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Mathematical modeling of sorption isotherms and the thermodynamic properties of vacuum-dried and freeze-dried Barhi dates [PDF]

Scientific Reports
Studying the moisture sorption behavior of Barhi dates is key to enhancing their drying efficiency, packaging strategies, and storage conditions to ensure long-term stability and shelf-life.
Mohamed Fikry, Saleh Al-Ghamdi, Bandar Alfaifi, Mansour N. Ibrahim, Nashi Alqahtani, Muhammad Umar, Kitipong Assatarakul   +6 more
doaj   +2 more sources

Sorption behavior and isosteric heat of maize-millet based protein enriched extruded product

Heliyon, 2021
Moisture sorption behaviour and isosteric heat of sorption are essential to be familiar with the stability of products, various storage condition and selection of packaging materials. Sorption behavior of extruded product was done at 30, 40, 50 and 60 °C
Chandrahas Sahu, Shadanan Patel, Dharmendra Khokhar   +2 more
doaj   +1 more source

Sorption isotherms and thermodynamic properties of the dry silage of red tilapia viscera (Oreochromis spp.) obtained in a direct solar dryer

Heliyon, 2021
The sorption isotherms, thermodynamic properties and calculation for confirming the isokinetic theory of dry chemical silage of red tilapia viscera (Oreochromis spp.) obtained in a direct passive solar dryer were determined.
Jairo Andres Camaño Echavarria, Ana Maria Rivera Torres, José Edgar Zapata Montoya   +2 more
doaj   +1 more source

Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)

Heliyon, 2020
The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol ...
Eshetu Getahun, Nigus Gabbiye, Mulugeta A. Delele, Solomon W. Fanta, Mekonnen Gebreslasie Gebrehiwot, Maarten Vanierschot   +5 more
doaj   +1 more source

Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content

Grain & Oil Science and Technology, 2021
More and more people concern about supplementing dietary food with wheat bran to increase fibre content, but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre products, which are important to the quality and ...
Xingjun Li, Xu Han, Lisi Tao, Ping Jiang, Wen Qin   +4 more
doaj   +1 more source

Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes

Journal of Food Quality, 2021
Understanding sorption isotherms is crucial in food science for optimizing the drying processes, enhancing the shelf-life of food, and maintaining food quality during storage.
Rachida Ouaabou, Said Ennahli, Chira Di Lorenzo, Hafida Hanine, Aadil Bajoub, Rachid Lahlali, Ali Idlimam, Ahmed Ait Oubahou, Mohamed Mesnaoui   +8 more
doaj   +1 more source

Water sorption behaviour of commercial furcellaran

Heliyon, 2022
Water sorption isotherms are important tool for designing the technological processes and predicting stability and shelf life of food. The aim of the work was to determine the water sorption isotherms of commercial furcellaran at different temperatures ...
Kairit Eha, Aleksei Kaleda, Anne Menert, Katrin Laos   +3 more
doaj   +1 more source

Investigating the Sorption Isotherms and Hysteresis of a Round Perforated Brick Using Newly Developed Models

Buildings, 2023
This article deals with the hygrothermal behavior of round perforated brick including hysteresis effects. It aims at examining the effect of temperature on sorption isotherms and hysteresis of this product, reducing the energy consumption of the ...
Intissar Ferrak, Rami K. Suleiman, Mahfoud Kadja, Mohammad Mizanur Rahman, Lina Boumediene, Fadi A. Al-Badour, Tawfik A. Saleh, Mohammed Hadj Meliani   +7 more
doaj   +1 more source

Effect of temperature and water activity on heat transfer in parsley leaves in the  range of temperatures 10–30 °C

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2007
The equilibrium moisture contents of parsley leaves were measured by the gravimetric dynamic method with continuous recording of changes in sample weight. Consequently water activity values were determined. Henderson equation was found to be a good model
Jiří Štencl
doaj   +1 more source

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

Bulletin of the National Research Centre, 2022
Background Karaya gum is heavily acetylated polysaccharide and used for medicinal purposes as a bulk-forming laxative. It is also used in the paper and textile industries as well as food stabilizer.
Shristi Shefali Saraugi, Shadanan Patel, Chandrahas Sahu, Dharmendra Khokhar   +3 more
doaj   +1 more source