Studies on moisture sorption isotherms for osmotically dehydrated papaya cubes and verification of selected models

Jain, Sanjay Kumar; Verma, R. C.; Sharma, G. P.; Jain, Hemant Kumar

doi:10.1007/s13197-010-0056-7

Cited by 17 publications

(20 citation statements)

References 14 publications

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“…Similar behavior is reported for dried papaya adsorption isotherms (Jain et al, 2010). The modified model of Henderson gave the best fit, with an R 2 of 0.9729 and a mean percentage error of 11.06.…”

Section: Modeling Of Experimental Datasupporting

confidence: 78%

“…This model has been found to be convenient to describe moisture adsorption isotherms of biodegradable films (Srinivasa et al, 2007), as well as products with high contents of protein and starch (Chen, 2002). In dried fruits, the modified model of Dswin gave a better fit than the modified model of Henderson at temperatures from 30 to 50 °C (Jain et al, 2010). …”

Section: Modeling Of Experimental Datamentioning

confidence: 98%

“…Some equations include the effect of the temperature as a parameter. In most of those there is no scientific basis to justify the inclusion of the temperature effect; usually, its position is defined by trial and error when fitting data (Jain et al, 2010). In this work, 10 mathematical models used to describe sorption isotherms were tested to fit the experimental data of the adsorption isotherms of chitosan films.…”

Section: Modeling Of Experimental Datamentioning

confidence: 99%

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Modelling the effect of temperature on the water sorption isotherms of chitosan films

2016

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The interaction of the water molecules from the environment with foods and other materials can be evaluated using sorption isotherms. Films and biodegradable films are susceptible to changes in their functional characteristics due to adsorbed water. The amount of moisture that biodegradable films can adsorb depends on the temperature, relative humidity of the storage area and chemical composition. Several mathematical models can be used to describe the behavior of sorption isotherms in biodegradable films and some of them have been modified to include the temperature parameter into the equation. In this research, the original and modified BET, GAB, Halsey, Henderson and Dswin models were assessed to determine their suitability describing the behavior of moisture adsorption isotherms of chitosan films at 15, 20, 25 and 30 °C. The modified models of GAB, Dswin and Halsey gave the best fit to the experimental sorption data of the chitosan films, with R 2 values higher than 0.97 demonstrating that those models describe better the sorption isotherms at the temperatures studied.Keywords: chitosan film; moisture adsorption isotherm; GAB model. Practical Application:The knowledge of the relationship between the equilibrium moisture content, equilibrium relative humidity and temperature is very important in order to describe the effect of water activity on storage of foods. Several mathematical models were used to describe the water sorption behavior of chitosan edible films involving water activity, moisture content and temperature.

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Section: Modeling Of Experimental Datasupporting

confidence: 78%

Section: Modeling Of Experimental Datamentioning

confidence: 98%

Section: Modeling Of Experimental Datamentioning

confidence: 99%

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Modelling the effect of temperature on the water sorption isotherms of chitosan films

2016

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“…Tommy Atkins. Jain et al (2010) obtiveram melhores ajustes nos modelos Oswin e Henderson para as isotermas de mamão em cubos desidratado osmoticamente; já Alcântara et al (2009) obtiveram, para as isotermas para o pedúnculo seco de caju, melhores ajustes pelos modelos de GAB seguidos pelo de BET.…”

Section: Resultsunclassified

Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada

Oliveira¹,

Costa

Afonso

2014

Rev. bras. eng. agríc. ambient.

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R E S U M OA higroscopicidade de um alimento desidratado está ligada à sua estabilidade física, química e microbiológica. Este trabalho teve como objetivos a caracterização físico-química e o comportamento higroscópico dos pós da polpa de cajá liofilizada contendo maltodextrina (DE20). Foram feitas as análises de umidade, pH, sólidos solúveis, acidez total titulável, ácido ascórbico, açúcares, cor, higroscopicidade e o grau de caking. Para obtenção das isotermas os modelos de BET, GAB, Henderson e Oswin na temperatura de 25 ºC foram ajustados e avaliados. A adição de maltodextrina à polpa de cajá resultou em um pó com menor higroscopicidade e grau de caking. Além disto, os resultados demonstraram que a adição da maltodextrina confere um pó estatisticamente diferente (p < 0,05) do pó sem adição de maltodextrina com relação ao teor de umidade, sólidos solúveis, acidez total titulável, ácido ascórbico, açúcares e cor. As isotermas dos pós apresentaram comportamento do tipo III, característico de materiais ricos em carboidratos. Os resultados mostraram que os melhores ajustes para as isotermas foram os modelos de BET e Henderson para o pó da polpa de cajá integral e o pó adicionado de maltodextrina, respectivamente. Characterization and hygroscopic behavior of lyophilized yellow mombin in pulp powder A B S T R A C TThe hygroscopicity of the dehydrated food is related to its physical, chemical and microbiological stability. This study aimed to characterize the physico-chemical and hygroscopic behavior of freeze dried yellow mombin pulp powder with maltodextrin (DE20). Analysis of moisture, pH, soluble solids, titratable acidity, ascorbic acid, sugars, color, hygroscopicity and caking degree were performed. To obtain the isotherm, BET, GAB, Henderson and Oswin models were fitted and evaluated at 25 °C. The addition of maltodextrin to yellow mombin pulp resulted in a powder with a lower hygroscopicity and degree of caking. In addition, the results showed that the addition of maltodextrin provides a powder statistically different (p < 0.05) than the powder without maltodextrin with respect to moisture content, soluble solids, titratable acidity, ascorbic acid, sugars and color. The isotherms of the powders were classified as type III, characteristic of materials rich in carbohydrates. The results showed that the best fit of the isotherms were BET and Henderson models for the yellow mombin pulp powder and the yellow mombin pulp powder with maltodextrin, respectively. Palavras-chave:alimentos em pó isotermas desidratação Spondias mombin L. Key words:food powder isotherms dehydration Spondias mombin L. Revista Brasileira de Engenharia Agrícola e Ambiental IntroduçãoO cajá (Spondias mombin L.) é um fruto bastante apreciado em diversas regiões do País devido ao seu aroma e seu sabor agradável e exótico, aliados às boas características para a industrialização. No Brasil, a cajazeira é encontrada principalmente nos Estados do Norte e Nordeste cujos frutos recebem diferentes denominações, tais como, cajá, cajá verdadeiro, cajá...

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“…Relevant work has been carried out on sorption isotherms characteristics of foodstuffs (Mir and Nath 1995;Ayranci 1995;Myhara et al 1998;Tsami et al 1999;Ahouannou et al 2000;Talla et al 2001;Lahsani et al 2003;Talla et al 2005;Kaur et al 2006;Yazdani et al 2006;Vishwakarma et al 2007;Jain et al 2010;Jagadish et al 2010;Chenlo et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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Sorption isotherms of cassava were determined experimentally using a static gravimetric method at 30, 45 and 60°C and within the range of 0.10-0.90 water activity. At a constant water activity, equilibrium moisture content decreased with increasing temperature. The equilibrium moisture content increased with increasing water activity at a given temperature. The experimental results were modelled using seven sorption models using non-linear regression technique. Results demonstrated that the GAB model adequately predicted equilibrium moisture content of cassava for the range of temperatures and water activities studied. The thermodynamic functions such as net isosteric heat of sorption, differential entropy of sorption, net integral enthalpy and entropy were evaluated to provide an understanding of the properties of water and energy requirements associated with the sorption behaviour. Net isosteric heat and differential entropy decreased with increasing equilibrium moisture content. The net integral enthalpy decreased while net integral entropy increased with increasing equilibrium moisture content. Net integral entropy was negative in value. All thermodynamic functions were adequately characterised by a power law model. The point of maximum stability was found between 0.053 and 0.154 kg water/kg db for cassava.

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Studies on moisture sorption isotherms for osmotically dehydrated papaya cubes and verification of selected models

Cited by 17 publications

References 14 publications

Modelling the effect of temperature on the water sorption isotherms of chitosan films

Modelling the effect of temperature on the water sorption isotherms of chitosan films

Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

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