Moisture Sorption Isotherms of Edible Coated Solid Sugarcane Jaggery

Madhu, Bogala; Rao, P. V. K. Jagannadha; Patel, S.

doi:10.1007/s12355-019-00760-7

Cited by 5 publications

(3 citation statements)

References 39 publications

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“…The results of the prediction model show that the higher the temperature, the water content of the monolayer increases [3], [17], [28], [32]. This phenomenon contradicts the results of several published reports [2], [17], [23], [33], [34]. This case indicates it is not more hydrophilic at low temperatures [2].…”

Section: Monolayer Moisture Contentmentioning

confidence: 58%

“…Isosteric heat well describes and analyzes the drying process and the stability of the material under storage conditions. Isosteric determination using the Clausius-Clapeyron equation approach and this equation has been widely used in various types of previous research [4], [24], [33], [35], [36]. The isosteric heat curve for the adsorption of dried overripe barlin bananas is presented in Figure 3.…”

Section: Sorption Isosteric Heatmentioning

confidence: 99%

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Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder

Efendi¹,

Hendrawan²,

Hawa³

et al. 2023

World J. Adv. Res. Rev.

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Moisture sorption of dried overripe barlin banana powder using the static gravimetric method. The materials were conditioned at 5, 10, and 25 oC with a water activity range of 0.16 to 0.86. Five mathematical models to describe the suitability of the phenomenon of adsorption experimental data using non-linear regression. The thermodynamic properties such as isosteric heat and Gibbs free energy are evaluated in this paper. The experimental results indicated that the equilibrium moisture content of dried overripe barlin banana powder increased with increasing water activity and decreasing temperature. The results of the model are based on the goodness of fit, and the Peleg model is the most suitable for describing the adsorption phenomenon with the type II sigmoidal shape. Monolayer moisture content and adsorption surface area using the GAB model are in the range of 6.18-7.81%d.b and 219.09-246.39 m2/g d.b, respectively, which increases with increasing temperature. Moreover, isosteric heat decreases with an increase in equilibrium moisture content and is opposite to the value of Gibbs free energy. In addition, the hygroscopicity of the dried overripe barlin banana powder increased with temperature and water activity.

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Section: Monolayer Moisture Contentmentioning

confidence: 58%

Section: Sorption Isosteric Heatmentioning

confidence: 99%

Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder

Efendi¹,

Hendrawan²,

Hawa³

et al. 2023

World J. Adv. Res. Rev.

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“…Very high molecular weight, high complexity, and diversity of components are the characteristics of wheat gluten protein that can be used to make edible films and coatings with practical properties. Film formation from wheat gluten solutions has been widely studied (Hernandez–Munoz et al, 2004 ; Madhu et al, 2020 ; Shen et al, 2022 ; Tanada‐Palmu & Grosso, 2003 ). This process requires the formation and drying of a thin layer of the protein matrix (Wittaya, 2012 ).…”

Section: Introductionmentioning

confidence: 99%

Assessment of properties of gluten‐based edible film formulated with beeswax and DATEM for hamburger bread coating

Mohammadi

Zoghi

Azizi

2023

Food Science & Nutrition

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Using edible films and coatings is one of the effective methods of improving the quality of bread. The aim of the present work was the development of gluten‐based films containing lipids to be applied as bread coating, intending to improve quality and delay staleness. In this study, two types of lipids including beeswax and DATEM (diacetyl tartaric ester monoglycerides) were incorporated into gluten film at different levels. The findings showed that inserting both lipids together into gluten for film preparation, weakened the developed films in terms of mechanical and moisture barrier properties. Adding DATEM to the gluten film formulae decreased the elongation at the break and the tensile strength of the film. Using gluten‐beeswax coatings for hamburger bread, compared to gluten‐DATEM coatings, indicated a significant decrease in the hardness and staling feature. Moreover, applying sorbate as a preservative along with the solvents used in the film preparation prevented the growth of mold during the bread shelf life. In conclusion, the findings in this study indicated that the type and levels of lipids added to the edible gluten‐based films and coatings affected the film properties and coated hamburger bread quality, significantly.

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Numerical optimization of process parameters and quality stability of active edible coated jaggery cubes during storage

Asfaq,

Chand,

Nasir

et al. 2023

Journal of Agriculture and Food Research

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Moisture Sorption Isotherms of Edible Coated Solid Sugarcane Jaggery

Cited by 5 publications

References 39 publications

Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder

Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder

Assessment of properties of gluten‐based edible film formulated with beeswax and DATEM for hamburger bread coating

Numerical optimization of process parameters and quality stability of active edible coated jaggery cubes during storage

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