Recent Advances in Techniques for the Determination of Sorption Isotherms

Gál, S.

doi:10.1016/b978-0-12-223150-6.50013-4

Cited by 47 publications

(5 citation statements)

References 25 publications

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“…Para a determinação da umidade de equilíbrio das partes aéreas de pimenta-de-macaco foi utilizado o método de aproximação gravimétrico estático, conforme recomendado por Gal (1975) nas temperaturas de 35, 45 e 55 °C.…”

Section: Methodsunclassified

Comportamento higroscópico de partes aéreas de pimenta-de-macaco (Piper aduncum L.)

Silva¹,

Faria²,

Costa³

2015

Rev. bras. eng. agríc. ambient.

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A B S T R A C TDesorption isotherms of monkey pepper were determined by static gravimetric method at temperatures 35, 45, and 55 ºC, over a relative humidity range of 5.5-81%. Three mathematical models were applied to analyse the experimental data. The modified GAB model showed the best adjustment of the experimental data. The isosteric heat and differential entropy were determined by applying Clausius-Clapeyron and Gibbs-Helmholtz equations, respectively. The isosteric heat and the entropy of desorption isotherm presented similar behavior. The enthalpy-entropy compensation theory was applied to the isotherms, indicating that the aerial parts desorption mechanism are enthalpy-controlled. Palavras-chave:atividade de água isotermas de dessorção calor isostérico termodinâmica Key words: water activity desorption isotherms isosteric heat thermodynamics

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Section: Methodsunclassified

Comportamento higroscópico de partes aéreas de pimenta-de-macaco (Piper aduncum L.)

Silva¹,

Faria²,

Costa³

2015

Rev. bras. eng. agríc. ambient.

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“…The study of moisture sorption isotherms solve a number of problems in food technology and engineering, as estimating the shelf‐life and stability of foods for their preservation; modeling and predicting the moisture changes in drying processes and storage; selecting the right package to prevent moisture exchange with the environment during storage; planning and optimization of processes, equipments, and ingredient mix of product formulations (Andrade‐Pizarro, Lemus‐Mondaca, & Cervera‐Pérez, ; Gál, ). In other words, the investigation of thermodynamic parameters can help selecting better processing conditions and storage for maintaining the functional properties of materials (Aguerre, Suárez, & Viollaz, ; Pérez‐Alonso, Beristain, Lobato‐Calleros, Rodríguez‐Huezo, & Vernon‐Carter, ).…”

Section: Introductionmentioning

confidence: 99%

Hygroscopic equilibrium of microencapsulated extract of passion fruit seed and its effect on the antioxidant capacity

Silva

Oliveira

Demczuk

et al. 2017

J Food Process Engineering

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The hygroscopic behavior of microcapsules of antioxidant extract of defatted passion fruit seed, produced using spray drying technique, was analyzed at 20 and 40 °C by the static method with saturated saline solutions. The isosteric heat of sorption of the microcapsules, concentration of phenolic compounds and piceatannol, and the antioxidant capacity using ABTS and DPPH methods were measured during storage at different relative humidities. The isotherms were classified as GAB isotherms, exhibiting a Type II behavior. Isosteric heat of sorption decreased when the relative humidity increased and critical equilibrium moisture reached 61%. The microencapsulated extracts retained their antioxidant capacities within the evaluated conditions, what suggests that it may be applied in food at any of these water activity values. Practical applications Piceatannol is a stilbene with expressive antioxidant capacity which can be found in passion fruit seeds. In this work, the seeds were used to obtain the crude hydroethanolic extract which was microencapsulated by spray drying. The hygroscopic behavior of the microencapsulated extract of piceatannol was evaluated by fitting the data on different isotherm theoretical models. It was possible to verify the interference of the water activity in the antioxidant capacity and establish a relationship with possible critical storage conditions of the microencapsulated extract.

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“…ambas à mesma temperatura. A fugacidade está relacionada com uma "pressão corrigida" e pode ser interpretada como a tendência da água líquida em escapar para o estado gasoso (GAL, 1972;WALDE, 2002).…”

Section: Atividade De áGuaunclassified

Desidratação osmotica, secagem e defumação liquida de files de tilapia do nilo (Oreochromis niloticus), variedade Tailandesa

Simões¹

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A Deus, por sempre estar ao meu lado e por permitir minha evolução moral e espiritual.Á Prof a Dr a Fernanda Elizabeth Xidieh Murr pela orientação, amizade, pela oportunidade de iniciar sua carreira como orientadora e também pela grande responsabilidade de finalizá-la..... obrigada por ter sempre acreditado em mim.Ao Prof. Dr. Kil Jin Park pela co-orientação do trabalho, ensinamentos, incentivo e principalmente pelo carinho que sempre fui recebida!!! Aos membros da banca examinadora, Prof a

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Recent Advances in Techniques for the Determination of Sorption Isotherms

Cited by 47 publications

References 25 publications

Comportamento higroscópico de partes aéreas de pimenta-de-macaco (Piper aduncum L.)

Comportamento higroscópico de partes aéreas de pimenta-de-macaco (Piper aduncum L.)

Hygroscopic equilibrium of microencapsulated extract of passion fruit seed and its effect on the antioxidant capacity

Desidratação osmotica, secagem e defumação liquida de files de tilapia do nilo (Oreochromis niloticus), variedade Tailandesa

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