scholarly journals Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

2020 ◽  
pp. 40-55
Author(s):  
Carola Andrea Sosa ◽  
Liliana Edith Vergara ◽  
María Victoria Traffano-Schiffo ◽  
Sonia Cecilia Sgroppo
Keyword(s):  
Experimental Data ◽  
Stability Analysis ◽  
Product Development ◽  
Mathematical Models ◽  
Raw Materials ◽  
Sorption Isotherms ◽  
Sorption Behavior ◽  
The One ◽  
Future Work ◽  
Best Fit

The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it shelf life, the sorption isotherms were determined at 4, 20 and 30 ° C. Several mathematical models were applied to adjust the sorption behavior, with Peleg's model being the one that best fit the experimental data. The results obtained in this study, open an opportunity for future work in which the food developed can be used as a carrier of functional compounds such as fibers, proteins, bioactive compounds and natural dyes, among others.

scholarly journals SORPTION ISOTHERMS FOR FOOD PRODUCTS: STUDY OF MODELS AGREEMENT

2011 ◽  
Vol 29 (1) ◽  
Author(s):  
FABIANO RIBEIRO NASCIMENTO ◽  
JEFFERSON LUIZ GOMES CÔRREA ◽  
SORAIA VILELA BORGES ◽  
POLIANA GASPAR TOSATO
Keyword(s):  
Experimental Data ◽  
Mathematical Models ◽  
Standard Error ◽  
Major Part ◽  
Saturation Pressure ◽  
Sorption Isotherms ◽  
Food Products ◽  
The One

The knowledge of sorption isotherms is important for establishing conditions of storage and of processes like drying. There are several models for fitting sorption isotherms. This work presents a study about the agreement of 40 mathematical models of sorption isotherms to experimental data of 53 food products. The quadratic residual sum and the standard error were the criteria of evaluation. For the major part of the products, the best agreement was obtained with equation of Jaafar and Michalowski, if temperature or saturation pressure were not considered as a variable. For cases where temperature or saturation pressure were considered, the equation of Strohman and Yoerger was the one with the best agreement for most of the products. Ross equation, based on thermodynamics aspects, was also tested for some products, but the agreement was just satisfactory.

scholarly journals Unbinding of Hyaluronan Accelerates the Enzymatic Activity of Bee Hyaluronidase

2011 ◽  
Vol 286 (41) ◽  
pp. 35699-35707 ◽  
Author(s):  
Attila Iliás ◽  
Károly Liliom ◽  
Brigitte Greiderer-Kleinlercher ◽  
Stephan Reitinger ◽  
Günter Lepperdinger
Keyword(s):  
Experimental Data ◽  
Quartz Crystal ◽  
Surface Loop ◽  
X Ray ◽  
Site Model ◽  
Substrate Interaction ◽  
Close Proximity ◽  
Binding Groove ◽  
The One ◽  
Best Fit

Hyaluronan (HA), a polymeric glycosaminoglycan ubiquitously present in higher animals, is hydrolyzed by hyaluronidases (HAases). Here, we used bee HAase as a model enzyme to study the HA-HAase interaction. Located in close proximity to the active center, a bulky surface loop, which appears to obstruct one end of the substrate binding groove, was found to be functionally involved in HA turnover. To better understand kinetic changes in substrate interaction, binding of high molecular weight HA to catalytically inactive HAase was monitored by means of quartz crystal microbalance technology. Replacement of the delimiting loop by a tetrapeptide interconnection increased the affinity for HA up to 100-fold, with a KD below 1 nm being the highest affinity among HA-binding proteins surveyed so far. The experimental data of HA-HAase interaction were further validated showing best fit to the theoretically proposed sequential two-site model. Besides the one, which had been shown previously in course of x-ray structure determination, a previously unrecognized binding site works in conjunction with an unbinding loop that facilitates liberation of hydrolyzed HA.

scholarly journals Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper

2017 ◽  
Vol 21 (12) ◽  
pp. 865-871 ◽  
Author(s):  
Ednilton T. Andrade ◽  
Vitor G. Figueira ◽  
Luciana P. Teixeira ◽  
José H. da S. Taveira ◽  
Flávio M. Borém
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Isosteric Heat ◽  
Chili Pepper ◽  
Sorption Behavior ◽  
Activity Levels ◽  
Air Humidity ◽  
Relative Air Humidity ◽  
Best Fit

ABSTRACT This study focuses on the determination of the hygroscopic equilibrium and isosteric heat of the aji chili pepper (Capsicum baccatum) under different controlled temperature and relative air humidity conditions. In addition, the objective was to adjust the model among the existing literature models that best represent the isothermal sorption behavior, as well as propose a new model to represent this phenomenon. Having obtained the mathematical models and experimental data, the best model and parameters that represent the hygroscopicity and the isosteric heat satisfactorily was determined. The temperatures used were 30, 55, and 70 °C, with water activity levels from 0.11 to 0.84. The model that best fit the data had a R2 value of 0.97. The integral isosteric heat of sorption for ‘Dedo-de-Moça’ chili pepper within a moisture content from 0.07 to 0.55 (dry basis) ranged from 3641.66 to 2614.38 kJ kg-1.

Sorption Isotherms and Isosteric Heat of Peanut Pods, Kernels and Hulls

2007 ◽  
Vol 13 (3) ◽  
pp. 231-238 ◽  
Author(s):  
P.C. Corrêa ◽  
A.L.D. Goneli ◽  
C. Jaren ◽  
D.M. Ribeiro ◽  
O. Resende
Keyword(s):  
Experimental Data ◽  
Relative Humidity ◽  
Moisture Content ◽  
Mathematical Models ◽  
Equilibrium Moisture Content ◽  
Sorption Isotherms ◽  
Isosteric Heat ◽  
Statistical Parameters ◽  
Peanut Hulls ◽  
Pass Through

This study was carried out to evaluate the sorption isotherms of peanut pods, kernels and hulls for several temperature and humidity conditions and to fit different mathematical models to the experimental data, selecting the one best fitting the phenomenon. The dynamic method was applied to obtain the hygroscopic equilibrium moisture content. The environmental conditions were provided by means of an atmospheric conditioning unit, in which removable perforated trays were placed to allow air to pass through peanut mass, each one containing 50 g of the product. The mathematical models frequently used for the representation of hygroscopicity of agricultural products were fit to the experimental data. Based on those results, it was concluded that peanut pods, kernels and hulls presented differentiated hygroscopicity. The equilibrium moisture content for peanut pods, kernels and hulls increased with an increase in the relative humidity at any particular temperature and decreased with increase in temperature at constant relative humidity. At a constant water activity, peanut hulls samples had higher equilibrium moisture content than the pods and kernels samples. Based on statistical parameters, the modified Henderson and Chung-Pfost models were found to adequately describe the sorption characteristics of peanut pods, kernels and hulls. Isosteric heat of desorption were evaluated by applying the Clausius—Clapeyron equation to experimental isotherms and decreased with increasing moisture content. The peanut hulls had higher isosteric heat of sorption than that peanut pods and kernels.

Thermodynamic properties of water sorption isotherms of grape seed

2014 ◽  
Vol 28 (1) ◽  
pp. 63-71 ◽  
Author(s):  
Kamran Maleki Majd ◽  
Seyed H. Karparvarfard ◽  
Asgar Farahnaky ◽  
Sara Ansari
Keyword(s):  
Experimental Data ◽  
Water Activity ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isosteric Heat ◽  
Grape Seed ◽  
Clapeyron Equation ◽  
Moisture Sorption Isotherm ◽  
Best Fit

Abstract In this study the moisture sorption isotherm of grape seed was determined by using a static gravimetric method at 35-65°C and 0.108-0.821 water activity range. The sorption isotherms were found to be typical sigmoid shape of most food materials. Five models including the Brunauer-Emmett-Teller (2-parameter), Guggenheim, Anderson and De Boer (3-parameter), Oswin (2-parameter), Ferro-Fontan (3-parameter) and Peleg (4-parameter) models were considered to fit the experimental data. The Ferro- Fontan and Peleg equations (at three temperatures 35, 45, 65°C) having R2 greater than 0.97 and lower values of standard error of estimate and deviation modulus gave the best fit of the experimental data throughout the entire range of water activity. The net isosteric heat of sorption, calculated by Calusius-Clapeyron equation on experimental data, was found to be a polynomial and exponential function of equilibrium moisture content within the temperature range investigated.

scholarly journals Utilização de soluções numéricas e analíticas na descrição da secagem do eixo central de jaca

2016 ◽  
Vol 11 (3) ◽  
pp. 131 ◽  
Author(s):  
Hyago Costa Sousa ◽  
Nathan José Pereira da Silva ◽  
Emmanuel Moreira Pereira ◽  
Carlos Roberto Marinho da Silva Filho ◽  
Weysser Felipe Cândido de Souza
Keyword(s):  
Experimental Data ◽  
Mathematical Model ◽  
Data Analysis ◽  
Mathematical Models ◽  
Analytical Solutions ◽  
Central Axis ◽  
Page Model ◽  
Different Temperatures ◽  
Best Fit ◽  
Air Exchange

<p>Objetivou-se descrever o processo de secagem do eixo central de jaca por modelos matemáticos e determinar qual modelo matemático apresentou os melhores ajustes para as características avaliadas. Foi estudado a secagem do eixo central de jaca em estufa com circulação e renovação de ar em quatro temperaturas diferentes 50, 60 70 e 80 °C utilizando modelos matemáticos para a descrição da quantidade de água no eixo central de jaca, foram utilizados frutos adquiridos no pomar do Centro de Ciências Humanas, Sociais e Agrarias, Bananeiras-PB pertencente a Universidade Federal da Paraíba. De acordo com a análise de dados o modelo de Page foi o que apresentou os melhores coeficientes de determinação e os melhores ajustes aos dados experimentais.</p><p align="center"><strong><em>Use of numerical and analytical solutions in the description of the drying of the central axis of jackfruit</em></strong></p><p><strong>Abstract</strong>: This study aimed to describe the process of drying the central axis of jackfruit by mathematical models and determine which mathematical model presented the best fit for the characteristics. This study investigated the drying of the central axis of jackfruit in an oven with circulation and air exchange at four different temperatures 50, 60, 70 and 80 ° C using mathematical models to describe the amount of water in the central axis of jackfruit, fruits were utilized acquired in orchard Humanities Center, Social and Agricultural, Bananeiras-PB belonging to the Federal University of Paraíba. According to the data analysis the Page model showed the best determination coefficients and the best fit to the experimental data.</p>

scholarly journals Adição de lecitina de soja como adjuvante de secagem na obtenção de cajá em pó

2020 ◽  
Vol 1 (52) ◽  
pp. 194
Author(s):  
Luis Gomes Moura Neto ◽  
Janaina De Paula da Costa ◽  
Denise Josino Soares ◽  
Emanuel Marques da Silva ◽  
José Maria Correia da Costa
Keyword(s):  
Sorption Isotherms ◽  
Raw Material ◽  
Soluble Solids ◽  
Low Permeability ◽  
Soy Lecithin ◽  
Total Sugars ◽  
Bet Model ◽  
Low Levels ◽  
The One ◽  
Best Fit

<p>Various drying techniques can be applied, depending on the raw material you want to dehydrate and what you want to obtain. One way to assess whether the dehydration method was efficient is through sorption isotherms. The objective of the work was to analyze and compare the adsorption isotherms of the cajá pulp powder obtained by atomization, with the use of maltodextrin (Test A) and maltodextrin and soy lecithin (Test B). The mathematical models of GAB, BET, Henderson and Oswin were used to represent the isotherms at 25, 30, 35 and 40 ° C. The results showed that the addition of lecithin gives a statistically different powder (p &lt;0.05) from a powder without addition in relation to soluble solids, total sugars and its color. The BET model was the one that best fit Test A, and the Henderson model was the one that best fit Test B, which proved to be Type III in the J format. It was also observed that the addition of soy lecithin provided greater water adsorptio, which demonstrates that the product should be stored in a location with low levels of relative humidity or in packaging with low permeability.</p>

scholarly journals Bean grain hysteresis with induced mechanical damage

2016 ◽  
Vol 20 (10) ◽  
pp. 930-935 ◽  
Author(s):  
Renata C. Campos ◽  
Paulo C. Corrêa ◽  
Lara S. Fernandes ◽  
Fernanda M. Baptestini ◽  
Cristian F. Costa ◽  
...  
Keyword(s):  
Experimental Data ◽  
Phaseolus Vulgaris ◽  
Relative Humidity ◽  
Control Sample ◽  
Mechanical Damage ◽  
Sorption Isotherms ◽  
Phaseolus Vulgaris L ◽  
The One ◽  
And Control ◽  
Control Samples

ABSTRACT This study aimed to evaluate the effect of mechanical damage on the hysteresis of beans with induced mechanical damage under different conditions of temperature and relative humidity. Beans (Phaseolus vulgaris L.) harvested manually with 35% water content (w.b.) were used. Part of this product was subjected to induced mechanical damage by Stein Breakage Tester and controlled drying (damaged and control sample), for sorption processes. The sorption isotherms of water were analyzed for different temperature conditions: 20, 30, 40 and 50 oC; and relative humidity: 0.3; 0.4; 0.5; 0.7 and 0.9 (decimal). Equilibrium moisture content data were correlated with six mathematical models, and the Modified Oswin model was the one that best fitted to the experimental data. According to the above mentioned isotherms, it was possible to observe the phenomenon of hysteresis of damaged and control samples, and this phenomenon was more pronounced in control ones.

scholarly journals Biosorption of reactive yellow dye by malt bagasse

2019 ◽  
Vol 37 (3-4) ◽  
pp. 236-259 ◽  
Author(s):  
Bruna C da Silva ◽  
Adriane Zanutto ◽  
Juliana MTA Pietrobelli
Keyword(s):  
Experimental Data ◽  
Industrial Effluents ◽  
Point Of Zero Charge ◽  
Process Variables ◽  
Order Model ◽  
Before And After ◽  
Pseudo Second Order ◽  
The One ◽  
Significant Interference ◽  
Best Fit

This research evaluated the biosorption potential of the 134% Yellow Reafix BR2 dye by the malt bagasse. Tests were conducted at batch conditions, under controlled agitation, pH, and temperature. The biosorbent was characterized through scanning electron microscopy and Fourier transform infrared spectroscopy, before and after biosorption. Malt bagasse presented a point of zero charge at 6.75. In the process variables evaluation, there was a greater biosorption potential in acidic pH, without a significant influence of size on the biosorbent particles. The equilibrium time was achieved in 360 min, with approximately 93% removal at the evaluated temperatures. The experimental data were best represented by the pseudo-second-order model. Biosorption was characterized as spontaneous and endothermic, with indicative of physical. Considering the equilibrium, the Langmuir isotherm was the one that best fit the experimental data, with a maximum biosorption capacity of 68.75 mg g–1 (at 303 K and pH 2). The removal suffered no significant interference with the presence of another dye nor with the increase of ionic strength. Thus, the malt bagasse shows potential to be used as a biosorbent in treatment systems of industrial effluents.

Deconvolution of superimposed DTA/DSC peaks using the simplex algorithm

1993 ◽  
Vol 8 (3) ◽  
pp. 675-679 ◽  
Author(s):  
Robert F. Speyer
Keyword(s):  
Experimental Data ◽  
Computer Program ◽  
Mathematical Models ◽  
Optimization Algorithm ◽  
Numerical Optimization ◽  
Simplex Algorithm ◽  
First Order ◽  
Squared Error ◽  
Model Equations ◽  
Best Fit

Mathematical models emulating DSC/DTA traces of fusion and first-order decomposition were developed. A computer program is described that uses the simplex numerical optimization algorithm to determine the coefficients for the model equations that best fit experimental data, by the criterion of least-squared error. Use of the program permitted deconvolution of various superimposed endotherms.

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