Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalape√±o Pepper

AbstractThe dehydration of gypsum to hemihydrate has been studied for decades because it is an important model reaction for understanding fluid-triggered earthquakes, and due to the global use of plaster of Paris in the construction industry. The dehydration kinetics of gypsum strongly depend on temperature and water vapour pressure. Here, we perform fast, time-resolved synchrotron X-ray scattering on natural alabaster samples, finding that a small elastic load accelerates the dehydration reaction significantly. The mechanical acceleration of the reaction consumes about 10,000 times less energy than that due to heating. We propose that this thermodynamically surprising finding is caused by geometry-energy interactions in the microstructure, which facilitate nucleation and growth of the new crystalline phase. Our results open research avenues on the fundamental thermo-mechanics of crystal hydrates and the interaction of stress and chemical reactions in crystalline solids with a wide range of implications, from understanding dehydration-triggered earthquakes to the energy-efficient design of calcination processes.

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Integrated Approach to Study the Dehydration Kinetics of Nitrofurantoin Monohydrate

Journal of Pharmaceutical Sciences ◽

10.1002/jps.22244 ◽

2010 ◽

Vol 99 (9) ◽

pp. 3966-3976 ◽

Cited By ~ 26

Author(s):

Vishal Koradia ◽

Heidi Lopez de Diego ◽

Michiel Ringkjøbing Elema ◽

Jukka Rantanen

Keyword(s):

Integrated Approach ◽

Dehydration Kinetics ◽

Kinetics Of

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Effect of calcium on the osmotic dehydration kinetics and quality of pineapple

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2014.02.020 ◽

2014 ◽

Vol 134 ◽

pp. 37-44 ◽

Cited By ~ 40

Author(s):

Keila S. Silva ◽

Milena A. Fernandes ◽

Maria A. Mauro

Keyword(s):

Osmotic Dehydration ◽

Dehydration Kinetics

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

Food Research ◽

10.26656/fr.2017.5(1).383 ◽

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

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