A rapid and novel approach for predicting water sorption isotherms and isosteric heats of different meat types

A rapid and novel approach for predicting sorption isotherms based on the Polanyi theory is proposed. This approach allows the prediction of the sorption isotherms at different temperatures from one experimental isotherm. The theoretical predictions of isotherms and isosteric heats were validated successfully using data from the literature for different meat types. This method allows total experimental time and operation costs to be reduced.     

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.     

方便米粉的水分吸附和热力学特性

为了给方便米粉的加工和贮藏过程提供理论指导,根据吸附原理,在环境温度分别为15、25 ℃和35 ℃时,采用静态称量法研究方便米粉的吸附等温线。采用7 个常见的非线性回归方程对吸附实验进行拟合,以决定系数、平均相对偏差和标准估计误差为评价指标,确定最佳拟合模型及其参数,探讨方便米粉水分吸附过程中净等量吸附热、微分吸附熵和焓熵互补等热力学性质的变化。结果表明,方便米粉的水分吸附特性属于II型等温线,Peleg和GAB模型都适合描述方便米粉的水分吸附特性。用GAB模型拟合得到的单分子层水分含量X0在15、25 ℃和35 ℃下分别为9.23%、8.34%和7.65%（干基）。在水分吸附过程中,方便米粉的净等量吸附热和微分吸附熵都会随着平衡水分含量的升高而明显下降;同时,存在焓熵补偿现象;根据实验结果绘制净等量吸附热与微分吸附熵的关系图,计算获得方便米粉的吸附过程属于焓驱动和自发过程。本研究对方便米粉贮藏条件选择和进一步评估不同贮藏条件下方便米粉的贮藏期具有指导作用。     

Water Sorption Enthalpy-Entropy Compensation Based on Isotherms of Plum Skin and Pulp

ABSTRACT: The net isosteric heat and entropy of water sorption were calculated for plum, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 °C). The Guggenheim-Andersonde Boer model was applied to the experimental data giving a good agreement between experimental and calculated values. The net isosteric heat of water sorption, estimated by applying Claussius-Clapeyron equation to sorption isotherms, was found to be different for plum skin and pulp, mainly at low moisture contents, and could be well adjusted by an empirical exponential relationship. Plots of enthalpy in contrast to entropy provided the isokinetic temperatures for skin and pulp, indicating an enthalpy-controlled sorption process. Thermodynamic data on water sorption for plums are not found in literature, as opposed to prunes for which the data are abundant.     

Water Sorption Isotherms of Sucrose and Glucose by Inverse Gas Chromatography

A novel gas chromatographic procedure was used to obtain the water sorption isotherms of sucrose and glucose. The method allows calculation of partial pressure of water and water uptake directly from a chromatogram. The isotherms developed are in a water activity range well below that of conventionally developed isotherms.     

Sorption isotherms and thermodynamic properties of grated Parmesan cheese

This study focuses on isotherms, isosteric heat of sorption and enthalpy–entropy mechanism of water sorption of grated Parmesan cheese at simulating conditions of storage and drying processes. Isotherms were determined by gravimetric method using different saturated salt solutions. Samples were submitted to different temperatures, and several models were used to fit experimental data, GAB and modified GAB being those which best represented experimental data in all temperature ranges. The isosteric heat of sorption was calculated by Clausius–Clapeyron equation, and higher values of integral isosteric sorption heat were verified for storage temperatures. Besides it, both conditions showed higher values of sorption heat corresponding to low water content. This phenomenon was supported by the enthalpy–entropy compensation study, which demonstrated a higher spontaneity of water sorption for storage temperatures, confirming that the lower the water content of food products is, the stronger the intermolecular bonds of water are.     

Calculation of water sorption isotherms for multicomponent protein-containing mixtures

This paper presents a method of calculating water sorption isotherms for multicomponent mixtures from the mass fractions and sorption isotherms of the particular components. Interactions between the components are also considered. to compare experimental and calculated data, investigations on protein concentrates produced from blood plasma, baker's yeast and whey were carried out. Calcium carbonate, molecular sieves, cellulose, wheat bran and some types of flour were used as additives.     

An improved experimental and regression methodology for sorption isotherms

Sorption isotherms of corn and starch cylinders with immobilised catalase are experimentally determined at different temperatures for use in drying models in optimal control studies. This application of the sorption isotherm requires an accurate prediction of the sorption data at different temperatures for the low water activity range. The GAB equation is used for the prediction of the sorption isotherms. Two major problems are encountered by employing standard procedures, ie prediction of sorption at a_w < 0.11 and sensitivity of the GAB parameters to the applied data range. An improved methodology is developed, consisting of extending the standard experimental procedure with additional data points in the low water activity range and changing the criterion in the regression procedure in the sum of squares, which is weighed by the variance of the experimental data. The new methodology leads to accurate, consistent and physically relevant parameters of the GAB equation, which are independent of the applied data range in the regression analysis and which result in accurate predictions of the sorption behaviour at low water activity. The sorption data at different temperatures at low water activity can be predicted in the best way with parameters obtained after direct regression based on weighed SSQ. Copyright © 2004 Society of Chemical Industry     

Determination of the Gnetum africanum water sorption isotherms for use in the design of an adapted dryer

This work is a contribution to the study of Gnetum africanum by the determination of sorption isotherms necessary for designing a dryer adapted to this product. Experiments were carried out on selected leaves sold in local markets of the region of Ngaoundéré (Cameroun) to produce a homogenous sample. Proximate characteristics of G. africanum leaves were determined. Desorption–adsorption isotherms were determined by using static gravimetric method at 30, 40 and 50 °C for water activity ranging from 0.10 to 0.90. Results obtained show that on dry basis G . africanum contains 5.91% of lipids, 20.19% proteins and 69.92% of total sugar and about 2.76% ash. The sorption isotherms of G. africanum are of type II. Five different models were used to study these experimental curves and GAB'S model best describes these sorption isotherms (MRE < 10% and R² > 0.996%). The sorption heat of the monolayer H_M was 57.857 kJ mol⁻¹ while that for the multilayer was 42.947 kJ mol⁻¹.     

Water sorption isotherms for lemon peel at different temperatures and isosteric heats

Lemon peel constitutes a potential source of dietary fiber to formulate new and healthier products, as well as a source of essential oils. The relationship between moisture content and water activity provides useful information for lemon peel processing, especially for drying and storage. Water sorption isotherms of lemon peel were obtained using a standardized conductivity hygrometer at four different temperatures (20, 30, 40 and 50 °C) and wide ranges of moisture content (5.381-0.002 kg water/kg dry solid) and water activity (0.984-0.106). One theoretical (GAB) and four empirical equations (Oswin, Henderson, Halsey and Ratti) were used for modelling sorption isotherms. After evaluating the models according to several criteria, the GAB model appeared as the best option. Isosteric heats of sorption were assessed from experimental sorption isotherm data using different methods.     

The water vapour sorption characteristics and kinetics of different wool types

The water vapour sorption behaviour of a range of sheep wool types and alpaca was studied using dynamic vapour sorption. Sorption isotherms were interpreted using the polymer sorption model developed by Vrentas and Vrentas. Satisfactory fits were obtained for absorption and desorption isotherms with the adjustment of parameters outside the scope of what is allowed. This is possibly because the underlying Flory–Huggins approach does not take into account any clustering of sorbate within the polymer. Water clustering in the wool fibre, determined using the Zimm–Lundberg clustering function, starts above a fibre moisture content of approximately 20%. Sorption kinetics were analysed using the parallel exponential kinetics model, providing excellent fits and allowed for calculation of a fibre modulus at different relative humidities; the values were reasonable at the upper end of the hygroscopic range, but were overestimated at the lower end of the range.     

Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat

Some meat products involve drying previously frozen pork meat, which makes the knowledge of sorption characteristics very important for the design and management of meat dehydration processes. The sorption isotherms of raw pork meat from the Biceps femoris and Semimembranosus muscles were determined at four temperatures: 25, 30, 35 and 40 °C. The experimental results were modelled using the GAB (Guggenheim, Anderson and De Boer) model. The effect of temperature was also taken into account to model the experimental sorption isotherms using four models (GAB, Oswin, Halsey and Henderson). The best results were provided by the GAB model. From the experimental sorption isotherms the isosteric heats of sorption were determined. For a moisture content higher than 0.15 kg water/kg dm, the isosteric heat of meat was similar to the latent heat of vaporization for pure water. For a lower moisture content, an increase in the isosteric heat was observed when the moisture content decreased.     

Sorption/desorption reversibility of phenanthrene in soils and carbonaceous materials

Sorption/desorption of phenanthrene in two soil samples and carbonaceous materials was found to yield co-incident equilibrium isotherms and no significant hysteresis was observed. Additionally, release of native phenanthrene was investigated. Equilibrium sorption and desorption isotherms were determined using pulverized samples of Pahokee peat, lignite, and high-volatile bituminous coal, a mineral soil, and an anthropogenic soil. Instead of the conventional decant-and-refill batch method, sorption/desorption was driven by temperature changes using consistent samples. Sorption started at 77 degrees C and was increased by reducing the temperature stepwise to 46, 20, and finally 4 degrees C. For desorption the temperature was increased stepwise again until 77 degrees C was reached. Besides the co-incident sorption and desorption isotherms at each temperature step, the solubility-normalized sorption/desorption isotherms of all different temperatures collapseto unique overall isotherms. Leaching of native phenanthrene occurred at much lower concentrations but was well predicted by extrapolation of the spiked sorption isotherms indicating that the release of native phenanthrene involves the same sorption/desorption mechanisms as those for newly added phenanthrene.     

Comparison of the saturated salt and dynamic vapor sorption methods in obtaining the sorption properties of <Emphasis Type="Italic">Pinus pinea</Emphasis> L.

Several methods are available for obtaining the sorption isotherms of wood. Among these, the saturated salt and dynamic vapor sorption methods are the most frequently used ones. For the first time, the hygroscopic response of wood obtained using these two methods is compared. This is done by determining the 35 and 50?°C adsorption isotherms of juvenile and mature wood of Pinus pinea L. The hygroscopic behavior of the two types of wood is different, as the mature wood has a higher moisture content than the juvenile wood in the isotherms studied. Comparison of the static saturated salt method and dynamic vapor sorption shows few significant differences between the equilibrium moisture content obtained by each method during the adsorption process, both in a point by point comparison and in the comparison of quadratic polynomial forms of the Guggenheim Anderson-de Boer model. Moreover, in both methods the point of relative humidity from which multilayer sorption predominates over monolayer sorption is similar.     

Moisture sorption isotherms of some Nigerian food grains

A fluidized bed apparatus that can be used to determine moisture sorption isotherms of granular food products is described. This apparatus was used to obtain moisture sorption isotherms for maize, cowpeas, groundnuts and soyabeans at temperatures of 30, 40 and 50°C. Hysteresis was observed in the isotherms for the four products and the equilibrium moisture content was lower for the oily grains (soyabeans and groundnuts) at the same value of relative humidity. The Hailwood and Horrobin equation was used to correlate the experimental data and the values of the correlating constants are tabulated. The Brunauer, Emmett and Teller equation was also used to obtain estimates of the monolayer water content for the four grains.     

Developments in glass transition determination in foods using moisture sorption isotherms

The food polymer science (FPS) approach has been effectively used to investigate the physical stability of amorphous food materials. The glass transition, a key FPS parameter, has traditionally been determined using thermal techniques that scan temperature while holding the plasticizer (moisture) content constant. Moisture sorption isotherms provide information about the physical properties of food as the plasticizer level is adjusted and temperature is held constant. New automatic isotherm generators can be used to produce high resolution, dynamic isotherms much faster than traditional static methods. Dynamic isotherms for a small selection of amorphous materials have been investigated and shown to experience distinct inflection points in the water activity region where the glass transition temperature is close to the experimental temperature. Several studies on amorphous spray dried milk powder and amorphous polydextrose indicate very good agreement between glass transitions determined using thermal techniques and dynamic isotherm methods. This agreement suggests that dynamic isotherms are a viable alternative to traditional thermal methods for investigating glass transitions of amorphous foods.     

Enthalpy-Entropy Compensation in Sorption Phenomena: Application to the Prediction of the Effect of Temperature on Food Isotherms

The isosteric heat and entropy of water sorption of food products were calculated from sorption isotherms previously reported by other researchers. The plot of the isosteric heat against entropy satisifed the enthalpy-entropy compensation. This relationship was used to derive a two-parameter sorption equation which took into account the effect of temperature on water sorption isotherms of food products.     

Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes

Moisture sorption isotherms of grapes, apricots, apples and potatoes were determined at 30°C, 45°C, and 60°C using the standard, static-gravimetric method. Six two-parameter and five three-parameter sorption models were tested to fit the experimental data. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. The Halsey equation gave the best fit to the experimental sorption data for all materials tested over the range of temperatures and water activities investigated. The GAB model gave also the closest fit to the sorption data for potatoes and grapes. The agreement between experimental and predicted values of these models was found to be satisfactory. The isosteric heat of desorption and adsorption of water determined from the equilibrium data using the Clausius-Clapeyron equation.     

The use of curvature and bias measures to discriminate among equilibrium moisture equations for mustard seed

The aim of this work was to analyze the main equilibrium equations used for grains to find the best way to represent the equilibrium conditions between mustard seed and air. The experimental study was based on the static method using saturated salt solutions to regulate the vapor pressure of the air surrounding the seeds. Since the majority of the sorption equilibrium equations are nonlinear, procedures available in the literature were used to validate the statistical properties of the least squares estimators. To discriminate, between five equations that represent the sorption equilibrium isotherms of mustard seeds, an approach based on nonlinear measures was used in this work. Results show that the Halsey modified equation is the best one to describe the experimental data.     

Moisture desorption isotherms of rough rice

Desorptions isotherms of rough rice have been determined at 40, SO, 60 and 70°C and water activities (a,) from 0.036 to 0.823. An attempt is made to describe the experimental equilibrium moisture content data using mathematical relationships available in the literature. A statistical analysis was performed to evaluate the goodness of fit of the different equations. From this analysis it was concluded that Henderson's equation permits to correlate satisfactorily the experimental data for the whole range of water activity investigated. Finally, a simple empirical equation was postulated to take into account the effect of temperature on water sorption isotherms of rough rice grain.