Sorption isotherms and heat of sorption of pineapple

Hossain, Md. Delwar; Bala, B. K.; Hossain, M. A.; Mondol, M. R. A.

doi:10.1016/s0260-8774(00)00132-1

Cited by 113 publications

(100 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The value of root mean square error (RMSE) represents the fitting ability of a model in relation to the number of data points. The smaller the RMSE value, the better the fit of a model (Hossain et al 2001). Sorption analysis of different models showed different fitness levels.…”

Section: Resultsmentioning

confidence: 99%

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

et al. 2013

View full text Add to dashboard Cite

Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (a w ) from 0.1 to 0.9. The sorption isotherms of low sugar bars were practically identical below a w of 0.5 but above a w of 0.5, a clear differentiation in the isotherms could be observed compared to that of sugar counterpart. A sharp increase in moisture content was observed in the bars prepared with alternative sweeteners, above a w 0.6, whereas a gradual increase in a w was observed in the case of bar prepared with sugar. The ERH (Equilibrium relative humidity) value for bar with sugar was 50 %, and for bars prepared with alternative sweeteners, it was about 60 %. Low sugar cereal bar prepared with sorbitol + maltitol (SM) syrup scored higher sensory quality compared to other product prepared with sorbitol + nutriose (SN) as the former retained softness and chewiness on storage. Thus, it was observed that bars with alternative sweeteners will be more stable as their ERH is closer to normal ambient conditions compared to that prepared with sugar.

show abstract

Section: Resultsmentioning

confidence: 99%

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

et al. 2013

View full text Add to dashboard Cite

show abstract

“…9 Various authors have reported this behaviour for different foods. 5,13,19 The equilibrium moisture content increased at the same a w as temperature decreased, since samples absorbed more water at low temperatures than at high temperatures, and water molecules at lower temperatures have a lower kinetic energy which is not enough to overcome the corresponding sorption energy. 20 Figure 1 also indicates that for a w >0,80 the different isotherms intersect, mainly due to the rise of product moisture content for these water activity values, which could be due to the rise of sugar solubility of the product.…”

Section: Equilibrium Moisture Contentmentioning

confidence: 99%

“…lipid oxidation, enzymatic, and Maillard reactions), its participation in microbial development, and as a parameter useful in predicting the shelf life of the product. 5 In addition, water activity (a w ) measured within a product provides a good indicator of its shelf-life. The isotherm of a product, for a constant temperature, relates the equilibrium moisture content to the thermodynamic water activity, since in equilibrium, the latter is equal to the relative humidity of the air around the product.…”

Section: Introductionmentioning

confidence: 99%

“…The lowest, or near zero values of SEE, RMSE and 2 , together with the highest r 2 values (near unity), and a %E less than 15% identify the best models. 4,5,7,13,16 The effect of temperature on the physicochemical parameters X m , C, k and X s of the GAB, BET and Caurie models was evaluated by an Arrheniustype equation. This method allows determination of the activation energy (E a kJ mol -1 ).…”

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Moisture sorption isotherms and isosteric heat determination in Chilean papaya (Vasconcellea pubescens)

Vega‐Gálvez¹,

Palacios²,

Lemus‐Mondaca³

et al. 2008

Quím. Nova

View full text Add to dashboard Cite

Recebido em 17/8/07; aceito em 14/3/08; publicado na web em 26/8/08The moisture sorption isotherms of Chilean papaya were determined at 5, 20, and 45 ºC, over a relative humidity range of 10-95%. The GAB, BET, Oswin, Halsey, Henderson, Smith, Caurie and Iglesias-Chirife models were applied to the sorption experimental data. The goodness of fit of the mathematical models was statistically evaluated by means of the determination coefficient, mean relative percentage deviation, sum square error, root-mean-square error, and chi-square values. The GAB, Oswin and Halsey models were found to be the most suitable for the description of the sorption data. The sorption heats calculated using the Clausius-Clapeyron equation were 57.35 and 59.98 kJ·mol -1 , for adsorption and desorption isotherms, respectively.Keywords: Chilean papaya; sorption isotherms; isosteric heat. INTRODUCTIONThe Chilean papaya, Vasconcellea pubescens, which grows in a temperate climate regime, is a distant relative of the tropical papaya Carica papaya L.1,2 Most of the Chilean papayas come from the (irrigated) region around La Serena, Chile (ca.30 ºS) which has a Mediterranean-type climate, typically overcast mornings and evenings, and an annual relative humidity normally over 80%.3 The Chilean papaya is very different from the tropical papaya in that it is much smaller, and is consumed whole, only after cooking, with the seeds removed. It has an edible yield of 46%, a sugar content of about 5% and is high in papain content. 4 Exogenous sugar is usually added to its commercialized products, since this papaya is commercialized mainly in canned and dried (candied) forms.Water activity within a food is the amount of water available for chemical and biochemical reactions (i.e. lipid oxidation, enzymatic, and Maillard reactions), its participation in microbial development, and as a parameter useful in predicting the shelf life of the product. 5 In addition, water activity (a w ) measured within a product provides a good indicator of its shelf-life. The isotherm of a product, for a constant temperature, relates the equilibrium moisture content to the thermodynamic water activity, since in equilibrium, the latter is equal to the relative humidity of the air around the product. 6 The isotherms are important for the analysis and design of various food transformation processes such as drying, mixing, and storage; and to predict changes in food stability and aid in the selection of suitable packaging materials. 7Various empirical and semi-empirical equations have been proposed to predict the behaviour of sorption isotherms of foods and foodstuffs. The equation proposed by Guggenheim, Anderson and de Boer usually called GAB, is very useful for foods and has been recommended by the European project COST 90. 8 The GAB equation is based on the Brunauer, Emmett and Teller usually called BET adsorption theory, 9 which gives a physical explanation for the parameters of the equation. 10The monolayer moisture content (X m ) for the GAB and BET models is related to f...

show abstract

Moisture Contents and Equilibrium Moisture Content Models

2016

Drying and Storage of Cereal Grains

View full text Add to dashboard Cite

Sorption isotherms and heat of sorption of pineapple

Cited by 113 publications

References 13 publications

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

Moisture sorption isotherms and isosteric heat determination in Chilean papaya (Vasconcellea pubescens)

Moisture Contents and Equilibrium Moisture Content Models

Contact Info

Product

Resources

About