Moisture sorption isotherms and heat of sorption of bitter orange leaves (Citrus aurantium)

Mohamed, Latifa A.; Kouhila, M.; Jamali, A.; Lahsasni, Siham; Mahrouz, Mostafa

doi:10.1016/j.jfoodeng.2004.05.016

Cited by 65 publications

(74 citation statements)

References 24 publications

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“…a Mango slices, b Guava slices, c aonla segments may be explained that at higher temperatures the kinetic energy of the water molecules was high and water absorption at a given ERH was low. Similar results have been reported in the literature for the sorption isotherm (Basunia and Abe 2001;Mohamed et al 2004;Ghodake et al 2007). Vacuum dried fruit slices and segments maintain a superior quality than the slices and segments dried with other driers (Table 2).…”

Section: Resultssupporting

confidence: 91%

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Kumar

Sagar

2012

J Food Sci Technol

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Mango (Mangiferra indica L), guava (Psiduim guajava L.) slices and aonla (Emblica officinalis L) segments were osmo-dried under four different dying conditions viz., cabinet drier (CD), vacuum oven drier (VOD), low temperature drier (LTD) and solar drier (SD) to evaluate the best drying condition for the fruits. It was found that vacuum oven drying was superior to other mode of drying as it holds maximum nutrients like acidity, ascorbic acid, sugar and water removal and moisture ratio of products. It was found through regression analysis that drying ratio and rehydration ratio was also superior in vacuum drying followed by cabinet drying. In addition, descriptive analysis on sensory score was also found best with vacuum drying while the Non-enzymatic browning (NEB), which is undesirable character on dried product, was more with solar drier.

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Section: Resultssupporting

confidence: 91%

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Kumar

Sagar

2012

J Food Sci Technol

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“…In order to obtain desorption isotherms; samples should be moistened so they lose moisture in the jars with saline solution. For adsorption, the samples must be pre-dried in an oven at 50°C to acquire moisture in the jar (Lahsasni et al 2002, Ait Mohamed et al 2005.…”

Section: Methodsmentioning

confidence: 99%

“…The net isosteric heat of sorption can be determined from moisture sorption data using the following equation which is derived from Clausius-Clapeyron relation (equation 6) (Ait Mohamed et al 2005, Janjai et al 2006. (6) Where aw is the water activity, Qst the net isosteric heat of sorption (kJ/mol), R the universal gas constant (kJ/mol K) and T is absolute temperature (K).…”

Section: Determination Of the Isosteric Heatmentioning

confidence: 99%

Moisture sorption isotherms and heat of sorption of Algerian bay leaves (Laurus nobilis)

Ouafi

Moghrani

Benaouada³

et al. 2015

Maderas, Cienc. tecnol.

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The moisture sorption isotherms of Algerian bay leaves (Laurus nobilis) were determined experimentally in this work. The equilibrium moisture contents of the leaves were measured at 40, 50, and 60 °C using static gravimetric method. Six mathematical models were tested to fit the experimental data of sorption isotherms and predict the hygroscopic behavior during storage or drying. Peleg model was found to be the best fitting model for describing the sorption curves. The net isosteric heat of sorption was computed from the equilibrium data at different temperatures by applying the integrated form of the Clausius-Clapeyron equation.The net isosteric heat of sorption is inversely proportional to the equilibrium moisture content and is found to be an exponential function of moisture content.

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“…It can be seen from the figure that the EMC of bael powder increased with an increase in a w at all three temperatures, while it decreased with increase in temperature. The result may be explained that at higher temperatures the kinetic energy of the water molecules was high and water absorption at a given a w was low (Demertzis et al 1989;Mohamed et al 2004). Similar results have been reported for the sorption isotherm (Sagar and Kumar 2006;Ghodake et al 2007;Sinija and Mishra 2008).…”

Section: Resultsmentioning

confidence: 99%

Effect of drying treatments and storage stability on quality characteristics of bael powder

Sagar

Kumar

2012

J Food Sci Technol

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Dehydration of bael pulp in to powder form is a challenging operation, mainly due to the sticky issue of bael pulp and caking of powder during handling and storage. To overcome on this problem maltodextrin MD (drying aid) and tricalcium phosphate, TCP (anti caking agent) were added to the bael pulp at four levels along with control and dried in a mechanical drier into thin layer at 58±2°C for 12 h, to obtain a moisture content of 4-5 % in dehydrated pulp. The dehydrated bael pulp was grounded in a laboratory powder mill and sieve with 30 mesh sieve. The powder was packed in 150gauge PP, 400gauge LDPE and 200gauge HDPE pouches and was stored at low temperature (7°C) and ambient condition (18-35°C) up to 6 months for storage study. The powder was evaluated for its quality characteristics in respect of acidity, sugars, antioxidant, phenol, ascorbic acid, non-enzymatic browning (NEB) before packaging and during storage. The amount of MD and TCP required to reduce powder stickiness and caking were optimized on the powder properties. The amount of MD (0.25 kg per kg dry bael solids) and TCP (0.15 kg per kg dry bael solids) with the values of degree of caking (19.24 %) and stickiness point temperature (45.4°C) were found to be optimum for reducing the powder stickiness, caking and nutritional parameters. The adsorption isotherm of bael powder was found to be type-II sigmoid and 200 g HDPE as packaging material followed by storage at low temperature were selected as best process.

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Moisture sorption isotherms and heat of sorption of bitter orange leaves (Citrus aurantium)

Cited by 65 publications

References 24 publications

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Moisture sorption isotherms and heat of sorption of Algerian bay leaves (Laurus nobilis)

Effect of drying treatments and storage stability on quality characteristics of bael powder

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