Molecular thermodynamics modeling of equilibrium moisture in foods

Vásquez, Victor R.; Braganza, A.; Coronella, Charles J.

doi:10.1016/j.jfoodeng.2010.10.005

Cited by 8 publications

(6 citation statements)

References 36 publications

(34 reference statements)

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“…6) and result from varying modification procedures, as described in detail recently . A decrease of the BET-surface in a humid environment in general was explained as the consequence of swelling, softening and limited dissolution of the particle surface (Basu et al, 2013;Vasquez, Braganza, & Coronella, 2011;Matveev et al, 2000), the outside layer of particles was smoothened and became sticky, pores were reduced or vanished, and some particles agglomerated. Accordingly, in the present study a reduction of the BET-surface during storage in the climate chamber was found in all pectin samples (Fig.…”

Section: Alteration Of the Materials Properties During Thermolysismentioning

confidence: 99%

Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation

et al. 2020

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Thermal degradation of modified pectin samples with varying molecular structure during storage was recently studied at 60 °C and 80% relative humidity (rh) for 28 days. Demethoxylation and depolymerisation were identified as main degradation reactions. The present paper aims on improving the understanding of the different depolymerisation reactions and their interplay with demethoxylation during storage. Therefore, thermal degradaton of acidic and alkaline demethoxylated pectins was studied at a further reduced rh of 40%. The alterations were examined in detail via molecular parameters and were reflected by Differential scanning calorimetry and attenuated total reflectance Fourier-transformation infrared spectroscopy. The impact of thermal degradation on pectin particle structure was studied via particle surface area and microscopy.At low relative humidity (rh) demethoxylation and depolymerisation were reduced, and the formation of brown reaction products, resulting from further decomposition of intermediate uronides and neutral sugars, was restricted. By comparing thermal degradation at different humidity, eliminative decarboxylation was identified as the main depolymerisation reaction.Reduction of rh affected also the alteration of pectin material properties, particle surface reduction was less pronounced. Molecular alterations were stronger in case of acidic demethoxylated samples, and alterations of material properties were higher in case of alkaline demethoxylated samples.

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Section: Alteration Of the Materials Properties During Thermolysismentioning

confidence: 99%

Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation

et al. 2020

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“…The EMC experiment was conducted independently for the whole kernel and ground kernel by the static gravimetric method. This method consists of exposing the palm kernel to a controlled RH environment until equilibrium conditions are reached [22]. The saturated salt solution was used to maintain a fixed RH.…”

Section: Methodsmentioning

confidence: 99%

“…Hence, the Oswin and modified Halsey are acceptable models that can be used in representing the sorption models for whole and ground Tenera palm kernel, respectively. Therefore, Equations (21) and (22) (22) The desorption moisture content predicted by the modified Oswin and modified Halsey models as in Equations (21) and (22) for whole and ground palm kernel, respectively, are compared with the experimental values as shown in Figure 10. It can be seen from Figure 10a,b that there is good agreement between experimental and predicted values.…”

Section: Fitting Of Sorption Modelsmentioning

confidence: 99%

Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms

et al. 2020

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A study on the effect of the physical properties and moisture sorption isotherm of palm kernels constitutes the critical criteria in evaluating the drying performance. The drying was evaluated as a function of moisture content (MC) in the range of 0.31–0.02 kg/kg (d.b.). Whereas, the equilibrium moisture content (EMC) of palm kernels (whole kernel and ground kernel) was determined experimentally using the standard gravimetric method at different temperatures (50 °C to 80 °C), over a range of relative humidity (RH) from 10% to 81%. Palm kernel length, width, and thickness decrease from 16.08 ± 2.09 mm to 14.17 ± 2.30 mm, 12.06 ± 1.40 mm to 11.24 ± 1.08 mm, and 10.01 ± 1.27 mm to 9.18 ± 1.04 mm, respectively, when MC decreased. Bulk density, surface area, and specific surface area decreased as the MC decreased, while porosity and true density were increased. EMC of palm kernels (whole kernel and ground kernel) decreased with an increase in temperature at constant RH. Modified Oswin and modified Halsey models were found to be the best for predicting desorption moisture isotherms for whole and ground palm kernel, respectively. Therefore, the study of the effect of drying on physical aspects as well as moisture sorption isotherms is important to further analyze the drying performance of Tenera palm kernel (e.g., equipment design and energy requirement).

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“…A simple modelling framework was devised to study and analyse equilibrium moisture data in foods based on molecular thermodynamics, providing useful physical insight on the nature of the EMC in foods (Vasquez et al, 2011). The favourable results suggested its application for further analysis of EMC in foods.…”

Section: Modellingmentioning

confidence: 99%