Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves

Bejar, Asma Kammoun; Mihoubi, Nourhène Boudhrioua; Kechaou, Nabil

doi:10.1016/j.foodchem.2011.06.059

Cited by 86 publications

(35 citation statements)

References 19 publications

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“…The hysteresis phenomenon was shown using the calculated equilibrium moisture content from the GAB model, observing that at constant water activity, the equilibrium moisture content was higher for the desorption curve than for adsorption. Similar behavior was reported for red chillies (Kaleemullah & Kailappan, 2004), crushed chillies (Arslan & Togrul, 2005), orange peel and leaves (Bejar et al, 2012) and banana (Yan et al, 2008). The hysteresis was observed over the entire water activity range studied but decreases when the temperature increases.…”

Section: Hysteresis Behavior From Adsorption and Desorption Isothermssupporting

confidence: 80%

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Souza

Alves

Vieira

et al. 2015

Food Sci. Technol (Campinas)

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The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 o C in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.Keywords: agricultural waste; gravimetric method; integral properties; modelling; water content.Practical Application: This work presents information about the hysteresis characteristics of mango skin as well as their thermodynamic properties of water sorption. The information given in this study can be used for processing, storage, and packaging of this agro-waste. In addition, the combination of classical and modern methodologies is useful for determining the best stability conditions over a range of water activity and equilibrium moisture content.

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Section: Hysteresis Behavior From Adsorption and Desorption Isothermssupporting

confidence: 80%

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Souza

Alves

Vieira

et al. 2015

Food Sci. Technol (Campinas)

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“…fulva and Cymbopogon increased with a decreasing temperature at a constant water activity. The probable explanation for water sorption decrease at a given water activity with increasing temperature is that water molecules are in an increased state of excitation that increases their distance apart and therefore decreases the attractive forces between them . In regard to the phenomena of moisture sorption hysteresis in which two different paths exist between adsorption and desorption isotherms, the desorption isotherm that lies above the adsorption isotherm for H .…”

Section: Resultsmentioning

confidence: 96%

“…The monolayer moisture content value must be reached in order to assure food stability and indicate the amount of water that is strongly adsorbed to specific sites at the food surface . To evaluate the performance of each model, the mean relative percentage of the deviation modulus ( P ) and the coefficient of correlation ( r ) between the experimental and the calculated data were defined as follows:

P (() %) = \frac{100}{N} true {true\sum}_{i = 1}^{N} \frac{|y_{j \exp} - y_{italicjcal}|}{y_{j \exp}}

r = \sqrt{\frac{S_{t} - S C E}{S_{t}}}

where

S_{t} = true {true\sum}_{j = 1}^{N} {(\overset{true¯}{y} - y_{j \exp})}^{2} being \overset{y}{true} = \frac{\sum_{j = 1}^{N} y_{j}}{N}

and

S C E = true {true\sum}_{j = 1}^{N} {(y_{italicjcal} - y_{j \exp})}^{2}

where y jexp and y jcal are, respectively, the experimental and calculated moisture content values, and N is the number of data points. The performance of the sorption models was compared according to the mean relative percentage of the deviation modulus ( P ) and the coefficient of correlation ( r ).…”

Section: Methodsmentioning

confidence: 99%

“…The net isosteric heat, q st (kJ · mol −1 ), of sorption of H . fulva and Cymbopogon was evaluated using the best‐fitted isotherm model at different moisture contents from the sorption data obtained at different temperatures . The value of q st can be determined from moisture sorption data using the following equation, which is derived from the Clausius–Clapeyron equation:

normalln ((), a_{w}) = prefix- ((), \frac{q_{s t}}{R}) ((), \frac{1}{T}) + K

where a w is the water activity, R the universal gas constant (kJ · mol −1 K −1 ), T the absolute temperature ( K ), and K a constant.…”

Section: Methodsmentioning

confidence: 99%

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Moisture sorption isotherm characteristics of Hemerocallis Fulva and Cymbopogon

Ma¹,

Chen²,

Hong

2016

Asia-Pacific J Chem Eng

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The moisture sorption isotherms of Hemerocallis Fulva and Cymbopogon are measured by the static gravimetric method at 25, 35, and 45 °C over a water activity range of 0.09 to 0.95 using standard saturated salt solutions. The sorption isotherms of H. fulva and Cymbopogon display type III (J‐shaped) and type II (nearly sigmoid shapes) isotherms. In addition, the adsorption and desorption data of H. fulva and Cymbopogon fit well with the White & Eiring model and the Oswin model, respectively. The Brunauer–Emmett–Teller equation is applied to determine the monolayer moisture content, and the surface area of a monolayer was calculated. The values of the net isosteric heat of sorption are found to increase with decreases in the equilibrium moisture content. Moreover, the net isosteric heat of desorption is higher than that of the adsorption heat. Copyright © 2016 Curtin University of Technology and John Wiley & Sons, Ltd.

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“…TA B L E 1 Water activities of saturated salt solutions at 4, 25, and 37°C (Greenspan, 1977) TA B L E 2 Models used to describe moisture sorption isotherms of probiotic-fermented sea tangle powder (Bejar, Mihoubi, & Kechaou, 2012;Iglesias, 2012;Maroulis et al, 1988) Model…”

Section: Modeling Of Moisture Sorption Isothermsmentioning

confidence: 99%

Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties

Kwon

Kim

et al. 2019

J Food Process Preserv

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The moisture sorption characteristics of Lactobacillus brevis‐fermented sea tangle powder were investigated. Moisture sorption isotherms were prepared at 4, 25, and 37°C in a water activity (aw) range of 0–0.96 and exhibited typical J‐shaped type III sorption characteristics, most likely due to the high carbohydrate content (65.7%) of the powder. The fermented sea tangle powder had greater moisture sorption capacity than those reported for other seaweeds, and changed to rubbery or liquid states when stored at aw > 0.5. The Peleg and GAB models accurately described the sorption isotherms, and the monolayer moisture contents were 0.176–0.443 g water/g dry matter. The moisture sorption was an exothermic, enthalpy‐driven, spontaneous process, and the enthalpy–entropy compensation existed with an isokinetic temperature of 448.1 K. The net isosteric heat of moisture sorption exponentially decreased from 15.02 to 0.49 kJ/mol as the equilibrium moisture content increased from 0.02 to 1.29 g water/g dry matter. Practical applications Sea tangle is known to possess various biological and nutraceutical properties, such as antitumor and anticoagulant, antiproliferative, and antioxidant activities, which is commercially available in Pacific and Asian countries as a traditional functional food. The present study investigating information of moisture sorption characteristics of L. brevis‐fermented sea tangle powder will be useful to understand its strongly hygroscopic nature and resulting low storage stability, which limits the easy and convenience of its handling and application. The information also will be important for improving its shelf life and retaining quality across postharvest processing.

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Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves

Cited by 86 publications

References 19 publications

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Moisture sorption isotherm characteristics of Hemerocallis Fulva and Cymbopogon

Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties

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