Modelling of isotherms and their hysteresis analysis in gelatin from different sources

Aguirre‐Álvarez, Gabriel; Foster, Tim; Hill, Sandra E.

doi:10.1080/19476337.2012.692122

Cited by 16 publications

(16 citation statements)

References 15 publications

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“…The hysteresis is related to the filling and emptying of voids space within the materials, and it reflects the materials structural and conformation rearrangement [3]. Figure 3 shows hysteresis of dried crab stick product and it could be seen that a hysteresis loop extended over the entire range of a w (0 -0.9) and the shape of hysteresis was well described by the hysteresis of high protein and starchy foods [17,19,21]. A huge hysteresis loop was observed at low a w (< 0.6) implying that the emptying of voids space in the material was not the same as moisture filling ability (moisture content line of desorption was higher than adsorption line; Figure 2) due to most of the water in this a w range is classified as a monolayer (region I) and multilayer waters (region II).…”

Section: Resultsmentioning

confidence: 93%

“…A huge hysteresis loop was observed at low a w (< 0.6) implying that the emptying of voids space in the material was not the same as moisture filling ability (moisture content line of desorption was higher than adsorption line; Figure 2) due to most of the water in this a w range is classified as a monolayer (region I) and multilayer waters (region II). Therefore, the difficulty of moisture removal in this region depends on the capillary shape, the differences in the mobility of the matrix, or the strengthening of interactions between water and biopolymers [17,19]. In contrast, a small hysteresis loop was found at high a w (> 0.6).…”

Section: Resultsmentioning

confidence: 99%

“…According to classification of the types of moisture sorption isotherm by Brunauer et al [4], the shape of adsorption isotherm followed by type III Sorption Characteristics of Dried Crab Stick Traiphop PHAHOM http://wjst.wu.ac.th isotherm (Floy-Huggins isotherm) which has been used to describe the sorption isotherm shape of pea starch films [14], cowpea and its protein isolate [15], cassava starch and soy protein concentrate based edible films [16]. In addition, the desorption isotherm of the sample followed type II (sigmoid shape or Sshape isotherm) which has been used to describe the sorption isotherm shape of gelatin [17], rice-based instant soup mix [18], and banana flour [19]. The moisture sorption isotherms of the crab stick product (Figure 2) could be divided into 2 main parts following the classification of Phahom et al [2].…”

Section: Resultsmentioning

confidence: 99%

“…Water in this region behaves like bulk water that has more loosely water interaction compared to other regions therefore, it can serve as a solvent and available for enzymatic activity, chemical reaction, and microbial growth as well as less energy required for water removal leading to easy to remove [2]. However, the limited changes of moisture content were observed in the 1 st part because the water in this part is mostly monolayer and multilayer water which is water binding with the biopolymer structure (protein, starch, and fiber) of food or held in the food matrix resulting in difficult to remove [3,17]. At the same a w , the different paths between the moisture content lines of adsorption and desorption are called "hysteresis".…”

Section: Resultsmentioning

confidence: 99%

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The Study of Sorption Characteristics of Dried Crab Stick Product Using Dynamic Vapor Sorption

Phahom

2021

Walailak J Sci & Tech

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The research delved into the sorption characteristics of dried crab stick products using dynamic vapor sorption (DVS). The obtained sorption isotherm data, including equilibrium moisture content (Me) and water activity (aw), were fitted with 6 different sorption isotherm models, such as Brunauer-Emmett-Teller (BET), Guggenheim-Anderson-Boer (GAB), Pickett-Modified BET, Adam and Shove, Blahovec-Yanniotis, and Peleg. The results showed that the Peleg model was the best-describing model with a coefficient of determination (R2), chi-square (χ2), root mean square error (RMSE), and standard error of estimate (SEE) ranging from 0.988 to 0.998, 0.719 to 4.349, 0.431 to 2.609 and 0.692 to 1.703, respectively. According to the classification of the shape of moisture sorption isotherm, the isotherm type III and II were found in this research for adsorption and desorption, respectively. The GAB and BET models were used to estimate monolayer moisture content (M0) of the sample and it was found that the M0 ranged from 3.65 to 5.36 % dry basis and 4.57 to 4.83 % dry basis for GAB and BET models, respectively. Blahovec-Yanniotis’s model was applied in this work to investigate the contribution of water and the result showed that the contribution of solution water played a major in the moisture changes of the sample during the adsorption and desorption process. Moreover, sorption isotherm data were modeled with 0 and 1st order reaction kinetics, and the results demonstrated that 0 order and 1st order models were the most appropriate model to describe moisture changes behavior of the sample at each relative humidity step for adsorption and desorption, respectively. HIGHLIGHTS The construction of sorption isotherms of dried crab stick product using dynamic vapor sorption GAB and BET models were used to estimate monolayer moisture content Peleg model was the most appropriate model to describe sorption behaviors of dried crab stick product Blahovec-Yanniotis provided the contribution of water information of dried crab stick during adsorption and desorption processes The application of reaction order kinetics could provide the information of moisture changing behaviors at each relative humidity step for adsorption and desorption processes GRAPHICAL ABSTRACT

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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The Study of Sorption Characteristics of Dried Crab Stick Product Using Dynamic Vapor Sorption

Phahom

2021

Walailak J Sci & Tech

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“…[] and Aguirre‐Alvarez et al . [] tested the Peleg, GAB, FF, Oswin, and HEN models for starch powders (0.05–0.95 a w ) and gelatin powders (0–0.90 a w ), and concluded that the Peleg model provided the best fit to the desorption data. The MBET model is not widely applied in literature.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of theoretical and empirical water vapor sorption isotherm models for soils

Arthur

Tuller

Møldrup

et al. 2016

Water Resources Research

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The mathematical characterization of water vapor sorption isotherms of soils is crucial for modeling processes such as volatilization of pesticides and diffusive and convective water vapor transport. Although numerous physically based and empirical models were previously proposed to describe sorption isotherms of building materials, food, and other industrial products, knowledge about the applicability of these functions for soils is noticeably lacking. We present an evaluation of nine models for characterizing adsorption/desorption isotherms for a water activity range from 0.03 to 0.93 based on measured data of 207 soils with widely varying textures, organic carbon contents, and clay mineralogy. In addition, the potential applicability of the models for prediction of sorption isotherms from known clay content was investigated. While in general, all investigated models described measured adsorption and desorption isotherms reasonably well, distinct differences were observed between physical and empirical models and due to the different degrees of freedom of the model equations. There were also considerable differences in model performance for adsorption and desorption data. While regression analysis relating model parameters and clay content and subsequent model application for prediction of measured isotherms showed promise for the majority of investigated soils, for soils with distinct kaolinitic and smectitic clay mineralogy predicted isotherms did not closely match the measurements.

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Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra)

Phahom

Roudaut

2022

Heat Mass Transfer

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Modelling of isotherms and their hysteresis analysis in gelatin from different sources

Cited by 16 publications

References 15 publications

The Study of Sorption Characteristics of Dried Crab Stick Product Using Dynamic Vapor Sorption

The Study of Sorption Characteristics of Dried Crab Stick Product Using Dynamic Vapor Sorption

Evaluation of theoretical and empirical water vapor sorption isotherm models for soils

Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra)

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