Quality characteristics and moisture sorption isotherm of three varieties of dried sweet potato manufactured by hot air semi-drying followed by hot-pressing

LWT ◽  
2018 ◽  
Vol 94 ◽  
pp. 73-78 ◽  
Author(s):  
Suji Oh ◽  
Eun-Jung Lee ◽  
Geun-Pyo Hong
Keyword(s):  
Sweet Potato ◽  
Sorption Isotherm ◽  
Hot Pressing ◽  
Moisture Sorption ◽  
Quality Characteristics ◽  
Hot Air ◽  
Moisture Sorption Isotherm

scholarly journals Moisture sorption isotherm and thermodynamic properties of jamun (Syzygium cumini L.) powder made from jamun pulp and seed

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Indira Dey Paul ◽  
Madhusweta Das
Keyword(s):  
Moisture Content ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Integral Enthalpy ◽  
Seed Kernel ◽  
Syzygium Cumini ◽  
Spreading Pressure ◽  
Hot Air ◽  
Moisture Sorption Isotherm

The present work aimed to: i) find the suitable proportion, based on sensory evaluation, of microwave-convective hot air dried jamun (Syzygium cumini L.) pulp and seed kernel powder to be mixed for the preparation of jamun powder (JP); ii) generate and model the moisture sorption isotherm (MSI) of JP; and iii) estimate net isosteric heat of sorption (qst), spreading pressure (φ), net integral enthalpy (Qin), and net integral entropy (Sin). To formulate JP, the proportion (w/w, db) comprising 2% kernel and 98% pulp powder was the most desirable. The Peleg model was the best fit to MSI of JP. The qst decreased following linear relationship from 11.02 kJ. mol-1 at 5% equilibrium moisture content (EMC) to 0.27 kJ. mol-1 at 30% EMC. The φ increased with increase in water activity and decreased with increase in temperature from 25 ºC to 35 ºC, and the values of φ at 45 ºC were even higher than at 25 ºC. Net integral enthalpy (Qin) initially decreased till 6% moisture content in JP and displayed an increasing trend with further increase in moisture content. On the contrary, Sin, kept on decreasing continually with increasing moisture content. The moisture zone of 7-11% was considered safe for storage for storage of JP within the temperature range of 45-25 ºC.

scholarly journals Isoterm Sorpsi Air pada Tepung Ubi Jalar Terfermentasi dengan Angkak

2017 ◽  
Vol 3 (1) ◽  
pp. 71-78 ◽  
Author(s):  
Yulinda Eka Ayu Rukmawati ◽  
Sri Hartini ◽  
Margaretha Novian Cahyanti
Keyword(s):  
Sweet Potato ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Isotherm Models ◽  
Red Yeast Rice ◽  
Potato Flour ◽  
Red Yeast ◽  
Moisture Sorption Isotherm ◽  
Water Sorption Isotherm ◽  
Sweet Potato Flour

The research was aimed to obtain moisture sorption curve , moisture sorption isotherm models and obtain determine the water content monoleyer of fermented sweet potato flour with red yeast rice.The moisture sorption isotherm model used are GAB (Guggenheim Anderson deBoer), BET (Brunauer Emmet Teller) and Caurie.Meanwhile, the test of modelling accuray by MRD (Mean Relative Deviation). The results showed that the water sorption isotherm curve of sweet potato flour fermented with red yeast rice Sigmoid shaped the approach of type II. The precise mathematical models are models of GAB (Guggenheim Anderson deBoer) with a value of MRD at a temperature of 30 °C, 35 °C, 40 °C respectively at 4.41%, to 2.50%, 3.37%. Moisture content of the monolayer at temperature of 30 °C, 35 °C and 40 °C in GAB model was 7.34%, 6.57%, 16.09%, BET model was 2.09%, 1.05%, 4.26%, and Caurie model was 1.41%, 1.36%, 1.42%.DOI: http://dx.doi.org/10.15408/jkv.v0i0.4814  

scholarly journals Moisture sorption isotherm of Tuna Sei, smoked with liquid smoke

2016 ◽  
Vol 8 (10) ◽  
pp. 98-104
Author(s):  
U. I. Meko Ayub ◽  
Berhimpon Siegfried ◽  
Ketut Suwetja I ◽  
G. Ijong Frans
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Liquid Smoke ◽  
Moisture Sorption Isotherm

scholarly journals Development of powder based ginger drink: analysis of dehydration kinetics and moisture sorption isotherm

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 322-329
Author(s):  
F. Yeasmin ◽  
N.N. Hira ◽  
H. Rahman ◽  
M.N. Islam
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Zingiber Officinale ◽  
Biologically Active ◽  
Constant Thickness ◽  
Dehydration Kinetics ◽  
Active Components ◽  
Isotherm Study ◽  
Overall Acceptability ◽  
Moisture Sorption Isotherm

The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition, moisture sorption isotherm, dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study, monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then, powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84% ginger powder was considered the best in overall acceptability

Moisture Sorption Isotherm of Herbaceous and Agricultural Biomass

2019 ◽  
Vol 33 (12) ◽  
pp. 12480-12491 ◽  
Author(s):  
Can Yao ◽  
Xiaofang Tian ◽  
Changdong Sheng
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Agricultural Biomass ◽  
Moisture Sorption Isotherm

Grape Marc Powder: Physicochemical and Microbiological Stability During Storage and Moisture Sorption Isotherm

2013 ◽  
Vol 7 (9) ◽  
pp. 2500-2506 ◽  
Author(s):  
Voltaire Sant’Anna ◽  
Alexandre Hahn Englert ◽  
Ana Paula Folmer Corrêa ◽  
Adriano Brandelli ◽  
Ligia Damasceno Ferreira Marczak ◽  
...  
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Grape Marc ◽  
Moisture Sorption Isotherm ◽  
Microbiological Stability
Sign in / Sign up

Export Citation Format

Share Document