Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii)

Ariahu, C. C.; Kaze, S.A.; Achem, C.D.

doi:10.1016/j.jfoodeng.2005.03.062

Cited by 30 publications

(54 citation statements)

References 19 publications

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“…Consequently, in an atmosphere of constant relative humidity, the sample can absorb more moisture at lower than at higher temperature. Similar trends were observed for fish flour [14], freeze dried blue berries [15], tropical fresh water crayfish [12] and common beans flour [16].…”

Section: Effect Of Temperaturesupporting

confidence: 79%

“…The isotherms exhibited sigmoid shapes described as type II in the isotherm classification [10,11] which presents a unique property of the ginger products. Type II isotherm describes adsorption on macroporous absorbents with strong adsorbate-adsorbent interaction [12]. Generally, the greater the non significance percentage differences in the mean comparisons indicated by the 2-tailed F-LSD test at 5% level of significance, the closer the similarity between the processing methods.…”

Section: Discussion Effect Of Processing Methodsmentioning

confidence: 99%

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Effect of processing methods and storage environment on moisture adsorption characteristics of ginger (Zingiber Officianale)

Alakali¹,

Irtwange²,

Abu³

2009

African Journal of Food, Agriculture, Nutrition and Development

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The objective of this study was to determine the effect of processing methods and storage parameters on moisture adsorption characteristics of dry matured yellow ginger (Zingiber officianale) to provide information for the prediction of shelf life and selection of packaging materials. Moisture adsorption was determined gravimetrically. Saturated solutions of sulphuric acid were prepared to provide constant relative humidity environments. The experimental design was split plot comprising six processing methods (peeled-blanched ginger slice, peeled ginger slice, unpeeled-blanched ginger slice, unpeeled ginger slice, peeled ginger flour and unpeeled ginger flour), four storage temperatures (20, 30, 40 and 50ºC) and six levels of relative humidity in the range of 3.71 -93.9% which represents some of the environmental conditions that ginger products are exposed to in practice. There was a highly significant processing methods, temperature and water activity effects on the equilibrium moisture content (EMC). For all the processing methods and at all temperature levels, EMC increased with increase in water activity at constant temperature. At constant water activity levels, EMC decreased with increase in temperature. The EMCs of the peeled ginger slices and flours were generally lower than those of the unpeeled ginger at the temperatures and water activities studied. The EMCs of peeled ginger flour were generally higher than the peeled ginger slices at all the temperatures and water activities studied. At any given storage temperature and relative humidity, unpeeled ginger samples were more hygroscopic than the peeled. Also at the temperatures and relative humidities studied, ginger powders absorbed more moisture than the slices. The EMCs of blanched ginger were consistently lower than the unblanched. This implies that blanched ginger has decreased tendency to absorb moisture in storage. Therefore on the basis of shelf stability, Peeled-Blanched Ginger Slice (PBS) is recommended followed by Peeled Ginger Slice (PGS) and Unpeeled-Blanched Ginger Slices (UBS) in that order. The Unpeeled Ginger Slice (UGS), Peeled Ginger Flour (PGF) and Unpeeled Ginger Flour (UGF) did poorly and therefore not recommended.

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Section: Effect Of Temperaturesupporting

confidence: 79%

Section: Discussion Effect Of Processing Methodsmentioning

confidence: 99%

Effect of processing methods and storage environment on moisture adsorption characteristics of ginger (Zingiber Officianale)

Alakali¹,

Irtwange²,

Abu³

2009

African Journal of Food, Agriculture, Nutrition and Development

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“…The monolayer moisture content (M m ), represents the moisture content of the material when the entire surface is covered with a unimolecular moisture layer and the optimum moisture content for maximum shelf stability may be determined (Ariahu et al, 2006). Tables 2 and 3 show that the monolayer moisture contents in GAB were mildly higher than in BET model, and the Mm values decreased when temperature increased in both models.…”

Section: Resultsmentioning

confidence: 99%

Moisture sorption characteristics of microalgae Spirulina platensis

Oliveira

Rosa

Moraes

et al. 2009

Braz. J. Chem. Eng.

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-In recent times, the microalgae Spirulina platensis has been used as a functional ingredient in several food applications; its process involving drying and storage steps. Moisture equilibrium data for adsorption isotherms of microalgae Spirulina were investigated at 10, 20 and 30°C and for desorption, at 40, 50 and 60°C, using the gravimetric static method. The experimental data were analyzed by GAB and BET models. The GAB equation showed the best fitting to the experimental data with R² ≈ 99% and MRE < 10%. The water surface area values calculated by GAB and BET models were very similar. The isosteric heats were determined by application of Clausius-Clapeyron equation to sorption isotherms obtained from the best-fitting equation. The isosteric heat and the entropy of desorption isotherm presented similar behavior, with a sharp change in an equilibrium moisture content of 10%. The enthalpy-entropy compensation theory was applied to the isotherms, indicating that they are enthalpy-controlled.

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“…The overall assessment of all these values reveals that in the temperature range of 45 to 10 o C, the moisture uptake of food proteins falls in the range of 1.0 to 8.0g/100g dry basis. The observed decrease in moisture content with temperature range mentioned above may be due to reduction in number of active sites for water binding because of folding of macromolecular chains , thus causing a decrease in the number of active binding sites exposed (Ariahu et al, 2006). However this reasoning does not seem to be justified in the present study as the temperature range selected was 10 to 30°C.…”

Section: Fitting Of Isotherm Modelsmentioning

confidence: 69%

Investigation of moisture sorption behavior of soluble sodium caseinate

Bajpai¹,

Tiwari²

2014

Emir. J. Food Agric

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Casein is a potential food protein, used in a number of food applications. In this work, moisture sorption isotherms of casein were determined at 10, 20 and 30°C under different relative humidity in the range of 12 to 98% using gravimetric method. The equilibrium moisture uptake data were interpreted with the help of three well-known sorption isotherm models namely, (GAB, Halsey and Oswin models) using non-linear least square method. The experimental moisture uptake data were best interpreted by GAB model. The monolayer moisture content Xm was found to vary from 54.08 x 10-3 to 10.48 x10-3 kg kg -1 (db) for a temperature rise from 10 to 30°C, thus indicating negative temperature dependence. The Clausius-Clapeyron equation was used to determine the isosteric heat of sorption (qst). The uptake data was also used to determine isokinetic temperature Tβ (315.9 K) and harmonic mean temperature Thm (292.8 K). The enthalpy-entropy compensation theory indicated that moisture sorption process was enthalpy driven.

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Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii)

Cited by 30 publications

References 19 publications

Effect of processing methods and storage environment on moisture adsorption characteristics of ginger (Zingiber Officianale)

Effect of processing methods and storage environment on moisture adsorption characteristics of ginger (Zingiber Officianale)

Moisture sorption characteristics of microalgae Spirulina platensis

Investigation of moisture sorption behavior of soluble sodium caseinate

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