Modelling moisture sorption isotherms for maize flour

Oyelade, O.J.; Tunde-Akintunde, T.Y.; Igbeka, J. C.; Oke, M. O.; Raji, Olaide Y.

doi:10.1016/j.jspr.2007.10.005

Cited by 44 publications

(35 citation statements)

References 15 publications

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“…potato, carrot, tomato, onion and green pepper (Kiranoudis et al, 1993), yellow dent corn (Samapundo et al, 2007), several fruits, vegetables and meat products (Lomauro et al, 1985) and lemon peel (García-Pérez et al, 2008). A modified GAB model best described the sorption data of maize flour (Oyelade et al, 2008). The Peleg model best described the sorption data of rice and tea .…”

Section: /8mentioning

confidence: 99%

Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)

Yogendrarajah

Samapundo

Devlieghere

et al. 2015

LWT - Food Science and Technology

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To refer to or to cite this work, please use the citation to the published version:Yogendrarajah P., Samapundo S., De Vlieghere F., De Saeger S., De Meulenaer B. (2015). Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L. temperature at a particular water activity (a w ). Hysteresis existed over the entire a w range at 30 and 37°C. At 22°C, an intersection of the curves was found at a w closer to 0.75. The goodness of fit of the models was evaluated using several statistical indices and residual plots. The Guggenheim-Anderson-de Boer (GAB) and Peleg models were determined to best describe the experimental sorption data. The monolayer moisture content (M 0 ) were 4.78, 3.56 and 3.49% at 22, 30and 37°C for adsorption. The maximum isosteric heat of sorption was 28.1 and 73.3 kJ/mol for adsorption and desorption, respectively. The net isosteric heat of sorption and sorption entropy increased with increase in EMC; both curves dropped off exponentially after M 0 . The Gibbs free energy change for adsorption (-G) ranged from 100.6-9370.6 J/mol depending on the temperature and EMC (1-40%). The study has provided useful information for industrial drying, processing and storage of whole black peppercorns.

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Section: /8mentioning

confidence: 99%

Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)

Yogendrarajah

Samapundo

Devlieghere

et al. 2015

LWT - Food Science and Technology

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“…Different authors (for example (Gabas, Telis, Sobral, & Telis-Romero, 2007;Ghodake, Goswami, & Chakraverty, 2007;Jensen & Risbo, 2007;Landfeld et al, 2008;Mestdagh, De Meulenaer, Cucu, & Van Peteghem, 2006;Oyelade, Tunde-Akitunde, Igbeka, Oke, & Raji, 2008;Togrul & Arslan, 2007;Venturi et al, 2007;Włodarczyk-Stasiak & Jamroz, 2008;Yan, Sousa-Gallagher, & Oliveira, 2008;Zhou & Labuza, 2007;Zhou, Liu, & Labuza, 2008)) pointed out the importance of those data in drying, aeration, predicting of stability and quality during packaging and storage of food. Therefore, different more or less advanced sorption models have been used (with greater or smaller success) in the field of food engineering science for description water sorption data.…”

Section: Introductionmentioning

confidence: 99%

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

Furmaniak¹,

Terzyk²,

Gołembiewski³

et al. 2009

Food Research International

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“…In addition, the need for replicates requires a large amount of salts to make saturated solutions, which create the constant relative humidity. This requirement makes the analysis expensive as some of the salts have high commercial value [8,9].…”

Section: Introductionmentioning

confidence: 99%

A rapid method to obtaining moisture sorption isotherms of a starchy product

Souza¹,

Souza²,

Pena³

2012

Starch Stärke

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The static gravimetric method proposed by the COST 90 project has been traditionally used to obtain moisture sorption isotherms for food, but it is limited to high relative humidity levels because of the extremely long equilibrium time allow fungal growth on the sample. The aim of this study was to test the applicability of an alternative method to obtain the sorption isotherms of cassava starch. Adsorption and desorption dates were measured at 258C using the classic (0.11

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Modelling moisture sorption isotherms for maize flour

Cited by 44 publications

References 15 publications

Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)

Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

A rapid method to obtaining moisture sorption isotherms of a starchy product

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