Applying the linear equation of correlation of Brunauer-Emmet-Teller (BET)-monolayer moisture content with temperature

The linear equation describing the correlation of BET-monolayer moisture content with temperature has been applied for a large group of products of various origin and properties. It has been established that for most materials there exists a high linear correlation between these two values, and the dependence betwenn them is described with sufficient accuracy by the coresponding linear equation.     

Moisture sorption and the applicability of the Brunauer-Emmett-Teller equation for some dry food products

Moisture sorption studies have been carried out on 16 low moisture foodstuffs at 27°C and based on the major type of constituent, viz starch, fat, protein and high hygroscopicity, the isotherms have been divided into four groups. The moisture sorption behaviour over 0.06-0.92 water activity of the foods has indicated that the Brunauer-Emmett-Teller (BET) equation is applicable generally up to 0.6 water activity. The storage stability aspects of foodstuffs with respect to water activity have been summarised.     

Moisture sorption characteristics of curd (Indian yogurt) powder

The moisture sorption behaviour of curd (Indian yogurt) powder was studied at 20, 30, 40 and 50°C for water activity ranging from 0.07 to 0.85. GAB, BET, Henderson, Halsey, Chung & Pfost, Smith, Oswin and Peleg models were applied to analyse the data. Estimated parameters and fitting ability for sorption models were evaluated. The GAB model showed the best fit to the sorption data of curd powder at 20, 30 and 40°C, and the Peleg model fitted well at 50°C.     

Moisture sorption isotherms and isosteric heat for pistachio

The equilibrium moisture contents (EMC) of pistachio were determined using the standard static-gravimetric method at 15, 25, 35 and 40 °C for pistachio powder at 15, 35 °C for pistachio kernel and pistachio nut for water activity (a _w) ranging from 0.11 to 0.9. At a given water activity, the results show that the moisture content decreases with increasing temperature. The experimental sorption curves are then described by the BET, GAB, Henderson, Oswin, Smith and Halsey models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. The Smith model was found to be suitable for describing the sorption curves. The isosteric heat of adsorption of water was determined as a function of moisture content from the equilibrium data at different temperatures using the Clasius–Clapeyron equation.     

Moisture sorption characteristics and modeling of energy sorghum (Sorghum bicolor (L.) Moench)

Long-term low cost storage of whole-stalk lignocellulosic energy sorghum biomass (specialized forage varieties of Sorghum bicolor (L.) Moench) is essential for the feedstock's successful role as a dedicated energy crop for ethanol production. As an alternative to expensive ensiling methods, aerobic storage of S. bicolor (L.) Moench biomass in traditional rectangular bale formats could alleviate feedstock supply costs if material deterioration in storage could be minimized. Moisture desorption and adsorption isotherms for S. bicolor (L.) Moench were created at 15 °C, 20 °C, 30 °C, and 40 °C with water activities from 0.1 to 0.9 using the dynamic dew-point method. Sorption isotherms were modeled using four temperature dependent and three temperature independent equations. The relationship between equilibrium moisture content and water activity was found to decrease with increasing temperatures. GAB (Guggenheim–Anderson–de Boer) monolayer moisture content and the moisture content at which microbial activity becomes limited were found to range from 5.6% db to 10.4% dry basis (db) and 12.0% db to 18.4% db, respectively. The net isosteric heat of sorption was calculated using the Clausius–Clapeyron equation and determined to be higher for desorption than adsorption with both trends decreasing exponentially at increasing levels of moisture content. The differential entropy of S. bicolor (L.) Moench was shown to exhibit a log normal relationship with moisture; peaking near the monolayer moisture content. The results of the study indicate that aerobic storage of energy sorghum biomass may be similar to other herbaceous feedstocks should extensive drying occur before entering storage.     

A new method for predicting sorption isotherms at different temperatures using the BET model

A new methodology to predict sorption isotherms at different temperatures is proposed in this work. The classical BET model is used coupled with the Clausius–Clapeyron equation, and an Arrhenius temperature dependency is assumed for the BET energetic parameter C. When compared to the usual procedure based solely on the use of a model for the sorption isotherm, this methodology presents two main advantages: (i) a single set of parameters may be used to predict isotherms at different temperatures and (ii) fewer experimental data are required to estimate this set of parameters, using only one single sorption isotherm and one single value of differential enthalpy of sorption, at a specific and arbitrary humidity. The new methodology was tested with different food materials and the predicted results were in good agreement with experimental data, attesting the potential of this new approach.     

The volatiles of off-flavoured unblanched green peas (Pisum sativum)

Volatile extracts of moderately off-flavoured frozen peas, prepared by vacuum sublimation followed by concentration of the sublimate by low temperature vacuum distillation, were examined by gas chromatography, silica gel chromatography and combined gas chromatography–mass spectrometry. The constituents identified included alcohols (29), carbonyls (31), esters (12), hydrocarbons (19), terpenes (6) and 3-alkyl-2-methoxypyrazines (3). Olfactory monitoring of the gas chromatographic column effluent indicated that most of the strong odours were associated with alkanals, alk-2-enals, alka-2,4- and 2,6-dienals, octa-3,5-dien-2-ones, 3-alkyl-2-methoxypyrazines and hexanol. However, no compound which, by itself, could account for the “hay-like” off-flavour of peas was evident. The off-flavour is considered to be complex and composed largely of the more odorous unsaturated carbonyls derived from the enzymic breakdown of the unsaturated pea lipids. The volatiles of pea shells similarly examined were found to contain many of the compounds present in peas.     

Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels

The desorption isotherms and thermodynamic properties of coffee from different processing stages were obtained during the drying process of this product. The isotherms were determined by a static gravimetric method for various temperature and humidity conditions. Equilibrium moisture content (M_e) data were correlated by several mathematical models and an artificial neural network (ANN) model. The M_e for coffee fruits, pulped coffee and green coffee increased with an increase in the water activity (a_w) at any particular temperature. At a constant a_w, coffee fruits samples had higher M_e than the remaining coffee samples. Based on statistical parameters, the ANN model, modified Henderson and GAB models were adequate to describe the sorption characteristics of the samples. Isosteric heat of sorption was evaluated by means of the Clausius–Clapeyron equation. It decreased with increasing moisture content. The coffee fruits had higher isosteric heat of sorption than that pulped coffee and green coffee.     

The applicability of the GAB model to food water sorption isotherms

Summary  The fitting ability of the GAB equation has been analysed. It has been shown that the GAB model describes well sigmoidal type isotherms when parameters are kept in the following regions: 0.24 7lt; k ≤ 1 and 5.67 ≤ c ≤∞. Outside these regions the isotherm is either no longer sigmoidal or the monolayer capacity is estimated with the error larger than ± 15.5%. Moreover, keeping constants in the above regions fulfils the requirements of the BET model.     

Moisture sorption isotherms and isosteric heat of sorption of leaves and stems of lemon balm (Melissa officinalis L.) established by dynamic vapor sorption

The equilibrium moisture contents (MC) of leaves and stems of lemon balm (Melissa officinalis L.) were determined separately at temperatures of 25, 35 and 45 °C over a stepwise increase of relative humidity (RH) ranging from 3 to 90% by an automatic, gravimetric analyzer (DVS system). Equilibrium was achieved within 6 h for most of the target values of relative humidity. The equilibrium moisture content of leaves was significantly higher than that of stems (p < 0.05). Differences in moisture sorption capacity between the leaves and stems can be attributed to chemical composition and structure of the tissues. Five three-parameter moisture sorption models (modifications of Chung–Pfost, GAB, Halsey, Henderson and Oswin) were tested for their effectiveness to fit the experimental sorption data. The modified Oswin equation was found to be the best model to describe the adsorption isotherms of both leaves and stems of lemon balm. The recommended MC values of leaves and stems for microbial safe storage at 25 °C were 0.124 and 0.113 kg water per kg dry solids, respectively. The net isosteric heat of sorption was computed from the predicted sorption data by applying the integrated form of the Clausius–Clapeyron equation.     

Moisture sorption isotherms and thermodynamic properties of walnut kernels

The moisture sorption isotherm data of walnut kernels stored in a chamber, the relative humidity (r.h.) of which is regulated by atomizing humidifier, were determined at three different temperatures (25, 35 and 45 °C) and r.h. ranging from 10% to 90%. Eight models, namely the GAB, BET, Henderson, Iglesias and Chirife, Oswin, Peleg, Smith and Caurie equations, were fitted to the sorption data. Several statistical tests were adopted as the criteria to evaluate the fitting performance of the models. Of the models tested, the Peleg model gave the best fit to experimental data. The surface area of a monolayer was calculated. The BET equation was applied to the monolayer moisture content and the corresponding a_w values at which a monolayer forms are presented. The experimental data were also used to determine the thermodynamic functions such as isosteric heat of sorption, sorption entropy, spreading pressure, net integral enthalpy and entropy. The sorption isosteric heats for walnut kernels were determined by the application of the Clausius-Clapeyron equation to sorption isotherms obtained from the best-fitting equation. Isosteric heats decreased with increase in moisture content and approached the latent heat of pure water. Adsorption entropy increased with increasing moisture content, and then it decreased sharply with increase in moisture content. The spreading pressures (adsorption and desorption) increased with increasing water activity. Net integral enthalpy of adsorption increased slightly with moisture content to a maximum value. Thereafter, it remained constant. Net integral entropy of adsorption was negative in value and it decreased with increase in moisture content to a minimum value, and then increased slightly with increase in moisture content.     

Mercury-content of austrian edible mushrooms and its relation to the protein content of the mushrooms (author's transl)

The mercury content of 16 eatable mushroom species from different geographical areas was determined by flameless atomic absorption spectroscopy. Mercury levels lay between 18 and 14300 ppb related to mushroom dry matter. A great difference in mercury content was found between species. Boletaceae, Lycoperdaceae, Agaricaceae etc. showed constantly high values (greater than 1000 ppb), but in Cantharellaceae a low content (less than 100 ppb) was recorded. Besides other factors the mercury concentration is essentially dependent on the protein content. A highly significant positive correlation between the two characteristics was found.     

Moisture sorption isotherms of grape pestil and foamed grape pestil

Moisture sorption isotherms of grape pestil and foamed grape pestil were determined using the static gravimetric method at 10, 20 and 30 degrees C. The overall shape of the curves was typical of sugar-rich materials. The effect of temperature on moisture content in the lower aw range was not significant (P > 0.05). Four models, namely the Brunauer, Emmet and Teller (BET), the Guggenheim, Anderson and DeBoer (GAB) the Halsey and the Oswin, were evaluated to determine the best fit for the experimental data. The BET and GAB models fitted well the data of the samples in the temperature and water activity range studied. The Clausius-Clapeyron equation was used to evaluate the isosteric heats of sorption.     

曲奇饼干等温吸湿规律及模型研究

重点研究了曲奇饼干在水分活度为0.11～0.92,温度分别为25、35、45℃条件下的吸湿平衡含水率变化规律。并根据目前在食品吸湿规律研究中常用的6种模型时3个温度条件下对曲奇饼干的吸湿试验点进行了模拟比较。得到饼干在3种温度下的等温吸湿曲线,并进一步推导出GAB模型为符合该曲奇饼干吸湿规律的数学模型。     

Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic

The moisture equilibrium isotherms of garlic and apple were determined at 50, 60 and 70 °C using the gravimetric static method. The experimental data were analysed using GAB, BET, Henderson–Thompson and Oswin equations. The isosteric heat and the differential entropy of desorption were determined by applying Clausius–Clapeyron and Gibbs–Helmholtz equations, respectively. The GAB equation showed the best fitting to the experimental data (R² > 99% and E% < 10%). The monolayer moisture content values for apple were higher than those for garlic at the studied temperatures; the values varied from 0.050 to 0.056 and from 0.107 to 0.168 for garlic and apple, respectively. The isosteric heat and the differential entropy of desorption were estimated in function of the moisture content. The values of these thermodynamic properties were higher for apple (in range 48–100 kJ mol^?1 and 14–150 J mol^?1 K^?1) than for garlic (in range 43–68 kJ mol^?1 and 0–66 J mol^?1 K^?1). The water surface area values decreased with increasing temperature. The Kelvin and the Halsey equations were used to calculate the pore size distribution.     

Moisture sorption characteristics and glass transition temperature of apple puree powder

The aim of this study was to characterise the influence of different foam‐mat‐drying methods on the moisture sorption characteristics and glass transition temperatures of apple puree powder. Apple puree was foamed with the addition of 2.5% egg albumin and 0.5% methylcellulose. Convective air‐drying and microwave‐drying techniques were used. Also foamed puree with and without maltodextrin (6% or 15% w/w) was freeze‐dried. Moisture equilibrium data of powders were determined by using a static desiccator method in a water activity range of 0.0–0.903. Modulated differential scanning calorimetry (MDSC) was used to obtain the glass transition temperature. No effect of drying method on sorption properties and glass transition temperatures of apple puree powders was observed. The addition of maltodextrin to the apple puree caused an increase in T_g by 10–30 °C depending on the amount of incorporated additive. Addition of maltodextrin significantly reduced the hygroscopicity of apple puree powders.