Sorption equilibrium moisture and isosteric heat of adsorption of Chinese dried wheat noodles |
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| Affiliation: | 1. Academy of the State Administration of Grains, Beijing 100037, China;2. College of Biological and Agricultural Engineering, Jilin University, Chuangchun 130000, China;1. Institute of Food Technology, Department of Food Sciences and Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria;2. Institute of Brewing and Beverage Technology, Technical University Munich, Weihenstephaner Steig 20, 85354 Freising, Germany;3. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary;1. Facultad de Bromatología, Universidad Nacional de Entre Ríos, Pte. Perón 64, Gualeguaychú, 2820, Argentina;2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Cs. Exactas, UNLP-CONICET, 47 y 116, La Plata, 1900, Argentina;3. Depto. Ingeniería Química, Facultad de Ingeniería, UNLP, Argentina;1. School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China;2. State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Thailand;2. Center for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies, Kasetsart University (NRU-KU), Bangkok 10900, Thailand;3. Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan Minato-ku, Japan |
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| Abstract: | Equilibrium moisture content (EMC) data for dried wheat noodles of ten Chinese varieties were collected by a gravimetric method at 11–96% equilibrium relative humidity (ERH) and 15 °C, 20 °C, 25 °C, 30 °C, and 35 °C. Five models were fitted to the sorption data, namely the modified Chung Pfost equation (MCPE), modified Henderson equation (MHE), modified Guggenheim Anderson deBoer equation (MGAB), modified Oswin equation (MOE), and a polynomial equation. The best fitting equations were MGAB and the polynomial equation. At a constant ERH, the EMC decreased with increasing temperature, despite the minor effect of temperature on the sorption isotherms of dried noodles. Initially, the isosteric heats of adsorption for dried wheat noodles decrease rapidly with increasing sample moisture content (m.c.); however, after the moisture content is more than 15% of the dry basis (d.b.), they decrease slowly with increasing m.c. The heat of vaporization of Chinese dried wheat noodles approaches the latent heat of pure water at a moisture content of ∼20% d.b., which is ∼2500 kJ/kg. The isosteric heats of sorption of Chinese dried noodles predicted by MCPE and MHE models at lower temperatures were higher than those at higher temperatures. When the equilibrium relative humidity (ERH) is 60%, the safe-storage moisture content of Chinese dried wheat noodles are 11.74% and 11.57% d.b. at 25 °C and 35 °C, respectively. Among ten varieties of dried wheat noodles, the egg-flavoured noodle had the highest onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) of gelatinization, but the golden-silk egg noodles had the highest peak enthalpy of gelatinization. The gelatinization To, Tp, and Tc of golden-silk egg noodles were the lowest. Most of the ten varieties of dried wheat noodles demonstrated similar thermal properties and hygroscopic behaviour. |
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| Keywords: | Equilibrium moisture content Chinese dried wheat noodles Sorption isotherm Isosteric heat Thermal properties |
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