Moisture sorption characteristics of lal peda at different storage temperatures

Kumar, Arvind; Jha, Alok; Jain, Parul; Sahu, Jatindra K.; Arora, Shalini

doi:10.1016/j.foodres.2012.07.050

Cited by 10 publications

(14 citation statements)

References 40 publications

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“…), lal peda (Kumar et al . ) and sandesh (Sahu and Das ) might be due to the higher protein and sucrose content of the product. Sugars might have solubilized at higher temperature and resulted in lower values of monolayer moisture content.…”

Section: Resultsmentioning

confidence: 99%

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Puri

Khamrui

2015

Journal of Food Processing and Preservation

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Cham‐cham, a traditional Indian milk product prepared by heat and acid coagulation of milk, has a shelf life of a few days. Its storage stability could be studied by monitoring the changes in water activity at different temperatures and humidity. Hence, moisture sorption characteristics of cham‐cham were determined at three temperatures i.e., 5, 25 and 40C to obtain sorption isotherms. The data obtained were fitted to several models in which BET (Brunauer–Emmett–Teller), Modified Mizrahi and Henderson model gave best fit. From the BET equation, monolayer moisture content calculated at 5, 25 and 40C were 24.27, 15.60 and 18.25%, respectively. Density of sorbed water, number of adsorbed monolayers, percent bound water and surface area of adsorbent were calculated. The porosity of cham‐cham increased with increase in temperature. The net isosteric heat of sorption decrease exponentially with increasing moisture content and enthalpy–entropy compensation theory confirmed the process to be spontaneous and enthalpy driven. Practical Applications The equilibrium moisture content, monolayer moisture content, net isosteric heat of sorption and related properties calculated can be used to represent the state of water present in cham‐cham at different temperatures for physicochemical and microbiological changes. These results could successfully be utilized in predicting water activity values of cham‐cham at different temperature and moisture content. The predicted water activity values may prove successful in studying and enhancing the shelf life of cham‐cham by designing the production process and packaging material for cham‐cham making and packaging.

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Section: Resultsmentioning

confidence: 99%

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Puri

Khamrui

2015

Journal of Food Processing and Preservation

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“…), Sandesh (Sahu and Das ), Lal peda (Kumar et al . ) and milk powder and milk products (Berlin et al . ,b; Berlin ; Lomauro et al .…”

Section: Introductionmentioning

confidence: 99%

“…Moisture sorption characteristics of various foods have been systematically reviewed and reported (Boquet et al 1978;Chirife and Iglesias 1978). Moisture sorption isotherms of various milk products including Peda (Biradar et al 1985), Chhana powder and casein (Bandyopadhyay et al 1987), Khoa (Sawhney and Cheryan 1988), Dudh churpi (Hossain et al 2002), Chhana podo (Rao et al 2006), Kheer (Kumar et al 2005), readyto-use Basundi mix (Sharma et al 2009), Sandesh (Sahu and Das 2010), Lal peda (Kumar et al 2012) and milk powder and milk products (Berlin et al 1968a,b;Berlin 1981;Lomauro et al 1985;Jouppila and Roos 1994;Bronlund and Paterson 2004;Foster et al 2005) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption isotherms of dietetic Rabri at different storage temperatures

Ghayal

Jha

Sahu

et al. 2013

Int J of Dairy Tech

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Moisture sorption isotherms of dietetic Rabri were determined at 10, 25 and 37 °C over a water activity range of 0.113–0.868. Sorption isotherms at 37 °C were sigmoidal (type II) curves, while at 10 °C, they were of type V and Type I at 25 °C for both adsorption and desorption processes. Five sorption models were tested to fit the experimental data. Halsey's model for 10 °C, Caurie's model for 25 °C and Modified Mizrahi's model for 37 °C were found to be the best fit. There was a clear hysteresis effect at 10 °C, whereas the effect gradually decreased and diminished at 37 °C.

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“…The moisture sorption isotherm of probiotic‐fermented sea tangle powder can be divided into three regions: (a) the low a w region ( a w < 0.2), where water molecules are adsorbed on the surface of particles as a monolayer, (b) the intermediate a w region (0.2 < a w < 0.7), where water molecules are adsorbed as additional layers over the monolayer, and (c) the high a w region ( a w > 0.7), where water molecules are condensed in the pores of the particles, followed by dissolution of soluble substances. As the particles are swollen due to the adsorption of water molecules, pores or void spaces may be newly created depending on the stability of the microstructure of the particles, in which more water molecules can be adsorbed and structurally entrapped (Kumar, Jha, Jain, Sahu, & Arora, ). A reason for the high moisture sorption capacity of probiotic‐fermented sea tangle powder, especially in the high a w region, is that the fermented sea tangle powder has a microstructure that is relatively unstable in response to water sorption compared to that of other reported fresh seaweeds; furthermore, its microstructure is altered, resulting in a more porous structure that can entrap a greater number of water molecules during the sorption process.…”

Section: Resultsmentioning

confidence: 99%

“…moisture sorption isotherm of probiotic-fermented sea tangle powder can be divided into three regions: (a) the low a w region (a w < 0.2), where water molecules are adsorbed on the surface of particles as a monolayer, (b) the intermediate a w region (0.2 < a w < 0.7),where water molecules are adsorbed as additional layers over the monolayer, and (c) the high a w region (a w > 0.7), where water molecules are condensed in the pores of the particles, followed by dissolution of soluble substances. As the particles are swollen due to the adsorption of water molecules, pores or void spaces may be newly created depending on the stability of the microstructure of the particles, in which more water molecules can be adsorbed and structurally entrapped(Kumar, Jha, Jain, Sahu, & Arora, 2012). A reason…”

mentioning

confidence: 99%

Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties

Kwon

Kim

et al. 2019

J Food Process Preserv

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The moisture sorption characteristics of Lactobacillus brevis‐fermented sea tangle powder were investigated. Moisture sorption isotherms were prepared at 4, 25, and 37°C in a water activity (aw) range of 0–0.96 and exhibited typical J‐shaped type III sorption characteristics, most likely due to the high carbohydrate content (65.7%) of the powder. The fermented sea tangle powder had greater moisture sorption capacity than those reported for other seaweeds, and changed to rubbery or liquid states when stored at aw > 0.5. The Peleg and GAB models accurately described the sorption isotherms, and the monolayer moisture contents were 0.176–0.443 g water/g dry matter. The moisture sorption was an exothermic, enthalpy‐driven, spontaneous process, and the enthalpy–entropy compensation existed with an isokinetic temperature of 448.1 K. The net isosteric heat of moisture sorption exponentially decreased from 15.02 to 0.49 kJ/mol as the equilibrium moisture content increased from 0.02 to 1.29 g water/g dry matter. Practical applications Sea tangle is known to possess various biological and nutraceutical properties, such as antitumor and anticoagulant, antiproliferative, and antioxidant activities, which is commercially available in Pacific and Asian countries as a traditional functional food. The present study investigating information of moisture sorption characteristics of L. brevis‐fermented sea tangle powder will be useful to understand its strongly hygroscopic nature and resulting low storage stability, which limits the easy and convenience of its handling and application. The information also will be important for improving its shelf life and retaining quality across postharvest processing.

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Moisture sorption characteristics of lal peda at different storage temperatures

Cited by 10 publications

References 40 publications

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Moisture sorption isotherms of dietetic Rabri at different storage temperatures

Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties

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