Moisture sorption isotherms and isosteric heat for pistachio

Yazdani, Moslem; Sazandehchi, P.; Azizi, Mohammad Hossein; Ghobadi, Peyman

doi:10.1007/s00217-006-0256-6

Cited by 48 publications

(31 citation statements)

References 22 publications

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“…Some researchers have selected other mathematical models for describing the desorption and adsorption of the pistachio (Maskan & Gogus 1997;Yazdanip et al 2006;Hayoglu & Gamli 2007;Tavakolipour & Kalbasi 2008), because most existing models are not defined and valid for the high levels of water activity in these nuts. Since the moisture contents of the pistachio in at these levels of water activity are also high, this leads to high error and low correlation coefficients, which, in turn, results in mistakes in choosing the best model.…”

Section: Resultsmentioning

confidence: 99%

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Soleimanifard¹,

Hamdami²

2018

Czech J. Food Sci.

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Soleimanifard S., Hamdami N. (2018): Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells. Czech J. Food Sci., 36: 268-275.We aimed to measure the equilibrium moisture content of the Ohadi variety of pistachio shells, pistachio kernels and split pistachios using gravimetric methods at 25, 40, 55, and 70°C and saturated salt solutions with water activities ranging from 0.08 to 0.97. Then, 11 mathematical models were used to select the best model for data description. The GAB model, which had the maximum value for the correlation coefficient (R 2 ) and minimum values for the chisquared test (χ 2 ) and root mean square error (RMSE), was identified as the best model for split pistachios and pistachio kernels. The Caurie model, meanwhile, was identified as the best model for pistachio shells. In this test, there was no significant hysteresis between the desorption and adsorption curves. Furthermore, the isosteric heat of adsorption and desorption were also determined using thermodynamic equations (e.g., the Clausius-Clapeyron equation).

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Section: Resultsmentioning

confidence: 99%

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Soleimanifard¹,

Hamdami²

2018

Czech J. Food Sci.

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“…The results have shown that Smith model was in good agreement with the experimental sorption data of paddy throughout the whole water activity range. Yazdani et al (2006) also reported that Smith model was able to describe the sorption isotherms of pistachio within water activity values between 0.11 and 0.90 and temperature between 15 and 40°C. However, Al-Muhtaseb et al (2004) and Togrul and Arslan (2006) found that Smith model can be successfully employed to describe the adsorption and desorption properties of starch and rice given that the water activity was higher than 0.35 and 0.4, respectively.…”

Section: Modeling Sorption Isothermmentioning

confidence: 93%

Sorption isotherms and isosteric heats of sorption of Malaysian paddy

et al. 2012

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Understanding the water sorption characteristics of cereal is extremely essential for optimizing the drying process and ensuring storage stability. Water relation of rough rice was studied at 20, 30, 40 and 50°C over relative humidity (RH.) between 0.113 and 0.976 using the gravimetric technique. The isotherms displayed the general sigmoid, Type II pattern and exhibited the phenomenon of hysteresis where it was more pronounced at lower temperatures. The sorption characteristics were temperature dependence where the sorption capacity of the paddy increased as the temperature was decreased at fixed (RH). Among the models assessed for their ability to fit the sorption data, Oswin equation was the best followed by the third order polynomial, GAB, Smith, Chung-Pfost, and Henderson models. The monolayer moisture content was higher for desorption than adsorption and tend to decrease with the increase in temperature. Given the temperature dependence of the sorption isotherms the isosteric heats of sorption were calculated using Claussius-Clapeyron equation. The net isosteric heats decreased as the moisture content was increased and heats of desorption were greater than that of adsorption.

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“…The air relative humidity is fixed by contact with saturated salts solution whose water vapour pressure at a given temperature is perfectly known. This method is commonly used for product sorption isotherms determination (Kouhila et al 2001;Lahsani et al 2003;Talla et al 2005;Yazdani et al 2006;Brett et al 2009;Singh et al 2011) and is recommended by the COST 90 project (Wolf et al 1985).…”

Section: Methodsmentioning

confidence: 99%

“…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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Moisture sorption isotherms and isosteric heat for pistachio

Cited by 48 publications

References 22 publications

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Sorption isotherms and isosteric heats of sorption of Malaysian paddy

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

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