Determination of Williams–Landel–Ferry constants for a food polymer system: Effect of water activity and moisture content

2001 ◽  
Vol 45 (4) ◽  
pp. 903-912 ◽  
Author(s):  
M. E. Yildiz ◽  
J. L. Kokini
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Polymer System ◽  
System Effect ◽  
Effect Of Water

Determination of Isosteric Heat and Entropy of Sorption of Air Dried Sheet Rubber Using Artificial Neural Network Approach

2014 ◽  
Vol 541-542 ◽  
pp. 374-379 ◽  
Author(s):  
Kiattisak Suntaro ◽  
Supawan Tirawanichakul ◽  
Yutthana Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Water Activity ◽  
Research Work ◽  
Isosteric Heat ◽  
Neural Network Approach ◽  
Heat Of Sorption ◽  
Artificial Neural

Equilibrium moisture contents (EMC) of air dried sheet (ADS) rubber were determined by commonly gravimetric-static method with saturated salt solution among surrounding temperatures of 40-70°C correlated to water activity (aw) ranges between 0.10 and 0.9. The experimental results was analyzed by 5 commonly EMC model. The results showed that equilibrium moisture content of ADS rubber decreased with increase of surrounding temperature at constant water activity and the simulated data using Chung-Pfost model has a good relation to experimental data with R2, RMSE and χ2 equal 0.9565, 0.0235 and 0.0006, respectively. However some physical property of ADS rubber sample affects to evaluate EMC modeling. Due to avoid this effect, thus the aim of this research work was to determine EMC value by using Artificial neural network (ANN) method and also evaluate the isosteric heat of sorption by following the Clausius-Clapeyron equation. The results showed that simulated results using ANN approach has relatively high accuracy compared to common EMC model. Finally determination of isosteric heat of sorption and entropy of sorption of ADS rubber were carried on. The results stated that the enthalpy and entropy of heat sorption was power function and polynomial function of moisture content respectively. These two parameters of ADS rubber can be used for prediction suitable storage condition and drying condition for ADS rubber drying in the near future work.

scholarly journals Development of a Device for Staged Determination of Water Activity and Moisture Content

Proceedings ◽  
2018 ◽  
Vol 2 (13) ◽  
pp. 881 ◽  
Author(s):  
Carlo Tiebe ◽  
Marc Detjens ◽  
Annika Fechner ◽  
Stefanie Sielemann ◽  
Andreas Lorek ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Bound Water ◽  
Free Water ◽  
Characteristic Parameter ◽  
Industrial Applications ◽  
Wide Range ◽  
Temperature Equilibrium

Moisture content and water activity are important parameters for quality characterizationof products like bulk materials, powders, granules. Thus, an exact determination is necessarilyrequired in a wide range of industrial applications. Moisture of materials is the content ofnon-chemically bound water in a solid or liquid. Water activity (aw) is a characteristic/parameter ofthe non-chemically bound (“free”) water in materials and is measured as humidity over asolid/liquid surface at constant temperature (equilibrium moisture content). It is an importantparameter to characterize the quality of e.g., pharmaceutical and food products. In ourcontribution, we present the developed MOISHUM device for staged determination of wateractivity and moisture content of liquid and solid materials.

scholarly journals Modelling and Determination of Physico-Chemical and Morphological Properties of Microencapsulated Red Amaranth Powder

2013 ◽  
Vol 74 (2) ◽  
Author(s):  
Pik Han Chong ◽  
Mohammad Gulzarul Aziz ◽  
Yus Aniza Yusof ◽  
Naim Mohammad Nazli ◽  
Nyuk Ling Chin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Morphological Properties ◽  
Process Conditions ◽  
Inlet Temperature ◽  
Linear Change ◽  
Physico Chemical ◽  
Central Composite ◽  
Spray Dried

Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as inƀuenced by the inlet temperature and the maltodextrin concentration. The process was conducted using a mini spray dryer and maltodextrin is used as an encapsulating agent. Central composite design is applied and thirteen experiments are carried out. The responses are betacyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. The quadratic effect of the inlet temperature is determined to be positive on betacyanin retention whereas the antioxidant is affected by the linear change of maltodextrin concentration. The moisture content and water activity of spray-dried betacyanin powders are insignißcantly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration is found to have a signißcant effect on colour value.Particle densities and sizes are slightly affected by the process conditions studied.

scholarly journals Determination of moisture content and water activity in algae and fish by thermoanalytical techniques

Química Nova ◽  
2008 ◽  
Vol 31 (4) ◽  
pp. 901-905 ◽  
Author(s):  
Vilma Mota da Silva ◽  
Luciana Almeida Silva ◽  
Jailson B. de Andrade ◽  
Márcia C. da Cunha Veloso ◽  
Gislaine Vieira Santos
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Thermoanalytical Techniques

scholarly journals DETERMINATION OF SOME MICROBIOLOGICAL, CHEMICAL AND HISTOLOGICAL PROPERTIES OF SALAMI AND SAUSAGES SOLD IN MARKETS

2021 ◽  
Vol 9 (08) ◽  
pp. 96-99
Author(s):  
Berna Yanmaz ◽  
◽  
SevdaUrcar Gelen ◽  
Semin Gedikli ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Moisture Content ◽  
Water Activity ◽  
Histological Analysis ◽  
Ph Value ◽  
Meat Products ◽  
Ash Content ◽  
Psychrophilic Bacteria ◽  
The Mean

Salami and Sausage are ready to eat meat products that can pose a risk for human health. This study was aimed to determine the some microbiological, chemical and histological properties of 31 salami and 23 sausages from different companies offered for sale in markets, Turkey. The total aerobic mesophilic bacteria (TAMB), yeast and mould enumeration, lactic acid bacteria and psychrophilic bacteria count were evaluated. The water activity, pH, moisture content, and ash content were analysed. The mean TAMB value of salami and sausage samples were 2.30 log CFU/g and 2.80 log CFU/g, respectively (P>0.05). The water activity was found as 0.97 for both samples. The pH value of salami and sausage samples were 5.94 and 5.87, respectively (P>0.05). Moisture content was higher in salami samples (63.80%) than sausage samples (62.00%) (P>0.05). The average ash content in salami samples was 2.15%, while it was 2.80% in sausage samples (P>0.05). In conclusion, the microbiological and chemical analysis of sausage and salami products were within the range of Turkish standards. However, histological analysis revealed that some packed sausage and salami products sold in market are manufactured from lower-value trimmed food.

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