Moisture sorption hysteresis in sandesh at 20°C

Khojare, A S

doi:10.5958/0976-0563.2014.00598.3

Cited by 4 publications

(5 citation statements)

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“…Sorption isotherms of several western dairy products including milk powder, whey protein, lactose, casein, whey powder, yoghurt, and cheese have been reported, but the published report on Indian dairy products is limited. Information on moisture sorption isotherm of Kalakand (Deshmukh et al 2018), Shrikhand (Khojare, 2018), Bottle Guard Burfi (Quadri et al 2016), Cham-Cham ( Puri and Khamuri, 2015), Sandesh (Khojare, 2014;Khojare and Hembade, 2015;Sahu and Das, 2010), Dietetic Rabri (Ghayal et al 2013), Dietetic Chhana Kheer (Gautam et al 2018), Peda (Biradar et al 1985;Kumar et al 2012), ready to use Basundi mix (Sharma et al 2009), Curd powder (Varghese et al 2008), Chhana podo (Rao et al 2006. ), Milk Burfi (Ramakrishna et al 2005, Kheer (Jayendra Kumar et al 2005), Dudh churpi (Hossain et al 2002), Khoa (Sawhney and Cheryan, 1988) and Chhana powder and Casein (Bandyopadhyay et al 1987) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of chhana murki

Khojare¹

2020

IJDS

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Moisture sorption characteristics of Chhana murkiwere investigated at a temperature of 20 o C, 30 o C, and 40 o C using the static gravimetric method. Sorption curves obtained were sigmoid in shape and classified as type II. Equilibrium moisture content increased with an increase in water activity and decreases with an increase in temperature. Among the BET ,GAB, and Caurie models tested, the BET and GAB models were found better to predict EMC data. BET monolayer decreased from 5.77 g H 2 O /100 g of solids at 20 o C to 4.83 g H 2 O /100 g of solids at 40 o C. The GAB monolayer value decreased from 5.90 g H 2 O /100 g of solids at 20 o C to 5.14 g H 2 O /100 g of solids at 40 o C. The properties of sorbed water viz., number of adsorbed monolayer, percent bound and non-freezable water and surface area of sorption were determined using Caurie equation. Net isosteric heat of sorption decreased with a corresponding increase in moisture content, initially rapidly up to 15.89 g of water/100 g of solids and then approaching a constant value.

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Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of chhana murki

Khojare¹

2020

IJDS

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“…The GAB model has been successfully applied to describe sorption in many dairy products such as basundi mix powder (Sharma et al., 2009), gulabjamun mix powder (Pushpadass et al, 2014), sandesh powder (Khojare, 2014), and dietetic rabri (Ghayal, Jha, Kumar, Gautam, & Rasane, 2015), while the Peleg and Iglesias and Chirife models have been reported for sugar‐rich food products such as cookies and corn snack (Palou, Lopez‐Malo, & Argaiz, 1997), dietary hard candy (Hadjikinova et al., 2003…”

Section: Resultsmentioning

confidence: 99%

“…The GAB model has been successfully applied to describe sorption in many dairy products such as basundi mix powder (Sharma et al, 2009), gulabjamun mix powder (Pushpadass et al, 2014), sandesh powder (Khojare, 2014), and dietetic rabri (Ghayal, Jha, Kumar, Gautam, & Rasane, 2015) A, B, C, D, peleg constants; a, b, c, d, n, r, constants for specific isotherm equations; B w , percentage of non-freezable/ bound water; C b , BET constant related to binding energy or heat of sorption; C C , Caurie's constant; C g , GAB constant related to monolayer properties; k g , GAB constant relating total heat of multilayer sorption; M, equilibrium moisture content (g/100 g); M m , monolayer moisture content (g/100 g); N, number of adsorbed monolayer; T, absolute temperature.…”

Section: Mathematical Modeling Of the Sorption Isothermmentioning

confidence: 99%

“…Cheese puri mix, a value‐added convenience dairy product, was investigated for MSI by Thanuja and Ravindra (2014) and it was found to follow the type II isotherm. Khojare (2014) studied MSI of a popular channa sweet— sandesh powder . Sorption analysis of composite dairy mixes and dried powders, such as, milk–foxtail millet powder (Simha, et al., 2016), kulfi mix powder (Shivanand, 2017), yogurt powder (Seth et al., 2018), and kefir powder (Isleroglu, 2019) have been reported in recent times.…”

Section: Introductionmentioning

confidence: 99%

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

Deshmukh

Ravindra

Jose

et al. 2020

J. Food Process. Preserv.

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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.

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“…It can be seen that both of the curves are sigmoid in shape, exhibiting type-II characteristic isotherms. Such curves are typical for most of the biopolymers milk proteins [22], soy proteins [23] polysaccharides such as gum cordial [24] chitosan [25], cellulosic materials [26] etc. It may be seen that Gel film shows a higher moisture uptake at all water activities as compared to the Gel/poly (Ani) film.…”

Section: Resultsmentioning

confidence: 99%

Investigation of Moisture Sorption Properties of Gelatin/Poly (Aniline)/Films

Bajpai¹,

Awasthi²,

Utiye³

et al. 2017

SOJMSE

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This work describes moisture sorption behavior and other physicochemical properties of gelatin/poly (Ani) films. Theglyoxal (Glox) -cross linked gelatin (Gel) films have been loaded with aniline, followed by their in-situ oxidative polymerization to yield Gel/poly (Ani) composite films. The moisture uptake behavior of the plain Gel and Gel/poly (Ani) films has been studied under various Relative Humidity (RH) and at different temperatures. The data obtained has been interpreted in the terms of GAB model. The thermodynamic parameters such as q st and sd have also been determined using ClasiusClapeyron equation. It was found that both, the qst and the sd decreased with moisture contents. Finally, the films exhibited fair biocompatible behavior.

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Moisture sorption hysteresis in sandesh at 20°C

Cited by 4 publications

References 0 publications

Moisture sorption characteristics of chhana murki

Moisture sorption characteristics of chhana murki

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

Investigation of Moisture Sorption Properties of Gelatin/Poly (Aniline)/Films

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