Moisture adsorption–desorption isotherms of prickly pear cladode (Opuntia ficus indica) at different temperatures

Lahsasni, Siham; Kouhila, M.; Mahrouz, Mostafa; Fliyou, M.

doi:10.1016/s0196-8904(02)00094-8

Cited by 76 publications

(65 citation statements)

References 10 publications

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“…Similar results were reported by Basunia and Abe (2001) for rice, by Ghodake et al (2007) for green, black and wet tea and by Lahsasni et al (2003) for pears. Figure 2 shows the adsorption and desorption isotherms of the pistachio at 55°C.…”

Section: Resultssupporting

confidence: 89%

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Soleimanifard¹,

Hamdami²

2018

Czech J. Food Sci.

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Soleimanifard S., Hamdami N. (2018): Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells. Czech J. Food Sci., 36: 268-275.We aimed to measure the equilibrium moisture content of the Ohadi variety of pistachio shells, pistachio kernels and split pistachios using gravimetric methods at 25, 40, 55, and 70°C and saturated salt solutions with water activities ranging from 0.08 to 0.97. Then, 11 mathematical models were used to select the best model for data description. The GAB model, which had the maximum value for the correlation coefficient (R 2 ) and minimum values for the chisquared test (χ 2 ) and root mean square error (RMSE), was identified as the best model for split pistachios and pistachio kernels. The Caurie model, meanwhile, was identified as the best model for pistachio shells. In this test, there was no significant hysteresis between the desorption and adsorption curves. Furthermore, the isosteric heat of adsorption and desorption were also determined using thermodynamic equations (e.g., the Clausius-Clapeyron equation).

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Section: Resultssupporting

confidence: 89%

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Soleimanifard¹,

Hamdami²

2018

Czech J. Food Sci.

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“…The air relative humidity is fixed by contact with saturated salts solution whose water vapour pressure at a given temperature is perfectly known. This method is commonly used for product sorption isotherms determination (Kouhila et al 2001;Lahsani et al 2003;Talla et al 2005;Yazdani et al 2006;Brett et al 2009;Singh et al 2011) and is recommended by the COST 90 project (Wolf et al 1985).…”

Section: Methodsmentioning

confidence: 99%

“…Relevant work has been carried out on sorption isotherms characteristics of foodstuffs (Mir and Nath 1995;Ayranci 1995;Myhara et al 1998;Tsami et al 1999;Ahouannou et al 2000;Talla et al 2001;Lahsani et al 2003;Talla et al 2005;Kaur et al 2006;Yazdani et al 2006;Vishwakarma et al 2007;Jain et al 2010;Jagadish et al 2010;Chenlo et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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Sorption isotherms of cassava were determined experimentally using a static gravimetric method at 30, 45 and 60°C and within the range of 0.10-0.90 water activity. At a constant water activity, equilibrium moisture content decreased with increasing temperature. The equilibrium moisture content increased with increasing water activity at a given temperature. The experimental results were modelled using seven sorption models using non-linear regression technique. Results demonstrated that the GAB model adequately predicted equilibrium moisture content of cassava for the range of temperatures and water activities studied. The thermodynamic functions such as net isosteric heat of sorption, differential entropy of sorption, net integral enthalpy and entropy were evaluated to provide an understanding of the properties of water and energy requirements associated with the sorption behaviour. Net isosteric heat and differential entropy decreased with increasing equilibrium moisture content. The net integral enthalpy decreased while net integral entropy increased with increasing equilibrium moisture content. Net integral entropy was negative in value. All thermodynamic functions were adequately characterised by a power law model. The point of maximum stability was found between 0.053 and 0.154 kg water/kg db for cassava.

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“…Cela peut s'expliquer par l'augmentation de l'agitation thermique. En effet, pour des températures élevées, l'état d'excitation des molécules d'eau est plus important, entrainant une diminution des forces d'attraction des molécules d'eau entre elles (Lahsasni et al, 2003 ;Benhamou et al, 2010 ;Shittu et al, 2015). Cette observation pourrait être séchage sous abri confère au produit une qualité microbiologique acceptable.…”

Section: Introductionunclassified

Séchage du sorgho produit dans le Nord-Bénin : Caractérisation thermophysique et qualité microbiologique du produit séché

Gandaho¹,

Goudjinou²,

Tchobo³

et al. 2017

J. App. Bioscience.

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Gandaho et al., J. Appl. Biosci. 2017 Séchage du sorgho produit dans le Nord-Bénin : Caractérisation thermophysique et qualité microbiologique du produit séché 11016Journal of Applied Biosciences 112: 11016-11024 ISSN 1997-5902 Séchage du sorgho produit dans le Nord-Bénin :Caractérisation thermophysique et qualité microbiologique du produit séché (02) drying methods on the kinetic properties and microbiological quality of sorghum produced in North Benin. Methodology and results: Sorghum samples of the variety "tokobèssèmi" were dried under shelter and outdoors for (30) days in five (05) villages in the Department of Alibori. Thermical parameters such as the drying kinetics, the influence of relative humidity and air temperature drying on sorghum water content were determined. Microbiological analysis of samples of dried sorghum is paid to the determination of the total flora, yeast and mold, total coliform, fecal coliform and / or thermo tolerant and Staphylococcus aureus. The results showed that the increase temperature and a relative decrease in moisture from the drying air possible to obtain short drying times and low water contents of the product. The total flora of the sorghum samples is remarkable as well as total and faecal coliforms, yeasts and molds are also present. Microorganism's quality indicators such as Staphylococcus aureus were absent. Rates vary between faecal microbes 300-43 000 outdoor and 84-37000 indoors. The small total coliforms in Kandi are absent in the samples of other outdoor departments. They are almost absent under cover. Outdoor yeast number varies between 23 (Gogounou) and 92 (Malanville) while the mold of whatever density remains low at 41 to Gogounou. Under shelter these microbes are practically not observed. Conclusion and application of findings:Drying under a shelter in a farming environment apparently has an acceptable sanitary character for human food in view of the quality criteria as defined by the indicator microorganism.

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Moisture adsorption–desorption isotherms of prickly pear cladode (Opuntia ficus indica) at different temperatures

Cited by 76 publications

References 10 publications

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

Séchage du sorgho produit dans le Nord-Bénin : Caractérisation thermophysique et qualité microbiologique du produit séché

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