Moisture sorption isotherms of chickpea seeds at several temperatures

Menkov, N.

doi:10.1016/s0260-8774(00)00052-2

Cited by 58 publications

(35 citation statements)

References 27 publications

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“…ANOVA and data variance analysis using the least significant difference indicated that the hysteresis effect was not significant (P ≥ 0.5). Similar results were reported by Menkov et al (2000) for the pea and by Al-Muhtaseb et al (2004) for starch.…”

Section: Resultssupporting

confidence: 91%

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Soleimanifard¹,

Hamdami²

2018

Czech J. Food Sci.

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Soleimanifard S., Hamdami N. (2018): Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells. Czech J. Food Sci., 36: 268-275.We aimed to measure the equilibrium moisture content of the Ohadi variety of pistachio shells, pistachio kernels and split pistachios using gravimetric methods at 25, 40, 55, and 70°C and saturated salt solutions with water activities ranging from 0.08 to 0.97. Then, 11 mathematical models were used to select the best model for data description. The GAB model, which had the maximum value for the correlation coefficient (R 2 ) and minimum values for the chisquared test (χ 2 ) and root mean square error (RMSE), was identified as the best model for split pistachios and pistachio kernels. The Caurie model, meanwhile, was identified as the best model for pistachio shells. In this test, there was no significant hysteresis between the desorption and adsorption curves. Furthermore, the isosteric heat of adsorption and desorption were also determined using thermodynamic equations (e.g., the Clausius-Clapeyron equation).

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Section: Resultssupporting

confidence: 91%

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Soleimanifard¹,

Hamdami²

2018

Czech J. Food Sci.

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“…Verifica-se, nesta figura, que as isotermas de adsorção das folhas do coentro desidratadas classificamse como sendo do tipo III, de acordo com a classificação de Brunauer et al (1938), igualmente como observado por Jamali et al (2006), para folhas de mastruz, e por Menkov (2000), para grão de bico.…”

Section: Resultsunclassified

Característica higroscópica e termodinâmica do coentro desidratado

Silva¹,

Almeida²,

Alves³

et al. 2010

Rev. Ciênc. Agron.

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Resumo -A determinação das isotermas de adsorção de umidade constitui fator essencial nos projetos e estudos de sistemas de secagem, processamento, armazenagem, embalagem e predição tempo de prateleira de produtos alimentícios. A obtenção das isotermas dar-se por meio da variação do conteúdo de umidade de equilíbrio em função da atividade de água a uma dada temperatura constante. A predição das curvas das isotermas é realizada por meio da aplicação de modelos matemáticos aos dados experimentais. Através das isotermas de adsorção podem ser calculadas propriedades termodinâmicas, como o calor isostérico de adsorção, que é utilizado na análise, desenvolvimento de processos alimentícios e estudo das interações umidadesólido. Assim, desenvolveu-se o presente estudo com o objetivo de estudar o comportamento das isotermas de adsorção da folha e do caule de coentro desidratados, definir o modelo que melhor representa o comportamento das curvas e determinar o comportamento do calor isostérico de adsorção. Os dados experimentais obtidos foram ajustados por regressão não linear, pelos modelos de GAB, Oswin, Smith, BET, Peleg e Halsey. Os modelos que melhor representaram o comportamento das curvas de adsorção da folha e do caule foram os de Smith e Peleg. O calor isostérico de adsorção obtido para folha desidratada é maior que o do caule. Palavras-chave -Coriandrum sativum L. Isotermas de adsorção. Atividade de água.Abstract -The determination of adsorption isotherms of moisture is an essential factor in the projects and studies of systems for drying, processing, storage, packaging and shelf-time prediction of food products. The adsorption isotherms are obtained by means of variation of moisture content in terms of equilibrium water activity at a constant temperature, and its prediction is performed by the application of mathematical models to experimental data. Through the adsorption isotherms it can be calculated some thermodynamic properties such as isosteric heat of adsorption, which is used in the analysis, development of case study of food and moisture-solid interactions. Thus, this work aimed to study the behavior of adsorption isotherms of leaves and stems of dehydrate coriander, evaluate the model that represents the behavior of the curves and determine the isosteric heat of adsorption. The experimental data were fitted by nonlinear regression, the GAB, Oswin, Smith, BET, Halsey and Peleg models had been used. The models which best represented the behavior of the adsorption curves of the leaf and stem were from Smith and Peleg. The isosteric heat of adsorption obtained from dried leaf is larger than the stem.

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“…Crystalline thymol was placed into containers with RH over 70% to prevent mould growth (Menkov, 2000). The weights of almonds were periodically measured in duplicate until the variation of three consecutive weight measurements was less than 0.001 g. The moisture content was measured in triplicate by drying about 2 g of ground almonds to a constant weight at 95-100 o C under pressure 100 mmHg (13.3 kPa) for 5 hours in a vacuum oven (AOAC, 1990).…”

Section: Water Sorption Isothermmentioning

confidence: 99%

Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey)

Taitano

Singh²

2012

Int. J. Food Stud.

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Moisture adsorption characteristics of California grown almonds (Nonpareil: pasteurized and unpasteurized almonds; Monterey: pasteurized, unpasteurized and blanched almonds) were obtained using the gravimetric method over a range of water activities from 0.11 to 0.98 at 7-50 o C. The weights of almonds were measured until samples reached a constant weight. The relationship between equilibrium moisture content and water activity was established using the Guggenheim-Anderson-de Boer model. The diffusion coefficient of water in almond kernels was calculated based on Ficks second law. The monolayer moisture value of almonds ranged from 0.020 to 0.035 kg water/kg solids. The diffusion coefficient increased with temperature at a constant water activity, and decreased with water activity at a constant temperature. The thermodynamic properties (net isosteric heat, differential enthalpy and entropy) were also determined. The net isosteric heat of adsorption decreased with the increasing moisture content, and the plot of differential enthalpy versus entropy satisfied the enthalpy-entropy compensation theory. The adsorption process of almond samples was enthalpy driven over the range of studied moisture contents.

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Moisture sorption isotherms of chickpea seeds at several temperatures

Cited by 58 publications

References 27 publications

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Característica higroscópica e termodinâmica do coentro desidratado

Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey)

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