Relation of Moisture to Water Acitivity in Prunes and Raisins

Bolin, H. R.

doi:10.1111/j.1365-2621.1980.tb06518.x

Cited by 74 publications

(38 citation statements)

References 9 publications

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“…1). Such isotherms are typical of foods rich in carbohydrates (Bolin 1980). Marketed wadi had moisture content of 147 g/kg.…”

Section: Resultsmentioning

confidence: 94%

“…Dried foods, like wadi, have a greater shelf-life if they are kept at low moisture contents, because under such conditions the rate of chemical reactions within the food is greatly reduced (Bolin 1980). They feature a critical moisture content called the monolayer value at which they show maximum physical and chemical stability (Iglesias and Chirife 1976).…”

Section: Resultsmentioning

confidence: 99%

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Moisture sorption characteristics of wadi, a legume-based traditional condiment

et al. 2011

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Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15-45°C and water activities (a w ) of 0.11-0.97. The sorption isotherms were sigmoidal. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of a w . Temperature dependence of the GAB constants and good fit were determined. Using the Caurie's model, the properties of sorbed water, such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption, which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 102.7 to 128.7 g/kg solids in wadi. The optimum storage temperature and a w for wadi were 15-25°C and <0.7, respectively.

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“…1). Such isotherms are typical of foods rich in carbohydrates (Bolin 1980). Marketed wadi had moisture content of 147 g/kg.…”

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Moisture sorption characteristics of wadi, a legume-based traditional condiment

et al. 2011

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“…Also, it gives users with accurate information to handle a product during storage and conservation (Bolin, 1980). For this purpose, the optimal water activity of conservation ( wop a ) was dogged.…”

Section: Determination Of the Optimal Conditions Of Storagementioning

confidence: 99%

Moisture Sorption Isotherms And Thermodynamic Properties Of Urtica Dioica Leaves

Lamharrar

Idlimam

Kouhila

et al. 2016

ESJ

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Urtica dioica is a Moroccon endemic plant of used for its virtues in traditional medicine. Thus, it is necessary to study the effect of preservation processes on the storage conditions of the plant. The static gravimetric method was used to determine sorption isotherms of Urtica dioica leaves at three temperatures (40, 50 and 60 °C) and in the range of water activity ( w a ) ranging from 0.0572 to 0.898. Six mathematical models were used to fit the experimental data. The Enderby and Peleg models were found to be the most suitable for describing the sorption curves. The optimal water activity for conservation of Urtica dioica leaves was determined. Isosteric heats of desorption and adsorption were calculated by applying the ClausiusClapeyron equation to the sorption isotherms at different temperatures; it decreased with increasing moisture content. A linear relation exists between the enthalpy and entropy of the sorption reaction.

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“…Type II isotherms are typical of foods high in carbohydrates (Bolin, 1980). Hence this shape of the isotherms was expected of ginger because of their high carbohydrate content of 60-70 %.…”

Section: Resultsmentioning

confidence: 86%