Moisture sorption behavior and thermodynamic properties of dry‐crystallizedPalada payasam(rice flakes milk pudding) mix determined using the dynamic vapor sorption method

Abstract

Abbreviations: %P, mean relative percent deviation; Ф, spreading pressure (J/m 2); ∆S, change in specific entropy (kJ/mol K); A m , area of a water molecule (1.06 × 10-19 m 2); AOAC, Association of Official Analytical Chemists; a w , water activity; BDDT, Brunauer-Deming-Deming-Teller; BET, Brunauer-Emmett-Teller; dm/dt, rate of change of mass with temperature; DVS, dynamic vapor sorption; EMC, equilibrium moisture content; GAB, Guggenheim-Anderson-De Boer; H L , latent heat of vaporization of pure water (kJ/mol); K B , Boltzmann's constant (1.38 × 10-23 J/K); N, number of adsorbed monolayers; n, number of data points; N A , Avogadro's number (6 × 10 26 molecules/kg mol); R, universal gas constant (8.314 × 10-3 kJ/ mol K); RH, relative humidity; q st , net isosteric heat of sorption (kJ/mol); Q st , isosteric heat of sorption (kJ/mol); R 2 , coefficient of determination; T hm , harmonic mean temperature; UK, United Kingdom.

Study on Sulfamethoxazole–Piperazine Salt: A Mechanistic Insight into Simultaneous Improvement of Physicochemical Properties

“…After a lapse of 5–10 min, the steady reading of the instrument’s balance was set as the mass of the sample, and the recording of sorption data was initiated. When the change in mass of the sample (d m /d t ) dropped to 0.002% min –1 or less, it signaled the equilibration of the sample with the chamber atmosphere, and the system automatically shifted to the next level of RH stepwise up to 90% RH …”

“…When the change in mass of the sample (dm/dt) dropped to 0.002% min −1 or less, it signaled the equilibration of the sample with the chamber atmosphere, and the system automatically shifted to the next level of RH stepwise up to 90% RH. 38 2.5. Pharmacokinetic Study in Experimental Animals.…”

Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix

“…Commercially, dry blended mixes of this product are available, but the dry crystallisation process was found to be a better approach for formulating a convenience mix, due to the superior quality and acceptability of the reconstituted product (Unnikrishnan et al 2003). Dry crystallisation, an alternate drying technique, involves the heating and concentration of cooked rice pasta flakes in milk and sugar till the milk-sugar solids coat the flakes in the form of crystallised particulates (Deshmukh et al 2020). The batch process with manual stirring for dry crystallisation of the mix was previously standardised for a steam-jacketed kettle (Unnikrishnan et al 2003).…”

“…Dry crystallisation, an alternate drying technique, involves the heating and concentration of cooked rice pasta flakes in milk and sugar till the milk–sugar solids coat the flakes in the form of crystallised particulates (Deshmukh et al . 2020). The batch process with manual stirring for dry crystallisation of the mix was previously standardised for a steam‐jacketed kettle (Unnikrishnan et al .…”

“…A regional variety of the pasta pudding reported from India is called steamed rice pasta pudding or Palada payasam. The product is prepared by cooking steamed rice pasta flakes (ada flakes) in milk with sugar under low heat till the product achieves a desirable light brown colour and sweetcaramelised flavour (Deshmukh et al 2020). Commercially, dry blended mixes of this product are available, but the dry crystallisation process was found to be a better approach for formulating a convenience mix, due to the superior quality and acceptability of the reconstituted product (Unnikrishnan et al 2003).…”