scholarly journals Moisture Sorption Isotherm Characteristics of Fermented Cassava Flour By Red Yeast Rice

2018 ◽  
Vol 1095 ◽  
pp. 012020 ◽  
Author(s):  
M N Cahyanti ◽  
M N Alfiah ◽  
S Hartini
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Red Yeast Rice ◽  
Cassava Flour ◽  
Red Yeast ◽  
Moisture Sorption Isotherm

scholarly journals MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE

2017 ◽  
Vol 13 (1) ◽  
pp. 29 ◽  
Author(s):  
Mutiara Nur Alfiah ◽  
Sri Hartini ◽  
Margareta Novian Cahyanti
Keyword(s):  
Thermodynamic Properties ◽  
Moisture Content ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Red Yeast Rice ◽  
Cassava Flour ◽  
Red Yeast ◽  
Moisture Sorption Isotherm ◽  
Gab Model ◽  
Monolayer Moisture

<p>This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Meanwhile, the test of modelling accuray by Mean Relative Deviation (MRD) and Root Mean Square Error (RMSE). The thermodynamic properties, i.e., enthalpy and entropy were calculated by Clausius - Clapeyron equation. The result shows that the moisture sorption isotherm curve on fermented cassava flour in a sigmoid form (type II). The GAB model is the best model for moisture sorption isotherm of fermented cassava flour by red yeast rice. The MRD and RMSE values at 30˚C, 35˚C and 40˚C are 3.12%, 2.71%, 3.81%, and 1.01, 0.35, 0.42, respectively. The monolayer moisture content at 30˚C, 35˚C and 40˚C are 6.61%, 6.27% and 6.91%, based on GAB model. Meanwhile, when the BET model was used, the monolayer moisture content are 4.92%, 4.86% and 5.19%, while by Caurie model are 6.37%, 6.18% and 5.30%, at 30˚C, 35˚C and 40˚C, respectively. The enthalpy and entropy of water sorption process were decreased when moisture content increased.</p>

scholarly journals MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE

2017 ◽  
Vol 13 (1) ◽  
pp. 29 ◽  
Author(s):  
Mutiara Nur Alfiah ◽  
Sri Hartini ◽  
Margareta Novian Cahyanti
Keyword(s):  
Thermodynamic Properties ◽  
Moisture Content ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Red Yeast Rice ◽  
Cassava Flour ◽  
Red Yeast ◽  
Moisture Sorption Isotherm ◽  
Gab Model ◽  
Monolayer Moisture

<p>This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Meanwhile, the test of modelling accuray by Mean Relative Deviation (MRD) and Root Mean Square Error (RMSE). The thermodynamic properties, i.e., enthalpy and entropy were calculated by Clausius - Clapeyron equation. The result shows that the moisture sorption isotherm curve on fermented cassava flour in a sigmoid form (type II). The GAB model is the best model for moisture sorption isotherm of fermented cassava flour by red yeast rice. The MRD and RMSE values at 30˚C, 35˚C and 40˚C are 3.12%, 2.71%, 3.81%, and 1.01, 0.35, 0.42, respectively. The monolayer moisture content at 30˚C, 35˚C and 40˚C are 6.61%, 6.27% and 6.91%, based on GAB model. Meanwhile, when the BET model was used, the monolayer moisture content are 4.92%, 4.86% and 5.19%, while by Caurie model are 6.37%, 6.18% and 5.30%, at 30˚C, 35˚C and 40˚C, respectively. The enthalpy and entropy of water sorption process were decreased when moisture content increased.</p>

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
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