Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Gutiérrez‐López, Gustavo F.; Alamilla‐Beltrán, Liliana; Buera, María del Pilar; Welti‐Chanes, Jorge; Parada-Arias, Efren; Barbosa‐Cánovas, Gustavo V.

doi:10.1007/978-1-4939-2578-0

Cited by 14 publications

(3 citation statements)

References 311 publications

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“…Statistical error for the GAB model was evaluated using the percent of root mean square error (RMSE) that predicts the deviation between the predicted and experimental moisture content. To consider the model as acceptable, it is required that the residual should be less than 10% (Abraham et al, 2017;Caballero-Ceron et al, 2015).…”

Section: Modelingmentioning

confidence: 99%

“…Moisture sorption isotherm is a graphic representation of the process wherein water molecules are progressively and reversibly released from all kinds of hygroscopic forces in food system caused by colligative effects, capillary effects, and direct bonding (Caballero-Ceron et al, 2015). Moisture sorption isotherms (MSI) curve describes the relationship between equilibrium relative humidity (ERH)/a w and equilibrium moisture content of the product (Abraham et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Moisture sorption isotherms (MSI) curve describes the relationship between equilibrium relative humidity (ERH)/a w and equilibrium moisture content of the product (Abraham et al, 2017). The shape of a sorption isotherm is dependent on pressure, temperature, structure, and composition of the food material, as well as the process of humidification/dehydration used; every food product has a unique isotherm (Caballero-Ceron et al, 2015) (Prasantha, 2018). The moisture sorption isotherms are yielded by plotting a graph of total moisture content against water activity of a food product over a varied range and at a fixed temperature (Biswal et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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

Isaac

Owino

Ambuko

et al. 2020

J Food Process Preserv

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The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25°C, 30°C, and 35°C, and relative humidity ranging 8.3%–97.0%. The Guggenheim–Anderson–de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J‐shaped curve that represents type III isotherms characterized by sugar‐rich products. At increased temperatures, it was observed that equilibrium moisture content increased and crossing effect of isotherm curves was observed with a corresponding increase in water activity. A substantial increase in equilibrium moisture content was observed above water activity of 0.6. Monolayer moisture content of between 8 and 9.6% was predicted for dried slices where the lowest value indicated that moisture content should not be lower than 8.0% to avoid unnecessary energy consumption. For assured microbiological stability, the safe storage moisture content for dried mango should be maintained at approximately 15% or less that corresponded to 0.6 water activity. Practical applications Dehydration of fruits has been utilized as one of the most effective value addition procedures for extending their shelf‐life. However, exposure to high drying temperature and significant loss of moisture in fruits cause irreversible stresses in the cellular structure of the fruits and may lead to robust textural changes especially during storage. This research finds practical application in shelf‐life estimation and prediction of storage stability of the mango varieties. Additionally, the results can be used as a guide in product development and process design for dried mango slices.

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Section: Modelingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%