Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

Koua, Blaise Kamenan; Koffi, Paul Magloire Ekoun; Gbaha, Prosper; Touré, Siaka

doi:10.1007/s13197-012-0687-y

Cited by 56 publications

(54 citation statements)

References 74 publications

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“…The values of X m are in accordance to the values reported for fruits comprising 4-15 % on dry basis (Moreira et al 2008); however, Koua et al (2012) obtained values for cassava ranging from 6.16g H 2 O.100 g −1 to 3.66 g H 2 O.100 g −1 on dry basis. The (GAB) X m parameter is important because it can be related to the beginning of a series of chemical reactions of food decaying (Ferreira and Pena 2003).…”

Section: Resultssupporting

confidence: 89%

Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder

2012

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This work aims to investigate the hygroscopic behavior of grugru palm powder through adsorption isotherms and its degree of caking. The powders of grugru palm (T1 -without maltodextrin, T2 -with 8 % of maltodextrin) were obtained by oven drying at 65°C for 25 h. The experimental data was obtained through static gravimetric method at temperatures of 25, 30, 35 and 40°C with different saturated salt solutions. The models of GAB, BET, Henderson, and Oswin were fitted to experimental data. The values of hygroscopicity were 6.39 and 5.17 % and degrees of caking were 3.11 and 0.03 % for T1 and T2, respectively. The adsorption isotherms from mathematical models can be classified as Type III. The GAB and Oswin models were the best representing the behavior of the powder isotherms, T1 and T2, respectively. The grugru palm powder proved to be non-hygroscopic and nonagglomerating. The T2 with 8 % of maltodextrin presented the lowest hygroscopicity.

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Section: Resultssupporting

confidence: 89%

Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder

2012

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“…It is comparable with the values for potato starch with an average value of 6.02% at a w ranges of 0.091-0.91 (Francisco et al, 2011). It is also comparable with the values for cassava flour which ranged from 2.1-11.2% at a w ranges of 0.1-0.9 (Blaise et al, 2014). The values are also comparable with those for castor bean flour which ranged from 4.77-18.91% at a w ranges of 0.37-0.87 (André et al, 2016).…”

Section: Model Evaluation Using Statistical Criteriasupporting

confidence: 85%

Sorption isotherms and their fitted equations for dried chips of cassava roots (Manihot Esculenta Crantz; Tme-7 variety) and the resulting isosteric heats of sorption

Ajala¹,

Ngoddy²,

Olajide³

2020

Food Res.

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Cassava roots are susceptible to deterioration with 24 hrs of harvest; it needs processing into a more stable material such as dried cassava chips to extend its shelf life for long storage. However, improper knowledge of the effect of atmospheric relative humidity on these dried chips during storage makes it mouldy and unacceptable. This work aimed at studying the effect of sorption isotherms on the dried cassava chips. In this study, adsorption and desorption isotherm were carried out using static gravimetric method and data for equilibrium moisture content (EMC) were generated at five (5) temperatures (53, 60, 70, 80, 86oC). These were fitted into four (4) isotherm-models [Oswin, Peleg, the Modified Oswin and GAB]. The statistical criteria to test the models were coefficient of determination (R2 ), reduced chi-square (χ 2 ), root mean square error (RMSE) and mean bias error (MBE). The values of EMC ranged from 7.21-12.44% wb. The values of R2 ranged from 0.95-0.99; χ 2 ranged from 0.008-0.14; RMSE values ranged from 0.06-0.254 while MBE values ranged from -0.0004-1.1E-5. The values of isosteric heat of sorption calculated from the isosteres recorded a range from 6.579 to 67.829 kJ/mole. The Pelegmodel gave the best fit in the relative humidity range of 10 to 80%. The values of EMC show that the chips can have a stable shelf life without spoilage.

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“…Moreover, Jain et al (2010) considered the Oswin as a superior model in describing the sorption characteristics of osmotically dehydrated papaya cubes. A number of studies have shown that GAB model has been successful in providing reasonable fit to sorption isotherms of several foods (Reddy and Chakraverty 2004;Erbas et al 2005;Togrul and Arslan 2006;Alam and Singh 2011;Rakshit et al 2011;Koua et al 2012). The results have shown that Smith model was in good agreement with the experimental sorption data of paddy throughout the whole water activity range.…”

Section: Modeling Sorption Isothermmentioning

confidence: 83%

Sorption isotherms and isosteric heats of sorption of Malaysian paddy

et al. 2012

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Understanding the water sorption characteristics of cereal is extremely essential for optimizing the drying process and ensuring storage stability. Water relation of rough rice was studied at 20, 30, 40 and 50°C over relative humidity (RH.) between 0.113 and 0.976 using the gravimetric technique. The isotherms displayed the general sigmoid, Type II pattern and exhibited the phenomenon of hysteresis where it was more pronounced at lower temperatures. The sorption characteristics were temperature dependence where the sorption capacity of the paddy increased as the temperature was decreased at fixed (RH). Among the models assessed for their ability to fit the sorption data, Oswin equation was the best followed by the third order polynomial, GAB, Smith, Chung-Pfost, and Henderson models. The monolayer moisture content was higher for desorption than adsorption and tend to decrease with the increase in temperature. Given the temperature dependence of the sorption isotherms the isosteric heats of sorption were calculated using Claussius-Clapeyron equation. The net isosteric heats decreased as the moisture content was increased and heats of desorption were greater than that of adsorption.

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Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

Cited by 56 publications

References 74 publications

Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder

Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder

Sorption isotherms and their fitted equations for dried chips of cassava roots (Manihot Esculenta Crantz; Tme-7 variety) and the resulting isosteric heats of sorption

Sorption isotherms and isosteric heats of sorption of Malaysian paddy

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