An equation for correlating equilibrium moisture content in foods

Iglesias, Héctor A.; Chirife, Jorge; Lombardi, José L.

doi:10.1111/j.1365-2621.1975.tb00032.x

Cited by 45 publications

(6 citation statements)

References 21 publications

(7 reference statements)

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“…An analytical expression for the isotherm is also required for the quantitative analysis of storage stability (Karel, Mizrahi & Labuza, 1971;Labuza, Mizrahi & Karel, 1972). Iglesias et al, 1975a) showed that a multilayer adsorption equation, originally developed by Halsey (1948) could be used to describe the water sorption behaviour of a great variety of foods. The sorption data on beef were treated according to the Halsey's equation as used by Iglesias et al (1975a) andChirife (1976~) : In lnfio&= -r In X + In u"…”

Section: Resultsmentioning

confidence: 99%

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Equilibrium moisture contents of air dried beef. Dependence on drying temperature

Iglesias¹,

Chirife²

1976

Int J of Food Sci Tech

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The water adsorption isotherms at 30°C of precooked beef previously dried at three different temperatures: 30"C, 55°C and 70"C, respectively, were determined. It was found that the higher the drying temperature the lower is the sorption capacity of dried beef. A B.E.T. analysis of the isotherms demonstrated that the quantity of water contained in the monolayer is affected by the temperature of drying. The adsorption and desorption isotherms at 50°C were also determined; no hysteresis was found. A multilayer adsorption equation is used to describe adequately the water sorption behaviour of cooked beef in the range of water activities studied.

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Section: Resultsmentioning

confidence: 99%

“…An attempt was also made to describe the various experimental sorption isotherms using a multilayer adsorption equation developed by Halsey (1948) and recently shown by Iglesias, Chirife & Lombardi (1975a) to describe the water sorption behaviour of several foods.…”

Section: Introductionmentioning

confidence: 99%

Equilibrium moisture contents of air dried beef. Dependence on drying temperature

Iglesias¹,

Chirife²

1976

Int J of Food Sci Tech

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“…e Hasley model is recommended for use for the study of the sorption isotherms of meats, milk products, and vegetables [35]. Iglesias et al [36] applied the Hasley model to describe reasonably the sorption of dried figs, apricots, and raisins. Moreover, in 1985, Lomauro et al [29] successfully used this model to study the water sorption of several nuts and oil seeds.…”

Section: Fitting Of Sorption Isotherm Models To Experimentalmentioning

confidence: 99%

Moisture Sorption Isotherms and Prediction Models of Carboxymethyl Chitosan Films from Different Sources with Various Plasticizers

Tantala

Rachtanapun

Tongdeesoontorn

et al. 2019

Advances in Materials Science and Engineering

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Carboxymethyl chitosan (CMCH) from different chitosan sources (shrimp, crab, and squid) and molecular sizes (polymer and oligomer) were synthesized via carboxymethylation reaction. The CMCH films were prepared by solution casting. All the CMCH films had high water solubility, higher than 85% of the dry matter of the films. The sorption isotherm of the CMCH films was evaluated at several values of relative humidity (0% RH, 23% RH, 34% RH, 43% RH, 65% RH, 77% RH, and 86% RH) at 25 ± 1°C. The equilibrium moisture content values of all the CMCH films were low at lower aw but increased considerably above aw = 0.65. The sigmoidal moisture sorption isotherms of this product can be classified as type II. Understanding of sorption isotherms is an important prerequisite for the prediction of moisture sorption properties of films via moisture sorption empirical models. The experimental data were analyzed and fitted by the nine sorption models. The various constants determined by linear fitting of the sorption equation with r2 values were in the range of 0.7647 to 0.999. The GAB model was found to be the best-fitted model for CMCH films (aw = 0.23–0.86, 25 ± 1°C), and the model presented the optimal root-mean-square percentage error (%RMS) values when compared with other models. In conclusion, it can be stated that the GAB model was found to be better estimated for predicting the CMCH films than other models. Therefore, the constant derived from different sorption models were applied for use in terms of information and for the determination of the stability of CMCH packaging films for specific end uses.

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“…Six food products, of which desorption isotherms at various temperatures (three or more) are available in the literature, were used for our analysis. These were thyme, aniseed, marjoram and fennel (Wolf, Spiess & Jung, 1973), wheat kernel (Day & Nelson, 1965) and sugar beet root (Iglesias et al, 1975). The equilibrium data of the first five products were analysed according to the BET equation:…”

Section: Estimation Of the Bet Heat Of Desorptionmentioning

confidence: 99%

Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory

Aguerre

Suárez

Viollaz

1984

Int J of Food Sci Tech

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Data of water desorption on different food products were analysed from the point of view of the BET theory. A plot of log C against 1/T as used for the independent evaluation of El-EL and the pre-exponential alb,/b,n, in the expression for the constant C of the BET theory. It was found that a,b,/b,a, may range from to lop6 and the E , -E L values are correspondingly much higher than usual. An equation has been obtained within the framework of the BET theory for the dependence of the net heat of desorption on moisture content. In the present analysis the variation of the monolayer value with temperature is considered by means of a simple empirical equation. The results are compared with the heats of desorption calculated directly by the Clausius-Clapeyron equation.

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An equation for correlating equilibrium moisture content in foods

Cited by 45 publications

References 21 publications

Equilibrium moisture contents of air dried beef. Dependence on drying temperature

Equilibrium moisture contents of air dried beef. Dependence on drying temperature

Moisture Sorption Isotherms and Prediction Models of Carboxymethyl Chitosan Films from Different Sources with Various Plasticizers

Calculation of the variation of the heat of desorption with moisture content on the basis of the BET theory

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