Water sorption isotherms in sugar beet root

Iglesias, Héctor A.; Chirife, Jorge; Lombardi, José L.

doi:10.1111/j.1365-2621.1975.tb00033.x

Cited by 38 publications

(13 citation statements)

References 17 publications

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“…2) weis sigmoid and of type I1 according to the classification of Brunauer et al (1938). The increase in amount of sorbed water at a given water activity with decrease in temperature is consistent with the theory of physical adsorption (Iglesias et al, 1975). This result agrees also with the findings of a number of investigators on other crops such as rice, sugar beet, corn and wheat (Becker & Sallans, 1956;Hall & Rodriguez-Arias, 1958;Iglesias etal., 1975;Putranon et al, 1979).…”

Section: Water Desorption Isothermssupporting

confidence: 91%

Water desorption isotherms of two varieties of sweet potato

Diamante

Munro

1990

Int J of Food Sci Tech

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Water desorption isotherms were determined for New Zealand sweet potato at 25,40 and 55"C, and for Philippines sweet potato at 28°C. The isotherms were sigmoid in shape and of type I1 according to the BET classification. The data were fitted to eight two-parameter equations reported in the literature. The effect of water activity, a,, and temperature, T T , on the equilibrium moisture content, Me g waterA00g dry solids, was best described for New Zealand sweet potato by: for a, = 0.06-0.81 Me = 20.51 T-o.204 (a,J(l -u,))O.~'

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Section: Water Desorption Isothermssupporting

confidence: 91%

Water desorption isotherms of two varieties of sweet potato

Diamante

Munro

1990

Int J of Food Sci Tech

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“…This effect is more noticeable for the case of oat flour (Figure 1). Isotherm crossover behavior with temperature has been widely observed in carbohydrate-rich foods such as sugar beet root, 19 sultana raisins, 20 barley malt, 21 and texturized soy protein with 20% of sugar content, 22 among others. In these studies, the inverted behavior has been attributed to the endothermic dissolution of sugars at elevated water activity.…”

Section: Resultsmentioning

confidence: 99%

Moisture Sorption Characteristics of Starchy Products: Oat Flour and Rice Flour

et al. 2009

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Moisture sorption isotherms for oat flour and rice flour were determined at 5, 23, and 45°C using a gravimetric technique in an a w range of 0.08-0.98. The results obtained showed that, for a w values lower than around 0.75, in both flours, the sorption capacity decreased with increasing temperature, while the opposite behavior was observed at a w greater than this value. It was found that the experimental data in the water activity range considered were better represented by the four-parameter Peleg equation. The monolayer water contents for both materials were determined by the BET and GAB models. The net isosteric heats of sorption were estimated using the Clausius-Clapeyron equation. For both materials, the monolayer water content and the isosteric heat of sorption were found to decrease with increasing temperature and increasing moisture content, respectively.

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“…Moisture movement within the dried tomato matrix and the transfer of molecular moisture within its constituent components would result in deviation from the idealized model situation. The chemisorption of water leads to the transformation of macromolecules (Iglesias, Chirife, & Lombardi, 1975;McLaren & Rowen, 1951;Wang & Brennan, 1991). The monomolecular moisture content of dehydrated tomato was in the range 0.116-0.151 kg/kg dry solids and 0.119-0.205 kg/kg dry solids calculated from BET and GAB models, respectively.…”

Section: The Sorption Model Equationsmentioning

confidence: 99%