Sorption Phenomena in Foods: Theoretical and Practical Aspects

Labuza, Theodore P.

doi:10.1007/978-94-010-1731-2_11

Cited by 57 publications

(16 citation statements)

References 35 publications

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“…Literature on SSF pointed out the fact that fungi have the advantage over bacteria to grow on “dry” substrate (Holker et al., ; Pandey, ). This is almost true for food spoilage fungi with water activity as low as 0.6 (Labuza, ). However, in the case of basidiomycetes, of which physiology differs drastically from ascomycetes, more available water seems to be needed and it fits with natural biotope.…”

Section: Resultsmentioning

confidence: 99%

Biological wheat straw valorization: Multicriteria optimization of Polyporus brumalis pretreatment in packed bed bioreactor

et al. 2017

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The purpose of this work was to optimize the pretreatment process of wheat straw by Polyporus brumalis_BRFM985 in order to improve carbohydrate accessibility for more efficient bioconversion. Indeed, there is growing demands to develop sustainable routes for lignocellulosic feedstocks valorization into value‐added products in energy, chemicals, materials, and animal feed fields. To be achieved, implementation of cheap and ecofriendly biomass pretreatment processes is necessary. In this frame, white rot basidiomycetes, well known for their ability to degrade lignin efficiently and selectively, are of great interest. The pretreatment of wheat straw by Polyporus brumalis_BRFM985 was performed in packed bed bioreactor and optimized using response surface methodology. The four pretreatment parameters optimized were metals addition (Cu, Mn, and Fe), time of culture, initial water content, and temperature. Multicriteria optimization highlighted that wheat straw pretreatment by Polyporus brumalis_ BRFM985 in the presence of metals with high initial water content of 3.6 g H2O/g at 27°C for 15–16 days led to an improvement of carbohydrate accessibility with minimal matter loss.

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Section: Resultsmentioning

confidence: 99%

Biological wheat straw valorization: Multicriteria optimization of Polyporus brumalis pretreatment in packed bed bioreactor

et al. 2017

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“…I n addition, partial derivatives of moisture content with respect to the two independent variables are required. Attempts to obtain mathematical descriptions of the equilibrium relationship have followed two Most of the expressions that have been proposed were summarized by Labuza (1974). With a few exceptions (Henderson, 1952;Filonenko and Chuprin, 1967), the studies have been confined to a particular temperature and do not contain temperature explicitly as an independent variable.…”

Section: Scopementioning

confidence: 99%

“…Several authors have reported sorption equilibrium data for apples (Wolf, 1972;Taylor, 1961;Gane, 1950;Saravacos, 1967), but only Filonenko and Chuprin (1967) have reported data for desorption from fresh apples. Their data were used together with unpublished supplementary data obtained by one of the authors (Rotstein) using the chamber method (Labuza, 1974). When appropriate, a leastsquares linear regression procedure was used to obtain the parameter values reported in Table 1 2).…”

Section: Review Of Existing Equilibrium Relationshipsmentioning

confidence: 99%

Prediction of the sorptional equilibrium relationship for the drying of foodstuffs

Rotstein

Cornish

1978

AIChE Journal

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as 1 2 d2 k0Z p = 1 + -sin+(sin+ + pcos+) (A61 where, d = distance between center of gravity and contact point, mpk,2 = moment of inertia, p = dynamic coefficient of friction.After existing correlations were reviewed to predict the equilibrium of and ALAN R. H. CORNISH foodstuffs with moist air, it was found that they were not adequate. A new equilibrium expression is presented on the basis of equal chemical potentials in the external and internal phases. The resulting equation can be used over Plapiqui (Um-Conicet), Bahia Blanca, Argentina most of the range of moisture contents of sugar based foodstuffs including the high moisture region; it also provides simple analytical expressions for the partial derivatives of moisture content with respect to temperature and to water vapor activity.

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“…Much data is available on water sorption in cereals, vegetables and nuts (Igbeka et al, 1975;Labuza, 1975;Chirife & Iglesias, 1978;Szabo, Hidegkuti & Major, 1980;Mazza, 1982). Chung & Pfost (1967) reported on heat and free-energy changes of adsorption and desorption of corn hull and its products such as corn gluten, corn germ and corn starch.…”

Section: Introductionmentioning

confidence: 99%

Hygroscopic characteristics of unshelled egusi (melon) seeds

Ezeike

1988

Int J of Food Sci Tech

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The hygroscopic behaviour of unshelled egusi (melon) seeds at several temperatures, representing a wide range of storage and processing conditions, is presented. The desorption isotherms were sigmoidal in shape. The Henderson equation was applied and two types of dependence were found. Using vapour pressure data for the egusi and pure water, the net isosteric heat of sorption was calculated and found to decrease with increase in moisture content. Also an expression was found for the ratio of isosteric heat of sorption and latent heat of vaporization of pure water, as a function of moisture content of the crop.

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Sorption Phenomena in Foods: Theoretical and Practical Aspects

Cited by 57 publications

References 35 publications

Biological wheat straw valorization: Multicriteria optimization of Polyporus brumalis pretreatment in packed bed bioreactor

Biological wheat straw valorization: Multicriteria optimization of Polyporus brumalis pretreatment in packed bed bioreactor

Prediction of the sorptional equilibrium relationship for the drying of foodstuffs

Hygroscopic characteristics of unshelled egusi (melon) seeds

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