Water adsorption and desorption isotherms of chestnut and wheat flours

Moreira, Ramón; Chenlo, F.; Torres, M.D.; Prieto, Diego Martiñá

doi:10.1016/j.indcrop.2010.04.021

Cited by 57 publications

(48 citation statements)

References 20 publications

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“…The GAB equation fitted the experiment results well (R 2 = 0.979). The Xm of WG calculated with the GAB model was 4.75% db corresponding to the Aw of 0.14 at 40°C, and it is not consistent with the Xm of wheat flour at 20–65°C reported previously [36]. This may be ascribed to the different composition between WG and wheat flour.…”

Section: Resultscontrasting

confidence: 75%

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Zhao

Chen

et al. 2016

PLoS ONE

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Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.

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Section: Resultscontrasting

confidence: 75%

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Zhao

Chen

et al. 2016

PLoS ONE

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“…The apparent increase in vapor diffusion at high relative humidity is due to liquid flow on the surface of the pore walls and the surface diffusion, which are controlled by the vapor pressure gradient [26][27][28]. It is widely accepted that an increase in temperature results in a decrease in equilibrium moisture content, as proposed by Hill and Rizvi [34], Karoglou et al [35], and Moreira et al [36]. The results showed that the adsorption rate is dependent on both temperature and relative humidity [19,20,29].…”

Section: Influences Of Gypsum Contentmentioning

confidence: 99%

Equilibrium moisture content of earth bricks biocomposites stabilized with cement and gypsum

Ashour¹,

Korjenić²,

Korjenic³

2015

Cement and Concrete Composites

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“…The GAB model parameters (m 0 , G, and k) were related to temperature by using the following Arrhenius-type equations (Kim & Bhowmik, 1994;Tog˘rul & Arslan, 2007;Moreira et al, 2010):…”

Section: Temperature Dependencementioning

confidence: 99%

“…Whilst some studies have been published on the equilibrium sorption properties of wheat flours, the information they provide is scarce and restricted to specific temperatures (Moreira et al, 2010). On the other hand, no significant data are available for whole wheat flour.…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic properties of moisture adsorption of whole wheat flour. Calculation of net isosteric heat

Martín-Santos

Vioque

Gómez

2012

Int J of Food Sci Tech

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Summary The moisture sorption isotherms of whole wheat flour were determined at 10, 20 and 30 °C over a relative humidity range of 10–90%. Two models were applied to the sorption experimental data: the Guggenheim–Anderson–de Boer (GAB) and the Caurie models. The goodness of fit of the mathematical models was statistically evaluated by means of the root mean square per cent error (%RMS), obtaining values between 1.44 and 1.05 for GAB, and between 2.69 and 2.57 for the Caurie model. Hence, both models provided a good fit to the experimental data. The isosteric heat of sorption was calculated using two methods: the Clausius–Clapeyron expression and the Caurie equations, showing in both cases maximum values (11.03 and 12.39 kJ mol−1, respectively) when moisture content was minimum (2.5 g H2O per 100 g dry matter), and gradually diminishing to the value of the heat of vaporisation of pure water when moisture content reached a maximum value.

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Water adsorption and desorption isotherms of chestnut and wheat flours

Cited by 57 publications

References 20 publications

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Equilibrium moisture content of earth bricks biocomposites stabilized with cement and gypsum

Thermodynamic properties of moisture adsorption of whole wheat flour. Calculation of net isosteric heat

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