Valorisation of fishery industry wastes to manufacture sustainable packaging films: modelling moisture-sorption behaviour

2015 ◽  
Vol 91 ◽  
pp. 36-42 ◽  
Author(s):  
Itsaso Leceta ◽  
Jone Uranga ◽  
Pilar Arana ◽  
Sara Cabezudo ◽  
Koro de la Caba ◽  
...  
Keyword(s):  
Moisture Sorption ◽  
Sorption Behaviour ◽  
Packaging Films ◽  
Sustainable Packaging

scholarly journals Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Tochukwu Samuel ◽  
J. Obeta Ugwuanyi
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Central Africa ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Fungal Species ◽  
Temperature Dependent ◽  
Sorption Behaviour ◽  
Moisture Sorption Isotherms ◽  
West And Central Africa

Garri is a creamy white or yellow starchy grit produced by roasting to gelatinization and dryness of peeled, washed, mashed, and fermented dewatered cassava roots. It is the most important product of cassava in West and Central Africa. Mean moisture content of yellow and white garri was 11.11% and 10.81% within 24 hrs of sampling from the market, increasing to 17.27% and 16.14%, respectively, following 3 months of storage at room temperature. The water activity of samples varied from initial 0.587 to 0.934 following storage. Moisture sorption isotherms, determined by static gravimetric techniques at 20° and 30°C, showed temperature dependent BET Sigmoidal type II behaviour typical of carbohydrate rich foods but modulated very slightly by the content of palm oil. Equilibrium moisture content decreased with increase in temperature at constant water activity. A total of 10 fungal species belonging to the generaMucor,Penicillium,Cephalosporium,Aspergillus,Scopulariopsis,Rhizopus, and Paecilomyceswere identified, with range increasing with water activity of samples.

Ultrahigh oxygen-scavenging norbornene copolymers bearing imidazolyl iron complexes for fabricating active and sustainable packaging films

2020 ◽  
Vol 56 (6) ◽  
pp. 964-967 ◽  
Author(s):  
Yu Wang ◽  
Yui Hasegawa ◽  
Takuma Serikawa ◽  
Kenichi Oyaizu ◽  
Hiroyuki Nishide
Keyword(s):  
Iron Complexes ◽  
High Oxygen ◽  
Packaging Films ◽  
Oxygen Scavenging ◽  
Scavenging Capacity ◽  
Sustainable Packaging

A tough and transparent polynorbornene film affixing an iron–salen catalyst exhibited an ultra-high oxygen-scavenging capacity up to 300 mL g−1.

Water vapour sorption behaviour and physico-mechanical properties of methyl methacrylate (MMA)- and MMA–styrene-modified batai (Paraserianthes falcataria) wood

Holzforschung ◽  
2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Mohd Khairun Anwar Uyup ◽  
Siti Hanim Sahari ◽  
Zaihan Jalaludin ◽  
Hamdan Husain ◽  
Seng Hua Lee ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Methyl Methacrylate ◽  
Treated Wood ◽  
Moisture Sorption ◽  
Physical And Mechanical Properties ◽  
Paraserianthes Falcataria ◽  
Sorption Behaviour ◽  
Water Vapour Sorption ◽  
Vapour Sorption ◽  
Moisture Sorption Isotherm

AbstractThe purpose of this study was to determine the applicability of methyl methacrylate (MMA) and MMA–styrene in treating batai (Paraserianthes falcataria) wood. The effectiveness of the treatment was evaluated based on Fourier transform infrared spectroscopy (FTIR) analysis, physico-mechanical properties of the treated wood, and moisture sorption isotherm using dynamic vapour sorption (DVS) apparatus. Physico-mechanical properties of the modified batai wood were improved. The MMA-treated batai wood showed better improvement in terms of physical and mechanical properties compared to the MMA–styrene-treated batai wood. The equilibrium moisture content (EMC) for untreated batai wood was higher than that of treated samples. At 95% RH, the EMC for untreated batai wood was 20.7%, whereas the EMC for MMA- and MMA–styrene-treated samples was 7.9 and 8.8%, respectively. The findings indicate that the modified batai wood absorbed less moisture compared to the untreated batai wood. Moreover, the untreated batai wood had larger hysteresis loop than the treated batai wood. The highest hysteresis value was observed at 80% RH for untreated batai wood (3.8%), followed by MMA–styrene-treated batai wood (1.7%) and MMA-treated batai wood (1.2%). Both MMA and MMA–styrene proved to be effective treatments for batai wood because they reduced its hygroscopicity.

scholarly journals Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 539-547 ◽  
Author(s):  
S. Ozilgen
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Textural Properties ◽  
Real Data ◽  
Sorption Behaviour ◽  
High Sugar ◽  
Dried Fruit

The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of fruit bars. The moisture sorption isotherms and textural stability of sultana bars with and without glucose and maltodextrin additives were determined at 20°C and 40°C using the standard static gravimetric method. The shape of all of the isotherms was found to be typical of high sugar foods and could be explained by four different models. Additives and storage temperatures affected the monolayer moisture content, equilibrium moisture content, and the textural stability of the sultana bars during storage at the same water activity. The relationship between the loss of stiffness and water activity had a sigmoid shape and was explained by Fermi’s equation. This paper fills an important gap with that which does not exist in a large number of sorption behaviour publications available in the literature. It presents real data explaining the true mechanism of textural change during storage with both water activity and glass transition theories for high sugar fruit pastes. The information obtained from this study may help the food producers, who make high sugar containing dried fruit products, to create better textural and sensory properties, and may also help to predict the storage stability and packaging requirements.

Sorption Isotherms of Granny Smith Apples Hot-Air Dried and Texturized by "Controlled Sudden Decompression to the Vacuum"

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Tarik Iguedjtal ◽  
Nicolas Louka ◽  
Karim Allaf
Keyword(s):  
Surface Area ◽  
Goodness Of Fit ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Least Square ◽  
Isotherm Models ◽  
Sorption Data ◽  
Sorption Behaviour ◽  
Hot Air

Moisture sorption isotherms of Granny Smith apples hot-air dried and texturized by Controlled Sudden Decompression (Détente Instantannée Contrôlée DIC®) were determined and compared using a gravimetric method. The DIC has been developed to confer a porous structure to partially dehydrated foods by expanding them and facilitating the drying process at lower water content. The samples were stored in a chamber; the relative humidity is controlled by an atomizing humidifier at 20, 30 and 40°C, and relative humidities ranging from 10% to 90%. The sorption capacity decreased with increasing temperature at a given water activity. The hysteresis effect was not significant for both of the dried and texturized apples. The experimental sorption data were fitted to 8 various isotherm models including two parameter relationships (BET, Halsey, Smith, Henderson, Oswin), three parameter equations (Ferro-Fontan, GAB) and four parameter equations (Peleg). A non-linear least square regression software was used to evaluate the model's constants. The goodness of fit of each isotherm was quantified through the mean relative percentage deviation modulus E. The Ferro-Fontan, Peleg, GAB and Oswin equations were best for characterizing the sorption behaviour of Granny Smith apples for a whole range of temperatures and water activities studied. The surface area corresponding to the monolayer was determined for the texturized apples and compared to the dried samples. The results showed that the treatment by DIC increases the surface area of apples. For understanding the water properties and calculating the energy requirements phenomena, net isosteric heat was evaluated by the applying Clausius-Clapeyron equation.

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