Moisture sorption characteristics of chickpea flour

Durakova, Albena; Menkov, N.

doi:10.1016/j.jfoodeng.2004.06.019

Cited by 24 publications

(22 citation statements)

References 18 publications

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“…The values of isosteric heat of desorption were calculated by plotting the desorption isotherms as ln(erh) versus 1/T (Durakova & Menkov, 2005) using the Clausius-Clapeyron equation:…”

Section: Discussionmentioning

confidence: 99%

Sorption isotherms of shelled and unshelled kernels of candle nuts

Tarigan

Prateepchaikul

Yamsaengsung

et al. 2006

Journal of Food Engineering

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“…The values of isosteric heat of desorption were calculated by plotting the desorption isotherms as ln(erh) versus 1/T (Durakova & Menkov, 2005) using the Clausius-Clapeyron equation:…”

Section: Discussionmentioning

confidence: 99%

Sorption isotherms of shelled and unshelled kernels of candle nuts

Tarigan

Prateepchaikul

Yamsaengsung

et al. 2006

Journal of Food Engineering

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“…Some of the above-mentioned studies, found isotherm crossovers due to the effect of temperature at elevated water activities (usually above 0.75) when thymol was used as an antimicrobial agent. 14,16,17,[20][21][22] Other studies did not show isotherm crossovers but no sorption data was presented at elevated temperature for water activities above 0.80-0.85 and therefore possible isotherm crossovers were not evidenced. [10][11][12] Some of these products contained a significant fat content (sardines, chickpea, corn flour, sesame flour, distillers dried grains, and oat flour), therefore absorption of thymol by fat in the product was possible since thymol has affinity for lipids, being soluble in organic compounds as indicated previously.…”

Section: Introductionmentioning

confidence: 93%

Determination of Moisture Sorption Characteristics of Oat Flour by Static and Dynamic Techniques with and Without Thymol as an Antimicrobial Agent

et al. 2011

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The effectiveness of thymol as an antimicrobial agent during the determination of equilibrium moisture sorption data at high-water activities (0.50-0.98) was studied at 5, 23, and 45°C in oat flour. The static gravimetric (SG) method (with and without added thymol) and the dynamic vapor sorption technique (DVS) were used. Microbial growth in samples conditioned in these environments at temperatures of 5 and 45°C was null indicating no need for the use of thymol at these temperatures. However, samples confined in environments kept at 23°C, when the SG method was used, needed addition of thymol since mold growth took place in its absence. The statistical comparison between experimental equilibrium moisture content (EMC) mean values showed that, at 45°C, EMC values obtained using the SG technique with added thymol were significantly higher than those obtained without thymol by both SG and DVS techniques. This could indicate an interaction of thymol with food components or absorption by lipids present. Therefore, caution must be exerted when using thymol as an antimicrobial agent at elevated temperatures and high equilibrium relative humidity. Moisture adsorption isotherms for oat flour were determined using a DVS technique and no isotherm crossover with temperature, as previously reported for this product using thymol as an antimicrobial agent, was exhibited. Moisture sorption data obtained in this work by DVS can be considered more accurate than those previously reported for oat flour, since no external agent was involved during isotherm determinations.

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“…The former, sigmoidal shaped curve, is typical for starchy foods, such as oat bran and flour (Cadden, 1988;Durakova & Menkov, 2005;Erbas, Ertugay, & Certel, 2005), while the latter form, normally displaying an exponential increase in equilibrium moisture content with water activity, is observed for foods with a high sugar or salt content (Guillard et al, 2004;Kim et al, 1998). Biscuits are a complex combination of ingredient types, with both Type II and III isotherm forms being reported in the literature for these confectionery products (Arogba, 2001;Kim & Okos, 1999;Tubert & Iglesias, 1986).…”

Section: Introductionmentioning

confidence: 99%