Sorption isotherms of potato slices dried and texturized by controlled sudden decompression

Iguedjtal, Tarik; Louka, Nicolas; Allaf, Karim

doi:10.1016/j.jfoodeng.2007.06.028

Cited by 48 publications

(40 citation statements)

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“…Although Eq. (5) was proposed sixty years ago it is still widely used (Basu et al, 2006;De Temmerman, Verboven, Delcour, Nicolaï, & Ramon, 2008;Goula et al, 2008;Iguedjtal, Louka, & Allaf, 2008;Sinija & Mishra, 2008).…”

Section: Lewicki Model (Oswin Equation)mentioning

confidence: 99%

“…The GAB model (Anderson, 1946;de Boer, 1953;Guggenheim, 1966) is still one of the most popular models applied for the description of water sorption in food science engineering (see for example (Basu et al, 2006;Di Scala & Crapiste, 2008;García-Pérez et al, 2008;Goula et al, 2008;Iguedjtal et al, 2008)). Therefore, this model has been widely analysed in many studies (for example (Lewicki, 1997;Timmermann, 2003;Timmermann, Chirife, & Iglesias, 2001)).…”

Section: Gab Modelmentioning

confidence: 99%

See 1 more Smart Citation

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

Furmaniak¹,

Terzyk²,

Gołembiewski³

et al. 2009

Food Research International

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Section: Lewicki Model (Oswin Equation)mentioning

confidence: 99%

Section: Gab Modelmentioning

confidence: 99%

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

Furmaniak¹,

Terzyk²,

Gołembiewski³

et al. 2009

Food Research International

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“…Experimental data of water activity and moisture content of the foods were obtained from the literature: apple (Roman et al, 1982), apricot (Tsami et al, 1990;Roman et al, 2004), banana (Yan et al, 2008), chestnut (Vázquez et al, 2001), loquat (Moreira et al, 2008), quince (Moreira et al, 2008), raisin (Saravacos et al, 1986;Tsami et al, 1990;Vázquez et al, 1999a), carrot (Zhang et al, 1999), garlic (Vázquez et al, 1999b), pepper , pumpkin (Mayor et al, 2005), turnip , potato (Iguedjtal et al, 2008), bean (Dinkov et al, 2000), chickpea (Menkov, 2000;Moreira et al, 2002) and lupine (Vázquez et al, 2003). Other data for several foods used in this paper was reported by (Ayranci et al (1990);López-Malo et al (1997) and Myhara and Sablani (2001)).…”

Section: Evaluation Of the Prediction Modelmentioning

confidence: 99%

Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition

Moreira

Chenlo

Torres

2009

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

“…In 1981, van den Berg and Bruin classified the models into 77 types. These models can be further categorized into several groups: kinetic models based on the monolayer sorption theory (e.g., Langmuir model), kinetic models based on the multilayer sorption theory (e.g., BET and GAB models) and empirical and semi-empirical models (e.g., Peleg and Oswin models) (Iguedjtal, 2008).The temperature dependence of moisture sorption behavior provides information on the thermodynamic properties. The Clausius-Clapeyron equation is applicable to the determination of the isosteric heat from the moisture sorption isotherms.…”

mentioning

confidence: 99%

Moisture Sorption Isotherm of Durum Wheat Flour

Ogawa

Kobayashi

Adachi

2012

FSTR

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The moisture sorption isotherms of durum semolina were observed in the temperature range of 30 to 80℃ for both the sorption and desorption processes. The isotherms of its constituent starch and gluten were observed at 30℃ and that of spaghetti was observed at 60℃. All the isotherms were well expressed by the Guggenheim-Anderson-de Boer equation. The isotherm for the desorption process lay over that for the sorption one at any temperature, and a slight hysteresis was recognized. Isosteric heats, q, for sorption and desorption processes were estimated according to the Clausius-Clapeyron equation as a function of the moisture content of durum semolina. The q values were larger at lower moisture contents, indicating that water molecules more strongly interact with the wheat flour at lower moisture contents. The q values for the desorption process were greater than those for sorption. The isotherms of starch lay over those of gluten at any water activity, and those of spaghetti were located between those of starch and gluten.Keywords: durum wheat flour, moisture sorption isotherm, GAB equation, isosteric heat, Clausius-Clapeyron equation *To whom correspondence should be addressed. E-mail: adachi@kais.kyoto-u.ac.jp IntroductionDurum semolina is a kibble of durum wheat (Triticum durum), which is a hard spring wheat of amber color, and it is mainly used in making pasta, which is prepared by extruding stiff dough (Feillet and Dexter, 1996). The protein of durum wheat plays a crucial role in the texture of cooked pasta.A moisture sorption isotherm has been used to describe the relationship between moisture content and equilibrium relative humidity, and that knowledge is useful for understanding two phenomena in food technology (Lagoudaki et al., 1993). One is the storage stability of food products. The microbial growth, enzymatic reactions, non-enzymatic browning and lipid oxidation are some of the deteriorative mechanisms that are known to be related to the moisture content (Acker, 1969;Labuza, 1984). Another is the drying or rehydration of food. The equilibrium moisture content allows us to optimize drying times and energy utilization. In this context, the moisture sorption isotherms of many food products, for example, starchy foods (e.g., corn, potato, wheat flour and rice), high protein foods (e.g., chicken, egg, milk and cheese), fruits (e.g., banana, apple, apricots and raisins) and vegetables (e.g., green pepper, lentil, tomato, onion, sugar beet root, carrot and celery) have been experimentally determined as reviewed by Al-Huhtaseb et al. (2002).A number of models have been proposed in the literature for the dependence of the equilibrium moisture content and the relative humidity. In 1981, van den Berg and Bruin classified the models into 77 types. These models can be further categorized into several groups: kinetic models based on the monolayer sorption theory (e.g., Langmuir model), kinetic models based on the multilayer sorption theory (e.g., BET and GAB models) and empirical and semi-empirical models (e.g., P...

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Sorption isotherms of potato slices dried and texturized by controlled sudden decompression

Cited by 48 publications

References 34 publications

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition

Moisture Sorption Isotherm of Durum Wheat Flour

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