Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

Rodríguez-Bernal, J.M.; Flores-Andrade, E.; Lizarazo-Morales, C.; Bonilla, E.; Pascual-Pineda, L.A.; Gutiérrez-López, Gustavo F.; Quintanilla-Carvajal, María Ximena

doi:10.1016/j.fbp.2015.03.004

Cited by 35 publications

(23 citation statements)

References 49 publications

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“…All isotherms (Figure ) displayed Type III (Flory‐Huggins) isotherm model (Brunauer et al, ). The results concurred with previous studies on hard candy products or food system with small soluble molecules (Catelam, Trindade, & Romero, ; Hadjikinova et al, ; Rodríguez‐Bernal et al, ). Generally, EMC of hard candies increased as the storage's relative humidity (or a w of the samples) increased at constant temperature.…”

Section: Resultssupporting

confidence: 92%

The effect of intrinsic and extrinsic factors on moisture sorption characteristics of hard candy

Netramai

Kijchavengkul

Sompoo

et al. 2018

J Food Process Preserv

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This study assessed effects of intrinsic factors, composition and candy size, and extrinsic factors, storage temperature, and humidity, on moisture sorption characteristics of hard candy. Nine types of plain hard candy with various percentage of sucrose (45.0 to 65.0% wt/wt) and citric acid (0.0 to 1.0% wt/wt) were prepared. The prepared samples had surface area per weight ratio (SA/W) of 2.05 to 3.69 cm2/g. Moisture sorption isotherms of all candy formulations were built at 25 °C and 35 °C and were well‐represented by Guggenheim‐Anderson‐de Boer (GAB) model (R2 between 0.9634 and 0.9960). Compositions and SA/W significantly affected moisture sorption characteristics of hard candies. Increasing citric acid content increased rate of moisture uptake, while increasing SA/W decreased absorption rate. Additionally, the predictive models for rate of moisture uptake of candies with different compositions and SA/W at 25 °C and 35 °C and 75% relative humidity based on second‐order response surface methodology were developed and validated. Practical applications Moisture sorption isotherms built and the obtained models of moisture uptake could be used as a guideline to predict moisture sorption characteristics or to estimate shelf life of hard candies, with known compositions and/or storage conditions.

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Section: Resultssupporting

confidence: 92%

The effect of intrinsic and extrinsic factors on moisture sorption characteristics of hard candy

Netramai

Kijchavengkul

Sompoo

et al. 2018

J Food Process Preserv

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“…The water sorption isotherms of food powders make it possible to obtain information such as how water molecules bond to the matrix surface and its major components, possible biochemical reactions, powder stability as a function of variations in ambient temperature and moisture, and process parameters, such as the energy required to remove the water present in the material (Kelly et al, ; Kelly, O'Mahony, Kelly, & O'Callaghan, ; Ribeiro, da Costa, & Afonso, ; Rodríguez‐Bernal et al, ; Tejada‐Ortigoza, Garcia‐Amezquita, Serment‐Moreno, Torres, & Welti‐Chanes, ).…”

Section: Resultsmentioning

confidence: 99%

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

Dantas

Júnior

Medeiros

et al. 2019

J Food Process Engineering

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In this work, the production of acerola (Malpighia emarginata DC) based powder formulations by spouted bed drying was investigated. Dairy matrices (milk powder, reconstituted milk and concentrated whey‐protein) were used as drying adjuvants in order to obtain an ingredient‐like ready‐to‐use final product. High‐density polyethylene particles were used in the spouted bed dryer and an intermittent feeding strategy was adopted. Physicochemical attributes of both sample formulations and final powders were assessed, and the water sorption isotherms of powdered matrices were determined at 25°C and fitted to the GAB Model. The performance of the dryer was evaluated in regard to the fluid dynamics and the thermal efficiency of the process. Spouted bed dried matrices produced with acerola pulp and milk powder presented the highest powder production rates (0.0895 g powder/min), production yields (24.75%) and satisfactory thermal efficiency (40.4%). The use of milk powder as adjuvant resulted in a significant ascorbic acid retention (72.9%) after thermal processing. The sorption isotherms showed that the addition of dairy adjuvants was responsible for reducing the equilibrium monolayer moisture of powdered samples. Practical Application Brazil is one of the world's largest producers of acerola fruit. The production of fruit‐flavored products is a trend to the food industry that aims to exploit the desirable marketing, flavoring and nutritional characteristics of fruits to increase products' acceptance and consumption. The motivation of this work was to evaluate the spouted bed drying as an appropriate processing strategy for producing food ingredients based on acerola and using alternative dairy‐based drying adjuvants. The data shown here can be used for the development of new acerola‐based food products and for clarifying the role that dairy adjuvants play on the physicochemical attributes of powdered matrices.

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“…Ascheri et al (2009) encontraram valores entre -6.990,00 e 21.000,00 J mol -1 para o processo de adsorção de água em rizomas de lírio-do-brejo. Rodríguez-Bernal et al (2015) encontraram valores de variação de entalpia entre -30.000,00 e -57.416,00 J mol -1 para a adsorção de água pela polpa de borojó. Já para a secagem de frutos de café cereja, Corrêa et al (2010) , sendo assim, nota-se que a secagem de morangos ocorreu mais facilmente em relação à secagem de café e a outros processos, uma vez que os valores de entalpia encontrados no presente trabalho são significativamente inferiores aos dos demais trabalhos.…”

Section: Resultsunclassified

“…No Distrito Federal, ele ocupa em torno de 200 hectares e no período de safra a produção chega a 6,7 toneladas/ano, sendo a principal fonte de renda agrícola da região administrativa de Brazlândia (EMATER, 2013). A produção de morangos expande-se a cada ano, predominando o cultivo em pequenas propriedades rurais, com mão de obra familiar (RESENDE et al, 1999).…”

Section: Discussionunclassified

Modelagem e propriedades termodinâmicas na secagem de morangos

Oliveira

Aragão

Oliveira

et al. 2015

Braz. J. Food Technol.

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A secagem de produtos agrícolas é largamente utilizada no mundo para diminuir o teor de água do produto, dificultando o crescimento microbiano e a ocorrência de reações químicas e bioquímicas e possibilitando a armazenagem segura por períodos longos, além de reduzir o volume e a massa a ser transportada. O objetivo do presente trabalho foi avaliar e modelar a etapa de secagem de morangos (Fragaria L.), bem como obter parâmetros termodinâmicos em três diferentes temperaturas (40 °C, 50 °C e 60 °C). Foram utilizados frutos obtidos na CEASA-DF, com teor de água inicial de 93,0% (b.u. SummaryThe drying of agricultural products is widely used throughout the world to diminish the moisture content of the product, making microbial growth and chemical and biochemical reactions difficult, enabling safe storage for longer periods and also reducing the volume and mass to be transported. The aim of the present work was to evaluate and model the drying process of strawberries (Fragaria L.) and obtain the thermodynamic parameters at three different temperatures (40, 50 and 60°C). Fruits purchased at CEASA-DF with an initial moisture content of 93% (w.b.) were used. The experimental data were fitted to six mathematical models commonly employed to represent the drying step. The activation energy for the drying of strawberries and also the entropy, enthalpy and Gibbs free energy were determined. The Logarithmic model was the one that best fitted the drying phenomenon of strawberry fruits, presenting values for the mean relative error between 7.59 and 8.48%, with an estimated standard error between 0.03 and 0.06 and determination coefficient between 99.93 and 99.95%.

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Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

Cited by 35 publications

References 49 publications

The effect of intrinsic and extrinsic factors on moisture sorption characteristics of hard candy

The effect of intrinsic and extrinsic factors on moisture sorption characteristics of hard candy

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

Modelagem e propriedades termodinâmicas na secagem de morangos

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