Adsorption isotherms of osmo-oven dried african star apple ( Chrysophyllum albidum ) and african mango ( Irvingia gabonensis ) slices

Falade, Kolawole O.; Aworh, O. C.

doi:10.1007/s00217-003-0843-8

Cited by 54 publications

(53 citation statements)

References 20 publications

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“…The explanation for the nature of the isotherms may be that, at low water activities, physical sorption on strongly active sites of proteins occurs, since water can be sorbed only to surface -OH sites of crystalline sugar. Moreover, according to Falade and Aworh, 44 at low a w , it is possible to have a local dissolution of sugar alcohols, a swelling of proteins and appearance of new active sites. In the intermediate a w range, sorption takes place at less active sites, and from this point on, there is gradual dissolution of sugars resulting in a complete exudation of sugars in solution at high water activities.…”

Section: Moisture Sorption Isotherms Of Dried Figs and Gs-fig Mixturesmentioning

confidence: 99%

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

2011

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Moisture sorption isotherms of figs with and without glucose syrup (at 20% and 40%, w/w) were determined at 5°C, 25°C, and 40°C. A static gravimetric method was used under 0.11-0.84 water activity ranges for the determination of sorption isotherms that were found to be typical type ΙΙΙ for control sample. The inclusion of glucose syrup had significant effects on the sorption isotherms, and the moisture content of samples at each a w decreased with increasing temperature. The experimental data were fitted well with two-parameter BrunauerEmmet-Teller, three-parameter Guggenheim-Anderson-de Boer, and four-parameter Peleg models that all had R 2 of greater than 0.99. The net isosteric heats of sorption were estimated using the Clausius-Clapeyron equation from the equilibrium data at different temperatures. It was found that the addition of glucose syrup significantly increased the amount of monolayer water and the isosteric heat of sorption. Both water activity and isosteric heat of sorption increased with glucose syrup level and the shape and status of sorption isotherms tend to change toward the typical sigmoid shape of most food systems.

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Section: Moisture Sorption Isotherms Of Dried Figs and Gs-fig Mixturesmentioning

confidence: 99%

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

2011

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“…The water vapor molecules are bound very strongly to the active polar sites available. Falade and Aworh [27]. In the zone -II also termed as multilayer sorption region, Moisture content increases appreciably with water activity and at a faster rate.…”

Section: Resultsmentioning

confidence: 99%

Investigation of Moisture Sorption Properties of Gelatin/Poly (Aniline)/Films

Bajpai¹,

Awasthi²,

Utiye³

et al. 2017

SOJMSE

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This work describes moisture sorption behavior and other physicochemical properties of gelatin/poly (Ani) films. Theglyoxal (Glox) -cross linked gelatin (Gel) films have been loaded with aniline, followed by their in-situ oxidative polymerization to yield Gel/poly (Ani) composite films. The moisture uptake behavior of the plain Gel and Gel/poly (Ani) films has been studied under various Relative Humidity (RH) and at different temperatures. The data obtained has been interpreted in the terms of GAB model. The thermodynamic parameters such as q st and sd have also been determined using ClasiusClapeyron equation. It was found that both, the qst and the sd decreased with moisture contents. Finally, the films exhibited fair biocompatible behavior.

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“…These groups act as strong binding sites for incoming water vapor molecules. In addition, according to Falade et al (2004), there is possibility of swelling or unfolding of protein chains thus offering new active sites for binding of water molecules. The zone -II, also termed as multilayer sorption region, consists of multilayer moisture which is under transition to natural properties of free water and is available for chemical reactions.…”

Section: Results and Discussion Moisture Sorption Isothermmentioning

confidence: 99%

Investigation of moisture sorption behavior of soluble sodium caseinate

Bajpai¹,

Tiwari²

2014

Emir. J. Food Agric

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Casein is a potential food protein, used in a number of food applications. In this work, moisture sorption isotherms of casein were determined at 10, 20 and 30°C under different relative humidity in the range of 12 to 98% using gravimetric method. The equilibrium moisture uptake data were interpreted with the help of three well-known sorption isotherm models namely, (GAB, Halsey and Oswin models) using non-linear least square method. The experimental moisture uptake data were best interpreted by GAB model. The monolayer moisture content Xm was found to vary from 54.08 x 10-3 to 10.48 x10-3 kg kg -1 (db) for a temperature rise from 10 to 30°C, thus indicating negative temperature dependence. The Clausius-Clapeyron equation was used to determine the isosteric heat of sorption (qst). The uptake data was also used to determine isokinetic temperature Tβ (315.9 K) and harmonic mean temperature Thm (292.8 K). The enthalpy-entropy compensation theory indicated that moisture sorption process was enthalpy driven.

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Adsorption isotherms of osmo-oven dried african star apple ( Chrysophyllum albidum ) and african mango ( Irvingia gabonensis ) slices

Cited by 54 publications

References 20 publications

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

Investigation of Moisture Sorption Properties of Gelatin/Poly (Aniline)/Films

Investigation of moisture sorption behavior of soluble sodium caseinate

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