Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system

Sarnavi, Hamed J.; Precoppe, Marcelo; García‐Triñanes, Pablo; Chapuis, Arnaud; Tran, Thierry; Bradley, M.S.A.; Müller, Joachim

doi:10.1002/jsfa.12153

Cited by 5 publications

(5 citation statements)

References 46 publications

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“…This difference supports the enthalpy–entropy compensation theory. Therefore, data, presented in this study, showed that (T hm ) is higher than (T β ), suggesting that the adsorption process of dried fig samples is entropy-driven ( 35 , 38 , 82 , 83 ).…”

Section: Resultsmentioning

confidence: 59%

Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties

Irchad¹,

Razouk²,

Ouaabou

et al. 2022

Front. Nutr.

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Irradiation is one of the promising food preservation techniques, but few are known about its impact on foods' water vapor change. In this research, the impact of gamma irradiation on moisture adsorption isotherms of dried figs, one of the most emblematic foods of the Mediterranean diet, at increasing doses (0, 1, 1.5, and 2 kGy) was investigated. The isotherms data of equilibrium points displayed a sigmoid-shaped curve of the type II pattern for both controlled and irradiated dried figs, with a notable effect of irradiation on equilibrium moisture content, which revealed a decreasing pattern as irradiation dose and temperature increase. This effect was also seen in data fitting, where GAB model showed the best prediction statistics for control samples, while Peleg model displayed the most suitable samples irradiated at 1 and 1.5 kGy, then the Enderby model for those treated with 2 kGy. Results of Net isosteric heat of adsorption suggested that high irradiation dose increases the spontaneity of moisture adsorption. Hence, gamma irradiation exhibited a significant effect on the water-specific surface area of which the magnitude was proportional to the increasingly applied doses. This effect was also visibly significant on the optimum water activity [aw (op)] for proper dried fig storage. Indeed, aw was about 0.4243 for control samples, which is much higher compared to irradiated ones (aw = 0.2). Information from this research suggests that gamma irradiation at a dose up to 2 kGy extended the dried figs' shelf life. Since many aspects related to the impact of gamma irradiation on the moisture adsorption isotherms and thermodynamic properties of dried figs as well as in other foods have yet to be further investigated, this study provides interesting results that may be a useful reference for future research direction.

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Section: Resultsmentioning

confidence: 59%

Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties

Irchad¹,

Razouk²,

Ouaabou

et al. 2022

Front. Nutr.

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“…As consequence, the interaction energy between the water molecules and the material surface increases (Djendoubi Mrad et al, 2012). Although the sorption heat is usually considered to be approximately independent of temperature, there are many systems where the effect of temperature on

Δ H_{s, 0}

is not negligible (Hyla et al, 2019; Sarnavi et al, 2023). In food systems, this effect was observed in formulations containing cocoa (Collazos‐Escobar et al, 2020) and fats (Sun et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

“…Symbols are mean values of three replicates and bars are standard deviations. temperature on ΔH s,0 is not negligible (Hyla et al, 2019;Sarnavi et al, 2023). In food systems, this effect was observed in formulations containing cocoa (Collazos-Escobar et al, 2020) and fats (Sun et al, 2023).…”

Section: Sorption Heat and Entropymentioning

confidence: 92%

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meza

Peralta

2023

J Food Process Engineering

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This work was focused on the study of the adsorption phenomena in reduced‐sugar confectionery coatings elaborated with a high‐intensity sweetener (stevia) as a sucrose substitute. Formulations with different sucrose/stevia contents were elaborated and dried by casting method (60°C for 24 h). Films with dispersed/continuous phase ratios () ranging from 5 (60% sugar) to 2 (0% sugar) were obtained and stored at different temperatures () (5, 25, and 40°C) and water activities (0.206–0.963). Equilibrium moisture contents () were determined by a gravimetric method (drying at 70°C for 6 h and 0.01 atm). The experimental data and phenomena (net isosteric heat and entropy of adsorption) were successfully described through the theoretically‐based generalized D'Arcy and Watt model. An antithetical temperature effect on was observed between 25 and 40°C. Two crossover points were found and affected by and . Novel and industrially‐useful information on reduced‐sugar confectionery coatings was obtained.Practical ApplicationThe sorption of water vapor by foods has received much attention because it is important for evaluating quality changes during storage and for modeling industrial processes. The development of new reduced‐sugar and free‐sugar products is increasing, due to consumers awareness of their well‐being and health. This work presents original research on the mathematical description of the sorption process of reduced‐sugar confectionery coatings elaborated with stevia (a high‐intensity natural sweetener). Four levels of sucrose replacement by stevia and a wide range of storage temperatures (5–40°C) and water activities (0.206–0.963) were analyzed. The information obtained in this work could be useful for researchers and technicians to estimate and control the moisture adsorption performance of sweetened coatings elaborated with traditional (sucrose) and alternative (natural sweeteners) ingredients in practical situations, such as storage and processing.

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“…The graph of observations and predictions of the results of the training and testing of the MLR model and the ANN model shown has a shaded area in the range of ±3.71% return. This is based on the standard error of estimation in the acceptable range of 2.36-3.71% based on research of cassava (Sarnavi et al, 2022). In graphs 4, 5, 6, and 7 it is found that the prediction results at the beginning have a higher error rate and have been shrinking lately.…”

Section: Model Comparisonmentioning

confidence: 99%

Mathematical Model of Drying Edamame (Glycine max (L.) Merill) Using Food Dehydrator Technology Based on Multiple Linear Regression (MLR) and Artificial Neural Network (ANN)

Wijaya¹,

Yudiastuti²,

Handayani³

et al. 2022

JTEP-L

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Edamame is included in perishable products or products that have a fairly short shelf life if post-harvest processing is not carried out. One of the post-harvest processing methods commonly used by the community is drying. The purpose of this study was to analyze the drying process of edamame related to the MLRL and ANN models. This study used a completely randomized design (CRD) with three variations of air velocity, namely 1 m/s, 3 m/s, and 5 m/s. Data collection was repeated three times every 30 minutes until 330 minutes. Multiple linear regression (MLR) model training and validation produce accuracy values of 88.03 and 82.23, and the value of R2 of 0.93 and 0.90. While the training and validation of the artificial neural network (ANN) model resulted in accuracy values of 88.34 and 82.15, and R2 values of 0.93 and 0.90. Keywords: ANN, Drying, Edamame, Food dehydrator

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Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system

Abstract: This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process which may lead to differences between this version and the Version of Record. Please cite this article as

Cited by 5 publications

References 46 publications

Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties

Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Mathematical Model of Drying Edamame (Glycine max (L.) Merill) Using Food Dehydrator Technology Based on Multiple Linear Regression (MLR) and Artificial Neural Network (ANN)

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