Effect of temperature on the moisture sorption isotherms of a heat-treated whole milk product, khoa

1991 ◽  
Vol 58 (3) ◽  
pp. 329-335 ◽  
Author(s):  
Ish K. Sawhney ◽  
Girdhari R. Patil ◽  
Bikram Kumar
Keyword(s):  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Moisture Level ◽  
Effect Of Temperature ◽  
Milk Product ◽  
Heat Treated ◽  
Moisture Sorption Isotherms ◽  
Monolayer Moisture ◽  
Increasing Temperature

SummaryMoisture sorption isotherms of khoa were determined at 15, 25, 35 and 45 °C over a water activity (aw) range of O·l 1–0·97. The isotherms were sigmoid (Type II) and were fitted to the Guggenheim–Anderson–de Boer (GAB) equation (Bizot, 1983). The aw of freshly made khoa was found to be 0·96. The aw of khoa increased with increasing temperature up to 0·9; above this the effect of temperature on aw diminished. The monolayer moisture content of khoa decreased with increasing temperature. The equations describing the temperature dependence of GAB constants were determined in the form of the Clausius–Clapeyron equation. The net isosteric heat of desorption of khoa decreased rapidly until a moisture level of 0·1 g/g solids, and approached a constant value of 0·43 kJ/mol above a moisture level of 0·25 g/g solids.

Note: Moisture Sorption Isotherms and Isosteric Heat of Red Bell Pepper (var. Lamuyo)

2007 ◽  
Vol 13 (4) ◽  
pp. 309-316 ◽  
Author(s):  
A. Vega-Gálvez ◽  
R. Lemus-Mondaca ◽  
P. Fito ◽  
A. Andrés
Keyword(s):  
Statistical Evaluation ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Sorption Data ◽  
Clapeyron Equation ◽  
Moisture Contents ◽  
Moisture Sorption Isotherms ◽  
Monolayer Moisture

Sorption isotherms of red pepper (var. Lamuyo) were determined at three temperatures (10, 20 and 30°C) in a range of water activity from 0.10 to 0.96. BET, GAB, Halsey, Herderson, Caurie, Smith, Oswin and Iglesias—Chirife equations were tested for modelling the sorption isotherms. The statistical evaluation of fit quality of the preceding models showed good results using the BET, GAB, Halsey and Iglesias—Chirife models on experimental sorption data. The BET and GAB models showed monolayer moisture contents from 0.07 to 0.10 g water/g (d.b.); however, they did not show direct dependence on temperature. The Clausius—Clapeyron equation satisfactorily determined the sorption isosteric heats, which were found to increase as the moisture content decreased; the desorption heat (74.2kJ/mol) was higher than that of adsorption heat (36.9kJ/mol). The preceding experimental data showed a good quality fit when evaluated with the Tsami equation.

Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Jatindra Kumar Sahu ◽  
Ajita Tiwari
Keyword(s):  
Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Sweet Pepper ◽  
Coefficient Of Determination ◽  
Clapeyron Equation ◽  
Moisture Sorption Isotherm ◽  
Moisture Sorption Isotherms ◽  
Monolayer Moisture

Moisture sorption isotherms of osmotically dehydrated sweet peppers were determined at 15oC, 30oC and 40oC using static desiccator techniques. In the study, seven levels of water activity in range of 0.08 to 0.91 were used by the use of saturated salt solutions. The isotherms were found to be sigmoid type and of BET classification II. Out of seven sorption models i.e. BET, modified BET, Hasley, Caurie, GAB, Oswin and Smith, fitted to the experimental data, Oswin model was found to be the best for accurate prediction of moisture sorption isotherm with highest value of coefficient of determination (R2) and lowest values of standard error (SE) and relative deviation parentage (Rd). The value of monolayer moisture content of the osmotically dehydrated sweet pepper was found to be 3.037%, 3.934% and 4.432% (db) at 15oC, 30oC and 40oC respectively. The values of net isosteric heat of sorption as calculated by Clausius–Clapeyron equation showed a regular fall with increase in moisture content.

Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)

2013 ◽  
Vol 9 (4) ◽  
pp. 499-504 ◽  
Author(s):  
Ocheme Boniface Ocheme ◽  
Chukwuma Charles Ariahu ◽  
Emmanuel Kongo Ingbian
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Goodness Of Fit ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Sorption Data ◽  
Moisture Contents ◽  
Monolayer Moisture ◽  
Increasing Temperature ◽  
Sorption Characteristics

AbstractThe moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. The sorption isotherms of dakuwa were type III isotherms (J shaped), and the equilibrium moisture content increased with increasing water activity but decreased with increasing temperature. The BET and GAB monolayer moisture contents all decreased with increasing temperature. For adsorption, the BET monolayer was higher (3.163–4.158 g/100 g solid) than that of GAB (2.931–3.728 g/100 g solid), but for desorption, the GAB monolayer (4.792–7.741 g/100 g solid) was higher than that of BET (3.962–4.480 g/100 g solid). Evaluation of goodness of fit of models revealed that moisture sorption of dakuwa was best modelled by GAB equation.

Determination of the Moisture-Sorption Isotherms and Isosteric Heat of Henna Leaves

2015 ◽  
Vol 88 (1) ◽  
pp. 52-62 ◽  
Author(s):  
S. Bennaceur ◽  
B. Draoui ◽  
B. Touati ◽  
A. Benseddik ◽  
A. Saad ◽  
...  
Keyword(s):  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Moisture Sorption Isotherms

scholarly journals New approach to the calculation of pistachio powder hysteresis

2016 ◽  
Vol 30 (2) ◽  
pp. 245-251 ◽  
Author(s):  
Hamid Tavakolipour ◽  
Mohsen Mokhtarian
Keyword(s):  
Goodness Of Fit ◽  
Capillary Condensation ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Suitable Model ◽  
Moisture Sorption Isotherms ◽  
Different Temperatures ◽  
Definite Integration ◽  
Increasing Temperature

Abstract Moisture sorption isotherms for pistachio powder were determined by gravimetric method at temperatures of 15, 25, 35 and 40°C. A selected mathematical models were tested to determine the best suitable model to predict isotherm curve. The results show that Caurie model had the most satisfactory goodness of fit. Also, another purpose of this research was to introduce a new methodology to determine the amount of hysteresis at different temperatures by using best predictive model of isotherm curve based on definite integration method. The results demonstrated that maximum hysteresis is related to the multi-layer water (in the range of water activity 0.2-0.6) which corresponds to the capillary condensation region and this phenomenon decreases with increasing temperature.

Moisture Sorption Isotherms and Net Isosteric Heats of Sorption of Green Soybean

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Zhao Yang ◽  
Enlong Zhu ◽  
Zongsheng Zhu
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Sorption Capacity ◽  
Water Activity ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Model Parameters ◽  
Desorption Process ◽  
Moisture Sorption Isotherms

Abstract Moisture sorption isotherms of green soybean seeds were determined by static gravimetric method and water activity ranging from 0.11to 0.94 at 20, 30 and 40°C. The optimal sorption model of green soybean was determined by using nonlinear regression method. Modified BET multilayer sorption theory model parameters at different temperatures were calculated, isosteric sorption heat was derived by the water activity sorption isosteric model. Results indicated that sorption isotherms were belong to type III behaviour, a notable hysteresis effect was observed, Green soybean monolayer saturated sorption capacity was greater in desorption process than that of adsorption. The monolayer saturated sorption capacity decreased with increasing temperature, while the number of multilayer had a reverse trend with the monolayer saturated sorption capacity, the optimal sorption isotherm model for green soybean is Halsey model, The thermodynamic parameters including net isosteric heat of adsorption and desorption calculated at 40°C were 105.2-1865.4 kJ/kg and 111.62-1939.0 kJ/kg with equilibrium moisture content between 5% and 32% (d.b.), respectively. The net isosteric heat of sorption decreased with increasing equilibrium moisture content.

Moisture Sorption Isotherms and Thermodynamic Properties of Carrot

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Valeria S. Eim ◽  
Carmen Rosselló ◽  
Antoni Femenia ◽  
Susana Simal
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Nonlinear Regression Analysis ◽  
Mean Relative Error ◽  
Moisture Sorption Isotherms ◽  
Different Temperatures ◽  
Water Sorption Isotherms

The water sorption isotherms of carrot were determined at five different temperatures (at 10, 20, 30, 40 and 50ºC) within wide ranges of moisture content (1.3-78.4 kg water /100 kg dry matter) and water activities (0.165-0.907) by using a standardized conductivity thermohygrometer. The sorption isotherms exhibited the type III behaviour, thus, an increase in temperature promoted a decrease in water activity. The GAB, Halsey, Henderson, Iglesias & Chirife and Oswin models were tested to fit the experimental data by using nonlinear regression analysis. The GAB and Henderson models satisfactorily described the sorption isotherms (mean relative error < 5.6%). The net isosteric heat of sorption (Qstn) and the differential entropy (Sd), estimated as functions of the moisture content, decreased as the carrot moisture content increased.

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