Moisture adsorption behaviour of semolina and farina

Erbaş, Mustafa; Ertugay, Mustafa Fatih; Certel, Muharrem

doi:10.1016/j.jfoodeng.2004.07.017

Cited by 78 publications

(69 citation statements)

References 36 publications

(64 reference statements)

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“…This phenomenon is found to occur in foods rich in sugar (Kaymak-Ertekin and Gedik 2004) and wadi, being rich in carbohydrates, shows this phenomenon. Another reason for the intersection of the isotherms may be due to increased enzymatic activity in the multimolecular phase and intermixing of water molecules, carbohydrates and proteins (Erbas et al 2005). As the temperature increased, the isotherms tended to shift towards the right hand (Fig.…”

Section: Resultsmentioning

confidence: 99%

Moisture sorption characteristics of wadi, a legume-based traditional condiment

et al. 2011

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Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15-45°C and water activities (a w ) of 0.11-0.97. The sorption isotherms were sigmoidal. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of a w . Temperature dependence of the GAB constants and good fit were determined. Using the Caurie's model, the properties of sorbed water, such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption, which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 102.7 to 128.7 g/kg solids in wadi. The optimum storage temperature and a w for wadi were 15-25°C and <0.7, respectively.

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Section: Resultsmentioning

confidence: 99%

Moisture sorption characteristics of wadi, a legume-based traditional condiment

et al. 2011

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“…(6), and Smith [27], Eq. (7), isotherm models were applied to the experimental adsorption data generated with a linearized form of the model [28][29][30][31] used when possible. In the equations, q is the mass of adsorbed chitosan per unit weight of PLGA particles, C e is the equilibrium concentration of chitosan remaining in the solution.…”

Section: Adsorption Isotherm Model Fittingmentioning

confidence: 99%

Understanding the adsorption mechanism of chitosan onto poly(lactide-co-glycolide) particles

Guo

Gemeinhart

2008

European Journal of Pharmaceutics and Biopharmaceutics

112

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Polyelectrolyte-coated nanoparticles or microparticles interact with bioactive molecules (peptides, proteins or nucleic acids) and have been proposed as delivery systems for these molecules. However, the mechanism of adsorption of polyelectrolyte onto particles remains unsolved. In this study, cationic poly(lactide-co-glycolide) (PLGA) nanoparticles were fabricated by adsorption of various concentrations of a biodegradable polysaccharide, chitosan (0-2.4 g/L), using oil-in-water emulsion and solvent evaporation techniques. The particle diameter, zeta-potential, and chitosan adsorption of chitosan coated PLGA nanoparticles confirmed the increase of polyelectrolyte adsorption. Five adsorption isotherm models (Langmuir, Freundlich, Halsey, Henderson and Smith) were applied to the experimental data in order to better understand the mechanism of adsorption. Both particle diameter and chitosan adsorption increased with chitosan concentration during adsorption. A good correlation was obtained between PLGA-chitosan nanoparticle size and adsorbed chitosan on the surface, suggesting the increased particle size was primarily due to the increased chitosan adsorption. The zeta-potential of chitosan-coated PLGA nanoparticles was positive and increased with chitosan adsorbed until a maximum value (+55 mV) was reached at approximately 0.4-0.6 g/L; PLGA nanoparticles had a negative zeta-potential (−20 mV) prior to chitosan adsorption. Chitosan adsorption on PLGA nanoparticles followed a multilayer adsorption behavior, although the Langmuir monolayer equation held at low concentrations of chitosan. The underlying reasons for adsorption of chitosan on PLGA nanoparticles were thought to be the cationic nature of chitosan, high surface energy and microporous non-uniform surface of PLGA nanoparticles.

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“…carbohidratos, proteínas y celulosa. Este tipo de enlace es de puentes de hidrógeno, provocando una reacción exotérmica, que disminuye con el aumento de la temperatura [19], puesto que la harina de maíz posee un alto contenido de carbohidratos y proteínas (macromoléculas), las cuales presentan grupos polares, como -OH y -H, que se comportan como centros activos de sorción [8]. Por lo general, para alimentos en polvo el contenido de humedad a una cierta actividad de agua, decrece a medida que aumenta la temperatura [8].…”

Section: -Contenido De Humedad De Equilibriounclassified

“…IGLESIAS et al [13], trabajando con harina de trigo, reportó que el Q S disminuye desde 20 a 4 kJ/mol con respecto al aumento del contenido de humedad de 7 a 14 g agua (base seca). ERBAş et al [8] obtuvieron un máximo de Q S de 15,2 kJ/mol para un contenido de humedad de 6-7% en sémola, y de 14,34 kJ/mol en harina de trigo. AL-MUHTASEB et al [3], trabajando con almidón en polvo de patata, obtuvo un calor de adsorción de 80 kJ/mol a 3-4% g agua/g m.s.…”

Section: -Obtención De Calor Isostérico Neto De Adsorciónunclassified

Isotermas de adsorción en harina de maíz (Zea mays L.)

Gálvez¹,

Aravena²,

Mondaca³

2006

Ciênc. Tecnol. Aliment.

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RESuMENEl objetivo de este trabajo fue determinar las isotermas de adsorción de humedad de harina de maíz a tres temperaturas (7, 22 y 45 °C) para el rango de a w entre 0,10 y 0,95. Las isotermas se modelaron utilizando siete ecuaciones comúnmente aplicadas en alimentos. La calidad de ajuste se evaluó con el coeficiente de regresión (r 2 ) y el porcentaje de error medio relativo (% E), en función de los cuales se observó que los modelos propuestos por GAB, Oswin y Halsey ajustaron de mejor manera los datos experimentales. La humedad de la monocapa (X m ) y la humedad de seguridad (X S ) presentaron dependencia con la temperatura con valores de E a de 13,6 y 3,3 kJ/mol, respectivamente. Se cálculo el calor isostérico de adsorción (Q S ) usando la ecuación de Clausius-Clapeyron, obteniéndose un máximo de 21 kJ/mol, para una humedad de 0,075 g agua/g m.s., este parámetro se modeló utilizando la ecuación propuesta por Tsami. Palabras-clave: harina de maíz, isotermas de adsorción, Arrhenius, calor isostérico. RESuMOISOTERMAS DE ADSORÇÃO EM FARINHA DE MILHO (Zea mays L.). O objectivo deste trabalho foi determinar as isotermas de adsorção de umidade da farinha de milho a três temperaturas (7, 22 e 45 °C) para um rango de a w entre 0,10 e 0,95. As isotermas foram modelizadas por meio de sete equações normalmente utilizadas em alimentos. A qualidade do ajuste foi avaliada mediante o coeficiente de regressão (r 2 ) e a porcentagem de erro médio relativo (% E), em função dos quais se observou que os modelos propostos por GAB, Oswin e Halsey apresentaram um melhor ajuste dos dados experimentais. A umidade da monocapa (X m ) e a umidade de segurança (X S ) mostraram dependência da temperatura com valores de E a de 13,6 e 3,3 kJ/mol, respectivamente. Calculou-se o calor isostérico de adsorção (Q S ) utilizando-se a equação de Clausius-Clapeyron, obtendo-se um máximo de 21 kJ/mol. Para uma umidade de 0,075 g água/g m.s., este parâmetro modelizou-se utilizando a equação proposta por Tsami. Palavras-chave: milho, modelos, Arrhenius, calor isostérico. -INTRODuCCIÓNEl maíz (Zea mays L.) es un cereal ampliamente utilizado en el mundo entero tanto para consumo humano como para alimentación animal. Constituye junto con la patata y la tapioca, las materias primas más importantes para la obtención de almidón, de jarabes de glucosa y de bebidas alcohólicas. Para consumo humano se pueden obtener harinas de maíz, aceite de germen, productos para desayuno y conservas de maíz dulce, entre otros alimentos. Por su alto contenido de almidón, las harinas y sémolas de maíz son una fuente importante de calorías en la dieta de países de América Central y del Sur, donde este cereal es alimento básico [22].La harina de maíz, al no contener gluten, sirve de base de harinas panificadoras para los enfermos celíacos, al igual que las harinas de arroz, quínoa, soya y mandioca [18]. La celíaquia se caracteriza por la intolerancia al gluten, en concreto son las prolaminas presentes en el trigo (gliadinas), avena (avidina), cebada (hordeína), centeno (secal...

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Moisture adsorption behaviour of semolina and farina

Cited by 78 publications

References 36 publications

Moisture sorption characteristics of wadi, a legume-based traditional condiment

Moisture sorption characteristics of wadi, a legume-based traditional condiment

Understanding the adsorption mechanism of chitosan onto poly(lactide-co-glycolide) particles

Isotermas de adsorción en harina de maíz (Zea mays L.)

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