Moisture sorption isotherms for mungbean (Vigna radiata L)

Chowdhury, M. A. H.; Huda, Md. Durrul; Hossain, M. A.; Hassan, Mohammad Shoeb

doi:10.1016/j.jfoodeng.2005.03.036

Cited by 38 publications

(38 citation statements)

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“…The equation giving the smallest RSS/ SEE and the highest R 2 value was considered to be the best fitted equation. [35][36][37] The other parameter, the mean relative percentage deviation modulus (M e ), is also widely adopted throughout the literature, with a modulus value below 10% indicative of a good fit for practical purposes. 4,38 The residual plots are plots of residuals (difference between experimented and calculated values of EMC) against a w .…”

Section: Methodsmentioning

confidence: 99%

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

2011

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Moisture sorption isotherms of figs with and without glucose syrup (at 20% and 40%, w/w) were determined at 5°C, 25°C, and 40°C. A static gravimetric method was used under 0.11-0.84 water activity ranges for the determination of sorption isotherms that were found to be typical type ΙΙΙ for control sample. The inclusion of glucose syrup had significant effects on the sorption isotherms, and the moisture content of samples at each a w decreased with increasing temperature. The experimental data were fitted well with two-parameter BrunauerEmmet-Teller, three-parameter Guggenheim-Anderson-de Boer, and four-parameter Peleg models that all had R 2 of greater than 0.99. The net isosteric heats of sorption were estimated using the Clausius-Clapeyron equation from the equilibrium data at different temperatures. It was found that the addition of glucose syrup significantly increased the amount of monolayer water and the isosteric heat of sorption. Both water activity and isosteric heat of sorption increased with glucose syrup level and the shape and status of sorption isotherms tend to change toward the typical sigmoid shape of most food systems.

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Section: Methodsmentioning

confidence: 99%

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

2011

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“…Sorption isotherms are usually determined by the static gravimetric method at room temperature. The measurements are time consuming because the samples have to reach the equilibrium for each environment maintained by saturated salt or sulfuric acid solutions [9,25]. The sorption isotherms obtained for room temperature are usually also used for modeling moisture transport at other temperatures.…”

Section: Sorption Isotherm Models and Fitting Methodsmentioning

confidence: 99%

Evaluation of moisture sorption models and modified Mualem model for prediction of desorption isotherm for wood materials

Zhang

Zillig

Künzel

et al. 2015

Building and Environment

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“…The standard error of estimate, SEE, gives an indication of the precision of the experiment estimation. The model which has the smallest RSS/SEE and the highest R 2 was considered to be the best fitted equation (Chowdhury et al, 2006;Foster et al, 2005;Jamali et al, 2006). Another parameter, the mean relative percentage deviation modulus, M e , is also an important index to select the best fitted equation with a modulus value below 10% indicative of a good fit of practical data on a model equation (Al-Muhtaseb et al, 2004).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…The water sorption isotherms can also be used to calculate the net heat of sorption which provides the energy requirements associated with the sorption behaviour. The differential heat of sorption is an indicator of the state of water adsorbed by the solid particles, and its knowledge is important in designing drying unit operation (Chowdhury et al, 2006;Goula et al, 2008).Numerous mathematical models have been used to describe the moisture sorption behaviour of foods. Van den Berg and Bruin (1981) gave more than 200 equations that had been developed theoretically, semi-theoretically and empirically to model the sorption isotherms of different biological materials.…”

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Thermodynamic properties of water sorption isotherms of grape seed

Majd¹,

Karparvarfard²,

Farahnaky³

2014

International Agrophysics

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A b s t r a c t. In this study the moisture sorption isotherm of grape seed was determined by using a static gravimetric method at 35-65°C and 0.108-0.821 water activity range. The sorption isotherms were found to be typical sigmoid shape of most food materials. Five models including the Brunauer-Emmett-Teller (2-parameter), Guggenheim, Anderson and De Boer (3-parameter), Oswin (2-parameter), and Peleg (4-parameter) models were considered to fit the experimental data. The FerroFontan and Peleg equations (at three temperatures 35, 45, 65°C) having R 2 greater than 0.97 and lower values of standard error of estimate and deviation modulus gave the best fit of the experimental data throughout the entire range of water activity. The net isosteric heat of sorption, calculated by Calusius-Clapeyron equation on experimental data, was found to be a polynomial and exponential function of equilibrium moisture content within the temperature range investigated.K e y w o r d s: moisture sorption isotherm, thermodynamic properties, grape seed INTRODUCTION Grapes (Vitis vinifera) originated in Western Asia and Europe. It accounts for about 16% of the global fruit production. Among the major grape producing countries, Iran with the production of 3 mln t ranks the seventh after Turkey (FAO, 2009). Grape seed, a by-product of grape processing, is a well-known oilseed containing about 8-20% oil, 11% protein, and 10-20% polyphenolic compounds like tannins, sugars, minerals and other substances (Campos et al., 2008).Drying grape seed is a critical processing step in the preparation of the seeds for oil extraction. Moisture reduction is necessary to increase shelf-life and to prevent microbial and chemical deterioration. Drying also facilitates handling conditions and reduces storage costs (García-Pérez et al., 2008). In order to describe the process of drying and its effect on water activity (a w ), knowledge of the relationship between equilibrium moisture content (EMC) and water activity/equilibrium relative humidity (ERH) is essential. This relationship, known as moisture sorption isotherm, depends on structure, composition, as well as pressure and temperature (AmiriChayjan and Esna-Ashari, 2010, Chowdhury et al., 2006). It is useful for modelling, designing and optimization of the drying process. The water sorption isotherms can also be used to calculate the net heat of sorption which provides the energy requirements associated with the sorption behaviour. The differential heat of sorption is an indicator of the state of water adsorbed by the solid particles, and its knowledge is important in designing drying unit operation (Chowdhury et al., 2006;Goula et al., 2008).Numerous mathematical models have been used to describe the moisture sorption behaviour of foods. Van den Berg and Bruin (1981) gave more than 200 equations that had been developed theoretically, semi-theoretically and empirically to model the sorption isotherms of different biological materials. Some of those models are based on theories on the sorption mechanism, ...

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Moisture sorption isotherms for mungbean (Vigna radiata L)

Cited by 38 publications

References 9 publications

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

Evaluation of moisture sorption models and modified Mualem model for prediction of desorption isotherm for wood materials

Thermodynamic properties of water sorption isotherms of grape seed

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