The prediction of moisture adsorption isotherm for sucrose powder in Côte d’Ivoire

Abstract

Moisture sorption isotherms play an essential role in preservation and storage of dehydrated food. To study the behavior of sucrose, it’s moisture adsorption isotherm was investigated using the static gravimetrique method at laboratory temperature (29 ±1°C) in a water activity range (aw) of 0.07-0.97. The results showed that the equilibrium moisture content of sucrose increase substantially above aw = 0.6. The moisture adsorption isotherm was sigmoid in shap, showing a type III BET isotherm. The data obtained were fitted to several models including two-parameter (BET, Hasley, Kuhn and Oswin), three parameter (GAB). A non-linear least square regression analysis was used to evaluate the models constants. The GAB model best fitted the experimental data in the wide range of water activity. The best fitted equation provide a sound basis for futur work on the drying and storage of sucrose. The accurate moisture content and the stability profile of sucrose were determined. The results of determination show that sucrose powder was stable below 7.7% RH at 29°C. The content of water adsorbed in the monomolecular layer was calculated (GAB Xm=0.950 g H2O/100 g solids; BET Xm= 1.072 g H2O/100 g solids).

Moisture sorption behavior and thermodynamic properties of dry‐crystallizedPalada payasam(rice flakes milk pudding) mix determined using the dynamic vapor sorption method

“…The isotherm showed low water holding capacity at low a w , with subsequent higher adsorption at higher a w (Arslan & Togrul, 2005). This behavior is attributed to solid foods that are rich in soluble compounds such as sugars (Al‐Muhtaseb, McMinn, & Magee, 2004; Bejar et al, 2012; Chinachoti & Steinberg, 1986; Clement, Clement, & Kablan, 2018; Kaymak‐Ertekin & Gedik, 2004).…”

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

“…Modeling of the experimental data was done with the GAB equation by Microsoft Office Excel 2013 and analyzed through polynomial regression. This was done following a detailed literature search that concluded that GAB equation predicted sorption isotherms most efficiently over wide range of water activity (Clément et al, 2018). The GAB model is relatively simple and has only three parameters (Mo, C and K) that have physical significance as presented in Equation 3 (Rizvi, 1986).…”

“…The monolayer parameter ( Mo ) is critical since it represents moisture content level where the rate of any reaction is proved negligible based on the strong binding ability of water. The K parameter values are used to indicate the GAB equation scope of application and the adjustment of properties of molecules found in the adsorption monolayer compared to the region of liquid phase (Clément et al, 2018). The C parameter, on the contrary, indicates the suitability to which the GAB model is chosen for empirical data description.…”

“…The values of EMC were plotted against water activity for construction of moisture sorption isotherms. (2) concluded that GAB equation predicted sorption isotherms most efficiently over wide range of water activity (Clément et al, 2018). The GAB model is relatively simple and has only three parameters (Mo, C and K) that have physical significance as presented in Equation 3 (Rizvi, 1986).…”

“…Some models are limited for particular types of foods since the chemical composition and the physical structure have an influence on the amount of water that can be absorbed which affects the isotherm type that is unique for every product type (Prasantha, 2018). The GAB model has been reported to provide best fit for adsorption and desorption of foods over a widely spread range of water activity (Clément et al, 2018). This study aimed to determine the sorption isotherms for two varieties of dried mango slices at temperatures of 25°C, 30°C, and 35°C and relative humidity of between 8.3% and 97.0%.…”