Comparative moisture sorption isotherms, modelling and isosteric heat of sorption of controlled and irradiated Moroccan rosemary leaves

Mghazli, Safa; Idlimam, Ali; Mahrouz, Mostafa; Lahnine, Lamyae; Hidar, Nadia; Ouhammou, Mourad; Mouhib, Mohamed; Zantar, Said; Bouchdoug, Mohamed

doi:10.1016/j.indcrop.2016.02.050

Cited by 22 publications

(25 citation statements)

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“…Also, an increase in temperature leads to an increase in the distance between the adsorbed and sorption sites and subsequently the van der Waals attractive forces decrease and the MC lowers (Quirijns et al, ). Similar results have been reported for extruded snacks (Wani & Kumar, ), orange juice powder (Sormoli & Langrish, ), rosemary leaves (Mghazli et al, ), and black peppercorns (Yogendrarajah, Samapundo, Devlieghere, Saeger, & Meulenaer, ).…”

Section: Resultssupporting

confidence: 83%

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Mahanti

Chakraborty

Babu

2019

J Food Process Engineering

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Moisture sorption isotherm data of ready‐to‐puff preconditioned brown rice shall enable in finding solutions for prolonging the period between preconditioning and puffing. Designed full factorial experiments were conducted with ready‐to‐puff preconditioned brown rice at five different salt concentrations (SC) ranging 0–4%, varying temperature (T), 20–30°C within eight levels of moisture content (MC), and 3–25% to obtain sorption isotherms. Preconditioning was carried out at 75(±3)°C using a fluidized bed dryer to attain a final MC of 11%, optimum for puffing. Water activity (aw) of the sample increased with increasing T and decreased with increasing SC. The individual and interaction effects of T, SC, and MC on aw are highly significant (p < .001). The experimental sorption data at each SC were fitted with the traditional model at a given temperature. All the models were statistically (p < .001) significant. A feedforward artificial neural network model was developed with three input variables T, SC, and MC as the input layer and aw as the output layer. Inter‐relationship among the process variables is explained better by artificial neural network (R2 = 0.991) and second‐order model (R2 = 0.973) as compared with traditional models, which are limited in their ability to express the relationship among the variables. Practical Applications The key to quality puffed rice is the preconditioning process during its manufacture. During preconditioning, salts and moisture penetrate the rice matrix to give a desirable product. The preconditioned rice should be immediately processed, else absorption or desorption of moisture from the atmospheric air takes place. This leads to finished puffed rice with compromised quality. Liberty of using the preconditioned rice for further processing will wrest upon the processor if suitable packaging is provided to this rice. Extensive knowledge of moisture sorption isotherms is required for designing such packaging material and conditions. The present study is carried out to study the sorption isotherm of ready‐to‐puff preconditioned brown rice. The information available in the present study is useful for food industries to develop a suitable packaging material for time‐independent use of preconditioned rice.

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Section: Resultssupporting

confidence: 83%

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Mahanti

Chakraborty

Babu

2019

J Food Process Engineering

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“…The isosteric heat of the adsorption of carbon dioxide and nitrogen (∆H st ), at a given surface loading (q), was calculated from the adsorption isotherms obtained at different temperatures and by using the Clausius‐Clapeyron equation:

normalΔ H_{st} = R {[\frac{d ln P}{d ((), \frac{1}{T})}]}_{q}

where ∆H st (kJ/mol), P (bar), T (K), and R (J/mol·K) are the heat of adsorption, the equilibrium‐adsorbed pressure at a constant gas loading of q, the absolute temperature, and the ideal gas constant, respectively. In this study, the values of ∆H st were extracted from the slope of the lnP versus 1/T plot at a constant coverage.…”

Section: Methodsmentioning

confidence: 99%

“…The isosteric heat of the adsorption of carbon dioxide and nitrogen (H st ), at a given surface loading (q), was calculated from the adsorption isotherms obtained at different temperatures and by using the Clausius-Clapeyron equation 31 :…”

Section: Thermodynamic Of Adsorptionmentioning

confidence: 99%

Synthesis of nitrogen doped activated carbon/polyaniline material for CO₂ adsorption

Peyravi

2017

Polymers for Advanced Techs

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“…Knowing the effect of temperature on the water sorption isotherm is relevant because food is exposed to various temperatures through their processing and storage (Al‐Muhtaseb et al., 2004). The increase in temperature energetically excites the water molecules, weakens the interaction between the adsorbent molecules, and consequently, the equilibrium moisture content decreases (Yogendrarajah et al., 2015); this suggests that some soluble components, such as sugars, adsorb less amount of water with increasing temperature at constant a w (Jayendra Kumar et al., 2005; Mghazli et al., 2016; Mrad et al., 2012). The reduction in

a_{w}

implies a decrease of partial vapor pressure, indicating a decrease in moisture content (Singh & Talukdar, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Important information has been reported and applied from different studies of leaves (mint, henna, rosemary, black and green tea, melisa, and persimmon), moisture sorption isotherms and its thermodynamic properties (Barbosa‐Canovas et al., 2020; Bennaceur et al., 2015; Dimitrios et al., 2011; Ghodake et al., 2007; Jin Park et al., 2002; Martínez‐Las Heras et al., 2014; Mghazli et al., 2016; Timoumi & Zagrouba, 2005; Yogendrarajah et al., 2015) that aid in the conservation of desirable components of this plants. Hidar et al.…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption isotherms, isosteric heat, and Gibbs free energy of stevia leaves

López-Vidaña

Téllez

Figueroa

et al. 2020

J Food Process Preserv

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There is scientific evidence that Stevia leaves, commonly used as a sugar substitute, can reduce the risk of obesity, diabetes, hypertension, or cardiovascular diseases. In this study, the moisture sorption isotherms of stevia leaves at 35°C, 45°C, and 55°C were analyzed by the static gravimetric method within a relative humidity range between 0.06 and 0.92. The experimental data obtained exhibits a J‐shaped Type II sorption isotherms. The data were fitted to six mathematical models: Iglesias & Chirife, Lewicki, Oswin, Hasley, GAB, and Khun. GAB model was the one best‐fitted to the isotherms obtained. The monolayer value was between 0.0479 and 0.0589 g water/g dry matter. The isosteric heat of adsorption and Gibbs free energy were obtained at different temperatures using the Clausius–Clapeyron equation. The isosteric heat of adsorption exponentially decreased from 2850 J/g to 2480 J/g as the equilibrium moisture content increased from 0.062 to 0.522 g water/g dry matter. The chemical potential of adsorption increased at high moisture content values. These results suggest an exothermic, spontaneous process. Novelty Impact Statement The importance of studying adsorption isotherms, and its fitting to a mathematical model, allows us to know the potential of the water that influences on the reactions of physical‐chemical deterioration correlated with the stevia leaves stability and quality. The thermodynamic properties derived from moisture adsorption isotherms provide relevant information about the water chemical potential and the energy amount required in moisture adsorption processes, and its relationship with stevia stability in different storage conditions.

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Comparative moisture sorption isotherms, modelling and isosteric heat of sorption of controlled and irradiated Moroccan rosemary leaves

Cited by 22 publications

References 24 publications

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Synthesis of nitrogen doped activated carbon/polyaniline material for CO₂ adsorption

Moisture sorption isotherms, isosteric heat, and Gibbs free energy of stevia leaves

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Comparative moisture sorption isotherms, modelling and isosteric heat of sorption of controlled and irradiated Moroccan rosemary leaves

Cited by 22 publications

References 24 publications

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Synthesis of nitrogen doped activated carbon/polyaniline material for CO2 adsorption

Moisture sorption isotherms, isosteric heat, and Gibbs free energy of stevia leaves

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Synthesis of nitrogen doped activated carbon/polyaniline material for CO₂ adsorption