Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

Alamri, Mohamed S.; Mohamed, Abdellatif A.; Hussain, Shahzad; Ibraheem, Mohamed A.; Qasem, Akram A. Abdo

doi:10.1155/2018/2369762

Cited by 20 publications

(9 citation statements)

References 39 publications

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“…This leads to change in physical structure of foods. 41 These findings are consistent with the results documented by Muzaffar and Kumar 27 for tamarind pulp powder and Alamri et al 42 for millet flour.…”

Section: Discussionsupporting

confidence: 90%

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

2023

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BACKGROUND:The spring grown peanut varieties J87 and TG37A are prone to quality deterioration as a result of high temperature and relative humidity during harvesting. Thus, the sorption isotherms of peanut varieties were evaluated at 25, 35 and 45 °C and the water activity (a w ) range of 0.110-0.975 aiming to predict the suitable storage conditions, packaging material and shelf-life. RESULTS:The equilibrium moisture content (EMC) increased with increased a w and isotherms of type II were observed. The monolayer moisture content varied between 3.135% and 4.235% for J87 and between 3.906% and 5.640% for TG37A variety. The experimental data were fitted to seven mathematical models. The variations in correlation coefficients were in the range 0.879-0.992 and in root mean square were in the range 0.055-1.988. On the basis of statistical parameters, Guggenheim Anderson de Boer and Double Log Polynomial were considered to be best fitted models. At a w of 0.6, critical moisture content (CMC) was 7.59%, 7.060% and 5.89% for J87 and 9.06%, 8.904% and 7.80% for TG37A at 25, 35 and 45 °C, respectively. The shelf-life prediction model provided that the aluminum packages had the maximum predicted shelf-life of around 1779 days for TG37A and 1077 days for J87 variety at 25 °C with an initial moisture content of 5.91% and 4.81%, respectively. CONCLUSION: The EMC and CMC evaluated from sorption study provided the basis for determination of package properties and shelf life. Aluminum packages had the minimum water vapor transmission rate and permeability. Hence, peanuts packaged in these bags and stored at 25 °C and 75% relative humidity had the potential to attain the maximum storage life.

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Section: Discussionsupporting

confidence: 90%

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

2023

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“…The C parameter should be a positive value which is a representation of the first layer's total heat of sorption. Therefore, a negative value is impossible (Alamri et al, 2018). A study on water sorption of Libyan date paste showed similar findings whereby the Halsey, Smith, Iglesias and Chirife, Henderson and Oswin model showed good fit to sorption data meanwhile the BET and GAB model were found to be unsuitable due to the negative value of the C parameter (Houssein, 2007).…”

Section: B Modelling Of Moisture Sorption Isothermmentioning

confidence: 89%

Moisture Sorption Isotherm of Cassava Starch Film Incorporated with Kaffir Lime Oil

Elangko¹,

Jai²,

Ali³

et al. 2022

ASMScJ

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The use of bioplastic film has been gaining a lot of interest especially in food packaging, however knowledge on its stability during handling is limited. Moisture sorption isotherm is a study that determines the stability of the film when exposed to certain environmental conditions. The gravimetric method was used to determine the moisture sorption isotherm of cassava starch film incorporated with kaffir lime essential oil (EO) at 30°C and 40°C. The moisture content increases with increasing water activity for both 30°C and 40°C. The sorption data were fitted into 3 models and Oswin was found to be the best model to fit the data with R2 of 0.93 to 0.97. The sorption data were used to determine the net isosteric heat of sorption (qst) through the application of Clausius – Clapeyron equation which provides an approximation of the minimum energy required to remove water from a solid. Generally, the qst decreases exponentially with an increase in moisture content regardless of whether the film contains EO. The incorporation of EO within these temperatures does not affect the moisture content and heat of sorption of the starch-based bioplastic film, which shows its stability and potential as an additive in food packaging film.

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“…The experimental data were fitted to the GAB (Guggenheim-Anderson-de Boer) and BET (Brunauer-Emmett-Teller) isotherms models, which are the most used in food products [14].…”

Section: Objects and Methodsmentioning

confidence: 99%

Preliminary Evaluation of Color Stability of Date Fruit Tablets

et al. 2022

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A BST R ACT This paper reports on preliminary qualitative evaluation of relationship between color change and water activity (a w ) of date (Phoenix dactylifera L., var. MechDegla) fruit tablets (DFTs) as natural supplement, in view to optimize their storage conditions. Eight types of DFTs were obtained, according to: i) mean particle size (225 and 282 μm) of the used fruit powder, and ii) compression pressure (5, 10, 15 and 20 kN) applied during the tableting process. The experimental adsorption curves, determined at 25 °C using static-gravimetric method, were fitted to GAB (Guggenheim-Anderson-de Boer) and BET (Brunauer-Emmett-Teller) models. Results showed that the DFT color is significantly sensitive to a w since beyond the a w threshold value of 0.44, the DFT color changes from light grey to dark brown, independently of the particle size of fruit powder and compression pressure. Concerning the isotherm modeling, the both models tested seem especially suitable (R ≈ 0,96 0.3 ≤ MRE ≤ 5 and SE ≈ 0.03) for describing the experimental data for DFT obtained under a compression pressure of 5 kN from date fruit powder with mean particle size of 225 μm. The DFT color stability is considerably influenced by the environmental humidity. Considering the importance of color for consumer acceptance, the study deserves to be deepened concerning the quantitative analysis of the color (CIELab system), packaging of the tablets, etc. https://www.fsjour.com/jour Краткое сообщение

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Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

Cited by 20 publications

References 39 publications

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

Moisture Sorption Isotherm of Cassava Starch Film Incorporated with Kaffir Lime Oil

Preliminary Evaluation of Color Stability of Date Fruit Tablets

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