Moisture Sorption Isotherm Characteristics of Food Products: A Review

Al-Muhtaseb, Ala’a H.; McMinn, W.A.M.; Magee, T.R.A.

doi:10.1205/09603080252938753

Cited by 494 publications

(518 citation statements)

References 70 publications

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“…Other studies have suggested that the increase in temperature causes incorporation of water, which reduces the number of active sites and promotes physical or chemical changes in the different materials of jackfruit (AL-MUHTASEB;McMINN;MAGEE, 2002;SAMAPUNDO et al, 2007).…”

Section: Thermodynamic Properties Of Water Sorptionmentioning

confidence: 99%

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

et al. 2013

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The Jackfruit tree is one of the most significant trees in tropical home gardens and perhaps the most widespread and useful tree in the important genus Artocarpus. The fruit is susceptible to mechanical and biological damage in the mature state, and some people find the aroma of the fruit objectionable, particularly in confined spaces. The dehydration process could be an alternative for the exploitation of this product, and the relationship between moisture content and water activity provides useful information for its processing and storage. The aim of this study was to determine the thermodynamic properties of the water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content. Desorption isotherms of the different parts of the jackfruit (pulp, peduncle, mesocarp, peel, and seed) were determined at four different temperatures (313.15, 323.15, 333.15, and 343.15 K) in a water activity range of 0.02-0.753 using the static gravimetric method. Theoretical and empirical models were used to model the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to calculate the isosteric heat of sorption, the differential entropy, and Gibbs' free energy using the Guggenhein-Anderson-de Boer and Oswin models considering the effect of temperature on the hygroscopic equilibrium.

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Section: Thermodynamic Properties Of Water Sorptionmentioning

confidence: 99%

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

et al. 2013

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“…Its value is defined as the total heat of sorption (Q st ) minus the heat of vaporization of water at system temperature. Based upon thermodynamic principles, the isosteric heat of sorption can be determined by Equation 8, which arises from the Clausius-Clapeyron equation, used for pure water systems (AL-MUHTASEB; McMINN;MAGEE, 2004).…”

Section: Adsorption Isothermsmentioning

confidence: 99%

Study of adsorption isotherms of green coconut pulp

et al. 2013

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Brazil is considered one of the largest producers and consumers of tropical fruits. Green coconut (Cocos nucifera L.) stands out not only for its production and consumption, but also for the high amount of waste produced by coconut water industry and in natura consumption. Therefore, there is a need for utilization of this by-product. This study aims to study the adsorption isotherms of green coconut pulp and determine its isosteric heat of sorption. The adsorption isotherms at temperatures of 30, 40, 50, 60, and 70 °C were analyzed, and they exhibit type III behavior, typical of sugar rich foods. The experimental results of equilibrium moisture content were correlated by models present in the literature. The Guggenheim, Anderson and De Boer (GAB) model proved particularly good overall agreement with the experimental data. The heat of sorption determined from the adsorption isotherms increased with the decrease in moisture content. The heat of sorption is considered as indicative of intermolecular attractive forces between the sorption sites and water vapor, which is an important factor to predict the shelf life of dried products.

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“…If the surrounding relative humidity (RH) is not carefully controlled throughout the storage facilities, the hygroscopic characteristics of the paddy may lead to substantial gain in their moisture content, and the risk of deterioration becomes high. Understanding the water sorption characteristics is very essential for the design of drying process and the estimation of shelf-life of the foods (Al-Muhtaseb et al 2002).…”

Section: Introductionmentioning

confidence: 99%

“…A number of these models are entirely empirical or semi-empirical while some rely on theories of sorption (Al-Muhtaseb et al 2002). In fact, sorption isotherms represent the overall hygroscopic characteristics of the various components and the binding of water molecules to polymers in food matrixes (Kaymak-Ertekin and Gedik 2004).…”

Section: Introductionmentioning

confidence: 99%

“…When the isosteric heat of soprtion exceeds the heat of vaporization of pure water, it is normally considered as an indication on bound water in food (McLaughlin and Magee 1998). Knowledge of isosteric heat of sorption is pre-requested for the overall description of the state of water in the food matrixes as well as for designing of drying operations (Al-Muhtaseb et al 2002).…”

Section: Introductionmentioning

confidence: 99%

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Sorption isotherms and isosteric heats of sorption of Malaysian paddy

et al. 2012

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Understanding the water sorption characteristics of cereal is extremely essential for optimizing the drying process and ensuring storage stability. Water relation of rough rice was studied at 20, 30, 40 and 50°C over relative humidity (RH.) between 0.113 and 0.976 using the gravimetric technique. The isotherms displayed the general sigmoid, Type II pattern and exhibited the phenomenon of hysteresis where it was more pronounced at lower temperatures. The sorption characteristics were temperature dependence where the sorption capacity of the paddy increased as the temperature was decreased at fixed (RH). Among the models assessed for their ability to fit the sorption data, Oswin equation was the best followed by the third order polynomial, GAB, Smith, Chung-Pfost, and Henderson models. The monolayer moisture content was higher for desorption than adsorption and tend to decrease with the increase in temperature. Given the temperature dependence of the sorption isotherms the isosteric heats of sorption were calculated using Claussius-Clapeyron equation. The net isosteric heats decreased as the moisture content was increased and heats of desorption were greater than that of adsorption.

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Moisture Sorption Isotherm Characteristics of Food Products: A Review

Cited by 494 publications

References 70 publications

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

Study of adsorption isotherms of green coconut pulp

Sorption isotherms and isosteric heats of sorption of Malaysian paddy

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