Comparison of regression methods for fitting the GAB model to the moisture isotherms of some dried fruit and vegetables

Samaniego-Esguerra, Christine M.; Boag, I. F.; Robertson, Gordon L.

doi:10.1016/0260-8774(91)90014-j

Cited by 88 publications

(85 citation statements)

References 12 publications

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“…Although the value of c constant in GAB equation decreases with increasing temperature (Table 3), it is not possible to make a clear correlation for m 0 and k constants with respect to temperature. It was stated that the change in m 0 with temperature is different for different foods (i. e. the DH value differs for different foods) [6]. Samanieggo-Esquerra [6] found that m 0 increases with increasing temperature and Cadden [16] stated that equilibrium moisture content and c values of wheat bran are higher at 25°C than 4°C and 37°C caused by possible solubility differences of nonfibrous components at these temperatures.…”

Section: Resultsmentioning

confidence: 98%

“…The equations usually applied for the food systems are GAB (three and six parameter forms) and BET equations. There are different applications for the case of GAB equation, such as indirect nonlinear regression, direct nonlinear regression and polynomial regression with transformed GAB equation [6]. Singh [7] suggested that the indirect nonlinear regression method could not be used due to interrelation of the basic three constants (m 0 , K, c).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of sorption properties of Turkish tarhana powder

İbanoğlu

Kaya

1999

Nahrung

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Moisture adsorption isotherms of commercial tarhana powder, a popular Turkish food used in soup making, were determined at 10°C, 20°C and 30°C. Gravimetric static method was applied at 0.08-0.92 water activity range. The data was fitted to Guggenheim-Anderson-deBoer (GAB), Oswin, Henderson and Brunauer-Emmett-Teller (BET) equations. Mean relative deviation (%E) was used to compare the goodness of fit. The BET was found the best equation for the range of water activity 0.08-0.58. The GAB equation was found adequate and gave similar result with the Oswin equation at 10°C and 20°C, while the Oswin equation was better for characterizing the adsorption behavior of tarhana sample for the whole range of temperature and water activity studied.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Evaluation of sorption properties of Turkish tarhana powder

İbanoğlu

Kaya

1999

Nahrung

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“…The lower the diffusion rate, the lower is the E a . At lower water activities, the attraction between water-vapour and the primary sorption sites of almonds was expected to be stronger than that at higher water activity (Samaniego-Esguerra et al, 1991). All almond samples had higher E a at the ERH range of 40.9-43.1% than that under higher ERH.…”

Section: Diffusion Of Water In Almondsmentioning

confidence: 93%

“…The value of h 1 shows the difference in enthalpy between monolayer and multilayer of sorption, and the value of h 2 indicates the difference between the heat of condensation of water and the sorption heat of the multilayer. The h 1 values of almonds were positive, indicating a strong exothermic interaction of water-vapour with the primary sorption sites of food (Samaniego-Esguerra, Boag, & Robertson, 1991;Moreira, Chenlo, Torres, & Vallejo, 2008). For the unpasteurized almonds, the h 1 values were smaller than those of the pasteurized and blanched almonds, indicating the unpasteurized almonds have stronger exothermic interaction of water vapour with primary adsorption sites.…”

Section: Moisture Adsorption Of Almondsmentioning

confidence: 95%

Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey)

Taitano

Singh²

2012

Int. J. Food Stud.

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Moisture adsorption characteristics of California grown almonds (Nonpareil: pasteurized and unpasteurized almonds; Monterey: pasteurized, unpasteurized and blanched almonds) were obtained using the gravimetric method over a range of water activities from 0.11 to 0.98 at 7-50 o C. The weights of almonds were measured until samples reached a constant weight. The relationship between equilibrium moisture content and water activity was established using the Guggenheim-Anderson-de Boer model. The diffusion coefficient of water in almond kernels was calculated based on Ficks second law. The monolayer moisture value of almonds ranged from 0.020 to 0.035 kg water/kg solids. The diffusion coefficient increased with temperature at a constant water activity, and decreased with water activity at a constant temperature. The thermodynamic properties (net isosteric heat, differential enthalpy and entropy) were also determined. The net isosteric heat of adsorption decreased with the increasing moisture content, and the plot of differential enthalpy versus entropy satisfied the enthalpy-entropy compensation theory. The adsorption process of almond samples was enthalpy driven over the range of studied moisture contents.

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“…Several authors, such as Samaniego-Esguerra et al, (1991), Morey et al, (1995), Chen and Jayas (1998), Andrade (2003), argue that the values of equilibrium moisture content of organic products depend on the species, the variety, the initial moisture content and especially the temperature and humidity of the environment in which they find themselves. To Figueirêdo and Queiroz (2007), the study of water activity can be done by isotherms evaluations.…”

Section: Introductionmentioning

confidence: 99%

Drying of Rye (Lolium Multiflorum L.) in Fixed Bed With Parallel Air Flow

et al. 2016

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Abstract:This work aimed to study the drying of ryegrass seeds (Lolium multiflorum L.) in fixed bed dryer with parallel air flow. The study consisted of physical and physiological characterization of seeds, seed rewetting, study the desorption isotherms of rewetted seeds and the drying process of the rewetted seeds under the following conditions: temperature from 40 to 60 ° C, air velocity 1.0 and 2.0 m/s and the height of the tray 0.005 and 0.01 m. The experimental data showed that the drying conditions applied to the seeds can significantly influence the moisture content and the physiological quality of the final product.

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Comparison of regression methods for fitting the GAB model to the moisture isotherms of some dried fruit and vegetables

Cited by 88 publications

References 12 publications

Evaluation of sorption properties of Turkish tarhana powder

Evaluation of sorption properties of Turkish tarhana powder

Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey)

Drying of Rye (Lolium Multiflorum L.) in Fixed Bed With Parallel Air Flow

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