Moisture sorption isotherms of vacuum dried coconut presscake were determined at 25 °C, 30 °C, and 38 °C using a gravimetric technique. Sorption isotherms exhibited Type II behaviour. The effect of temperature on equilibrium moisture content was not significant (p > 0.05). Three models available in the literature viz., GAB, BET, and Halsey models were fitted to the sorption data. Out of the three tested models, Halsey model best fitted the experimental data with a relative deviation percent below 10%. The net isosteric heat of sorption was determined from the equilibrium adsorption data using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to decrease exponentially with increasing moisture content.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550842 | PMC |
| http://dx.doi.org/10.1007/s13197-011-0306-3 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Mechanical and Thermal Properties and Moisture Sorption of Puffed Cereals Made from Brown Rice, Barley, Adlay, and Amaranth.
Foods
January 2025
Department of Food Science and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan.
The moisture sorption, rheological, and glass transition properties of puffed cereals, such as brown rice, barley, adlay, and amaranth, were assessed. The puffed cereals were stored in desiccators until their moisture content reached equilibrium. Moisture sorption isotherms were measured, and monomolecular adsorption moisture content was calculated through Brunauer-Emmett-Teller (BET) analysis.
View Article and Find Full Text PDFAdsorption isotherms in roasted specialty coffee ( L.): Dataset and statistical tools for optimizing storage conditions and enhancing shelf life.
Data Brief
February 2025
Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Departamento de Ingeniería Agrícola, Universidad Surcolombiana, Neiva-Huila 410001, Colombia.
This work presents a comprehensive dataset of adsorption isotherms and infrared spectral data for roasted specialty coffee ( L.). The dataset includes adsorption isotherms for whole roasted beans and ground coffee at medium (850 µm) and fine (600 µm) particle sizes.
View Article and Find Full Text PDFSpray drying of reconstituted skim milk fermented with GG: control of glass transition and stickiness.
Food Sci Biotechnol
January 2025
Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354 Republic of Korea.
Article Synopsis
- - The study examined how glass transition and stickiness impacted the spray drying of fermented reconstituted skim milk (RSM), finding that the process resulted in issues with wall deposits without the addition of skim milk powder (SMP).
- - When SMP was added, the drying process improved significantly, with heightened temperatures for the glass transition and sticky point, helping the droplets transform from a sticky state to a non-sticky glassy state during drying.
- - Despite the spray-dried powder having higher moisture sorption and lactose crystallization, the relationship between glass transition effects suggests that its shelf stability at room temperature could be comparable to that of the control group.
Microencapsulation of Pickering nanoemulsions containing walnut oil stabilized using soy protein-curcumin composite nanoparticles: Fabrication and evaluation of a novel plant-based milk substitute.
Food Chem
April 2025
School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China. Electronic address:
Plant protein-stabilized Pickering nanoemulsions show potential as plant-based milk substitutes; however, their stability is challenged by mechanical stress during transportation and oxidative deterioration during storage. Herein, soybean isolate protein-curcumin composite nanoparticle (SPI-Cur-NPs)-stabilized Pickering nanoemulsions were converted into microcapsule powders via spray-drying with maltodextrin (MD), trehalose anhydrous (TA), and inulin (IN) as wall materials. Robust intermolecular hydrogen bonds and an amorphous structure were formed using composite wall materials, reducing microcapsule surface fissures while improving encapsulation rate (92.
View Article and Find Full Text PDFKinetics of human insulin degradation in the solid-state: An investigation of the effects of temperature and humidity.
J Pharm Sci
December 2024
SSPC Centre for Pharmaceutical Research, School of Pharmacy, University College Cork, Cork T12 YT20, Ireland. Electronic address:
With the increasing development of oral peptide dosage forms, a comprehensive understanding of factors affecting peptide drug stability in the solid-state is critical. This study used human insulin, as a model peptide, to examine the individual and interactive effects of temperature and humidity on its solid-state stability. Insulin was stored at temperature (25 °C, 40 °C, and 6 °C) and humidity (1 %, 33 % and 75 %) over 6 months.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!