Sorption properties of raw hake muscle

Moschiar, S. M.; Fardín, J. P.

doi:10.1111/j.1365-2621.1986.tb01935.x

Cited by 5 publications

(5 citation statements)

References 5 publications

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“…As with most foods, crayfish at a given a w had a higher moisture content in the desorption mode. The differences in moisture content indicate hysteresis and agreed with the findings of Wolf, Walker, and Kapsalis (1972) for freeze dried pork, Konstance, Craig, and Panzer (1983) for bacon slices and Moschiar and Fardin (1986) for raw hake muscle. Although, differences in the sorption isotherms were evident, sorption mode like storage temperature, would not affect the stability of crayfish dried to a w P 0.84.…”

Section: Effects Of Sorption Modesupporting

confidence: 86%

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Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii)

Ariahu¹,

Kaze²,

Achem³

2006

Journal of Food Engineering

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Section: Effects Of Sorption Modesupporting

confidence: 86%

“…The isosteres were straight lines with strong temperature dependence at lower moisture contents. Moschiar and Fardin (1986) reported similar relationship for raw hake muscle. The regression parameters from Fig.…”

Section: Sorption Thermodynamicssupporting

confidence: 77%

Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii)

Ariahu¹,

Kaze²,

Achem³

2006

Journal of Food Engineering

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“…It is expected from Clausius-Clapeyron relation (Lima & Cal-Vidal, 1983) that an increase in the ambient temperature will decrease the amount of moisture absorbed by Moshiar & Fardin (1986) found a similar relationship for raw hake muscle. The slopes of the graphs, ~ '" calculated by linear regression, yielded the isosteric heat of 2.303R ' desorption at each moisture content of the egusi seed.…”

Section: Log[-ln(1-a)]supporting

confidence: 52%

Hygroscopic characteristics of unshelled egusi (melon) seeds

Ezeike

1988

Int J of Food Sci Tech

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The hygroscopic behaviour of unshelled egusi (melon) seeds at several temperatures, representing a wide range of storage and processing conditions, is presented. The desorption isotherms were sigmoidal in shape. The Henderson equation was applied and two types of dependence were found. Using vapour pressure data for the egusi and pure water, the net isosteric heat of sorption was calculated and found to decrease with increase in moisture content. Also an expression was found for the ratio of isosteric heat of sorption and latent heat of vaporization of pure water, as a function of moisture content of the crop.

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“…The relationship between ln(a w ) and inverse absolute temperature (1/T) at constant moisture content is presented in Figure 2. The isosteres were straight lines in agreement with Ariahu et al (2006) and Moschair and Fardin (1986). The regression parameters by least square linear analysis are presented in Table 5 with high R 2 values.…”

Section: Sorption Thermodynamicsmentioning

confidence: 58%

Moisture adsorption characteristics of ginger slices

Alakali¹,

Irtwange²,

Satimehin³

2009

Ciênc. Tecnol. Aliment.

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ResumoAs características da adsorção de umidade de amostras de gengibre secas foram estudadas para se determinar o efeito das condições de armazenamento com o propósito de se prever a vida de prateleira ou validade, a seleção de materiais apropriados para empacotamento, avaliar a bondade de ajuste dos modelos de sorção e determinar a termodinâmica da adsorção de umidade para aplicação em secagem. Houve um efeito significativo (p ≤ 0,05) da atividade de água, da temperatura e do pré-tratamento sobre o teor de umidade de equilíbrio higroscópico das amostras de gengibre secas. Sob atividade de água constante (a w ), o teor de umidade de equilíbrio higroscópico (CEM) diminuiu com o aumento da temperatura. O teor de umidade de equilíbrio higroscópico de todas as amostras aumentou com o aumento da atividade de água, sob temperatura constante. A umidade de sorção das amostras de gengibre com casca foi maior do que a das amostras de gengibre sem casca enquanto que a das amostras de gengibre não escaldo com e sem casca foi maior do que a das amostras de gengibre escaldado com e sem casca. A equação de Henderson permite previsões mais exatas das isotermas com o menor valor de média quadrática percentual (%RMS) e, portanto, descreve melhor os dados de adsorção dos modelos de Guggenheim Anderson De-Boer (GAB), Oswin e Halsey, nesta ordem. A umidade de monocamada, em geral, diminuiu com a temperatura em todas as amostras. O calor isostérico diminuiu quando o teor de umidade se aproximou do valor assimptótico ou o calor latente de vaporização da água pura (∆H st = 0), enquanto que a entropia de sorção aumentou com o teor de umidade. Palavras-chave: modelos de sorção; termodinâmica; atividade de água; amostras de gengibre. AbstractThe moisture adsorption characteristics of dried ginger slices was studied to determine the effect of storage conditions on moisture adsorption for the purpose of shelf life prediction, selection of appropriate packaging materials, evaluate the goodness-of-fit of sorption models, and determine the thermodynamics of moisture adsorption for application in drying. There was a highly significant effect (p ≤ 0.05) of water activity (a w ), temperature, and pre-treatment on the equilibrium moisture content (EMC) of the dried ginger slices. At constant a w , the EMC decreased as temperature increased. The EMC of all samples increased as the a w increased at constant temperature. The sorbed moisture of the unpeeled ginger slices was higher than the peeled while those of unblanched samples were higher than the blanched. Henderson equation allows more accurate predictions about the isotherms with the lowest %RMS, and therefore, it describes best the adsorption data followed by GAB, Oswin, and Halsey models in that order. The monolayer moisture generally decreased with temperature for all samples. The isosteric heat decreased with moisture content approaching the asymptotic value or the latent heat of vaporization of pure water (∆H st = 0) while the entropy of sorption was observed to increase with moisture con...

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Sorption properties of raw hake muscle

Cited by 5 publications

References 5 publications

Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii)

Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii)

Hygroscopic characteristics of unshelled egusi (melon) seeds

Moisture adsorption characteristics of ginger slices

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