Moisture sorption isotherms of pea seeds

Chen, Chiachung

doi:10.1016/s0260-8774(02)00332-1

Cited by 44 publications

(43 citation statements)

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“…In the models, the moisture content was described as a function of both temperature and water activity (ANDERSON, 1946;CHEN;MOREY, 1989;CHIRIFE, 1976).…”

Section: Modeling Of Sorption Isothermsmentioning

confidence: 99%

“…This fact highlights the need for simple and inexpensive processes that could provide ways of using the fruit. One option is dehydration, reducing the moisture and hence limiting microbial development and preventing biochemical reactions, avoiding the usual rapid deterioration of the fresh fruit (CHEN;HEN, 1975). The jackfruit has a significant amount of sub-products such as the peel, mesocarp, and seeds, which are available as a residue for the candy, raisin, and the bakery industries.…”

Section: Modeling Of Sorption Isothermsmentioning

confidence: 99%

“…Therefore, this model has been recommended for estimating the equilibrium moisture content of the seed and peduncle of the jackfruit. Some studies on the sorption isotherms of products such as rice grain (DA-WEN, 1999), yellow dent corn (SIMBARASHE et al, 2007), pea seeds (CHEN, 2003), broad been seeds (MENKOV, 2000), and pearl millet grain (GONELLI et al, 2010), suggested that the Oswin model is one of the most appropriate models to describe the hygroscopicity phenomenon of foodstuffs with low moisture contents. Figure 1 shows exponential curves, characteristic of products with high moisture content and sugar (jackfruit pulp, mesocarp and peel), and closed sigmoidal curves, characteristic of products with low water content (seed and peduncle) (BRUNAUER et al, 1940;TELLER, 1938).…”

Section: Modeling the Desorption Isothermsmentioning

confidence: 99%

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Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

et al. 2013

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The Jackfruit tree is one of the most significant trees in tropical home gardens and perhaps the most widespread and useful tree in the important genus Artocarpus. The fruit is susceptible to mechanical and biological damage in the mature state, and some people find the aroma of the fruit objectionable, particularly in confined spaces. The dehydration process could be an alternative for the exploitation of this product, and the relationship between moisture content and water activity provides useful information for its processing and storage. The aim of this study was to determine the thermodynamic properties of the water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content. Desorption isotherms of the different parts of the jackfruit (pulp, peduncle, mesocarp, peel, and seed) were determined at four different temperatures (313.15, 323.15, 333.15, and 343.15 K) in a water activity range of 0.02-0.753 using the static gravimetric method. Theoretical and empirical models were used to model the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to calculate the isosteric heat of sorption, the differential entropy, and Gibbs' free energy using the Guggenhein-Anderson-de Boer and Oswin models considering the effect of temperature on the hygroscopic equilibrium.

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“…In the models, the moisture content was described as a function of both temperature and water activity (ANDERSON, 1946;CHEN;MOREY, 1989;CHIRIFE, 1976).…”

Section: Modeling Of Sorption Isothermsmentioning

confidence: 99%

Section: Modeling Of Sorption Isothermsmentioning

confidence: 99%

Section: Modeling the Desorption Isothermsmentioning

confidence: 99%

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Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

et al. 2013

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“…As previously mentioned, this model is recommended for estimating the X e of orange seeds. Some studies that investigated sorption isotherms of products such as rice grain (DA-WEN, 1999), yellow dent corn (SIMBARASHE et al, 2007), pea seeds (CHEN, 2003), broad been seeds (MENKOV, 2000), and pearl millet grain (GONELLI et al, 2010) suggest that the Oswin model is one of the most appropriate models to describe the hygroscopicity phenomenon for foodstuffs with low moisture contents.…”

Section: Estimation Of the Parameters And Statistical Analysismentioning

confidence: 99%

Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production

Rosa¹,

Vélez²,

Telis‐Romero³

2013

Ciênc. Tecnol. Aliment.

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Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production Estudo do mecanismo entálpico-entrópico de sorção da água de sementes de laranja (C. sinensis cv. Brasileira), para a utilização de resíduos agroindustriais como uma possível fonte de produção de óleo vegetal

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“…The property of food material, which influences dehydration, shelf life, and storability, is its water sorption characteristics (Labuza 1968(Labuza , 1975, and sorption characteristic is highly influenced by environmental conditions such as temperature and relative humidity (Iglesias et al 1986). A number of isotherm equations have been developed to describe the relationship between equilibrium moisture content (M e ), water activity (a w ), and temperature of biological materials (Aviara et al 2006;Bellagha et al 2008;Chen 2003;Chen and Weng 2008;Denloye and AdeJohn 1985;Menkov 2000a, b;Rekha et al 2008;Tarigan et al 2006). The extent of hysteresis is related to the nature and state of food components, reflecting their potential for structural and conformational rearrangements, which alter the accessibility of energetically favorable polar sites (Kapsalis 1981;Jaya and Das 2009).…”

Section: Introductionmentioning

confidence: 99%

Sorption Isotherms of Barnyard Millet Grain and Kernel

Singh

Mishra

Saha

2009

Food Bioprocess Technol

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The moisture sorption isotherms of grain and kernel of barnyard millet (Echinochloa frumentacea) were determined at 20, 30, 40, and 50°C. A gravimetric static method was used under 0.112-0.964 water activity (a w ) range for the determination of sorption isotherms. The models were compared using the coefficient of determination (r 2 ), reduced chi-square (χ 2 ) values, and on the basis of residual plots. In grain, modified Chung-Pfost (r 2 >0.99; χ 2 <0.7) and modified Oswin (r 2 >0.99; χ 2 <0.55) models were found suitable for predicting the M e -a w relationship for adsorption and desorption, respectively. Modified Henderson model was found to give the best fit (r 2 >0.99 and χ 2 <0.55) for describing the adsorption and desorption of the kernel. The isosteric heat, calculated using ClausiusClapeyron equation, was varied between 46.76 and 61.71 kJ g −1 mol −1 at moisture levels 7-21% (d.b.) for grain and 47.11-63.52 kJ g −1 mol −1 at moisture level between 4% and 20% (d.b.) for kernel. The monolayer moisture content values ranged from 4.3% to 6% d.b. in the case of adsorption of barnyard millet grain and 5.2-6.6% d. b. in the case of desorption at the temperature ranges of 50-20°C. The monolayer moisture values of barnyard millet kernel ranged from 4.4% to 6.67% d.b. in adsorption and 4.6% to 7.3% d.b. in desorption in the temperature ranges of 50-20°C. Keywords Sorption isotherm . Barnyard millet . Equilibrium moisture content . Water activity . Isosteric heat . Monolayer moisture Nomenclature A, B, C constants used in sorption models P, q, r constants used in monolayer moisture content models a w water activity, decimal ΔH latent heat of vaporization of pure water, kJ mol −1 (43.53 kJ mol −1 at 35°C) M moisture content, % (d.b.) M e equilibrium moisture content, % (d.b.) M ex experimental equilibrium moisture content, decimal M pr predicted equilibrium moisture content, decimal n number of constants N number of observation Q st isosteric heat sorption, kJ g −1 mol −1 q st net isosteric heat of sorption, kJ g −1 mol −1 R universal gas constant, kJ mol −1 K −1 (0.008314 kJ mol −1 K −1 ) r 2 coefficient of determination T temperature, K χ 2 reduced chi-square m o monolayer moisture content, % (d.b.) t temperature,°C

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Moisture sorption isotherms of pea seeds

Cited by 44 publications

References 10 publications

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production

Sorption Isotherms of Barnyard Millet Grain and Kernel

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