Moisture sorption isotherms and chemical composition of omani dates

Myhara, R.M.; Taylor, Mark S.; Slominski, B. A.; Al-Bulushi, Ismail M.

doi:10.1016/s0260-8774(98)00060-0

Cited by 38 publications

(30 citation statements)

References 12 publications

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“…As evident in the Figure 1, the sorption isotherms had three phases of sorption behavior, namely, the monomolecular layer phase below 0.2 a w , the multimolecular layer phase from 0.2 to 0.7 a w , and the capillary condensation phase from 0.7 and above a w . With increasing starch content and increasing a w , the slope of the isotherms increased, solely due to higher sorption of water molecules by starch 26 and higher equilibrium moisture content or more MOISTURE SORPTION OF STARCH/LDPE FILMS sorption capacity of starch. The initial moisture content (IMC) values of LDPE/starch blends with varying starch content from 10 to 50% and their corresponding water activity is shown in Table I.…”

Section: Resultsmentioning

confidence: 99%

Moisture‐sorption characteristics of starch/low‐density polyethylene films

Raj

Kumar

et al. 2002

J of Applied Polymer Sci

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Moisture-sorption characteristics of starch/low-density polyethylene (LDPE) blends were carried out at 27°C for water activity (a w ) from 0.1 to 0.9. The sorption data were used to fit six different sorption isotherm models proposed in the literature. The model constants were determined by linear fitting of the sorption equations. The ranges of applicability of water activity for the isotherm models reported in the article lies between 0.1 and 0.4 (monomolecular layer) for the BET model and between 0.3 and 0.9 (multimolecular and capillary condensation layers) for other models. The value of the coefficient of determination (R 2 ϭ 0.97 Ϯ 0.02) confirms the linear fitting of the equations studied.

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Section: Resultsmentioning

confidence: 99%

Moisture‐sorption characteristics of starch/low‐density polyethylene films

Raj

Kumar

et al. 2002

J of Applied Polymer Sci

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“…Relevant work has been carried out on sorption isotherms characteristics of foodstuffs (Mir and Nath 1995;Ayranci 1995;Myhara et al 1998;Tsami et al 1999;Ahouannou et al 2000;Talla et al 2001;Lahsani et al 2003;Talla et al 2005;Kaur et al 2006;Yazdani et al 2006;Vishwakarma et al 2007;Jain et al 2010;Jagadish et al 2010;Chenlo et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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Sorption isotherms of cassava were determined experimentally using a static gravimetric method at 30, 45 and 60°C and within the range of 0.10-0.90 water activity. At a constant water activity, equilibrium moisture content decreased with increasing temperature. The equilibrium moisture content increased with increasing water activity at a given temperature. The experimental results were modelled using seven sorption models using non-linear regression technique. Results demonstrated that the GAB model adequately predicted equilibrium moisture content of cassava for the range of temperatures and water activities studied. The thermodynamic functions such as net isosteric heat of sorption, differential entropy of sorption, net integral enthalpy and entropy were evaluated to provide an understanding of the properties of water and energy requirements associated with the sorption behaviour. Net isosteric heat and differential entropy decreased with increasing equilibrium moisture content. The net integral enthalpy decreased while net integral entropy increased with increasing equilibrium moisture content. Net integral entropy was negative in value. All thermodynamic functions were adequately characterised by a power law model. The point of maximum stability was found between 0.053 and 0.154 kg water/kg db for cassava.

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“…Earlier studies have shown that the moisture sorption behaviour of prunes and raisins is affected by the sugar content, maturity, processing, and storage conditions (Bolin 1980). Studies with raisins, currants, figs, prunes, apricots, freeze-dried blueberries, and dates have also confirmed the effects of the food composition and storage conditions on the characteristic behaviour of moisture sorption isotherms (Ayranci et al 1990;Tsami et al 1990;Lim et al 1995;Myhara et al 1998). The hygroscopic nature of fruit juices with a high sugar content creates difficulties in the drying process.…”

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confidence: 85%

Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars

Özilgen¹

2011

Czech J. Food Sci.

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Ozilgen S. (2011): Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars. Czech J. Food Sci., 29: 539-547.The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of fruit bars. The moisture sorption isotherms and textural stability of sultana bars with and without glucose and maltodextrin additives were determined at 20°C and 40°C using the standard static gravimetric method. The shape of all of the isotherms was found to be typical of high sugar foods and could be explained by four different models. Additives and storage temperatures affected the monolayer moisture content, equilibrium moisture content, and the textural stability of the sultana bars during storage at the same water activity. The relationship between the loss of stiffness and water activity had a sigmoid shape and was explained by Fermi's equation. This paper fills an important gap with that which does not exist in a large number of sorption behaviour publications available in the literature. It presents real data explaining the true mechanism of textural change during storage with both water activity and glass transition theories for high sugar fruit pastes. The information obtained from this study may help the food producers, who make high sugar containing dried fruit products, to create better textural and sensory properties, and may also help to predict the storage stability and packaging requirements.

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Moisture sorption isotherms and chemical composition of omani dates

Cited by 38 publications

References 12 publications

Moisture‐sorption characteristics of starch/low‐density polyethylene films

Moisture‐sorption characteristics of starch/low‐density polyethylene films

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars

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