Water sorption properties of papaya seeds (Carica papaya L.) formosa variety: An assessment under storage and drying conditions

Rosa, Daniele Penteado; Evangelista, Rodrigo Rodrigues; Machado, André Luiz Borges; Sanches, Marcio Augusto Ribeiro; Telis‐Romero, Javier

doi:10.1016/j.lwt.2020.110458

Cited by 28 publications

(38 citation statements)

References 48 publications

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“…At each constant value of EMC the net isosteric heat of desorption is greater than the correspondent one for adsorption for T. boudieri truffle. This net isosteric behavior was similar to other investigations in the literature for various products (Ait Mohamed et al, 2005; Bougayr et al, 2018; Jamali et al, 2006; Rosa, Evangelista, Borges Machado, Sanches, & Telis‐Romero, 2021).…”

Section: Resultssupporting

confidence: 89%

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Tagnamas

Bahammou

Moussaoui

et al. 2021

J Food Process Engineering

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In this work the sorption behavior of Terfezia boudieri truffle was studied and evaluated using the static gravimetric method. This approach permits the measurement of the sorption isotherms at three given temperatures 30, 40, and 50°C. Where in the first step experimental sorption data was collected, and then was used in order to identify the thermodynamic properties of truffle. Several results were found by conducting this study. First, the optimal water activity (aw) for conserving T. boudieri truffles was determined and found to be in range of the values 0.24 and 0.31 as a function of temperature. Additionally, net isosteric heat and entropy of sorption, which are two parameters studied during this study, were found to be decreasing when the water content increased; where the existence of the compensation theory of enthalpy–entropy for Terfezia boudieri was confirmed. Second, net isosteric heat and entropy of sorption, which are two parameters studied during this study, were found to be decreasing when the water content increased; where the existence of the compensation theory of enthalpy–entropy for Terfezia boudieri was confirmed. Finally, the isokinetic temperatures were 338.69 and 324.35 K for desorption and adsorption, respectively. As well as the free Gibbs energy was found to be positive for sorption which indicates that the sorption process as a non‐spontaneous one. Moreover, the spreading pressure varied in a range of 0.03–0.25 J/m2, while the aw increased. This study is a contribution to the drying, packaging, and conservation of white truffle. Practical applications White truffle has been widely used in many food products related applications, and pharmaceutic industry. White truffle is only available in certain seasons; consequently its storage process for long periods is a necessity in order to ensure the supply chain over the year. Furthermore, this particular food product needs a very specific storage conditions which may affect its quality and shelf‐life. This work aimed to determine and evaluate the water sorption properties in an adequate range of temperature and relative humidity. The mathematical models and the thermodynamic analysis conducted throughout this study, in addition to the reported data are useful to find the optimal and adequate storage conditions to preserve the quality and prolong the white truffle shelf‐life.

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Section: Resultssupporting

confidence: 89%

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Tagnamas

Bahammou

Moussaoui

et al. 2021

J Food Process Engineering

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show abstract

“…In addition, the sign of differential enthalpy is useful because it provides information about binding (negative values) or repulsive (positive values) forces. Negative values of differential enthalpy means the degree of binding forces involved in the sorption processes (Apostolopoulos & Gilbert, 1990; McMinn, Al‐Muhtaseb, & Magee, 2005; Rosa, Evangelista, Borges Machado, Sanches, & Telis‐Romero, 2020). When referring to differential enthalpy, it is also valid to point out that this property is similar to the heat of sorption, related to the energy to perform useful work (Polachini et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, entropy was represented by positive values ranging from 2.29 to 0.12 kJ/kg K (Figure 4). The differential entropy is related to the number of available sites for water sorption as well as to the spatial arrangements between water and the sorbent interface, characterizing the disorder degree of a given system (Madamba, Driscoll, & Buckle, 1996; McMinn et al, 2005; Rosa et al, 2020). Apostolopoulos and Gilbert (1990) reported that positive values of differential entropy mean that the water sorption occurs randomly.…”

Section: Resultsmentioning

confidence: 99%

Sorption isotherms and thermodynamic properties of wheat malt under storage conditions

Silva

Polachini

Luna-Flores

et al. 2021

J Food Process Engineering

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The growing use of wheat malt in food applications has boosted studies regarding suitable conditions for processing and storage. Because water sorption during storage may affect the malt functionality, sorption isotherms of wheat malt were determined aiming at covering a wide range of temperatures (10–40°C) and relative humidity (5.80–98.18%). Different theoretical models were fitted to the experimental data. Thermodynamic properties as heat of sorption, enthalpy, entropy, and Gibbs free energy were evaluated. Equilibrium moisture content tended to increase with increasing water activity and decreasing temperature. Henderson and GAB models showed the best fit for wheat malt isotherms. Isosteric heat of sorption increased as the moisture content decreased. Differential enthalpy (−1,071.82 to −36.95 kJ/kg) and entropy (2.29 to 0.12 kJ/k/K) values were linearly dependent, meeting the requirements to confirm the compensation theory. Water adsorption of wheat malt was considered as an enthalpy‐driven (ΔH < 0) and spontaneous process (−324.13 kJ/kg< ΔG < −0.13 kJ/kg). Reported data can be useful for designing adequate storage conditions of wheat malt. Practical Applications Wheat malt has been widely used together with or in replacement of barley malt in many food applications, from brewing to ingredient industries. As a consequence of the seasonality, wheat malt should be stored for long periods to ensure the supply chain over the year. As seen as the storage conditions may affect the quality and shelf‐life of wheat malt, this work aimed at: reporting experimental conditions to better preserve the malt quality and make viable its long‐term usage in different food applications; determining and evaluating its water sorption properties in a range of temperatures and relative humidity; providing mathematical models and thermodynamic analysis for designing adequate storage conditions.

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“…That is, the type of reactions and relative rate of reactions for different types of foods were better related with a w than with moisture content. Thus, in the food literature, storage experiments often refer to a w or storage RH (e.g., Fu et al, 2020 ; Chen et al, 2021 ; Zhao et al, 2021 ), and/or involve the determination of isotherms (e.g., Staniszewska et al, 2020 ; Rosa et al, 2021 ). When the temperature of the sample is below the relevant glass transition threshold (see below), reliable detection of a w is not possible, while an apparent RH may still be detected (Schiraldi et al, 2012 ).…”

Section: What Are Moisture Sorption Isotherms and Why Are They Inform...mentioning

confidence: 99%

“…Regardless of the intended use of the seeds, the three most important external factors that determine how long they can be stored before the quality declines to unacceptable levels are the moisture content, the temperature and the gaseous environment, and scientists from different fields have attempted to describe how these factors influence storability (e.g., Roberts and Ellis, 1989 ; Walters et al, 2005 ; Rahman and Labuza, 2007 ; Buitink and Leprince, 2008 ; Ziegler et al, 2021 ). In the food science literature, moisture sorption isotherms are often used to understand the stability of foods in different environments (e.g., Staniszewska et al, 2020 ; Rosa et al, 2021 ); they have also been used to understand seed physiology, particularly in relation to seed storage (e.g., Sun et al, 1997 ; Hay and Timple, 2016 ). However, the approaches to construct and interpret seed isotherms differ, as seed scientists are focused on the viability of the seeds, which is generally of little or no interest to food scientists.…”

Section: Introductionmentioning

confidence: 99%

Seed Moisture Isotherms, Sorption Models, and Longevity

2022

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Seed moisture sorption isotherms show the equilibrium relationship between water content and equilibrium relative humidity (eRH) when seeds are either losing water from a hydrated state (desorption isotherm) or gaining water from a dry state (adsorption isotherm). They have been used in food science to predict the stability of different products and to optimize drying and/or processing. Isotherms have also been applied to understand the physiological processes occurring in viable seeds and how sorption properties differ in relation to, for example, developmental maturity, degree of desiccation tolerance, or dormancy status. In this review, we describe how sorption isotherms can help us understand how the longevity of viable seeds depends upon how they are dried and the conditions under which they are stored. We describe different ways in which isotherms can be determined, how the data are modeled using various theoretical and non-theoretical equations, and how they can be interpreted in relation to storage stability.

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Water sorption properties of papaya seeds (Carica papaya L.) formosa variety: An assessment under storage and drying conditions

Cited by 28 publications

References 48 publications

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Sorption isotherms and thermodynamic properties of wheat malt under storage conditions

Seed Moisture Isotherms, Sorption Models, and Longevity

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