Water Sorption Isotherms of Raisins, Currants, Figs, Prunes and Apricots

Tsami, E.; Marinos-Kouris, D.; Maroulis, Z.B.

doi:10.1111/j.1365-2621.1990.tb03578.x

Cited by 200 publications

(154 citation statements)

References 19 publications

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“…A reduction in moisture sorption and water binding capacity was observed as the temperature of sorption increased from 20 to 40°C. Similar trend has been reported by previous researcher for sugar-rich fruit and dairy dried products (Kinsella and Fox 1987;Ayranci et al 1990;Tsami et al 1990;Suresh Kumar and Sagar 2009). …”

Section: Resultssupporting

confidence: 90%

Effect of drying treatments and storage stability on quality characteristics of bael powder

Sagar

Kumar

2012

J Food Sci Technol

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Dehydration of bael pulp in to powder form is a challenging operation, mainly due to the sticky issue of bael pulp and caking of powder during handling and storage. To overcome on this problem maltodextrin MD (drying aid) and tricalcium phosphate, TCP (anti caking agent) were added to the bael pulp at four levels along with control and dried in a mechanical drier into thin layer at 58±2°C for 12 h, to obtain a moisture content of 4-5 % in dehydrated pulp. The dehydrated bael pulp was grounded in a laboratory powder mill and sieve with 30 mesh sieve. The powder was packed in 150gauge PP, 400gauge LDPE and 200gauge HDPE pouches and was stored at low temperature (7°C) and ambient condition (18-35°C) up to 6 months for storage study. The powder was evaluated for its quality characteristics in respect of acidity, sugars, antioxidant, phenol, ascorbic acid, non-enzymatic browning (NEB) before packaging and during storage. The amount of MD and TCP required to reduce powder stickiness and caking were optimized on the powder properties. The amount of MD (0.25 kg per kg dry bael solids) and TCP (0.15 kg per kg dry bael solids) with the values of degree of caking (19.24 %) and stickiness point temperature (45.4°C) were found to be optimum for reducing the powder stickiness, caking and nutritional parameters. The adsorption isotherm of bael powder was found to be type-II sigmoid and 200 g HDPE as packaging material followed by storage at low temperature were selected as best process.

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Section: Resultssupporting

confidence: 90%

Effect of drying treatments and storage stability on quality characteristics of bael powder

Sagar

Kumar

2012

J Food Sci Technol

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“…TSAMI et al (28) propusieron empíricamente un modelo exponencial entre Q S y el contenido de humedad del producto (X W ), con dos constantes, Q O y X O (Ecuación 4).…”

Section: -Modelado De Las Isotermasunclassified

“…El objetivo de este trabajo fue determinar experimentalmente las isotermas de adsorción de humedad de la harina de maíz a tres temperaturas (7, 22 y 45 °C), y modelarlas aplicando distintas ecuaciones propuestas en la literatura, además de determinar el calor isostérico de adsorción y modelarlo en función del contenido de humedad del producto con la ecuación propuesta por TSAMI [28].…”

Section: -Introducciónunclassified

Isotermas de adsorción en harina de maíz (Zea mays L.)

Gálvez¹,

Aravena²,

Mondaca³

2006

Ciênc. Tecnol. Aliment.

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RESuMENEl objetivo de este trabajo fue determinar las isotermas de adsorción de humedad de harina de maíz a tres temperaturas (7, 22 y 45 °C) para el rango de a w entre 0,10 y 0,95. Las isotermas se modelaron utilizando siete ecuaciones comúnmente aplicadas en alimentos. La calidad de ajuste se evaluó con el coeficiente de regresión (r 2 ) y el porcentaje de error medio relativo (% E), en función de los cuales se observó que los modelos propuestos por GAB, Oswin y Halsey ajustaron de mejor manera los datos experimentales. La humedad de la monocapa (X m ) y la humedad de seguridad (X S ) presentaron dependencia con la temperatura con valores de E a de 13,6 y 3,3 kJ/mol, respectivamente. Se cálculo el calor isostérico de adsorción (Q S ) usando la ecuación de Clausius-Clapeyron, obteniéndose un máximo de 21 kJ/mol, para una humedad de 0,075 g agua/g m.s., este parámetro se modeló utilizando la ecuación propuesta por Tsami. Palabras-clave: harina de maíz, isotermas de adsorción, Arrhenius, calor isostérico. RESuMOISOTERMAS DE ADSORÇÃO EM FARINHA DE MILHO (Zea mays L.). O objectivo deste trabalho foi determinar as isotermas de adsorção de umidade da farinha de milho a três temperaturas (7, 22 e 45 °C) para um rango de a w entre 0,10 e 0,95. As isotermas foram modelizadas por meio de sete equações normalmente utilizadas em alimentos. A qualidade do ajuste foi avaliada mediante o coeficiente de regressão (r 2 ) e a porcentagem de erro médio relativo (% E), em função dos quais se observou que os modelos propostos por GAB, Oswin e Halsey apresentaram um melhor ajuste dos dados experimentais. A umidade da monocapa (X m ) e a umidade de segurança (X S ) mostraram dependência da temperatura com valores de E a de 13,6 e 3,3 kJ/mol, respectivamente. Calculou-se o calor isostérico de adsorção (Q S ) utilizando-se a equação de Clausius-Clapeyron, obtendo-se um máximo de 21 kJ/mol. Para uma umidade de 0,075 g água/g m.s., este parâmetro modelizou-se utilizando a equação proposta por Tsami. Palavras-chave: milho, modelos, Arrhenius, calor isostérico. -INTRODuCCIÓNEl maíz (Zea mays L.) es un cereal ampliamente utilizado en el mundo entero tanto para consumo humano como para alimentación animal. Constituye junto con la patata y la tapioca, las materias primas más importantes para la obtención de almidón, de jarabes de glucosa y de bebidas alcohólicas. Para consumo humano se pueden obtener harinas de maíz, aceite de germen, productos para desayuno y conservas de maíz dulce, entre otros alimentos. Por su alto contenido de almidón, las harinas y sémolas de maíz son una fuente importante de calorías en la dieta de países de América Central y del Sur, donde este cereal es alimento básico [22].La harina de maíz, al no contener gluten, sirve de base de harinas panificadoras para los enfermos celíacos, al igual que las harinas de arroz, quínoa, soya y mandioca [18]. La celíaquia se caracteriza por la intolerancia al gluten, en concreto son las prolaminas presentes en el trigo (gliadinas), avena (avidina), cebada (hordeína), centeno (secal...

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“…The knowledge of the dependence of the heat of sorption of water on moisture content can be used to estimate the energy needed in the drying procedure and provide important data on water behavior in food products (TSAMI; MARINOS-KOURIS; MAROULIS, 1990). Equation 9 shows the empirical exponential relationship proposed by Tsami, Marinos-Kouris and Maroulis (1990) between the heat of sorption and moisture content.…”

Section: Mathematical Analysismentioning

confidence: 99%

“…Equation 9 shows the empirical exponential relationship proposed by Tsami, Marinos-Kouris and Maroulis (1990) between the heat of sorption and moisture content.…”

Section: Mathematical Analysismentioning

confidence: 99%

Study of adsorption isotherms of green coconut pulp

et al. 2013

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Brazil is considered one of the largest producers and consumers of tropical fruits. Green coconut (Cocos nucifera L.) stands out not only for its production and consumption, but also for the high amount of waste produced by coconut water industry and in natura consumption. Therefore, there is a need for utilization of this by-product. This study aims to study the adsorption isotherms of green coconut pulp and determine its isosteric heat of sorption. The adsorption isotherms at temperatures of 30, 40, 50, 60, and 70 °C were analyzed, and they exhibit type III behavior, typical of sugar rich foods. The experimental results of equilibrium moisture content were correlated by models present in the literature. The Guggenheim, Anderson and De Boer (GAB) model proved particularly good overall agreement with the experimental data. The heat of sorption determined from the adsorption isotherms increased with the decrease in moisture content. The heat of sorption is considered as indicative of intermolecular attractive forces between the sorption sites and water vapor, which is an important factor to predict the shelf life of dried products.

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Water Sorption Isotherms of Raisins, Currants, Figs, Prunes and Apricots

Cited by 200 publications

References 19 publications

Effect of drying treatments and storage stability on quality characteristics of bael powder

Effect of drying treatments and storage stability on quality characteristics of bael powder

Isotermas de adsorción en harina de maíz (Zea mays L.)

Study of adsorption isotherms of green coconut pulp

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