scholarly journals Moisture Sorption Characteristics and Storage Study of Grape Seeds Flakes

2019 ◽  
Vol 2 (2) ◽  
pp. 91
Author(s):  
Adelina Bogoeva ◽  
Albena Durakova ◽  
Velichka Yanakieva ◽  
Bozhidar Bozadzhiev
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Grape Seeds ◽  
Storage Study ◽  
Monolayer Moisture Content ◽  
Monolayer Moisture ◽  
And Storage ◽  
Sorption Characteristics

The current scientific research is focused on the sorption isotherms, monolayer moisture content and storage study of full-fatted grape seeds flakes (FGSF) of different grape variety locally grow in Bulgaria (Mavrud, Cabernet Sauvignon, Syrah, Merlot, Dimyat and Sauvignon Blanc). To determine the sorption characteristics of FGSF, we are used a static gravimetric method of saturated salt solution and relative humidity from 0.11 to 0.90 at three different temperatures – 10, 25 and 40°C. In the condition of constant water activity and increasing temperatures, the sorption capacity of the product decrease. We are recommend the modified Henderson model for description of sorption isotherms of FGSF. The monolayer moisture content values are obtained by linearization of Braunauer-Emmett-Teller (BET), in the range of Mmads = 2.32 ÷ 3.41, Mmdes = 2.59 ÷ 3.68. The three months storage study of samples was monitored at moisture value reduced to a value corresponded to the calculated monolayer moisture content. FGSF was packed in a co-extruded barrier film with copolymer covering for heat sealing, in the conditions for storage - temperature 18 ÷ 25°C and relative humidity 75 ÷ 85%. No living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

scholarly journals The Study of Sorption Characteristics of Dried Crab Stick Product Using Dynamic Vapor Sorption

2021 ◽  
Vol 18 (13) ◽  
Author(s):  
Traiphop PHAHOM
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Sorption Isotherm ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption ◽  
Adsorption And Desorption ◽  
Peleg Model ◽  
Monolayer Moisture Content ◽  
Monolayer Moisture ◽  
Sorption Characteristics

The research delved into the sorption characteristics of dried crab stick products using dynamic vapor sorption (DVS). The obtained sorption isotherm data, including equilibrium moisture content (Me) and water activity (aw), were fitted with 6 different sorption isotherm models, such as Brunauer-Emmett-Teller (BET), Guggenheim-Anderson-Boer (GAB), Pickett-Modified BET, Adam and Shove, Blahovec-Yanniotis, and Peleg. The results showed that the Peleg model was the best-describing model with a coefficient of determination (R2), chi-square (χ2), root mean square error (RMSE), and standard error of estimate (SEE) ranging from 0.988 to 0.998, 0.719 to 4.349, 0.431 to 2.609 and 0.692 to 1.703, respectively. According to the classification of the shape of moisture sorption isotherm, the isotherm type III and II were found in this research for adsorption and desorption, respectively. The GAB and BET models were used to estimate monolayer moisture content (M0) of the sample and it was found that the M0 ranged from 3.65 to 5.36 % dry basis and 4.57 to 4.83 % dry basis for GAB and BET models, respectively. Blahovec-Yanniotis’s model was applied in this work to investigate the contribution of water and the result showed that the contribution of solution water played a major in the moisture changes of the sample during the adsorption and desorption process. Moreover, sorption isotherm data were modeled with 0 and 1st order reaction kinetics, and the results demonstrated that 0 order and 1st order models were the most appropriate model to describe moisture changes behavior of the sample at each relative humidity step for adsorption and desorption, respectively. HIGHLIGHTS The construction of sorption isotherms of dried crab stick product using dynamic vapor sorption GAB and BET models were used to estimate monolayer moisture content Peleg model was the most appropriate model to describe sorption behaviors of dried crab stick product Blahovec-Yanniotis provided the contribution of water information of dried crab stick during adsorption and desorption processes The application of reaction order kinetics could provide the information of moisture changing behaviors at each relative humidity step for adsorption and desorption processes GRAPHICAL ABSTRACT

scholarly journals Sorption characteristics of ready-made mixtures containing oatflakes, apples, and cinnamon

2021 ◽  
Vol 286 ◽  
pp. 03003
Author(s):  
Albena Durakova ◽  
Adelina Vasileva ◽  
Kornelia Choroleeva
Keyword(s):  
Standard Deviation ◽  
Moisture Content ◽  
Evaluation Criteria ◽  
Sorption Isotherms ◽  
Mean Relative Error ◽  
Error Standard Deviation ◽  
Monolayer Moisture Content ◽  
Monolayer Moisture ◽  
Sorption Characteristics

The present paper studies the sorption characteristics of readymade mixtures containing oatflakes – 89.5%, apples – 10%, and cinnamon – 0.5 % at the temperatures of 10°C, 25°C and 40°C and for eight water activities in the 11% - 85% range. The results obtained demonstrate that at a constant water activity, the increase in temperature is coupled with a decrease in equilibrium moisture content. The sorption isotherms of the analyzed ready-made mixture belong to Type III according to the classification of Brunauer et аl. In order to describe the isotherms following the evaluation criteria, that is mean relative error, standard deviation, and distribution of residuals, the study recommends the threeparameter modified Oswin for adsorption and the Henderson model for desorption. Via linearization of the Brunauer-Emmett-Teller model, we calculate the values of monolayer moisture content (MMC) at aw < 0.5 for both processes. For adsorption, the ММC falls within the 2.51% - 3.57% d.b. range, whereas for desorption it is within the 3.41% - 3.71% d.b. range. Temperature affects the MMC since its increase leads to a decrease in the ММC for both processes. For adsorption, at a temperature between 10°C and 40°C the ММC decreases by 1.06%, and for desorption - by 0.3%.

scholarly journals Sorption Characteristics of Bulgarian Penny Buns (Boletus Edulis)

2020 ◽  
Vol 180 ◽  
pp. 03008
Author(s):  
Albena Durakova
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Model Assessment ◽  
Physico Chemical ◽  
Bet Model ◽  
Monolayer Moisture Content ◽  
Desorption Isotherms ◽  
Monolayer Moisture ◽  
Model Linearization ◽  
Sorption Characteristics

The present study determined the sorption characteristics of Bulgarian penny buns (Boletus) for eight water activities in the 10 % 90 % range and at three temperatures, of 10 °С, 25 °С and 40 °С. The coefficients of the modified Oswin, Chung-Pfost, Halsey and Henderson models were obtained statistically. The modified Halsey model is recommended as a description of adsorption and desorption isotherms since it corresponds to the criteria for model assessment and suitability. Via BET model linearization, the values of the monolayer moisture content for water activity of aw > 0.5 and temperatures of 10 °С, 25 °С and 40 °С were established. The approximate physico-chemical composition of Bulgarian penny buns (Boletus) – moisture content – 10.80 %, protein – 32.23 %, carbohydrate 0.99 %, fat – 6.62 %, ashes – 6.20 % - was also determined.

scholarly journals SORPTION ISOTHERMS AND THERMODYNAMIC ANALYSIS OF SEED FRUITS USED TO OBTAIN VEGETABLE OIL

2015 ◽  
Vol 45 (1) ◽  
pp. 21-26
Author(s):  
K. S. SILVA ◽  
J. T. ROMERO ◽  
M. A. MAURO
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Sorption Process ◽  
Grape Seeds ◽  
Differential Enthalpy ◽  
Compensation Theory ◽  
Enthalpy And Entropy ◽  
Melon Seeds

Sorption isotherms of papaya, melon and grape seeds were determined and thermodynamic properties compared. The experiments were carried out at different temperature using the gravimetric method. The Henderson and GAB models were the best which represented the experimental data. Papaya and grape seeds are more stable with larger moisture content than melon seeds at 30°C. Grape seeds presented more resistance to lose water during the dehydration. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. It was found that the sorption process investigated was enthalpy-driven.

Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)

2013 ◽  
Vol 9 (4) ◽  
pp. 499-504 ◽  
Author(s):  
Ocheme Boniface Ocheme ◽  
Chukwuma Charles Ariahu ◽  
Emmanuel Kongo Ingbian
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Goodness Of Fit ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Sorption Data ◽  
Moisture Contents ◽  
Monolayer Moisture ◽  
Increasing Temperature ◽  
Sorption Characteristics

AbstractThe moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. The sorption isotherms of dakuwa were type III isotherms (J shaped), and the equilibrium moisture content increased with increasing water activity but decreased with increasing temperature. The BET and GAB monolayer moisture contents all decreased with increasing temperature. For adsorption, the BET monolayer was higher (3.163–4.158 g/100 g solid) than that of GAB (2.931–3.728 g/100 g solid), but for desorption, the GAB monolayer (4.792–7.741 g/100 g solid) was higher than that of BET (3.962–4.480 g/100 g solid). Evaluation of goodness of fit of models revealed that moisture sorption of dakuwa was best modelled by GAB equation.

Analysis of Moisture Desorption Isotherms of Eggplant (Solanum melongena)

2010 ◽  
Vol 16 (5) ◽  
pp. 417-425 ◽  
Author(s):  
R. Moreira ◽  
F. Chenlo ◽  
M.D. Torres ◽  
N. Vallejo
Keyword(s):  
Moisture Content ◽  
Solanum Melongena ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Isosteric Heat ◽  
Integral Enthalpy ◽  
Differential Enthalpy ◽  
Different Temperatures ◽  
Enthalpy And Entropy ◽  
Monolayer Moisture

Sorption isotherms of eggplant were determined employing, as experimental technique, a static gravimetric method, using saturated salt solutions to achieve the equilibrium. The experiments were carried out at different temperatures (20, 35, 50 and 65 °C). The sorption isotherms can be classified, according to Brunauer’s classification, as type II or III depending on temperature. Equilibrium moisture content data were correlated by two models usually applied to foodstuffs (Brunauer-Emmet-Teller (BET) and Halsey). BET model was employed to determine monolayer moisture content (0.121 kg/kg d.b.). Halsey model was selected by the goodness of fitting. Experimental data were analyzed by a thermodynamic approach to obtain some properties as net isosteric heat, equilibrium heat and differential and net integral entropy. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. The net integral enthalpy and entropy showed maximum values (~31 kJ/mol and ~88 J/mol.K) at 0.093 (kg/kg d.b.) of moisture content.

scholarly journals Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 50
Author(s):  
Nasim Mansoori ◽  
Mahsa Majzoobi ◽  
Mohsen Gavahian ◽  
Fojan Badii ◽  
Asgar Farahnaky
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Drying Process ◽  
Date Syrup ◽  
Acacia Gum ◽  
Monolayer Moisture Content ◽  
Monolayer Moisture ◽  
First Time

The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (pb), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The sorption isotherms were also obtained and compared to that of those predicted by mathematical models. According to the results, increasing the AG concentration enhanced the moisture content, pb, brightness, and Tg while it reduced the CD and equilibrium moisture sorption. All DS powders had type III isotherm behavior, i.e., similar to high-sugar foods. Guggenheim-Anderson-de Boer (GAB) and Peleg models were found to be suitable for fitting the experimental data and these models explained the monolayer moisture content decrease with increasing AG concentration. These results of the present study, for the first time, verified that the AG can be used as a natural anti-plasticizer agent for DS powder production.

scholarly journals Sorption isotherms and their fitted equations for dried chips of cassava roots (Manihot Esculenta Crantz; Tme-7 variety) and the resulting isosteric heats of sorption

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 703-711
Author(s):  
A.S. Ajala ◽  
P.O. Ngoddy ◽  
J.O. Olajide
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Isosteric Heat ◽  
Coefficient Of Determination ◽  
Mean Bias Error ◽  
Isotherm Models ◽  
Bias Error ◽  
Manihot Esculenta Crantz

Cassava roots are susceptible to deterioration with 24 hrs of harvest; it needs processing into a more stable material such as dried cassava chips to extend its shelf life for long storage. However, improper knowledge of the effect of atmospheric relative humidity on these dried chips during storage makes it mouldy and unacceptable. This work aimed at studying the effect of sorption isotherms on the dried cassava chips. In this study, adsorption and desorption isotherm were carried out using static gravimetric method and data for equilibrium moisture content (EMC) were generated at five (5) temperatures (53, 60, 70, 80, 86oC). These were fitted into four (4) isotherm-models [Oswin, Peleg, the Modified Oswin and GAB]. The statistical criteria to test the models were coefficient of determination (R2 ), reduced chi-square (χ 2 ), root mean square error (RMSE) and mean bias error (MBE). The values of EMC ranged from 7.21-12.44% wb. The values of R2 ranged from 0.95-0.99; χ 2 ranged from 0.008-0.14; RMSE values ranged from 0.06-0.254 while MBE values ranged from -0.0004-1.1E-5. The values of isosteric heat of sorption calculated from the isosteres recorded a range from 6.579 to 67.829 kJ/mole. The Pelegmodel gave the best fit in the relative humidity range of 10 to 80%. The values of EMC show that the chips can have a stable shelf life without spoilage.

scholarly journals Desorption of the Exotic Fruit Jujube (Ziziphus Jujube Mill) of Bulgarian Origin

2020 ◽  
Vol 180 ◽  
pp. 03007
Author(s):  
Albena Durakova ◽  
Adelina Bogoeva ◽  
Velichka Yanakieva ◽  
Tzvetana Gogova ◽  
Kornelia Choroleeva
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Model Assessment ◽  
Physico Chemical ◽  
Bet Model ◽  
Ziziphus Jujube ◽  
Monolayer Moisture Content ◽  
Monolayer Moisture ◽  
Model Linearization

The present study determined the physico-chemical parameters of the exotic fruit jujube (Ziziphus jujube mill) of Bulgarian origin – pH of 4.62, refractometric dry matter of 31.6 %, dry matter (in weight) of 36.78 %, TTA (total titratable acidity) – citric acid – of 0.67 %, 0.70 % malic acid, 65.95 % moisture, 0.78 % fibre, 1.41 % protein, 23.65 % carbohydrate, 0.24 % fat and energy value of 428.44 kJ/102.4 kcal. Equilibrium moisture content and monolayer moisture content were established for desorption concerning eight water activities in the 0.1 0.9 range and the temperatures of 10 °С, 25 °С and 40 °С. The coefficients of the modified Oswin, Chung-Pfost, Halsey and Henderson models were obtained statistically. The modified Halsey model is recommended as a description of the desorption isotherms of jujube (Ziziphus jujube mill) since it corresponds to the criteria for model assessment and suitability. Via BET model linearization, the values of the monolayer moisture content for desorption at the temperatures of 10 °С 5.41 % d.b., 25 °С – 4.65 % d.b. and 40 °С 5.08 % d.b were determined.

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