Moisture sorption isotherm and shelf life prediction of complementary food based on amaranth–sorghum grains

Gichau, Anne Wanjiru; Okoth, Judith; Makokha, Anselimo

doi:10.1007/s13197-019-04129-2

Cited by 41 publications

(14 citation statements)

References 25 publications

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“…There are some studies that used the nonlinear MSIs for estimating shelf life: the Oswin equation (Hao et al, 2016); GAB equation (Abdissa et al, 2020;Chang et al, 2019;Koç et al, 2010;Ramachandra & Rao, 2013;Rangarao et al, 1995;Siripatrawan, 2009); and other nonlinear equations (Macedo et al, 2013;Mizrahi et al, 1970). Because all the nonlinear MSI equations mentioned above are somewhat difficult to use to estimate the moisture increase of packaged foods, a simple linear equation model covering only the lower a w range was incorporated into moisture transfer equations to develop an analytical solution for the calculation of shelf life by Labuza et al (1972) and then applied to many cases to estimate dried food shelf life (An et al, 2018;Escobedo-Avellaneda et al, 2012;Gichau et al, 2020;Yaptenco et al, 2017).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…Because all the nonlinear MSI equations mentioned above are somewhat difficult to use to estimate the moisture increase of packaged foods, a simple linear equation model covering only the lower a w range was incorporated into moisture transfer equations to develop an analytical solution for the calculation of shelf life by Labuza et al. (1972) and then applied to many cases to estimate dried food shelf life (An et al., 2018; Escobedo‐Avellaneda et al., 2012; Gichau et al., 2020; Yaptenco et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models

Lee

Robertson

2022

Food Processing Preservation

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Section: Practical Applicationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models

Lee

Robertson

2022

Food Processing Preservation

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“…Although there are some studies regarding the water sorption properties of different grains as the own wheat and barley malt (Barreiro et al, 2003; Gichau, Okoth, & Makokha, 2020; Li, Cao, Wei, Feng, & Wang, 2011; Moreira, Chenlo, Prieto, & Torres, 2012; Roca, Guillard, Guilbert, & Gontard, 2006; Wan et al, 2018), no reports have been published so far regarding the water sorption behavior of wheat malt—reinforcing the novelty of this work by studying specifically the water sorption behavior of this high‐aggregate value product. The literature demonstrates that the best way to represent these sorption characteristics is through the sorption isotherms (Betiol et al, 2020; Polachini, Betiol, Lopes‐Filho, & Telis‐Romero, 2016; Sormoli & Langrish, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Their mathematical modeling provides important information about the microstructure of the material and the interactions between the food matrix and water molecules. Such specific knowledge comprises important information for optimizing processes and packages, predicting quality stability, and shelf‐life during storage of a given product in different conditions (Gichau et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Sorption isotherms and thermodynamic properties of wheat malt under storage conditions

Silva

Polachini

Luna-Flores

et al. 2021

J Food Process Engineering

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The growing use of wheat malt in food applications has boosted studies regarding suitable conditions for processing and storage. Because water sorption during storage may affect the malt functionality, sorption isotherms of wheat malt were determined aiming at covering a wide range of temperatures (10–40°C) and relative humidity (5.80–98.18%). Different theoretical models were fitted to the experimental data. Thermodynamic properties as heat of sorption, enthalpy, entropy, and Gibbs free energy were evaluated. Equilibrium moisture content tended to increase with increasing water activity and decreasing temperature. Henderson and GAB models showed the best fit for wheat malt isotherms. Isosteric heat of sorption increased as the moisture content decreased. Differential enthalpy (−1,071.82 to −36.95 kJ/kg) and entropy (2.29 to 0.12 kJ/k/K) values were linearly dependent, meeting the requirements to confirm the compensation theory. Water adsorption of wheat malt was considered as an enthalpy‐driven (ΔH < 0) and spontaneous process (−324.13 kJ/kg< ΔG < −0.13 kJ/kg). Reported data can be useful for designing adequate storage conditions of wheat malt. Practical Applications Wheat malt has been widely used together with or in replacement of barley malt in many food applications, from brewing to ingredient industries. As a consequence of the seasonality, wheat malt should be stored for long periods to ensure the supply chain over the year. As seen as the storage conditions may affect the quality and shelf‐life of wheat malt, this work aimed at: reporting experimental conditions to better preserve the malt quality and make viable its long‐term usage in different food applications; determining and evaluating its water sorption properties in a range of temperatures and relative humidity; providing mathematical models and thermodynamic analysis for designing adequate storage conditions.

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“…The equilibrium moisture content values for adsorption and desorption are shown in Tables 1 and 2. For both processes, we observed a behavior typical of many food products under study, namely that the increase in temperature at constant water activity is coupled by a decrease in equilibrium moisture content [27][28][29][30][31]. Figure 1 shows the comparison of isotherms at a temperature of 10°С.…”

Section: Resultsmentioning

confidence: 97%

Sorption characteristics of ready-made mixtures containing oatflakes, apples, and cinnamon

2021

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The present paper studies the sorption characteristics of readymade mixtures containing oatflakes – 89.5%, apples – 10%, and cinnamon – 0.5 % at the temperatures of 10°C, 25°C and 40°C and for eight water activities in the 11% - 85% range. The results obtained demonstrate that at a constant water activity, the increase in temperature is coupled with a decrease in equilibrium moisture content. The sorption isotherms of the analyzed ready-made mixture belong to Type III according to the classification of Brunauer et аl. In order to describe the isotherms following the evaluation criteria, that is mean relative error, standard deviation, and distribution of residuals, the study recommends the threeparameter modified Oswin for adsorption and the Henderson model for desorption. Via linearization of the Brunauer-Emmett-Teller model, we calculate the values of monolayer moisture content (MMC) at aw < 0.5 for both processes. For adsorption, the ММC falls within the 2.51% - 3.57% d.b. range, whereas for desorption it is within the 3.41% - 3.71% d.b. range. Temperature affects the MMC since its increase leads to a decrease in the ММC for both processes. For adsorption, at a temperature between 10°C and 40°C the ММC decreases by 1.06%, and for desorption - by 0.3%.

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Moisture sorption isotherm and shelf life prediction of complementary food based on amaranth–sorghum grains

Cited by 41 publications

References 25 publications

Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models

Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models

Sorption isotherms and thermodynamic properties of wheat malt under storage conditions

Sorption characteristics of ready-made mixtures containing oatflakes, apples, and cinnamon

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