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Cheng X, Wang S, Shahid Iqbal M, Pan L, Hong L. Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices. ULTRASONICS SONOCHEMISTRY 2023; 99:106557. [PMID: 37625257 PMCID: PMC10470384 DOI: 10.1016/j.ultsonch.2023.106557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 07/31/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023]
Abstract
The effects of pre-treatments on the drying characteristics, water state, thermal properties, and bulk shrinkage of potato slices during microwave vacuum drying (MVD) were investigated. The pre-treatment included ultrasound in distilled water (USOD-0%), and ultrasound-assisted osmotic dehydration in a 60% sucrose solution (USOD-60%). Results showed that the drying time of potato slices was reduced and the drying rate was increased when USOD-0% was used as a pretreatment, whereas USOD-60% had a negative effect on the drying rate of the samples. The Weibull model was effective in predicting the water changes in potato slices during the drying process. NMR analysis revealed that the relative content of immovable water (M22) increased initially, then decreased for drying, while the transverse relaxation time (T2) and the relative content of free water (M23) decreased consistently. The DSC results indicated that the glass transition temperature (Tg) had an inverse relationship with the water content of the samples, yet had virtually no influence on the volume shrinkage. The sample volumes decreased linearly with the decrease in water content during the initial drying stages. USOD pre-treatment lessened the volume shrinkage of MVD potato slices. Static gravimetry was used to determine the moisture sorption isotherms of MVD potato slices at 30 °C within the aw range of 0.113-0.923. The GAB model accurately fitted the experimental sorption data, which showed sigmoid shape curves for the MVD samples. When aw values exceeded 0.7, the USOD-60% treatment significantly reduce the water sorption capacity of MVD potato slices, while USOD-0% treatment was observed to increase the hygroscopic properties of MVD samples. Compared with the control, USOD-0% pretreatment significantly increased the monolayer water content (X0), sorption surface area (S0), the thickness of sorbed water multilayer (tm), and density of sorbed water (Ds) values of MVD potato slices, while USOD-60% decreased these values.
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Affiliation(s)
- Xinfeng Cheng
- School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China; Collaborative Innovation Center of Recovery and Reconstruction of Degraded Ecosystem in Wanjiang Basin Co-founded by Anhui Province and Ministry of Education, Anhui Normal University, Wuhu 241002 Anhui, China.
| | - Shihao Wang
- School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China
| | | | - Ling Pan
- School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China
| | - Lijie Hong
- Huangshan Shenong Eco-Agriculture Co. Xiuning, 245452 Anhui, China
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2
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Hu Q, Lan R, He L, Liu H, Pei X. A critical review of adsorption isotherm models for aqueous contaminants: Curve characteristics, site energy distribution and common controversies. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 329:117104. [PMID: 36603322 DOI: 10.1016/j.jenvman.2022.117104] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 12/15/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
The quantitative description of the equilibrium data by the isotherm models is an indispensable link in adsorption studies. The previous review papers focus on the underlying assumptions, fitting methods, error functions and practical applications of the isotherm models, usually ignoring their curve characteristics, selection criteria and common controversies. The main contents of this review include: (i) effect of the model parameters on the isotherm curves; (ii) determination of the site energy distribution; (iii) selection criteria of the isotherm models; and (iv) elimination of some common controversies. It is of great significance to reveal the curve characteristics for selecting a proper isotherm model. The site energy distribution is conducive to understanding the physicochemical properties of the adsorbent surface. The complete isotherm is recommended to be correlated with the experimental data. The model parameter qmax should be cautiously adopted for comparison of the adsorbent performance. The residual plot can be used to diagnose the fitting quality of the isotherm models further. This review also addresses some common mistakes and controversies and thereby avoids their propagation in future publications.
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Affiliation(s)
- Qili Hu
- State Environmental Protection Key Laboratory of Synergetic Control and Joint Remediation for Soil & Water Pollution, Chengdu University of Technology, Chengdu, 610059, China; College of Ecology and E nvironment, Chengdu University of Technology, Chengdu, 610059, China.
| | - Rui Lan
- State Environmental Protection Key Laboratory of Synergetic Control and Joint Remediation for Soil & Water Pollution, Chengdu University of Technology, Chengdu, 610059, China; College of Ecology and E nvironment, Chengdu University of Technology, Chengdu, 610059, China
| | - Liru He
- State Environmental Protection Key Laboratory of Synergetic Control and Joint Remediation for Soil & Water Pollution, Chengdu University of Technology, Chengdu, 610059, China; College of Ecology and E nvironment, Chengdu University of Technology, Chengdu, 610059, China
| | - Hengyuan Liu
- College of Chemistry and Life Sciences, Chifeng University, Chifeng, 024000, China
| | - Xiangjun Pei
- State Environmental Protection Key Laboratory of Synergetic Control and Joint Remediation for Soil & Water Pollution, Chengdu University of Technology, Chengdu, 610059, China; College of Ecology and E nvironment, Chengdu University of Technology, Chengdu, 610059, China; State Key Laboratory of Geohazard Prevention and Geoenvironment Protection, Chengdu University of Technology, Chengdu, 610059, China.
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3
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Karataş M, Arslan N. Moisture sorption isotherms and thermodynamic properties of cowpea (
Vigna unguiculate
L. Walp) stored in a chamber under controlled humidity and temperature. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mukaddes Karataş
- Department of Chemical Engineering Fırat University Elazığ Turkey
| | - Nurhan Arslan
- Department of Chemical Engineering Fırat University Elazığ Turkey
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4
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Collazos-Escobar GA, Gutiérrez-Guzmán N, Váquiro-Herrera HA, Bon J, Garcia-Perez JV. Thermodynamic analysis and modeling of water vapor adsorption isotherms of roasted specialty coffee (Coffee arabica L. cv. Colombia). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113335] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Tong T, Wang P, Shi H, Li F, Jiao Y. Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108553] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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6
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Sánchez-Torres E, Abril B, Benedito J, Bon J, García-Pérez J. Water desorption isotherms of pork liver and thermodynamic properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111857] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Turker I, Isleroglu H. Modeling of adsorption isotherm of
freeze‐dried
mahaleb powder using artificial neural network and calculation of thermodynamic sorption properties. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Izzet Turker
- Faculty of Engineering and Architecture, Food Engineering Dept Tokat Gaziosmanpasa University Tokat Turkey
| | - Hilal Isleroglu
- Faculty of Engineering and Architecture, Food Engineering Dept Tokat Gaziosmanpasa University Tokat Turkey
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8
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Silva KS, Polachini TC, Luna‐Flores M, Luna‐Solano G, Resende O, Telis‐Romero J. Sorption isotherms and thermodynamic properties of wheat malt under storage conditions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kamilla Soares Silva
- Department of Food Engineering and Technology São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto São Paulo Brazil
| | - Tiago Carregari Polachini
- Department of Food Engineering and Technology São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto São Paulo Brazil
| | - Mario Luna‐Flores
- Division of Postgraduate Studies and Research Technological Institute of Orizaba Orizaba Mexico
| | - Guadalupe Luna‐Solano
- Division of Postgraduate Studies and Research Technological Institute of Orizaba Orizaba Mexico
| | - Osvaldo Resende
- Federal Institute of Education Science and Technology of Goiás – IFGoiano Luziânia Brazil
| | - Javier Telis‐Romero
- Department of Food Engineering and Technology São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto São Paulo Brazil
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Azhar MD, Abd Hashib S, Ibrahim UK, Md Zaki NA, Ahmad Zamanhuri N, Abd Rahman N. Moisture sorption isotherm and thermodynamic properties of Centella asiatica L. (CAL) powder. CHEM ENG COMMUN 2021. [DOI: 10.1080/00986445.2020.1780213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mohammad Danial Azhar
- Faculty of Chemical Engineering, Postgraduate Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Syafiza Abd Hashib
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Ummi Kalthum Ibrahim
- Faculty of Chemical Engineering, Chemical & Bioprocess Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Nurul Asyikin Md Zaki
- Faculty of Chemical Engineering, Chemical & Bioprocess Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Norashikin Ahmad Zamanhuri
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Norazah Abd Rahman
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
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10
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López‐Vidaña EC, Castillo Téllez M, Pilatowsky Figueroa I, Santis Espinosa LF, Castillo‐Téllez B. Moisture sorption isotherms, isosteric heat, and Gibbs free energy of stevia leaves. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Mallek-Ayadi S, Bahloul N, Kechaou N. Mathematical modelling of water sorption isotherms and thermodynamic properties of Cucumis melo L. seeds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109727] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Getahun E, Gabbiye N, Delele MA, Fanta SW, Gebrehiwot MG, Vanierschot M. Effect of maturity on the moisture sorption isotherm of chili pepper ( M a reko Fana variety). Heliyon 2020; 6:e04608. [PMID: 32793831 PMCID: PMC7408329 DOI: 10.1016/j.heliyon.2020.e04608] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 05/20/2020] [Accepted: 07/28/2020] [Indexed: 11/19/2022] Open
Abstract
The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 10–92% at three temperature levels and nonlinear regression analysis was used to select suitable sorption models. The Clasius - Clapeyron equation was implemented to determine the isosteric heat of sorption of the chili pepper using the experimental equilibrium moisture content at different sorption temperature levels. The results showed that the GAB model was well fitted for green chili pepper, while the OSWIN model described well the brown and red chili variant. There was a difference in net isosteric heat between the adsorption and desorption isotherm of chili pepper maturity. For green chili, the maximum value of the net isosteric heat was 18 kJ mol−1 and 20 kJ mol−1 for adsorption and desorption isotherms, respectively and it decreased exponentially as moisture content increased. The desorption heat was higher than the adsorption heat for each maturity of chili pepper which indicated the existence of hysteresis in the sorption process. In comparison to literature data reported for different chili varieties, Mareko Fana has a lower heat of sorption and monolayer moisture content.
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Affiliation(s)
- Eshetu Getahun
- Bahir Dar Energy Center, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
- KU Leuven, Mechanical Engineering Technology Cluster TC, Group T Leuven Campus, A. Vesaliusstraat 13, B-3000 Leuven, Belgium
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Nigus Gabbiye
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Mulugeta A. Delele
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
- Corresponding author.
| | - Solomon W. Fanta
- Faculty of Chemical and Food Engineering, Bahir Dar Technology Institute, Bahir Dar University, Ethiopia
| | - Mekonnen Gebreslasie Gebrehiwot
- KU Leuven, Mechanical Engineering Technology Cluster TC, Group T Leuven Campus, A. Vesaliusstraat 13, B-3000 Leuven, Belgium
| | - Maarten Vanierschot
- KU Leuven, Mechanical Engineering Technology Cluster TC, Group T Leuven Campus, A. Vesaliusstraat 13, B-3000 Leuven, Belgium
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13
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Cheng X, Zhang M, Adhikari B. Moisture adsorption in water caltrop (
Trapa bispinosa
Roxb
.) pericarps: Thermodynamic properties and glass transition. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13442] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xinfeng Cheng
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- College of Environmental Science and EngineeringAnhui Normal University Wuhu China
| | - Min Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
| | - Benu Adhikari
- School of Applied SciencesRMIT University Melbourne Victoria Australia
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14
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Khiari R, Zemni H, Maury C, Mihoubi D. Modeling desorption isotherms and thermodynamic properties of Italia grapes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14731] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ramla Khiari
- Higher School of Food Industries of Tunis (ESIAT) University of Carthage Tunis El Khadra Tunisia
- Laboratory of Wind Energy Management and Waste Energy Recovery Research and Technology Center of Energy (CRTEn) Hammam‐Lif Tunisia
- Laboratory of Molecular Physiology of Plants Center of Biotechnology of Borj‐Cedria (CBBC) Hammam‐Lif Tunisia
| | - Hassène Zemni
- Laboratory of Molecular Physiology of Plants Center of Biotechnology of Borj‐Cedria (CBBC) Hammam‐Lif Tunisia
| | - Chantal Maury
- USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV Angers France
| | - Daoued Mihoubi
- Laboratory of Wind Energy Management and Waste Energy Recovery Research and Technology Center of Energy (CRTEn) Hammam‐Lif Tunisia
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15
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Zhou Z, Zuber S, Campagnoli M, Moser M, Devlieghere F, Uyttendaele M. Decontamination effect of hot-air drying against bacterial pathogen and surrogate strains on basil leaves, from laboratory to pilot scale settings. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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G.A. CE, N. GG, H.A. VH, C.M. AC. Water dynamics adsorption properties of dried and roasted cocoa beans ( theobroma cacao L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1732408] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Collazos-Escobar G.A.
- Centro Surcolombiano de Investigación en Café CESURCAFÉ, /Universidad Surcolombiana, Neiva, Colombia
| | - Gutiérrez-Guzmán N.
- Centro Surcolombiano de Investigación en Café CESURCAFÉ, /Universidad Surcolombiana, Neiva, Colombia
| | - Váquiro-Herrera H.A.
- Facultad De Ingeniería Agronómica, Universidad Del Tolima, Ibagué-Tolima, Colombia
| | - Amorocho-Cruz C.M.
- Centro Surcolombiano de Investigación en Café CESURCAFÉ, /Universidad Surcolombiana, Neiva, Colombia
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17
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Zhou Z, Zuber S, Campagnoli M, Putallaz T, Devlieghere F, Uyttendaele M. Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106726] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Models of Sigmoid Equilibrium Moisture Sorption Isotherms With and Without the Monolayer Hypothesis. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09207-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying. J FOOD QUALITY 2019. [DOI: 10.1155/2019/2623404] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this study, drying kinetics, including thermal and moisture, of Codonopsis javanica with the support of ultrasonic technology in the drying process were investigated. Experimental processes were carried out at drying air temperatures of 40°C, 45°C, and 50°C with and without ultrasound at a frequency of 20 kHz and three levels of intensity: 1.3 kW/m2, 1.8 kW/m2, and 2.2 kW/m2. Based on theoretical calculations, experimental data, and the particle swarm optimization (PSO) algorithm, the coefficient of thermal diffusion was determined in the range of 1.01–1.36 × 10−7 m2/s, and the coefficient of moisture diffusion is in the range of 3.2–6.7 × 10−10 m2/s. In addition, the color parameters (L∗, a∗, and b∗) of the drying materials were also considered. Results showed the overall color differences (∆E) of dried products change in the range of 8.0–12.9 compared with the fresh ones. In this work, the multiple boundary conditions were considered to determine the moisture and thermal diffusion coefficients; the results obtained prove that the quality of dried products in terms of color change is also improved.
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20
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Mahanti NK, Chakraborty SK, Babu VB. Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13220] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Naveen K. Mahanti
- Department of Agricultural and Food EngineeringIndian Institute of Technology Kharagpur India
| | - Subir K. Chakraborty
- Agro Produce Processing DivisionICAR—Central Institute of Agricultural Engineering Bhopal India
| | - V. Bhusana Babu
- Agricultural Mechanization DivisionICAR—Central Institute of Agricultural Engineering Bhopal India
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21
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Kaderides K, Goula AM. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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23
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Nogueira GD, Silva PB, Duarte CR, Barrozo MA. Analysis of a hybrid packed bed dryer assisted by infrared radiation for processing acerola (Malpighia emarginata D.C.) residue. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.01.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Investigation of hygroscopic equilibrium and modeling sorption isotherms of the argan products: A comparative study of leaves, pulps, and fruits. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Seth D, Dash KK, Mishra HN, Deka SC. Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder. Journal of Food Science and Technology 2018; 55:4139-4147. [PMID: 30228412 DOI: 10.1007/s13197-018-3340-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2018] [Accepted: 07/09/2018] [Indexed: 11/26/2022]
Abstract
Sorption isotherm is a quantitative approach to predict the shelf life of dried foods. Adsorption isotherms of spray dried sweetened yoghurt powder (SYP) were determined by static gravimetric technique at 20, 30, 40 and 50 °C. The data obtained were fitted to eight different sorption models. A non-linear least square regression analysis was adopted to evaluate the model constants. The experimental sorption data were best fitted to four parameter Peleg model. The monolayer moisture contents found from GAB model were 4.88, 4.54, 3.86 and 3.52% at 20, 30, 40 and 50 °C, respectively. The maximum net isosteric heat of sorption and sorption entropy of SYP were 9.399 kJ/mol and 20.28 J/mol K, respectively. The Gibb's free energy change for sorption was in the range 3436.19-303.91 J/mol. The storage stability in terms of moisture content, thiobarbituric acid, free fatty acid, hydroxymethyl furfural values and starter counts of SYP packed in aluminium laminated polyethylene (ALPE) and low density polyethylene (LDPE) were studied along with their change kinetics. The relationship between the water vapour permeability of packaging materials and adsorbed moisture (determined from GAB equation) in powder was used to predict the shelf life and was predicted as 28 and 44.44 days in LDPE and ALPE pouches, respectively.
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Affiliation(s)
- Dibyakanta Seth
- 1Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784028 India
| | - Kshirod Kumar Dash
- 1Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784028 India
| | - Hari Niwas Mishra
- 2Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, WB 721302 India
| | - Sankar Chandra Deka
- 1Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784028 India
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26
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Hidar N, Ouhammou M, Idlimam A, Jaouad A, Bouchdoug M, Lamharrar A, Kouhila M, Mahrouz M. Investigation of water adsorption and thermodynamic properties of stevia powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9879-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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27
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Mošovská S, Medvecká V, Halászová N, Ďurina P, Valík Ľ, Mikulajová A, Zahoranová A. Cold atmospheric pressure ambient air plasma inhibition of pathogenic bacteria on the surface of black pepper. Food Res Int 2018; 106:862-869. [PMID: 29579997 DOI: 10.1016/j.foodres.2018.01.066] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 01/25/2018] [Accepted: 01/27/2018] [Indexed: 10/18/2022]
Abstract
In present study, the inhibition effect of low temperature plasma on Bacillus subtilis, Escherichia coli, Salmonella Enteritidis and B. subtilis endospores inoculated on the surface of black peppercorns was studied. Plasma was generated by Diffuse Coplanar Surface Barrier Discharge (DCSBD) at atmospheric pressure in ambient air. Plasma treatment time of 300 s led to log10 CFU/g reduction of B. subtilis from 7.36 to 2.30 and B. subtilis endospores from 4.42 to 2.39. Plasma treatment reduced the number of E. coli and Salmonella Enteritidis to below detection level (1.0 log10 CFU/g) from initial populations of 7.45 log10 CFU/g and 7.60 log10 CFU/g, respectively. The inactivation kinetics was explained by Weibull model. Decimal reduction times (D-values) for B. subtilis, E. coli, Salmonella Enteritidis, and B. subtilis endospores were determined as 43 s, 47 s, 58 s, and 142 s, respectively. The surface morphology observed by Scanning Electron Microscopy showed no significant changes after the plasma treatment. The influence of plasma on chemical bonds on the surface and inside the peppercorns was studied by Attenuated Total Reflectance - Fourier Transform Infrared Spectroscopy.
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Affiliation(s)
- Silvia Mošovská
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
| | - Veronika Medvecká
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, 842 48 Bratislava, Slovak Republic.
| | - Noémi Halászová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Pavol Ďurina
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, 842 48 Bratislava, Slovak Republic.
| | - Ľubomír Valík
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
| | - Anna Mikulajová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
| | - Anna Zahoranová
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, 842 48 Bratislava, Slovak Republic.
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Tao Y, Wu Y, Yang J, Jiang N, Wang Q, Chu DT, Han Y, Zhou J. Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2017.09.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Gili RD, Torrez Irigoyen RM, Penci MC, Giner SA, Ribotta PD. Physical characterization and fluidization design parameters of wheat germ. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Moisture sorption isotherms of high pressure treated fruit peels used as dietary fiber sources. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Kaderides K, Goula AM. Development and characterization of a new encapsulating agent from orange juice by-products. Food Res Int 2017; 100:612-622. [DOI: 10.1016/j.foodres.2017.07.057] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 07/24/2017] [Accepted: 07/26/2017] [Indexed: 10/19/2022]
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Tejada-Ortigoza V, Garcia-Amezquita LE, Serna-Saldívar SO, Martín-Belloso O, Welti-Chanes J. High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1998-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Martins LHDS, Moreira Neto J, Lopes AS, Rodrigues AMDC, Carvalho AV, Oliveira JARD, Moreira DKT. Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wang L, Ye F, Li S, Wei F, Wang Y, Zhao G. Effects of oat β -glucan incorporation on the gelatinization, flowability and moisture sorption of wheat flour. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.04.039] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9507-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Experimental determination of thermophysical properties of unripe banana slices ( Musa cavendishii ) during convective drying. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Sangeeta, Hathan BS. Sorption behavior, thermodynamic properties and storage stability of ready-to-eat Elephant Foot Yam (Amorphophallus spp.) product: physic-chemical properties, minerals, total dietary fiber and phenolic content of stored product. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9408-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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