Moisture sorption study on Nigerian foods: Kuka

Ajisegiri, Emmanuel S.A.; Sopade, P. A.; Abass, Adebayo

doi:10.1016/s0022-474x(94)90324-7

Cited by 9 publications

(3 citation statements)

References 16 publications

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“…It can be seen from Table 2 that, GAB model gave the higher amount of monolayer moisture content which is 0.0567, 0.0667 and 0.0738 g water/g dry solid for the flour from wheat, rice and corn respectively. Similar observation for BET and GAB monolayer moisture content was found by several researchers (Ajisegiri et al, 1994;Andrade et al, 2011 andBrett et al, 2009). The monolayer moisture contents of rice flour, for temperature range 5 to 50°C are 0.080-0.064 g water/g dry solids (BET model) and 0.111-0.065 g water/g dry solids (GAB model) reported by Brett et al (2009).…”

Section: Resultssupporting

confidence: 87%

Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

2018

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The moisture adsorption behavior is a fundamental knowledge in the processing and storage of food materials. In this paper, the experimental adsorption behavior of wheat, rice and corn flours were compared with five widely recommended adsorption models (BET, GAB, Oswin, Smith and Halsey) in the literature. From the sorption data, monolayer moisture content of wheat, rice and corn flours were estimated as per BET and GAB models. For all flours, GAB model gave higher monolayer moisture content compare to the BET model. Linear regression analysis was done to determine the model constants where all models were compared using regression coefficient and standard error of the estimate. It was observed that there is no single model that could describe accurately the sorption isotherm over the whole range of water activity (a w ) and for all types of flours. BET model was found as the best model for the prediction of equilibrium moisture content (EMC) of the most stable region (i.e. EMC corresponding to a w range below 0.52) but it was not suitable at a w above 0.52. The GAB model was found to be the most suitable to predict the EMC for wide range of water activity (0.11 to 0.93).

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Section: Resultssupporting

confidence: 87%

Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

2018

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“…The effect of temperature on the Oswin constants, coefficient of determination and the % RMS were obvious. This agreed with postulation by Sopade, Ajisegri and Abbas [21] that the constant A in Oswin's model was found to be temperature dependent as it decreased with increased temperature at constant water activity [35].…”

Section: Application Of Branuar Emmet Teller (Bet) Model To Sorption ...supporting

confidence: 92%

“…The desorption equilibrium moisture content for all the samples was higher than the adsorption path demonstrating hysteresis effect at all the temperatures taken into consideration, as seen by the moisture sorption isotherm plots. The majority of foods exhibit the hysteresis effect [19,20,21,22].…”

Section: Moisture Sorption Characteristics Of Smoke Dried Fishmentioning

confidence: 99%

Chemical Properties and Moisture Sorption Isotherm of Smoke- Dried Catfish (Clarias gariepinus) and Mackerel (Trachurus trachurus) Produced with a Modified Smoking Kiln: Application of Four Models to Sorption on Data

Ochimana,

Emojorho,

Chiedu

2023

IJBcRR

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The effectiveness of a modified smoking kiln, the smoking quality, and the moisture sorption characteristics of smoked dried catfish and mackerel were all investigated in this study. Smoked dried catfish protein, ash, fat and moisture ranged between 73.37 and 73.80 %, 5.00 and 5.40% 10.30 and 11.05% and 8.05 and 8.12% respectively and for smoked dried mackerel 70.58 and 70.67%, 5.00 and 5.94%, 12.99 and13.15%, and 6.14 and 6.37% respectively, while the moisture sorption isotherm confirmed type III BET isotherm with marked hysteresis. Smoke dried catfish and mackerel's type III isotherm is as expected given that food items high in protein have been observed to display type III forms. For the Henderson, BET, GAB, and Oswin models, the values of the root means square ranged from 2.6 to 8.7, 4.6 to 9.1, 5.9 to 12.1, and 4.1 to 13.16, respectively. The coefficients of determination for these models ranged from 0.95 to 0.99, 0.93 to 0.96, 0.83 to 0.94, and 0.91 to 0.94. For catfish and mackerel, the isosteric heats of sorption for the adsorption and desorption pathways, respectively, were 4.55 and 1.22 kJ/mol and 4.07 and 1.10 kJ/mol, respectively. With an increase in temperature from 20 to 40 oC, the apparent sorbate surface area fell for catfish from 99.38 to 85.02 m2/g solid and for mackerel from 76.01 to 66.25 m2/g solid. The smoking kiln performed the basic tasks of smoking and drying the fishes very well, with high-quality nutrients.

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A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review

Iglesias

Baeza

Chirife

2022

Food Bioprocess Technol

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Some aspects of GAB monolayer values in foods were reviewed.Literature data on the stoichiometry of water sorption by proteins and other biopolymers, were re-analyzed and a good linear correlation (r 2 = 0.8431) between the number of polar groups and the GAB monolayer was obtained.This helps to corroborate the hypothesis that each polar group initially adsorbs a water molecule. A survey of GAB monolayers at various temperatures in more than 70 different food products indicated that for most of them -although not all -an increase in temperature produced a decrease in the value of moisture content (g water/100 g solids) corresponding to the monolayer. However, in an appreciable number of cases it was observed that the monolayer remained constant or increased with temperature.The relationship between the minimum integral entropy (MIE) and the GAB monolayer was studied using literature data. For 38 different food products the regression curve (r 2 = 0.9038) between the moisture content corresponding to MIE and GAB monolayer was close to the 45 ° diagonal, suggesting that GAB values matched the position of minimum integral entropy. However, for a wide variety of other products the moisture of the MIE was located above that of the monolayer.

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Moisture sorption study on Nigerian foods: Kuka

Cited by 9 publications

References 16 publications

Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

Chemical Properties and Moisture Sorption Isotherm of Smoke- Dried Catfish (Clarias gariepinus) and Mackerel (Trachurus trachurus) Produced with a Modified Smoking Kiln: Application of Four Models to Sorption on Data

A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review

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