Modeling of water sorption isotherm for corn starch

GuiLan, Peng; Chen, Xiaoguang; Wu, Wenfu; Jiang, Xiujuan

doi:10.1016/j.jfoodeng.2006.04.063

Cited by 132 publications

(97 citation statements)

References 20 publications

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“…For cassava flour from dry group, the lowest P values were observed for Handerson (4.8%), GAB (6.9%), Oswin (8.2%) and BET (9.9%) and only Oswin, Halsey, GAB and Smith models presented P values lower than 10 % (4.9%, 5.6%, 6.7% and 7.7%, respectively) for the water group (Table 3). All the tested models in this study have been reported to fit the moisture sorption behaviour of starch foods quite well (PENG et al, 2007;.…”

Section: Modelling Of Sorption Isothermsmentioning

confidence: 69%

“…Mean relative deviation modulus (P) and coefficient of determination (R 2 ) were used to compare the fit precision of the sorption models and the LevenbergMarquardt method was used in the non-linear regression procedure (P<0.05). The P values lower than 10% were adopted as an indicative of a good fit for practical purposes (PENG et al, 2007).…”

Section: Mathematical Modelling Of Sorption Isothermsmentioning

confidence: 99%

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Hygroscopic behaviour of cassava flour from dry and water groups

et al. 2015

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Section: Modelling Of Sorption Isothermsmentioning

confidence: 69%

Section: Mathematical Modelling Of Sorption Isothermsmentioning

confidence: 99%

Hygroscopic behaviour of cassava flour from dry and water groups

et al. 2015

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“…In the case of %E, values lower than 5 indicate a good fit; values between 5 and 10, indicate a reasonable adjustment and values higher than 10 indicate a poor fit (Muzaffar & Kumar, 2016;Peng et al, 2007;Slavutsky & Bertuzzi, 2012).…”

Section: Discussionmentioning

confidence: 99%

Modelling the effect of temperature on the water sorption isotherms of chitosan films

2016

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The interaction of the water molecules from the environment with foods and other materials can be evaluated using sorption isotherms. Films and biodegradable films are susceptible to changes in their functional characteristics due to adsorbed water. The amount of moisture that biodegradable films can adsorb depends on the temperature, relative humidity of the storage area and chemical composition. Several mathematical models can be used to describe the behavior of sorption isotherms in biodegradable films and some of them have been modified to include the temperature parameter into the equation. In this research, the original and modified BET, GAB, Halsey, Henderson and Dswin models were assessed to determine their suitability describing the behavior of moisture adsorption isotherms of chitosan films at 15, 20, 25 and 30 °C. The modified models of GAB, Dswin and Halsey gave the best fit to the experimental sorption data of the chitosan films, with R 2 values higher than 0.97 demonstrating that those models describe better the sorption isotherms at the temperatures studied.Keywords: chitosan film; moisture adsorption isotherm; GAB model. Practical Application:The knowledge of the relationship between the equilibrium moisture content, equilibrium relative humidity and temperature is very important in order to describe the effect of water activity on storage of foods. Several mathematical models were used to describe the water sorption behavior of chitosan edible films involving water activity, moisture content and temperature.

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“…Except for the Henderson and Oswin models, the other models presented values of R 2 > 0.98 and the lowest RSME values, considering both adsorption and desorption processes. However, according to Peng et al (2007), a fit is considered good, for practical purposes, when the value of P is below 10%. Therefore, based on this criterion, the Peleg model was the only one able to predict, with good statistical precision, the moisture adsorption and desorption isotherms of the powdered tucupi condiment.…”

Section: Hygroscopic Evaluationmentioning

confidence: 99%

Powdered tucupi condiment: sensory and hygroscopic evaluation

2017

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Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product's sensory acceptability and its hygroscopic behavior. The powdered tucupi used in the formulation of the condiment was obtained by drying in a spray dryer. The product underwent sensory evaluation for its acceptability regarding the attributes of color, aroma, flavor, and overall impression and a purchase intention test was applied by hedonic scale. The acceptability index was 80% for overall impression and the purchase intention test indicated that 94% of the judges would be willing to buy the product. The product's moisture sorption isotherms presented type-II behavior for adsorption and type-III for desorption, at 25 °C. The hygroscopic behavior indicated that the product is more susceptible to spoilage changes when stored in an environment with relative humidity above 60% and the Peleg model showed an excellent performance on predicting the product's moisture sorption isotherms.

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Modeling of water sorption isotherm for corn starch

Cited by 132 publications

References 20 publications

Hygroscopic behaviour of cassava flour from dry and water groups

Hygroscopic behaviour of cassava flour from dry and water groups

Modelling the effect of temperature on the water sorption isotherms of chitosan films

Powdered tucupi condiment: sensory and hygroscopic evaluation

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