Moisture sorption isotherms, heat of sorption and vaporization of withered leaves, black and green tea

Ghodake, H. M.; Goswami, Tridib Kumar; Chakraverty, A.

doi:10.1016/j.jfoodeng.2005.11.023

Cited by 62 publications

(95 citation statements)

References 4 publications

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“…a Mango slices, b Guava slices, c aonla segments may be explained that at higher temperatures the kinetic energy of the water molecules was high and water absorption at a given ERH was low. Similar results have been reported in the literature for the sorption isotherm (Basunia and Abe 2001;Mohamed et al 2004;Ghodake et al 2007). Vacuum dried fruit slices and segments maintain a superior quality than the slices and segments dried with other driers (Table 2).…”

Section: Resultssupporting

confidence: 91%

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Kumar

Sagar

2012

J Food Sci Technol

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Mango (Mangiferra indica L), guava (Psiduim guajava L.) slices and aonla (Emblica officinalis L) segments were osmo-dried under four different dying conditions viz., cabinet drier (CD), vacuum oven drier (VOD), low temperature drier (LTD) and solar drier (SD) to evaluate the best drying condition for the fruits. It was found that vacuum oven drying was superior to other mode of drying as it holds maximum nutrients like acidity, ascorbic acid, sugar and water removal and moisture ratio of products. It was found through regression analysis that drying ratio and rehydration ratio was also superior in vacuum drying followed by cabinet drying. In addition, descriptive analysis on sensory score was also found best with vacuum drying while the Non-enzymatic browning (NEB), which is undesirable character on dried product, was more with solar drier.

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Section: Resultssupporting

confidence: 91%

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Kumar

Sagar

2012

J Food Sci Technol

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“…The result may be explained that at higher temperatures the kinetic energy of the water molecules was high and water absorption at a given a w was low (Demertzis et al 1989;Mohamed et al 2004). Similar results have been reported for the sorption isotherm (Sagar and Kumar 2006;Ghodake et al 2007;Sinija and Mishra 2008). The moisture uptake was slow in the region of a w : 0.0-0.45, followed by a linear and steady rise in the region of a w : 0.45-0.85 and a subsequent accelerated rise in the region of a w : 0.85-1.0.…”

Section: Resultssupporting

confidence: 87%

Effect of drying treatments and storage stability on quality characteristics of bael powder

Sagar

Kumar

2012

J Food Sci Technol

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Dehydration of bael pulp in to powder form is a challenging operation, mainly due to the sticky issue of bael pulp and caking of powder during handling and storage. To overcome on this problem maltodextrin MD (drying aid) and tricalcium phosphate, TCP (anti caking agent) were added to the bael pulp at four levels along with control and dried in a mechanical drier into thin layer at 58±2°C for 12 h, to obtain a moisture content of 4-5 % in dehydrated pulp. The dehydrated bael pulp was grounded in a laboratory powder mill and sieve with 30 mesh sieve. The powder was packed in 150gauge PP, 400gauge LDPE and 200gauge HDPE pouches and was stored at low temperature (7°C) and ambient condition (18-35°C) up to 6 months for storage study. The powder was evaluated for its quality characteristics in respect of acidity, sugars, antioxidant, phenol, ascorbic acid, non-enzymatic browning (NEB) before packaging and during storage. The amount of MD and TCP required to reduce powder stickiness and caking were optimized on the powder properties. The amount of MD (0.25 kg per kg dry bael solids) and TCP (0.15 kg per kg dry bael solids) with the values of degree of caking (19.24 %) and stickiness point temperature (45.4°C) were found to be optimum for reducing the powder stickiness, caking and nutritional parameters. The adsorption isotherm of bael powder was found to be type-II sigmoid and 200 g HDPE as packaging material followed by storage at low temperature were selected as best process.

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“…where: W exp , W pre -moisture contents of the experimental and predictive models; N, n -number of observations and model constants (Ghodake et al 2007) Isosteric heat and adsorption entropy. When water is removed from food, heat is absorbed, despite the increased osmotic pressure and water activity gradient.…”

Section: Methodsmentioning

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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Moisture sorption isotherms, heat of sorption and vaporization of withered leaves, black and green tea

Cited by 62 publications

References 4 publications

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions

Effect of drying treatments and storage stability on quality characteristics of bael powder

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

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