Moisture desorption behavior and thermodynamic properties of pulp and seed of jambolan (Syzygium cumini)

Araújo, Adriano Lucena de; Pena, Rosinelson da Silva

doi:10.1016/j.heliyon.2022.e09443

Cited by 9 publications

(17 citation statements)

References 35 publications

(52 reference statements)

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“…The monolayer moisture content (m o ) for adsorption indicated that 4.27 g H 2 O/100 g db is the moisture content level at which the dried purple basil leaves present the greatest stability under physical, chemical, and biological changes [ 52 ]. However, the adsorption isotherm indicates that the dried leaves will be microbiologically stable when they present a moisture content of less than 8.83 g H 2 O/100 g db (a w < 0.6), if stored at 25 °C [ 53 ]. In turn, the value of m o for desorption indicated that, when the purple basil leaves are subjected to drying, the moisture of the product should not reach moisture levels lower than 5.96 g H 2 O/100 g db, to avoid unnecessary power consumption, since below m o the water is strongly bound to the product.…”

Section: Resultsmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.

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Section: Resultsmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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“…The monolayer moisture content (m o ) for adsorption and desorption processes was determined by the linearized form of the BET equation (Equation 1) (Chisté et al, 2012). Additionally, the mathematical fit to GAB model (Equation 2) (Araújo & Pena, 2022) to predict the moisture sorption data was evaluated.

\frac{{normala}_{normalw}}{()(, 1 goodbreak- a_{w}) normalm} goodbreak= \frac{1}{m_{o} normalC} goodbreak+ \frac{(C - 1)}{m_{o} normalC} a_{w}

normalm goodbreak= \frac{m_{o} {cka}_{w}}{[(1 - {ka}_{normalw}) \times (1 + (c - 1) {ka}_{normalw})]}

where m, moisture content (g H 2 O/100 g dry basis – db); a w , water activity (dimensionless); m o , monolayer moisture content (g H 2 O/100 g db); C, constant related to the sorption heat; c, Guggenheim's constant; k, factor related to the multilayers.…”

Section: Methodsmentioning

confidence: 99%

Section: Moisture Sorption Of Starchmentioning

confidence: 99%

“…However, according to Chirife and Favetto (1992), microbiological stability of the product (a w < 0.6) is already assured at moistures below 12 g H 2 O/100 g db. On the other hand, the m o value for the desorption process indicates that the C. allouia starch should not be dried at moisture levels below 8 g H 2 O/100 g db, to avoid unnecessary energy waste during the drying process, since below these moisture levels, water is more strongly linked to the product's sorption sites (Araújo & Pena, 2022). According to the statistical parameters used to evaluate the quality of the fits, the GAB model showed excellent fits to the experimental data, both for adsorption (R 2 = 0.997, p = 2.26%…”

Section: Hygroscopic Behavior Of C Allouia Starchmentioning

confidence: 99%

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Physicochemical and morphological properties of the non‐conventional Calathea allouia starch

Martins

Santos

Chisté

et al. 2022

Food Processing Preservation

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Physicochemical and morphological properties of the isolated starch of Calathea allouia were determined. Starch (20.71 g/100 g wet basis, wb) was the major constituent of C. allouia tubers, followed by dietary fibers (3.38 g/100 g wb) and sugars (2.80 g/100 g wb), and potassium was the major mineral (95% of mineral fraction). The amylose content (27.85 g/100 g starch) found in the starch allows it to be classified as a normal amylose starch, which exhibited A‐type diffraction and typical birefringence patterns. The starch granules were oval‐shaped (varying from 6.7 to 23.4 μm size), with no spongy surfaces and cracks that assures high stability during storage. Moreover, the starch presented high gelatinization (85.9°C) and pasting (87.4°C) temperatures and low gelatinization enthalpy (11.2 J/g). Starch exhibited type II isotherms and low hygroscopicity when compared to other starches and GAB model described with excellent accuracy the sorption isotherms. Novelty Impact Statement Calathea allouia tubers are promising sources of a non‐conventional starch to be applied in industrial segments that require starches with high thermal, structural, and paste stability.

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“…The adsorption and desorption isotherms of habanero chili powder were determined by DVS using a Vapor Sorption Analyzer (AquaLab VSA, Decagon, USA). This method has been previously used to obtain moisture sorption isotherms and reported to provide precise results (Villegas-Santiago et al, 2019;Araújo and Pena 2022). Before use, the DVS instrument was calibrated using five saturated salt slurries: LiCl, MgCl 2 , NaBr, NaCl, and KCl, at each temperature.…”

Section: Moisture Sorption Isothermsmentioning

confidence: 99%

Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder

Luna-Flores¹,

Peña-Juarez²,

Bello-Ramírez³

et al. 2023

RMIQ

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Moisture desorption behavior and thermodynamic properties of pulp and seed of jambolan (Syzygium cumini)

Cited by 9 publications

References 35 publications

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Physicochemical and morphological properties of the non‐conventional Calathea allouia starch

Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder

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