Water sorption kinetics of damaged beans: GAB model

ABSTRACT The objective of this study was to model the water sorption kinetics of damaged beans. Grains with initial moisture content of 53.85%, dry basis (d.b.), were used. One portion of the grains was used to obtain desorption isotherms, while the other was subjected to drying until the moisture content of 5.26% (d.b.), so that it was subjected to the adsorption. For the induction of damage, a Stein Breakage Tester was used. To obtain the equilibrium moisture content, grains were placed in a climatic chamber at 20, 30, 40 and 50 ± 1 °C combined with relative humidity of 30, 40, 50, 70 and 90 ± 3%. The GAB model fitted well to the equilibrium moisture experimental data of damaged grains and control. With increasing temperature, the monolayer moisture contents decreased in adsorption and desorption processes, ranging from 9.84 to 5.10% d.b. The lower moisture content in the monolayer in damaged grains indicates that lower moisture content is necessary to ensure their conservation.

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Kinetics of water sorption of damaged bean grains: Thermodynamic properties

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v21n8p556-561 ◽

2017 ◽

Vol 21 (8) ◽

pp. 556-561 ◽

Cited By ~ 2

Author(s):

Paulo C. Corrêa ◽

Fernanda M. Baptestini ◽

Jaime D. B. Vanegas ◽

Rafael Leite ◽

Fernando M. Botelho ◽

...

Keyword(s):

Thermodynamic Properties ◽

Moisture Content ◽

Adsorption Process ◽

Initial Moisture Content ◽

Mechanical Damage ◽

Climatic Chamber ◽

Desorption Process ◽

Adsorption Sites ◽

Differential Enthalpy ◽

Kinetics Of

ABSTRACT This study aims to determine the thermodynamic properties of damaged beans. Grains with initial moisture content of 53.85% (d.b.) were used. A part of the grains was used to obtain the desorption isotherms, while another part was subjected to drying until a moisture content of 5.26% (d.b.) was achieved; therefore, it was subjected to the adsorption process. To induce damage, a Stein breakage tester was used. To obtain the equilibrium moisture content, grains were placed in a climatic chamber whose temperatures were 20, 30, 40, and 50 ± 1 °C combined with a relative humidity of 30, 40, 50, 70, and 90 ± 3%. Although in the desorption process, damaged grains had a lower differential enthalpy compared with the control, the reverse behavior was observed in the adsorption process. Mechanical damage caused the formation of a greater number of available adsorption sites, resulting in higher differential entropy values in adsorption and lower values in desorption compared with the control. The mechanical damage had no effect on the Gibbs free energy.

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Moisture desorption isotherms of fresh Jamun (Syzygium cumini) fruit

Indian Journal of Agricultural Research ◽

10.18805/ijare.v51i03.7917 ◽

2017 ◽

Vol 51 (03) ◽

Cited By ~ 1

Author(s):

S. Biswal ◽

M. Mohapatra ◽

M. K. Panda ◽

S. K. Dash

Keyword(s):

Moisture Content ◽

Sorption Isotherms ◽

Model Parameters ◽

Desorption Isotherms ◽

Predicted Values ◽

Temperature Levels ◽

Gab Model ◽

Monolayer Moisture ◽

Increasing Temperature ◽

Moisture Desorption

<span>Moisture desorption isotherms of fresh Jamun fruit, were investigated using the methods of AOAC. Equilibrium moisture content of the samples were measured at three temperature levels viz., 5, 10 and 25 °C and nine relative humidity conditions in the range of 10-90% approximately using MSI jar. The sorption isotherms of jamun fruit followed type III (J-shaped) isotherms, characteristic of high sugar products. The reverse temperature effect occurred at water activity, aw >0.75, resulting in a crossing over of the sorption curves for the adsorption isotherms only. The application of the GAB model to the experimental data, using direct nonlinear regression analysis, provided agreement between the experimental and predicted values. The GAB model parameters monolayer moisture content (Mo) and heat of sorption for monolayer (C) were found to decrease with increasing temperature.</span>

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Moisture desorption isotherms of fresh Jamun (Syzygium cumini) fruit

Indian Journal of Agricultural Research ◽

10.18805/ijare.v51i03.7927 ◽

2017 ◽

Vol 51 (03) ◽

Author(s):

S. Biswal ◽

M. Mohapatra ◽

M. K. Panda ◽

S. K. Dash

Keyword(s):

Moisture Content ◽

Sorption Isotherms ◽

Model Parameters ◽

Desorption Isotherms ◽

Predicted Values ◽

Temperature Levels ◽

Gab Model ◽

Monolayer Moisture ◽

Increasing Temperature ◽

Moisture Desorption

Moisture desorption isotherms of fresh Jamun fruit, were investigated using the methods of AOAC. Equilibrium moisture content of the samples were measured at three temperature levels viz., 5, 10 and 25 °C and nine relative humidity conditions in the range of 10-90% approximately using MSI jar. The sorption isotherms of jamun fruit followed type III (J-shaped) isotherms, characteristic of high sugar products. The reverse temperature effect occurred at water activity, aw >0.75, resulting in a crossing over of the sorption curves for the adsorption isotherms only. The application of the GAB model to the experimental data, using direct nonlinear regression analysis, provided agreement between the experimental and predicted values. The GAB model parameters monolayer moisture content (Mo) and heat of sorption for monolayer (C) were found to decrease with increasing temperature.

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Effect of Salts on the Water Sorption Kinetics of Dried Pasta

Bioscience Biotechnology and Biochemistry ◽

10.1271/bbb.120639 ◽

2013 ◽

Vol 77 (2) ◽

pp. 249-252 ◽

Cited By ~ 14

Author(s):

Takenobu OGAWA ◽

Shuji ADACHI

Keyword(s):

Water Sorption ◽

Sorption Kinetics ◽

Kinetics Of

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Note: Estimation of Sorption Isotherm and the Heat of Sorption of Quinoa (Chenopodium quinoaWilld.) Seeds

Food Science and Technology International ◽

10.1177/1082013204049513 ◽

2004 ◽

Vol 10 (6) ◽

pp. 409-413 ◽

Cited By ~ 11

Author(s):

C. Rohvein ◽

E. Santalla ◽

M. C. Gely

Keyword(s):

Moisture Content ◽

Pure Water ◽

Absolute Temperature ◽

Sorption Data ◽

Statistical Adjustment ◽

Exponential Trend ◽

Gab Model ◽

Sorption Heat ◽

Monolayer Moisture ◽

Negative Exponential

A modified Guggenheim-Anderson-de Boer (GAB) equation of four parameters was obtained to adjust the experimental sorption data for washed quinoa seeds. From the original GAB equation, only the monolayer moisture resulted in a dependence-temperature parameter showing a negative exponential trend with the absolute temperature. The results of the statistical adjustment showed that the new four parameters GAB equation adequately represented the experimental data in the range of 20 to 30°C with a corrected correlation coefficient of 0.999. The sorption heat of washed quinoa seeds was estimated by combining the GAB model with the Clapeyron equation and it resulted approximately 32% higher than the sorption heat of pure water in the temperature ranges between 20 and 60°C for temperature and 0.003 and 0.30 for moisture content. Using Othmer method the ratio of latent heats varied from 1.18 to 1.0474 in the range of moisture content studied.

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Mathematical model of the water sorption kinetics of UBC

Fuel Processing Technology ◽

10.1016/j.fuproc.2015.03.029 ◽

2015 ◽

Vol 137 ◽

pp. 194-203 ◽

Cited By ~ 4

Author(s):

Takuo Shigehisa ◽

Toshinori Inoue ◽

Haruo Kumagai

Keyword(s):

Mathematical Model ◽

Water Sorption ◽

Sorption Kinetics ◽

Kinetics Of

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Water sorption kinetics of spaghetti at different temperatures

Food and Bioproducts Processing ◽

10.1016/j.fbp.2010.04.004 ◽

2011 ◽

Vol 89 (2) ◽

pp. 135-141 ◽

Cited By ~ 27

Author(s):

T. Ogawa ◽

T. Kobayashi ◽

S. Adachi

Keyword(s):

Water Sorption ◽

Sorption Kinetics ◽

Different Temperatures ◽

Kinetics Of

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

ALCHEMY Jurnal Penelitian Kimia ◽

10.20961/alchemy.13.1.4326.29-40 ◽

2017 ◽

Vol 13 (1) ◽

pp. 29 ◽

Cited By ~ 1

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>

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Drying kinetics and determination of water sorption isotherms of corn

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v15i2.35081 ◽

2017 ◽

Vol 15 (2) ◽

Author(s):

J Roy ◽

MA Alim ◽

MN Islam

Keyword(s):

Moisture Content ◽

Sorption Isotherm ◽

Water Sorption ◽

Sorption Isotherms ◽

Moisture Sorption ◽

Drying Kinetics ◽

Drying Time ◽

Moisture Sorption Isotherm ◽

Water Sorption Isotherm ◽

Monolayer Moisture

The study was carried out for the purpose of determining the drying kinetics as well as moisture sorption isotherm of hybrid-81 corn. Corn at about 31% moisture content (wb) was dried in a forced convective hot air cabinet dryer at different drying conditions, such as variable air dry bulb temperature (40°C, 50°C and 60°C) and loading density (3.56 kg/m2, 7.12 kg/m2, and 10.68 kg/m2) as well as in shining sun at different layers (3.56 kg/m2, 7.12 kg/m2, and 10.68 kg/m2). The water sorption isotherm of the dried corn was developed using vacuum desiccators, which contained saturated salt solutions in the range of 11-93% RHs. The mono-layer moisture content calculated by the Brunauer–Emmett–Teller (BET) model (6.76 g/100 g solid) was lesser than that calculated by the Guggenheim–Anderson–De Boer (GAB) model (10.53 g/100 g solid). The energy constants were 10.45 and 4.64 as per BET and GAB equation, respectively. Both models gave suitable fits for corn. The activation energy (Ea) for diffusion of water was found to be 11.09 kcal/gm-mole for corn. Furthermore, it was noticed that, with the increase of corn layer, the drying rate decreased in case of both sun and mechanical drying. However, higher loading density resulted in efficient drying, at least up to 10.7 kg/m2. It was shown that the drying time to obtain stability was the lowest for moisture content (12.08 %) corresponding to aw of 0.65 in case of BET or GAB monolayer moisture content. This finding could be helpful in predicting the storage life of corn.J. Bangladesh Agril. Univ. 15(2): 309-317, December 2017

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Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

The Agriculturists ◽

10.3329/agric.v16i02.40341 ◽

2018 ◽

Vol 16 (02) ◽

pp. 35-42 ◽

Cited By ~ 2

Author(s):

Md Wadud Ahmed ◽

Mohammad Gulzarul Aziz ◽

Md Nazrul Islam

Keyword(s):

Moisture Content ◽

Water Activity ◽

Adsorption Behavior ◽

Stable Region ◽

Moisture Adsorption ◽

Sorption Data ◽

Bet Model ◽

Monolayer Moisture Content ◽

Gab Model ◽

Monolayer Moisture

The moisture adsorption behavior is a fundamental knowledge in the processing and storage of food materials. In this paper, the experimental adsorption behavior of wheat, rice and corn flours were compared with five widely recommended adsorption models (BET, GAB, Oswin, Smith and Halsey) in the literature. From the sorption data, monolayer moisture content of wheat, rice and corn flours were estimated as per BET and GAB models. For all flours, GAB model gave higher monolayer moisture content compare to the BET model. Linear regression analysis was done to determine the model constants where all models were compared using regression coefficient and standard error of the estimate. It was observed that there is no single model that could describe accurately the sorption isotherm over the whole range of water activity (aw) and for all types of flours. BET model was found as the best model for the prediction of equilibrium moisture content (EMC) of the most stable region (i.e. EMC corresponding to aw range below 0.52) but it was not suitable at aw above 0.52. The GAB model was found to be the most suitable to predict the EMC for wide range of water activity (0.11 to 0.93). The Agriculturists 2018; 16(2) 35-42

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