Sorption isotherms of shelled and unshelled kernels of candle nuts

Tarigan, Elieser; Prateepchaikul, Gumpon; Yamsaengsung, Ram; Sirichote, A.; Tekasakul, Perapong

doi:10.1016/j.jfoodeng.2005.04.030

Cited by 21 publications

(17 citation statements)

References 8 publications

(7 reference statements)

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“…High energy level allows water molecules to break away from sorption sites, thus decreasing the M e . The result is in agreement with the study of Arslan and Togrul 2005, Kaya and Kahyaoglu 2005, and Tarigan et al 2006. In the study of Tarigan et al 2006, the decrease in moisture content with the increase in temperature in shelled and unshelled kernel of candle nut was reported.…”

Section: Moisture Sorption Isothermsupporting

confidence: 91%

“…It is evident from figure that the isosteric heat of desorption was higher than that of heat of adsorption for both grain and kernel. It may be due to structural changes that occur in the product during dehydration, which made the removal of water easier (Yanniotis and Zarmboutis 1996;Tarigan et al 2006). It is also evident from figure that the isosteric heat decreased sharply (from 60 to 47 kJ/mol in desorption of grain) with increase in moisture content (from 7% to 17%).…”

Section: Isosteric Heatmentioning

confidence: 92%

“…The property of food material, which influences dehydration, shelf life, and storability, is its water sorption characteristics (Labuza 1968(Labuza , 1975, and sorption characteristic is highly influenced by environmental conditions such as temperature and relative humidity (Iglesias et al 1986). A number of isotherm equations have been developed to describe the relationship between equilibrium moisture content (M e ), water activity (a w ), and temperature of biological materials (Aviara et al 2006;Bellagha et al 2008;Chen 2003;Chen and Weng 2008;Denloye and AdeJohn 1985;Menkov 2000a, b;Rekha et al 2008;Tarigan et al 2006). The extent of hysteresis is related to the nature and state of food components, reflecting their potential for structural and conformational rearrangements, which alter the accessibility of energetically favorable polar sites (Kapsalis 1981;Jaya and Das 2009).…”

Section: Introductionmentioning

confidence: 99%

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Sorption Isotherms of Barnyard Millet Grain and Kernel

Singh

Mishra

Saha

2009

Food Bioprocess Technol

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The moisture sorption isotherms of grain and kernel of barnyard millet (Echinochloa frumentacea) were determined at 20, 30, 40, and 50°C. A gravimetric static method was used under 0.112-0.964 water activity (a w ) range for the determination of sorption isotherms. The models were compared using the coefficient of determination (r 2 ), reduced chi-square (χ 2 ) values, and on the basis of residual plots. In grain, modified Chung-Pfost (r 2 >0.99; χ 2 <0.7) and modified Oswin (r 2 >0.99; χ 2 <0.55) models were found suitable for predicting the M e -a w relationship for adsorption and desorption, respectively. Modified Henderson model was found to give the best fit (r 2 >0.99 and χ 2 <0.55) for describing the adsorption and desorption of the kernel. The isosteric heat, calculated using ClausiusClapeyron equation, was varied between 46.76 and 61.71 kJ g −1 mol −1 at moisture levels 7-21% (d.b.) for grain and 47.11-63.52 kJ g −1 mol −1 at moisture level between 4% and 20% (d.b.) for kernel. The monolayer moisture content values ranged from 4.3% to 6% d.b. in the case of adsorption of barnyard millet grain and 5.2-6.6% d. b. in the case of desorption at the temperature ranges of 50-20°C. The monolayer moisture values of barnyard millet kernel ranged from 4.4% to 6.67% d.b. in adsorption and 4.6% to 7.3% d.b. in desorption in the temperature ranges of 50-20°C. Keywords Sorption isotherm . Barnyard millet . Equilibrium moisture content . Water activity . Isosteric heat . Monolayer moisture Nomenclature A, B, C constants used in sorption models P, q, r constants used in monolayer moisture content models a w water activity, decimal ΔH latent heat of vaporization of pure water, kJ mol −1 (43.53 kJ mol −1 at 35°C) M moisture content, % (d.b.) M e equilibrium moisture content, % (d.b.) M ex experimental equilibrium moisture content, decimal M pr predicted equilibrium moisture content, decimal n number of constants N number of observation Q st isosteric heat sorption, kJ g −1 mol −1 q st net isosteric heat of sorption, kJ g −1 mol −1 R universal gas constant, kJ mol −1 K −1 (0.008314 kJ mol −1 K −1 ) r 2 coefficient of determination T temperature, K χ 2 reduced chi-square m o monolayer moisture content, % (d.b.) t temperature,°C

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Section: Moisture Sorption Isothermsupporting

confidence: 91%

Section: Isosteric Heatmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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Sorption Isotherms of Barnyard Millet Grain and Kernel

Singh

Mishra

Saha

2009

Food Bioprocess Technol

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“…The physical features of candle nuts have been explained in a previous study by Tarigan, Prateepchaikul, Yamsaengsung, Sirichote, and Tekasakul (2006). A candle nut consists of a kernel covered with a shell and an outer bulk skin.…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics of unshelled kernels of candle nuts

Tarigan

Prateepchaikul

Yamsaengsung

et al. 2007

Journal of Food Engineering

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“…Model sorpsi isotermis dengan 5 < MRD < 10 menunjukkan bahwa model tersebut agak tepat menggambarkan keadaan sebenarnya dan jika MRD > 10 maka model tersebut tidak tepat menggambarkan kondisi sebenarnya. Model kurva sorpsi isotermis memiliki ketepatan model yang baik jika nilai MRD < 10% (McMinn & Magee, 1999;Sugiyono, Edi, Elvira , & Hery, 2011;Tarigan, Prateepchaikul, Yamsaengsung, Sirichote, & Tekasakul, 2006 (Allahvaisi, 2012;Anon, 2008) sedangkan plastik metalik dengan pelapisan metal pada plastik dapat meningkatkan sifat permeabilitas kemasan, sehingga diharapkan penggunaan plastik PP dan metalik sebagai pengemas dapat memperpanjang umur simpan kerupuk ikan lele dumbo panggang. Penelitian yang dilakukan oleh Septianingrum (2008) (Sanjaya, 2007).…”

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Pendugaan Umur Simpan Kerupuk Ikan Lele Dumbo (Clarias gariepinus) Panggang dalam Kemasan Plastik Metalik dan Polipropilen

Ikasari

Suryaningrum

Arti

et al. 2017

JPBKP

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ABSTRAKTujuan dari penelitian ini adalah menentukan umur simpan kerupuk ikan lele dumbo panggang menggunakan pendekatan model kadar air kritis dengan 2 jenis kemasan yakni plastik metalik dan polipropilen. Kerupuk ikan ditentukan kadar air awal, kadar air kritis, kadar air kesetimbangan beserta nilai aktifitas air untuk dapat dimasukkan dalam persamaan Labuza. Permeabilitas, ketebalan, dan luas kemasan juga dianalisis sebagai variabel pendukung yang digunakan dalam persamaan Labuza. Titik kritis ditentukan berdasarkan hasil uji skor yang dilakukan oleh 21 panelis terlatih terhadap nilai kerenyahan produk kerupuk hingga produk dinyatakan tidak renyah (skor 2). Hasil perhitungan pendugaan umur simpan berdasarkan persamaan Labuza menunjukkan bahwa kerupuk ikan lele dumbo panggang dengan kemasan plastik metalik memiliki umur simpan yang lebih lama (329 hari) dibandingkan dengan plastik polipropilen (231 hari).

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Sorption isotherms of shelled and unshelled kernels of candle nuts

Cited by 21 publications

References 8 publications

Sorption Isotherms of Barnyard Millet Grain and Kernel

Sorption Isotherms of Barnyard Millet Grain and Kernel

Drying characteristics of unshelled kernels of candle nuts

Pendugaan Umur Simpan Kerupuk Ikan Lele Dumbo (Clarias gariepinus) Panggang dalam Kemasan Plastik Metalik dan Polipropilen

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