Hygroscopic characteristics of unshelled egusi (melon) seeds

Ezeike, G. O. I.

doi:10.1111/j.1365-2621.1988.tb00608.x

Cited by 11 publications

(8 citation statements)

References 22 publications

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“…Water sorption was found to be marginally but not significantly temperature dependent. The higher the temperature, the lower the equilibrium moisture content (EMC) at constant water activity [ 62 – 65 ] (Figures 2 and 3 ). This implies that, at any water activity, garri becomes less hygroscopic with increase in temperature.…”

Section: Resultsmentioning

confidence: 99%

Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

Samuel

Ugwuanyi

2014

International Journal of Food Science

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Garri is a creamy white or yellow starchy grit produced by roasting to gelatinization and dryness of peeled, washed, mashed, and fermented dewatered cassava roots. It is the most important product of cassava in West and Central Africa. Mean moisture content of yellow and white garri was 11.11% and 10.81% within 24 hrs of sampling from the market, increasing to 17.27% and 16.14%, respectively, following 3 months of storage at room temperature. The water activity of samples varied from initial 0.587 to 0.934 following storage. Moisture sorption isotherms, determined by static gravimetric techniques at 20° and 30°C, showed temperature dependent BET Sigmoidal type II behaviour typical of carbohydrate rich foods but modulated very slightly by the content of palm oil. Equilibrium moisture content decreased with increase in temperature at constant water activity. A total of 10 fungal species belonging to the genera Mucor, Penicillium, Cephalosporium, Aspergillus, Scopulariopsis, Rhizopus, and Paecilomyces were identified, with range increasing with water activity of samples.

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Section: Resultsmentioning

confidence: 99%

Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

Samuel

Ugwuanyi

2014

International Journal of Food Science

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“…Triplicate samples, 20 g each, were placed on the top of a wire mesh inside the desiccator containing saturated salt solutions in the water activity range 0.11-0.96. The different salt solutions used are the same as that reported by Ezeike (1988). The desiccators were kept in an incubator at the desired temperature maintained to an accuracy of ±1°C.…”

Section: Determination Of Equilibrium Moisture Contentmentioning

confidence: 99%

Effect of cassava varieties on the sorption isotherm of tapioca grits

Adebowale

Sanni

Awonorin

et al. 2007

Int J of Food Sci Tech

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Cassava (Manihot esculenta Cranzt) deteriorates rapidly. Hence it is processed into various products within 2 to 3 days after harvesting. For this work, tapioca was produced from three different varieties of cassava. They are Odongbo, Okoiyawo and TMS30572. The sorption isotherm for the tapioca grits from three different varieties of cassava at temperatures 25, 32 and 45°C were determined experimentally and modelled using five different models. Using analysis of variance at 0.01 level, it was shown that the experimental sorption isotherms of the tapioca from the various cassava varieties are not significantly different from each other. However, the Guggenheim (1966), Anderson (1946) & de Boer (1953 (GAB) model gave the best fit for sorption isotherm of tapioca from either the Odongbo or Okoiyawo varieties, while the exponential model was the best for that from TMS30572 variety.

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“…These include the direct calorimetric measurement technique and calculation from the EMC data using BET, Othmer, and Clausius-Clapeyron equation. The Clausius-Clapeyron equation is widely used in sorption studies because of its theoretical basis CHIRIFE, 1976;EZEIKE, 1988;WANG;BRENNAN, 1991;CENKOWSKI;JAYAS;HAO, 1992). At a constant amount of sorbed water, the Clausius-Clapeyron equation is expressed by Wang and Brennan (1991) and Cenkowski et al (1992) as Equation (6):…”

Section: Isosteric Heat Of Sorptionmentioning

confidence: 99%

“…A mathematical model which expresses the heat of sorption as a function of moisture was developed by Gallagher (1951), and it is commonly cited in the literature (EZEIKE, 1988;CENKOWSKI;JAYAS;HAO, 1992;EZEIKE, 2002). The equation is given as follows (Equation 7):…”

Section: Isosteric Heat Of Sorptionmentioning

confidence: 99%

Moisture adsorption characteristics of ginger slices

Alakali¹,

Irtwange²,

Satimehin³

2009

Ciênc. Tecnol. Aliment.

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ResumoAs características da adsorção de umidade de amostras de gengibre secas foram estudadas para se determinar o efeito das condições de armazenamento com o propósito de se prever a vida de prateleira ou validade, a seleção de materiais apropriados para empacotamento, avaliar a bondade de ajuste dos modelos de sorção e determinar a termodinâmica da adsorção de umidade para aplicação em secagem. Houve um efeito significativo (p ≤ 0,05) da atividade de água, da temperatura e do pré-tratamento sobre o teor de umidade de equilíbrio higroscópico das amostras de gengibre secas. Sob atividade de água constante (a w ), o teor de umidade de equilíbrio higroscópico (CEM) diminuiu com o aumento da temperatura. O teor de umidade de equilíbrio higroscópico de todas as amostras aumentou com o aumento da atividade de água, sob temperatura constante. A umidade de sorção das amostras de gengibre com casca foi maior do que a das amostras de gengibre sem casca enquanto que a das amostras de gengibre não escaldo com e sem casca foi maior do que a das amostras de gengibre escaldado com e sem casca. A equação de Henderson permite previsões mais exatas das isotermas com o menor valor de média quadrática percentual (%RMS) e, portanto, descreve melhor os dados de adsorção dos modelos de Guggenheim Anderson De-Boer (GAB), Oswin e Halsey, nesta ordem. A umidade de monocamada, em geral, diminuiu com a temperatura em todas as amostras. O calor isostérico diminuiu quando o teor de umidade se aproximou do valor assimptótico ou o calor latente de vaporização da água pura (∆H st = 0), enquanto que a entropia de sorção aumentou com o teor de umidade. Palavras-chave: modelos de sorção; termodinâmica; atividade de água; amostras de gengibre. AbstractThe moisture adsorption characteristics of dried ginger slices was studied to determine the effect of storage conditions on moisture adsorption for the purpose of shelf life prediction, selection of appropriate packaging materials, evaluate the goodness-of-fit of sorption models, and determine the thermodynamics of moisture adsorption for application in drying. There was a highly significant effect (p ≤ 0.05) of water activity (a w ), temperature, and pre-treatment on the equilibrium moisture content (EMC) of the dried ginger slices. At constant a w , the EMC decreased as temperature increased. The EMC of all samples increased as the a w increased at constant temperature. The sorbed moisture of the unpeeled ginger slices was higher than the peeled while those of unblanched samples were higher than the blanched. Henderson equation allows more accurate predictions about the isotherms with the lowest %RMS, and therefore, it describes best the adsorption data followed by GAB, Oswin, and Halsey models in that order. The monolayer moisture generally decreased with temperature for all samples. The isosteric heat decreased with moisture content approaching the asymptotic value or the latent heat of vaporization of pure water (∆H st = 0) while the entropy of sorption was observed to increase with moisture con...

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Hygroscopic characteristics of unshelled egusi (melon) seeds

Cited by 11 publications

References 22 publications

Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

Effect of cassava varieties on the sorption isotherm of tapioca grits

Moisture adsorption characteristics of ginger slices

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