Sorption equilibrium moisture and isosteric heat of cold plasma treated milled rice

Chen, Zhitian; Wang, Ruolan; Li, Xingjun; Zhu, Jie; Xu, Yongning; Liu, Jingjing

doi:10.1016/j.ifset.2019.05.012

Cited by 12 publications

(10 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As these active sites are occupied, sorption begins to occur in less active sites in the multilayer, where less energy is involved in the binding, reflected by lower values of both isosteric heats of sorption. Similar results were reported by Chen et al. (2019) and Li et al.…”

Section: Resultssupporting

confidence: 91%

Sorption isotherms and thermodynamic properties of the dry silage of red tilapia viscera (Oreochromis spp.) obtained in a direct solar dryer

Echavarría

Torres

Montoya

2021

Heliyon

View full text Add to dashboard Cite

The sorption isotherms, thermodynamic properties and calculation for confirming the isokinetic theory of dry chemical silage of red tilapia viscera ( Oreochromis spp.) obtained in a direct passive solar dryer were determined. Sorption isotherms were carried out at 15, 25, 35 and 45 °C using a static gravimetric method. The curves obtained were adjusted to eight equations. The isosteric heat of sorption (net and total) and the thermodynamic parameters were determined based on the Clausius-Clapeyron equation and the enthalpy–entropy compensation theory was applied to adsorption isotherms. The sorption isotherms obtained were of type III of Brunauer classification. The Peleg model best described the experimental data. In all cases, the isosteric heat decreased while the moisture content increased. The value of isokinetic temperature (T B ) was found to be less than harmonic mean temperature (T hm ), the sorption of water in dry chemical silage is therefore controlled by entropic mechanisms and proceeds spontaneously.

show abstract

Section: Resultssupporting

confidence: 91%

Sorption isotherms and thermodynamic properties of the dry silage of red tilapia viscera (Oreochromis spp.) obtained in a direct solar dryer

Echavarría

Torres

Montoya

2021

Heliyon

View full text Add to dashboard Cite

show abstract

“…Above the X c value, the diffusion of the water steam inside the grain is the predominant mechanism: Water comes out to the surface through the grain's porous structure. Once the moisture content is less than X c , the residual water is closely tied to the grain structure (Chen et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Modeling of the soaking and drying stages for Senia‐type precooked rice

Calatayud

Cosín

Cánovas³

et al. 2021

Cereal Chem

View full text Add to dashboard Cite

Background and objectives The production of precooked rice has mainly been applied to long rice varieties, while japonica varieties are significantly less represented, especially Spanish varieties. The aim of this paper was to model the water mass flow process in precooked round‐shaped rice (Bahía‐Senia) for the soaking (Peleg model) and drying phases (drying by hot air and by combined hot air and microwaves, Fick, Midili, and Page models). Optical and mechanical properties after drying were recorded. Cooking tests were also performed. Findings The results show that optimum soaking process was achieved at 35°C during 20 min. For the drying stage, water loss increases using microwave energy at 2.45 GHz and no variations with air temperature were registered. Thus, the optimal drying conditions were achieved at 40°C combined with microwave during 42 min. Conclusions Precooked round rice processing conditions have been established. This treatment would reduce the final cooking time (96 ºC) for the user by 94%, which implies that in only 3 min, the precooked rice would reach the same level of moisture as the control rice after 20 min of cooking. Significance and novelty These findings can be used by food industry in selecting the proper soaking and drying conditions that favors the production of precooked round‐shaped rice.

show abstract

“…Similarly, black gram ( Vigna mungo ) displayed a rise in total soluble protein (53.6%), sugar (51.7%), total chlorophyll (37.2%), and seedling growth (37.1%) (Billah et al., 2020) under the following operational condition that is, DBD‐air‐plasma with a sinusoidal bipolar power supply of 5 kV with a frequency of 4.5 kHz for 20–180 s. The rheology and hygroscopic property of rice were positively influenced by CAP application. For instance, the moisture content and contact angle of milled rice and pasting temperature were found to be low with high viscosity of long‐grain rice (Chen et al., 2019). While the report, is seen in bamboo rice, that exhibited less cooking time, low viscosity, and high pasting temperature (from 89.6 to 92.9°C) (Potluri et al., 2018).…”

Section: Current Status Of Cold Plasma In Food Applicationsmentioning

confidence: 99%

“…While the report, is seen in bamboo rice, that exhibited less cooking time, low viscosity, and high pasting temperature (from 89.6 to 92.9°C) (Potluri et al., 2018). Although, there were significant increment in essential amino acids of plasma‐treated rice such as threonine, tryptophan, isoleucine, phenylalanine, and proline, nonessential amino acids like glutamic acid, asparagine, serine, histidine, and γ‐aminobutyric acid were recorded low (Chen et al., 2019). Other heat‐sensitive phytosterols enhanced after CAP treatment in brown rice including γ‐oryzanols increased from 40.91 to 57.27 µg/g, and vitamin E from 14.4% to 29.8% using Ar‐gas‐DBD‐plasma for 25 and 300 s (Yodpitak et al., 2019).…”

Section: Current Status Of Cold Plasma In Food Applicationsmentioning

confidence: 99%

Application of cold plasma on food matrices: A review on current and future prospects

Ganesan

Tiwari

Ezhilarasi

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

Cold plasma technology (CPT) is considered as one of the emerging alternative techniques for preserving food commodities, extending shelf life, and retaining bioactive compounds in foods. Due to non‐thermal nature, CPT is a useful technology for the sterilization process, especially for heat‐sensitive foods. However, CPT in food is still an emerging process in terms of safety evaluation. Release of secondary products such as ozone, UV, and reactive oxygen species during plasma generation limits its competencies and usage in food industry. Therefore, this review focuses on the application of various types of cold plasma on plant and animal produces. The current state of the CPT application and its effect on food matrices, bioactive compounds, packaging materials, and specific nutrients of food, along with advantages, limitations, and future recommendations of this technique in food sector are discussed. Practical applications Cold plasma technology (CPT), an emerging green nonthermal process, offers numerous potential applications in food and biomedical industries. With rapid advancements in plasma science, the application of CPT for surface decontamination of both food products and food packaging materials is advancing. Though CPT is rapidly gaining acceptance among the food sector, the long‐lasting effect of generated reactive oxygen species is still unclear. This work summarizes the recent developments of CPT on various plant‐ and animal‐based food matrices and aims at highlighting its potential applications, current research, and trends in the area. By examining the safety of gases used in CPT, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food.

show abstract

Sorption equilibrium moisture and isosteric heat of cold plasma treated milled rice

Cited by 12 publications

References 38 publications

Sorption isotherms and thermodynamic properties of the dry silage of red tilapia viscera (Oreochromis spp.) obtained in a direct solar dryer

Sorption isotherms and thermodynamic properties of the dry silage of red tilapia viscera (Oreochromis spp.) obtained in a direct solar dryer

Modeling of the soaking and drying stages for Senia‐type precooked rice

Application of cold plasma on food matrices: A review on current and future prospects

Contact Info

Product

Resources

About