Investigation of hygroscopic equilibrium and modeling sorption isotherms of the argan products: A comparative study of leaves, pulps, and fruits

Moussaoui, Haytem; Bahammou, Younes; Idlimam, Ali; Lamharrar, Abdelkader; Abdenouri, Naji

doi:10.1016/j.fbp.2018.11.002

Cited by 47 publications

(27 citation statements)

References 34 publications

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“…From the experimental data obtained it can be observed that the spreading pressure increased with increasing temperature. Similar trend was observed in the case of high amylose starch powder (Al‐Muhtaseb, McMinn, & Magee, 2004) and argan products (Moussaoui et al., 2019).…”

Section: Resultssupporting

confidence: 76%

“…bound water, percent of non-freezable or bound water, isosteric heat of sorption, enthalpy, entropy, and spreading pressure are useful in the characterization, prediction of the shelf life, selection of storage conditions (temperature and relative humidity) and appropriate packaging materials, the modeling of drying operations and the design of drying equipment (Arogba, 2001;Arslan-Tontul, 2019;Moussaoui, Bahammou, Idlimam, Lamharrar, & Abdenouri, 2019).Studies have been conducted on sorption isotherm of biscuits prepared from various formulations such as wheat oat meal and passion fruit flour-based biscuit (Sampaio, Marcos, Moraes, & Perez, 2009), β-glucan rich composite biscuit (Panjagari, Singh, Ganguly, & Indumati, 2015) and oat meal biscuit (McMinn, McKee, & Magee, 2007). In addition to that, few articles discussed the effect of sugar composition, oil content and fructooligosaccharides addition on sorption isotherm (Handa, Goomer, & Siddhu, 2012;Hao, Lu, & Ge, 2014;Kawai, Toh, & Hagura, 2014).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…The sorption isotherm is an effective tool in predicting the changes occurring in the food product when exposed to different relative humidity. The parameters generated from this experiment such as monolayer moisture content, surface area of adsorbent, number of adsorbed monolayers, density of bound water, percent of non‐freezable or bound water, isosteric heat of sorption, enthalpy, entropy, and spreading pressure are useful in the characterization, prediction of the shelf life, selection of storage conditions (temperature and relative humidity) and appropriate packaging materials, the modeling of drying operations and the design of drying equipment (Arogba, 2001; Arslan‐Tontul, 2019; Moussaoui, Bahammou, Idlimam, Lamharrar, & Abdenouri, 2019). Studies have been conducted on sorption isotherm of biscuits prepared from various formulations such as wheat oat meal and passion fruit flour‐based biscuit (Sampaio, Marcos, Moraes, & Perez, 2009), β‐glucan rich composite biscuit (Panjagari, Singh, Ganguly, & Indumati, 2015) and oat meal biscuit (McMinn, McKee, & Magee, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit

Padinjarakoot

Sabikhi

Panjagari

et al. 2020

J. Food Process. Preserv.

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A study has been conducted to evaluate the effect of addition of interesterified fat, polydextrose, maltitol, and FOS-sucralose on adsorption isotherm and thermodynamic properties of multigrain high fiber reduced calorie biscuits (HFRCB). A static gravimetric method was used over a water activity range of 0.11-0.95 at three different temperatures (25°C, 35°C, and 45°C). The adsorption isotherm of HFRCB showed a slight shift from type II curve to type III. The BET and GAB models were found as the best fitted to the experimental data. The net isosteric heat of sorption of HFRCB varied from 5.07 to 25.45 kJ/mol. The net isosteric heat of sorption of first water molecule and characteristic moisture content of HFRCB was 27.43 kJ/mol and 0.11 kg/kg dry solids, respectively. The spreading pressure increased with increasing water activity and temperature. Entropy-Enthalpy compensation theory was evaluated for sorption isotherm of HFRCB at studied experimental conditions. How to cite this article: Padinjarakoot N, Sabikhi L, Panjagari NR, Kumar CTM. Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit. J

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Section: Resultssupporting

confidence: 76%

Section: Practical Applicationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit

Padinjarakoot

Sabikhi

Panjagari

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Desorption isotherms were modelled with the Guggenheim‐Anderson‐de Boer (GAB) model, [ 22 ] since this model has been successfully applied to various fruits and vegetables [ 23,24 ] :

M_{e} = \frac{M_{0} ∙ C_{g} ∙ a_{w ∙} K}{((), 1 - K ∙ a_{w}) ∙ ((), 1 - K ∙ a_{w} + C_{g} ∙ K ∙ a_{w})}

where M e is the equilibrium moisture content (kg kg −1 , d.b. ); M 0 is the moisture content of the monolayer (kg kg −1 , d.b.…”

Section: Methodsmentioning

confidence: 99%

“…Desorption isotherms were modelled with the Guggenheim-Anderson-de Boer (GAB) model, [22] since this model has been successfully applied to various fruits and vegetables [23,24] :…”

Section: Desorption Isothermsmentioning

confidence: 99%

Air impingement and intermittent drying: Application to apple and to mango

et al. 2020

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An original drying process combining air impingement and intermittent drying was studied on apple slices and mango cubes. The influence of four operating parameters (air velocity, drying/tempering periods, upper height, and air temperature) on the drying time and on the drying rate was evaluated. Continuous and intermittent drying were compared. The intermittency α = 1/7 (τ on = 10 seconds and τ off = 60 seconds) gave the best results. A time savings of 54% for apple and 67% for mango was reached. In continuous drying, a time savings of 4620 seconds was observed by increasing the air velocity from 6 to 40 m s −1 for apple. Air temperatures of 328 K for apple and of 328 K or 338 K for mango were determined as optimum to prevent case-hardening. Experimental results were fitted with the analytical solution of Fick's second law and the modified Page equation (average values R 2 = 0.985 and 0.961, for apple and mango, respectively). For both products, the apparent moisture diffusivity D app , the drying constant k, the drying coefficient n, and the activation energy E a , were identified. Activation energies calculated from the analytical solution were 30.3 and 36.8 kJ mol −1 and were 25.4 and 30.0 kJ mol −1 using the modified Page equation for apple and mango, respectively. Mango has an increased temperature sensitivity and thus will need less energy for drying than apple.

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Exergetic and techno‐economic analysis of Moroccan horehound leaves (Marrubium vulgare L.) in forced convection solar and microwave drying

et al. 2022

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This paper aims to analyze solar and microwave drying of Horehound leaves (Marrubium vulgare) from an exergetic point of view. Solar drying tests in forced convection were performed at airflow rates (150 and 300 m 3 /h) and air-drying temperatures (60°C, 70°C, and 80°C), where the microwave tests were performed in microwave powers ranging from 50 to 450 kW. Four performance parameters were investigated: exergy of evaporation, exergy loss, and exergy efficiency, sustainability index, and the improvement potential rate of the drying chamber and drying process. The results show that the exergy efficiency increases with the increase of aerothermal conditions. Exegetic performances essentially depend on the drying air temperatures and the airflow rates. The exergy efficiency of the drying process is higher than that of the drying chamber. The drying characteristics of Horehound leaves treated under microwave irradiation is a crucial process to predict its moisture content design so as to optimize the drying process. The exergetic analysis presented in this manuscript shows an improvement in the sustainability index of the drying processes and the reducing

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Investigation of hygroscopic equilibrium and modeling sorption isotherms of the argan products: A comparative study of leaves, pulps, and fruits

Cited by 47 publications

References 34 publications

Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit

Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit

Air impingement and intermittent drying: Application to apple and to mango

Exergetic and techno‐economic analysis of Moroccan horehound leaves (Marrubium vulgare L.) in forced convection solar and microwave drying

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