assam CTC manufactured from tea cultivar T3E3 were determined at 30, 40 and 50C using the static gravimetric method over a range of relative humidity from 0.1 to 0.9. The equilibrium moisture content of the tea sample decreased with increase in temperature at constant relative humidity. Seven mathematical models (Brunauer–Emmett–Teller, Peleg, Oswin, Henderson, Halsey, modified Chung–Pfost and Guggenheim–Anderson–de Boer [GAB]) were used for fitting experimental data. The Oswin and GAB models were found to have better suitability for describing the sorption curves. The monolayer moisture content values for the sorption at different temperatures were calculated by using the GAB model. The net isosteric heat of sorption was estimated from equilibrium sorption data, using the Clausius–Clapeyron equation. The enthalpy–entropy compensation theory was applied to sorption isotherms, and plots of Δhd versus ΔSd provided the isokinetic temperatures, indicating an enthalpy‐controlled sorption process. PRACTICAL APPLICATIONS Assam CTC tea is an important processed food commodity involving substantial commercial activities at national as well as international levels. Appropriate processing and perfect storage of this commercially important commodity are two critical issues to be addressed to fetch higher prices at competitive tea markets. The cultivars available today for tea production are T3E3, S3A1, S3A3, TV1 to TV31, etc. T3E3 is a very popular yield clone for CTC tea production in Assam. There is a considerable variation in the rate of loss of moisture among these cultivars. The knowledge of equilibrium moisture content (EMC) vis‐à‐vis water activity (Aw), which is the central theme of the present investigation, is one of the important factors to regulate overall manufacturing processes. Moreover, results of the present investigation will also be helpful to ascertain appropriate storage conditions for processed tea. Because biologic activities in tea during storage are highly sensitive to its moisture content due to the presence of several complex enzymes, such as polyphenol oxidase, peroxidase, etc., inactivation of these enzymes requires the knowledge of safe moisture content. Thus, the results of the present investigation would have important practical applications, particularly in tea processing and marketing sectors.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

“…The relationship between the net isosteric heat (Δ h d ) and the differential entropy (Δ S d ) of sorption is given by (Botheju et al . 2008)…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Modeling Desorption Isotherms and Thermodynamic Properties of Assam CTC Manufactured From Tea Cultivar T3e3

Hatibaruah¹,

Baruah

Sanyal³

2011

Journal of Food Processing and Preservation

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“…Numerous researches have been carried out on the thermodynamics of water vapor sorption in agricultural products, such as fruits and vegetables (McMinn and Magee, 2003;Moreira et al, 2008), seeds and nuts (Taitano et al, 2012;Xing et al, 2012), milk products (Thanuja and Ravindra, 2014), cereal (Martín-Santos et al, 2012), herbal leaves (Dalgic et al, 2012), and fermented tea dhool (Botheju et al, 2008). However, to the best of our knowledge, little information is available about the sorption behavior and thermodynamic properties for marine products, in general, or for P. vannamei, in specific.…”

mentioning

confidence: 99%

Moisture Adsorption Isotherms and Thermodynamic Properties of Penaeus vannamei Meat with and without Maltodextrin Addition

Shi

Lin

et al. 2016

Journal of Aquatic Food Product Technology

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Moisture adsorption isotherms of freeze-dried Penaeus vannamei meat containing maltodextrin (PV-MD) and maltodextrin free (PV) samples were determined at temperatures of 5, 15, 25, 35, and 45°C with water activity (a w ) ranging from 0.113 to 0.931. The adsorption behaviors of PV and PV-MD followed type III isotherms. The equilibrium moisture content of PV and PV-MD decreased with increasing temperature and increased with increasing a w . The monolayer moisture content increased with the addition of maltodextrin and was observed to be 0.0611-0.0824 and 0.0734-0.1034 g water /g dry solids A c c e p t e d M a n u s c r i p t 2 for PV and PV-MD, respectively. Eight models were employed to fit experimental data, and the GAB model achieved the best fit. For both PV and PV-MD, the differential enthalpy and entropy and integral enthalpy decreased with increasing moisture content. The integral entropy was negative in value and increased with increasing moisture content. The spreading pressure increased with increasing a w but decreased with increasing temperature. A plot of differential enthalpy versus entropy satisfied the enthalpy-entropy compensation theory, and the adsorption behavior of P. vannamei meat was enthalpy-driven and spontaneous. Addition of maltodextrin increased the differential enthalpy and entropy, integral enthalpy, and spreading pressure, but decreased the integral entropy of P. vannamei meat.

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Mathematical particle model for microwave drying of leaves

et al. 2019

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Modeling Moisture Desorption Isotherms and Thermodynamic Properties of Fermented Tea Dhool (Camellia sinensis var. assamica)

Cited by 12 publications

References 17 publications

Modeling Desorption Isotherms and Thermodynamic Properties of Assam CTC Manufactured From Tea Cultivar T3e3

Modeling Desorption Isotherms and Thermodynamic Properties of Assam CTC Manufactured From Tea Cultivar T3e3

Moisture Adsorption Isotherms and Thermodynamic Properties of Penaeus vannamei Meat with and without Maltodextrin Addition

Mathematical particle model for microwave drying of leaves

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