Moisture sorption isotherms and thermodynamic properties of sorbed water of chironji (Buchanania lanzan Spreng.) kernels at different storage conditions

Sahu, Sandhyamayee; Tiwari, Anupam; Sahu, Jatindra K.; Naik, Satyanarayan; Baitharu, Iswar; Kariali, Ekamber

doi:10.1007/s11694-018-9880-7

Cited by 11 publications

(8 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The monolayer values were estimated to 0.065-0.082 g g -1 db and 0.047-0.063 g g -1 db for unroasted and roasted carob powder, respectively. These values were close to monolayer values of wheat and chestnut flour (Moreira, Chenlo, Torres, & Prieto, 2010), prosopis pod (Prokopiuk, Martinez-Navarrete, Andres, Chiralt, & Cruz, 2010) and chironji kernels (Sahu et al, 2018). As can be seen from Table 2, monolayer values for roasted carob samples were significantly lower in comparison with unroasted carob samples at the same temperature similarly to our previous study (Cervenka, Hlouskova, & Zabcikova, 2015).…”

Section: Moisture Adsorption Isothermssupporting

confidence: 87%

“…The knowledge of moisture sorption behaviour of food matrix is crucial to select appropriate packaging material or storage condition. Several studies have reported about the moisture adsorption of various plant-based powders such as elecampe and burdock root powders (Cervenka, Kubinova, Juszczak, & Witczak, 2012), chironji karnels (Sahu et al, 2018), coffee (Baptestini, Correa, de Oliveira, Cecon, & Soares, 2017;de Oliveira et al, 2017), sesame seed (Kaya & Kahyaoglu, 2006) or wheat and chestnut flour (Moreira, Chenlo, Torres, & Prieto, 2010). Equilibrium relationship of the moisture content and water activity at the constant temperature has to be determine for calculation of various properties of sorbed water and thermodynamic characteristics of sorption process.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

et al. 2019

View full text Add to dashboard Cite

We are sending you a manuscript entitled "Thermodynamic properties and glass transition temperature of unroasted and roasted carob (Ceratonia silique L.) powder". Carob powder is a valuable product with high content of dietary fibre and polyphenolic substances. Carob powder/flour is usually sold as such (after milling dried pods) or roasted in order to promote cocoa-like aroma and develop product with higher antioxidants content, as was mentioned in Introduction. We prepared manuscript with scientific data which were partly presented in The 10 th International Conference on Water in Food. We have focused on the thermodynamic analysis of carob powder (unroasted and roasted) as a part of our research. To the best of our knowledge, there is no data available on that topic in scientific journal.We hope that you will find this manuscript worth to the broader audience and suitable for publication in Food Chemistry VSI: Water in Food) as an original research article. The manuscript contains 4641 words, 2 tables, 4 figures and 37 references. In addition, supplementary materials were also prepared.

show abstract

Section: Moisture Adsorption Isothermssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The Φ values decreased as the temperature decreased. This same behavior regarding temperature was reported in chestnut wood [29], potato and sweet potato flakes [62], and chironji kernels [63].…”

Section: Spreading Pressure (φ)supporting

confidence: 78%

Water sorption properties of brewer's spent grain: A study aimed at its stabilization for further conversion into value-added products

Sanches

Augusto

Polachini

et al. 2023

Biomass and Bioenergy

View full text Add to dashboard Cite

“…However, it was observed that there was a sharp increase of heat of sorption at low moisture content which was explained by highly active polar site available at the surface of both films. Water molecules covered these sites causing the formation of monomolecular layer (Sahu et al, 2018). Plotting heat of sorption against moisture content shows exponential relationship.…”

Section: Net Isosteric Heat Of Sorptionmentioning

confidence: 94%

Moisture Sorption Isotherm of Cassava Starch Film Incorporated with Kaffir Lime Oil

Elangko¹,

Jai²,

Ali³

et al. 2022

ASMScJ

View full text Add to dashboard Cite

The use of bioplastic film has been gaining a lot of interest especially in food packaging, however knowledge on its stability during handling is limited. Moisture sorption isotherm is a study that determines the stability of the film when exposed to certain environmental conditions. The gravimetric method was used to determine the moisture sorption isotherm of cassava starch film incorporated with kaffir lime essential oil (EO) at 30°C and 40°C. The moisture content increases with increasing water activity for both 30°C and 40°C. The sorption data were fitted into 3 models and Oswin was found to be the best model to fit the data with R2 of 0.93 to 0.97. The sorption data were used to determine the net isosteric heat of sorption (qst) through the application of Clausius – Clapeyron equation which provides an approximation of the minimum energy required to remove water from a solid. Generally, the qst decreases exponentially with an increase in moisture content regardless of whether the film contains EO. The incorporation of EO within these temperatures does not affect the moisture content and heat of sorption of the starch-based bioplastic film, which shows its stability and potential as an additive in food packaging film.

show abstract

Moisture sorption isotherms and thermodynamic properties of sorbed water of chironji (Buchanania lanzan Spreng.) kernels at different storage conditions

Cited by 11 publications

References 35 publications

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

Water sorption properties of brewer's spent grain: A study aimed at its stabilization for further conversion into value-added products

Moisture Sorption Isotherm of Cassava Starch Film Incorporated with Kaffir Lime Oil

Contact Info

Product

Resources

About