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Adsorption isotherms of amino acids used in feed. Repositório Alice
SORDI, C.; SUREK, D.; TAVERNARI, F. de C..
2015
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Feed; GAB model; Humidity; Water activit.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1033667
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Effect of drying temperature on color and desorption characteristics of oyster mushroom Ciênc. Tecnol. Aliment.
Engin,Demiray.
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom slices during drying, and the fitness of GAB, BET, Oswin, Henderson and Halsey isotherm equations to sorption data was calculated. The effect of temperature on color change kinetics of oyster mushroom slices was also investigated during drying. GAB model was the best equation for the prediction of the desorption moisture content of samples. Mathematical modeling of color change kinetics indicated that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oyster mushroom; Drying; Sorption isotherm; GAB model; Color.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100187
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Modelling the effect of temperature on the water sorption isotherms of chitosan films Ciênc. Tecnol. Aliment.
AGUIRRE-LOREDO,Rocio Yaneli; RODRIGUEZ-HERNANDEZ,Adriana Inés; VELAZQUEZ,Gonzalo.
Abstract The interaction of the water molecules from the environment with foods and other materials can be evaluated using sorption isotherms. Films and biodegradable films are susceptible to changes in their functional characteristics due to adsorbed water. The amount of moisture that biodegradable films can adsorb depends on the temperature, relative humidity of the storage area and chemical composition. Several mathematical models can be used to describe the behavior of sorption isotherms in biodegradable films and some of them have been modified to include the temperature parameter into the equation. In this research, the original and modified BET, GAB, Halsey, Henderson and Oswin models were assessed to determine their suitability describing the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chitosan film; Moisture adsorption isotherm; GAB model.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100112
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Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour. Repositório Alice
BARRETO, A. G.; SOBRAL, L. DE A.; GUERRA, A. F.; NOGUEIRA, R. I.; GODOY, R. C. B. de; FREITAS, S. P..
In this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective drying at 40 oC, 50 oC and 60 °C, was milled to a finely ground powder (dp<1mm) and packed in metallized PET, vacuum sealed and stored in a low atmospheric relative humidity at 25 °C. The sorption data, fitted by GAB model, regardeless of drying temperature showed the characteristics of type III isotherm. Futhermore, the shel life of packged flour carried out during four months was proved the pinhão flour stability.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Shelf life; GAB model; Water activity.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074174
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Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata) Ciênc. Tecnol. Aliment.
Molina Filho,Lucídio; Gonçalves,Ana Karla Rebes; Mauro,Maria Aparecida; Frascareli,Elen Cristina.
Moisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 °C was intermediate to types II and III, and at 70 °C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Blanching; Pumpkin; Desorption isotherms; Isosteric heat; GAB model.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300025
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Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk Ciência e Agrotecnologia
Catelam,Kelly Tafari; Trindade,Carmen Sílvia Fávaro; Romero,Javier Telis.
Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50º C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Maltodextrin; Gum arabic; GAB model.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600021
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