Dynamic vapor sorption isotherms of medium grain rice varieties

Bingöl, Gökhan; Prakash, B. G.; Pan, Zhongli

doi:10.1016/j.lwt.2012.02.026

Cited by 38 publications

(32 citation statements)

References 36 publications

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“…As expected, these isotherms demonstrate an increase in equilibrium moisture content (EMC) with increasing relative humidity for the five powders. Similar curves shapes for semolina,(Erbas, Ertugay, & Certe, ; Hébrard et al, ; Murrieta‐Pazos et al, ) rice,(Bingol, Prakash, & Pan, ; Toğrul & Arslan, ) maize,(Oyelade, Tunde‐Akintunde, Igbekac, Okeb, & Rajid, ; Samapundo et al, ) and legume seeds or legume flowers(Menkov, ; Moreira, Chenlo, Torres, & Prieto, ; Nikolay & Menkov, ) have been reported in the literature. The two legume powders show the same behavior and adsorbing the same amounts of water for each relative humidity range.…”

Section: Resultsmentioning

confidence: 81%

“…As expected, these isotherms demonstrate an increase in equilibrium moisture content (EMC) with increasing relative humidity for the five powders. Similar curves shapes for semolina, (Erbas, Ertugay, & Certe, 2005;Hébrard et al, 2003;Murrieta-Pazos et al, 2014) rice, (Bingol, Prakash, & Pan, 2012;Toğrul & Arslan, 2006) According to the characteristics of the different components present in the solids, different regions can be identified depending on the expected liquid/solid interactions in a specific range of RH.…”

Section: Sorption Isothermsmentioning

confidence: 99%

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Physicochemical and hydration properties of different cereal and legume gluten‐free powders

Boucheham

Galet

Patry

et al. 2019

Food Science & Nutrition

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Background The wetting and hydration stage is the key step in manufacture process of several cereal‐based products. Knowledge of hydration properties of gluten‐free ingredients can contribute to improve the quality of gluten‐free products. The objective of the present work was to investigate hydration properties for a large variety of gluten‐free ingredients. Powders of tow gluten‐free cereals (rice and maize) and powders of tow legumes (chickpea and faba bean) in comparison with durum wheat semolina. The hydration properties were evaluated at 25°C by vapor and liquid water addition. Results Legume powders had the highest sorption capacity and stronger interaction with vapor water. Rice showed the highest vapor water diffusion at all RH intervals. Water holding capacity, swelling kinetics, and immersion enthalpy in liquid water were higher for legume and maize powders. Conclusion Gluten‐free cereal powders show hydration properties different from those of legumes. Different combinations of these gluten‐free materials can be made to approach the properties of wheat powders.

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Section: Resultsmentioning

confidence: 81%

“…As expected, these isotherms demonstrate an increase in equilibrium moisture content (EMC) with increasing relative humidity for the five powders. Similar curves shapes for semolina, (Erbas, Ertugay, & Certe, 2005;Hébrard et al, 2003;Murrieta-Pazos et al, 2014) rice, (Bingol, Prakash, & Pan, 2012;Toğrul & Arslan, 2006) According to the characteristics of the different components present in the solids, different regions can be identified depending on the expected liquid/solid interactions in a specific range of RH.…”

Section: Sorption Isothermsmentioning

confidence: 99%

Physicochemical and hydration properties of different cereal and legume gluten‐free powders

Boucheham

Galet

Patry

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Bingol et al. () reported that at 0 and 98% RH for all forms of rice, there were approximately 8 to 11% and 7 to 9% differences, respectively, between DVS and SSS methods. They also discovered that this difference was higher at a water activity range of 0.40 to 0.80, and this difference would decrease when the measurement time of the DVS method was extended.…”

Section: Resultsmentioning

confidence: 99%

“…The dynamic method uses air with a low flow velocity and this low velocity air will reduce the equilibrium time. Dynamic vapor sorption (DVS) is one of the dynamic methods (Atungulua, Olatundea, & Sadakab, 2018), and the results of the SSS and DVS methods were compared (Arlabosse, Rodier, Ferrasse, Chavez, & Lecomte, 2003;Bingol, Prakash, & Pan, 2012;Penner & Schmidt, 2013;Rahman & Al-Belushi, 2006;Schmidt & Lee, 2012) using rice and processed food materials such as starch and food protein. Even though different studies had different conclusions, these studies generally found that isotherms measured by the SSS method gave different values than the DVS method.…”

Section: Introductionmentioning

confidence: 99%

Static and dynamic methods to determine adsorption isotherms of hemp seed (Cannabis sativa L.) with different percentages of dockage

Jian

Divagar

Mhaiki

et al. 2018

Food Science & Nutrition

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Adsorption and desorption isotherms of hemp seeds with 0%, 5%, 10%, 15%, and 20% of dockage were determined using the salt solution static (SSS) method. The wet hemp seeds with 0% dockage were also dried at 30℃ with 50% RH, 35℃ with 30% and 50% RH, and 40℃ with 30% and 50% RH inside a thin‐layer dryer (thin‐layer dynamic method). The hemp seeds with different percentages of dockage showed hysteresis, and this hysteresis became more obvious with the decrease of temperature. At the same condition, the equilibrium moisture content of hemp seeds with 0% dockage was approximately 0.5 percent points lower than that of the hemp seeds with dockage. The best equation to fit the equilibrium moisture content data under constant temperature and RH was the modified GAB equation for both adsorption and desorption isotherms. The constant rate period of drying was observed for <0.75 hr when drying air RH was 30% or when drying air temperature was 40℃. The Henderson and Pabis model was the best model to fit the thin‐layer drying data. The equilibrium moisture contents measured by the SSS method were lower than those measured by the thin‐layer dynamic method when temperature was ≤35℃.

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“…Dynamic vapour sorption (DVS) is a gravimetric technique that measures vapour sorption (i.e., change in mass) by a material under controlled variable relative humidity values. DVS, which has mainly been used in the pharmaceutical [20] and food science [21] fields, has recently been used to analyse the reactivity and aqueous interactions of soluble phosphate based glasses [22]. In addition to more accurately measuring mass changes in real-time, DVS is also more rapid than traditional submersion methods [22].…”

Section: Introductionmentioning

confidence: 99%