Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content

Li, Xingjun; Han, Xu; Tao, Lisi; Jiang, Ping; Qin, Wen

doi:10.1016/j.gaost.2021.09.001

Cited by 8 publications

(9 citation statements)

References 36 publications

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“…The integral isosteric heat of sorption values for sorghum flour in the equilibrium moisture content range of 9.56 to 32.20% db varied from 2779.49 to 2498.46 kJ kg −1 . Li et al (2021) observed a similar behavior and reported that the lower the moisture content, the higher the energy required to remove water molecules. Li et al (2021) found isosteric heat values ranging from 3300 to 2400 kJ kg −1 in the range of moisture contents from 5 to 28% db.…”

Section: Sorghum Floursupporting

confidence: 55%

“…Li et al (2021) observed a similar behavior and reported that the lower the moisture content, the higher the energy required to remove water molecules. Li et al (2021) found isosteric heat values ranging from 3300 to 2400 kJ kg −1 in the range of moisture contents from 5 to 28% db.…”

Section: Sorghum Floursupporting

confidence: 55%

“…The safe limit of water activity so that stored products do not become susceptible to attack by microorganisms is around 0.7 (decimal) (Oliveira et al, 2005). Li et al (2021) studied the equilibrium moisture contents of sorption and isosteric heat of Chinese wheat bran and recommended a moisture content of up to 14.21% db for safe storage, with water activity up to 0.7 Aw at 25 °C. Figure 2 shows the values of the integral isosteric heat of sorption (Qst), in kJ kg −1 , as a function of the equilibrium moisture content (% db).…”

Section: Sorghum Flourmentioning

confidence: 99%

“…Knowledge of water sorption characteristics is related to optimal storage regime conditions and can contribute to the preservation of nutritional qualities and technological properties (Berk, 2018). Knowing the Engenharia Agrícola, Jaboticabal, v.44, e20230063, 2024 sorption isotherms at different temperatures and the most appropriate mathematical equations enables the calculation of thermodynamic functions such as the isosteric heat of sorption (Li et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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DESORPTION ISOTHERMS OF GRAIN SORGHUM (Sorghum bicolor [L.] Moench) FLOUR

Célia,

Resende,

Monteiro

et al. 2024

Eng. Agríc.

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This study aimed to obtain the sorption isotherms of grain sorghum flour, fit mathematical models to experimental data, and recommend safe water levels for preserving the material at different temperatures. Sorghum grains with an initial moisture content of 34% dry basis (db) were subjected to drying at a temperature of 60 °C, reaching moisture contents ranging from 32.20 to 9.8% db. Water activity was obtained using Hygropalm Aw1 equipment placed inside a BOD chamber at temperatures of 10, 20, 30, and 40 °C. The experimental data were fitted to mathematical models frequently used to predict the isotherms of plant products. The modified Oswin model presented the best fit to estimate the sorption isotherms of sorghum flour. Safe moisture content limits for storing sorghum flour are 18.45, 17.3, 16.08, and 15.2% db for temperatures of 10, 20, 30, and 40 °C, respectively. The isosteric heat for the range of equilibrium moisture contents from 9.80 to 32.20% db varied from 2779.49 to 2498.46 kJ kg −1 .

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Section: Sorghum Floursupporting

confidence: 55%

Section: Sorghum Floursupporting

confidence: 55%

Section: Sorghum Flourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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DESORPTION ISOTHERMS OF GRAIN SORGHUM (Sorghum bicolor [L.] Moench) FLOUR

Célia,

Resende,

Monteiro

et al. 2024

Eng. Agríc.

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“…Experimental EMC/ERH data was used to establish isotherm curves in Kaleidagraph for Mac 4.5.2v software, with ERH and EMC data, respectively entered onto the x-and the y-axis. The modified Chung-pfost equation (MCPE, Equation ( 3)) and Guggenheim-Anderson-de Boer (GAB, Equation (4)) were employed to fit the EMC/ERH data of rice [26].…”

Section: Moisture Sorption Isotherms and Solid Surface Areamentioning

confidence: 99%

Effect of Intermittent Low-Pressure Radiofrequency Helium Cold Plasma Treatments on Rice Gelatinization, Fatty Acid, and Hygroscopicity

Cao,

Li,

Song

et al. 2024

Foods

Self Cite

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To establish the safe and reproducible effects of cold plasma (CP) technology on food products, this study evaluated the gelatinization parameters, fatty acid profile, and hygroscopic properties of rice grains repeatedly treated with low-pressure radiofrequency (RF) helium CP (13.56 MHz, 140 Pa, 120 W-20s, 0–4 times, and 300 g sample). Compared with the untreated (zero times) sample, with an increase in CP treatment times from one to four on rice, the water contact angle and cooking time decreased, while the water absorption rate and freshness index increased, and the pH value remained unchanged. CP repeating treatments essentially had no effect on the gelatinization enthalpy, but significantly increased the peak temperature of gelatinization. From the pasting profile of rice that has been repeatedly CP treated, the peak, breakdown, and setback viscosities in flour paste decreased. CP repeating treatments on rice did not change the short-range molecular order of starch. Compared with the untreated sample, the first helium CP treatment maintained the content of C18:1n9c, C18:2n6c, and C18:3n3, but the second to fourth CP treatment significantly decreased contents of these fatty acids (FAs) as the C18:0 content increased. The first three CP treatments can increase the water and sucrose solvent retention capacity in rice flours. CP repeatedly treated rice first exhibits the similar monolayer water content and solid surface area of water sorption. Principal component analysis shows that contact angle, pasting parameters, and fatty acid profile in milled rice are quite sensitive to CP treatment. Results support that the effect of low-pressure RF 120W helium CP treatment 20 s on rice grains is perdurable, and the improvement of CP intermittent treatments on rice cooking and pasting properties is an added benefit, and the hygroscopic properties of rice was kept.

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