Thermodynamic properties of moisture sorption of potato

McMinn, W.A.M.; Magee, T.R.A.

doi:10.1016/s0260-8774(03)00036-0

Cited by 236 publications

(258 citation statements)

References 22 publications

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“…The results shown that the spreading pressure increased with increasing water activity and, at a given water activity, decreased with increasing temperature. The trends of spreading pressures with respect to temperature and water activity for adsorption and desorption were similar to those determined by Fasina et al (1999) for winged bean and gari, Aviara and Ajibola (2002) for melon seed and cassava, McMinn and Magee (2003) for potato.…”

Section: Spreading Pressuresupporting

confidence: 73%

“…The isotherm is sigmoidal as usually presented for foodstuff by Iglesias and Chirife (1982). This is typical of type II isotherms and has been reported for starchy products as potato (McMinn and Magee 2003), yellow dent corn (Samapundo et al 2007), oat flour and rice flour (Brett et al 2009), tea (Chen and Weng 2010), chestnut flour and starch (Chenlo et al 2011), guar grains and splits (Vishwakarma et al 2011). The equilibrium moisture content decreases with the temperature at constant water activity.…”

Section: Sorption Isothermsupporting

confidence: 71%

“…The differential entropy decreases with increasing equilibrium moisture content. At low water activity range, a decrease in differential entropy values is possibly caused by the strongest binding sites with water molecules and the solid as suggested by McMinn and Magee (2003). Once again, the differential entropy of desorption is higher than the corresponding adsorption value, at constant equilibrium moisture content.…”

Section: Differential Entropymentioning

confidence: 79%

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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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Section: Spreading Pressuresupporting

confidence: 73%

Section: Sorption Isothermsupporting

confidence: 71%

Section: Differential Entropymentioning

confidence: 79%

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Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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“…For instance at a w 0.32, the equilibrium moisture content of wadi decreased from 144.5 g/kg solids at 15°C to 133.3, 127.0 and 124.4 g/kg solids at 25, 35 and 45°C, respectively. Increase in temperature activates the water molecules causing them to break away from their binding sites leading to a decrease in the water sorption with an increase in temperature (McMinn and Magee 2003). This phenomenon can also be explained from the aspect of kinetic molecular theory which says that samples adsorb more water at low temperatures than at higher temperatures as water molecules at lower temperatures have a lower kinetic energy which is not enough to overcome the corresponding sorption energy.…”

Section: Resultsmentioning

confidence: 99%

Moisture sorption characteristics of wadi, a legume-based traditional condiment

et al. 2011

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Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15-45°C and water activities (a w ) of 0.11-0.97. The sorption isotherms were sigmoidal. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of a w . Temperature dependence of the GAB constants and good fit were determined. Using the Caurie's model, the properties of sorbed water, such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption, which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 102.7 to 128.7 g/kg solids in wadi. The optimum storage temperature and a w for wadi were 15-25°C and <0.7, respectively.

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“…A entropia diferencial (ΔS d ), em kJ/mol-K, foi determinada (MCMINN; MAGEE, 2003;KAYA;KAHYAOGLU, 2005) utilizando-se a Equação 6:…”

Section: Propriedades Termodinâmicasunclassified

Propriedades termodinâmicas de adsorção de água do amido de rizomas do lírio-do-brejo (Hedychium coronarium)

Ascheri¹,

Moura²,

Ascheri³

et al. 2009

Ciênc. Tecnol. Aliment.

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GROTH, 1991;MACEDO, 1997).No Brasil, o lírio-do-brejo é considerado uma planta exótica invasora e atualmente vêm se estudando o manejo e o controle desta praga, uma vez que a conseqüência negativa sobre as espécies nativas torna esta planta daninha nos locais onde prolifera (SANTOS; PEDRALLI; MEYER, 2005).Apresenta uma ampla utilização, principalmente farmacológica e ornamental (AGAREZ; PEREIRA; ATIDIO, 1994), no entanto, apesar do teor de amido nos rizomas do lírio-do-brejo, não há na literatura estudos sobre este amido natural, tornando-se necessárias pesquisas sobre suas propriedades termodinâmicas de adsorção de água aplicadas ao processo de secagem do amido.As propriedades termodinâmicas de adsorção de água são fundamentais para a análise de projetos de equipamentos em AbstractThermodynamic properties where determined (differential enthalpy, of differential entropy, integral enthalpy, and integral entropy) of the starch of rhizomes of swamp lily through water adsorption isotherms. The isotherms were determined in water activities in the range of 0.11 to 0.84, in temperatures ranging from 30 to 50 °C. The GAB equation which fits well to the experimental isotherms was used to estimate the properties of thermodynamic adsorption. The slight reversal of the isotherms indicates damaged starch. The enthalpy and entropy differential gap increased with the decrease in moisture and correlated to each other confirming the chemical linear compensation. An exponential model type Y = b.e (a/X e ) described adequately the dependence of these properties differential on the moisture content of balance. The integral enthalpy and entropy increased continuously with the moisture content of balance but presented negative values for the integral entropy. These thermodynamic properties of water adsorption showed that the starch extracted from the rhizomes of swamp lily has low hygroscopicity despite the occurrence of damaged starch granules.

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Thermodynamic properties of moisture sorption of potato

Cited by 236 publications

References 22 publications

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

Moisture sorption characteristics of wadi, a legume-based traditional condiment

Propriedades termodinâmicas de adsorção de água do amido de rizomas do lírio-do-brejo (Hedychium coronarium)

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