scholarly journals Comparison of moisture sorption isotherm models in freeze-dried pineapple pulp

1969 ◽  
Vol 77 (3-4) ◽  
pp. 113-128
Author(s):  
Humberto Vega-Mercado ◽  
Gustavo V. Barbosa-Cánovas
Keyword(s):  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isotherm Models ◽  
Crystalline Cellulose ◽  
Moisture Sorption Isotherm ◽  
Freeze Dried ◽  
Moisture Sorption Isotherms ◽  
Different Temperatures ◽  
Pineapple Pulp

Moisture sorption isotherms of freeze-dried pineapple pulp were determined at 5, 25, 30, 35 and 55°C. Water activity were controlled by using preselected saturated salt solutions in evacuated glass desskators according to Wolf et al. (20), where micro crystalline cellulose is the reference material for the determination of sorption isotherms. The data were correlated in terms of some empirical models involving two single parameters: models of Henderson, Oswin, Chung-Pfost, Halsey, Iglesias-Chirife, and Smith. Also, the data was correlated by the Guggenheim-Anderson-deBoer (G.A.B.) model involving three adjustable parameters. It was found that the models proposed by Henderson and Iglesias-Chirife were the most useful ones in predicting water activities at different levels and at different temperatures.

Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone

2015 ◽  
Vol 11 (4) ◽  
pp. 573-578 ◽  
Author(s):  
Ji-Yeon Chun ◽  
Yeon-Ji Jo ◽  
Jun-Bo Shim ◽  
Sang-Gi Min ◽  
Geun-Pyo Hong
Keyword(s):  
Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Value Added ◽  
Quality Characteristics ◽  
Lower Shear ◽  
Moisture Sorption Isotherm ◽  
Freeze Dried ◽  
Moisture Sorption Isotherms ◽  
Monolayer Moisture

Abstract This study investigated the moisture sorption isotherm (MSI) profiles of freeze-dried (FD) and boiled-dried (BD) abalone at 15°C, 25°C, and 35°C, and compared the quality characteristics of the abalone after rehydration. The equilibrium moisture content (EMC) and the calculated monolayer moisture content of FD abalone were higher than those of BD abalone. After rehydration, FD abalone showed a higher yield and a lower shear force than BD abalone. Additionally, the appearance of FD abalone was similar to that of fresh abalone, reflecting a potential application of FD to produce value-added dried abalone.

scholarly journals Moisture Sorption Characteristics of Corn Stover and Big Bluestem

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
C. Karunanithy ◽  
K. Muthukumarappan ◽  
A. Donepudi
Keyword(s):  
Moisture Content ◽  
Corn Stover ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Isotherm Models ◽  
Big Bluestem ◽  
Moisture Sorption Isotherms ◽  
Typical Type ◽  
Different Temperatures ◽  
Gab Model

Moisture content is an important feedstock quality in converting it into energy through biochemical or thermochemical platforms. Knowledge of moisture sorption relationship is useful in drying and storage to preserve the quality of feedstocks. Moisture sorption isotherms for potential feedstocks such as corn stover and big bluestem are missing. EMC values of corn stover and big bluestem were determined using static gravimetric technique with saturated salt solutions (ERH 0.12–0.89) at different temperatures (20, 30, and 40°C). Depending upon the ERH values, EMC values were ranged from 8.0 to 19.6 and 8.8 to 19.2% db for corn stover and big bluestem, respectively, and they followed typical type II isotherm found in food materials. Nonlinear regression was used to fit five commonly used three-parameter isotherm models (i.e., modified Oswin model, modified Halsey model, modified Chung-Pfost model, modified Henderson model, and the modified Guggenheim-Anderson-de Boer (GAB) model) to the experimental data. Modified Halsey emerged as the best model with highF-statistic andR2values with lowEmandEsand fairly random scattered residual plot for corn stover and big bluestem. These models can be used to predict the equilibrium moisture content of these feedstocks starting from harvesting, drying, preprocessing, transportation, storage, and conversion.

scholarly journals Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
M. S. Alamri ◽  
A. A. Mohamed ◽  
S. Hussain ◽  
M. A. Ibraheem ◽  
Akram A. Abdo Qasem
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Sorption Isotherm ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Water Binding ◽  
Moisture Sorption Isotherm ◽  
Water Sorption Isotherm ◽  
Moisture Sorption Isotherms ◽  
Different Temperatures

Epoxy resin was prepared by crosslinking epoxidized oil and millet flour. The reaction was carried out at three different temperatures (25, 40, and 55°C) and zinc chloride levels (1, 2, and 3%). Moisture sorption isotherms were determined at 0.1 to 0.9 water activity (aw) using a gravimetric sorption analyzer (Q 2000). The sigmoidal shape (type II) of the resin isotherms exhibited lower equilibrium moisture content (EMC) at higher temperature. The experimental data were modeled using GAB (Guggenheim–Anderson–de Boer) and BET (Brunauer–Emmett–Teller). The EMC of the resin was significantly lower than that of the flour, which could be attributed to the decrease in the number of water-binding sites due to the creation of dense areas during crosslinking. The low root-mean-square error (RMSE) indicates that GAB and BET were suitable for predicting the water sorption isotherm for millet flour resin. The heat of sorption of the resin was large at low moisture content and increased at higher relative humidity. It is recommended that millet flour resin be used at relative humidity below 60%.

scholarly journals Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis

2016 ◽  
Vol 20 (8) ◽  
pp. 751-756 ◽  
Author(s):  
André L. D. Goneli ◽  
Paulo C. Corrêa ◽  
Gabriel H. H. de Oliveira ◽  
Osvaldo Resende ◽  
Munir Mauad
Keyword(s):  
Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Environmental Condition ◽  
Adsorption And Desorption ◽  
Moisture Sorption Isotherms ◽  
Different Temperatures ◽  
The Difference ◽  
The Stability ◽  
And Storage

ABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between adsorption and desorption curves, which aids the evaluation of chemical and microbiological deteriorations, indicating the stability of stored products. Moisture sorption isotherms of castor beans were determined and hysteresis was analyzed. Static gravimetric technique at different temperatures (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled relative humidity environment. Equilibrium moisture content data were correlated by different mathematical models and the Modified Halsey model presented good adjustment for the data, according to statistical procedures. Hysteresis between adsorption and desorption isotherms is present over the range of 0.2-0.9 of water activity, regardless of the temperature. This phenomenon decreases with temperature increase.

Moisture Sorption Isotherms and Isosteric Heats of Sorption of High-Pressure Treated Paulownia Wood under Different Storage Conditions

2019 ◽  
Vol 62 (1) ◽  
pp. 105-114
Author(s):  
Xiuping Jiang ◽  
Xiuping Jiang ◽  
Huanhuan Li ◽  
Hosahalli S. Ramaswamy ◽  
Songming Zhu ◽  
...  
Keyword(s):  
High Pressure ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Storage Conditions ◽  
Sorption Behavior ◽  
Adsorption And Desorption ◽  
Moisture Sorption Isotherm ◽  
Moisture Sorption Isotherms ◽  
Paulownia Wood

Abstract. Understanding of moisture sorption isotherms (MSI) is critical for predicting the stability of wood during handling, transport, and storage. The aim of this study was to evaluate the adsorption and desorption isotherm characteristics of high-pressure (HP) treated paulownia wood and to identify the best-fitting model to describe its sorption behavior. The equilibrium moisture contents (EMCs) of HP-treated paulownia wood were obtained using a static gravimetric method under different storage conditions: three temperatures (20°C, 30°C, and 40°C) and five water activity (aw) levels (0.32 to 0.95). Results showed that HP parameters did not significantly affect the MSI trend of treated groups. Eight modified models (modified Chung-Pfost, modified Henderson, modified Oswin, modified Halsey, Chen-Clayton, Guggenheim-Anderson-de Boer (GAB), simply modified GAB, and Peleg) were fitted to the experimental data. The Chen-Clayton model (temperature-dependent) produced randomized residuals and the best prediction performance for both adsorption and desorption among all models. Net isosteric heat of adsorption and desorption decreased from 7.55 to 4.84 kJ mol-1 and from 18.1 to 12.2 kJ mol-1, respectively, with an increase in EMC from 7.5% to 10%. The isosteric temperature (Tß) was 352 K for adsorption and 335 K for desorption, between which all the adsorption and desorption reactions proceeded at the same rate. All thermodynamic functions were adequately characterized by a power law model. Keywords: Equilibrium moisture content, High-pressure treatment, Modeling, Moisture sorption isotherm, Paulownia wood, Temperature, Thermodynamic analysis.

scholarly journals Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree

2016 ◽  
Vol 4 (8) ◽  
pp. 676 ◽  
Author(s):  
Aslı Zungur Bastıoğlu ◽  
Safiye Nur Dirim ◽  
Figen Kaymak Ertekin
Keyword(s):  
Freeze Drying ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Sorption Data ◽  
Freeze Dried ◽  
Adsorption Data ◽  
Moisture Sorption Isotherms ◽  
Powder Samples ◽  
Gab Model

Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method. The experimental adsorption data of yogurt powders at 25°C were fitted to 14 sorption equations which are most widely used to fit experimental sorption data of various food materials. The parameters of the sorption models were estimated from the experimental results by using the nonlinear regression analysis. The GAB model gave the closet fit to the sorption data of freeze dried yogurt powders with candied chestnut puree at 25°C. BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.

Moisture sorption isotherms of fufu and tapioca at different temperatures

1997 ◽  
Vol 34 (2) ◽  
pp. 203-212 ◽  
Author(s):  
Lateef Oladimeji Sanni ◽  
Charles Atere ◽  
Ayoade Kuye
Keyword(s):  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Moisture Sorption Isotherms ◽  
Different Temperatures

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
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