Sorption isotherms of cocoa and cupuassu products
Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35 °C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results. A sorption isotherm is the graphic repres...
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| Published in: | Journal of food engineering Vol. 73; no. 4; pp. 402 - 406 |
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| Main Authors: | , , , |
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| Language: | English |
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01-04-2006
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| Abstract | Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35
°C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results. A sorption isotherm is the graphic representation of the sorptive behavior of a product. It represents the relationship between the water content of a product and the relative humidity of the ambient air (equilibrium) at a particular temperature. The differences between an instantised cupuassu product processed by spray-dryer and a non processed product was also evaluated. The curves of isosteric heat sorption are showed also. The differences of results are discussed. |
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| AbstractList | Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35
°C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results. A sorption isotherm is the graphic representation of the sorptive behavior of a product. It represents the relationship between the water content of a product and the relative humidity of the ambient air (equilibrium) at a particular temperature. The differences between an instantised cupuassu product processed by spray-dryer and a non processed product was also evaluated. The curves of isosteric heat sorption are showed also. The differences of results are discussed. Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35 degrees C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results. A sorption isotherm is the graphic representation of the sorptive behavior of a product. It represents the relationship between the water content of a product and the relative humidity of the ambient air (equilibrium) at a particular temperature. The differences between an instantised cupuassu product processed by spray-dryer and a non processed product was also evaluated. The curves of isosteric heat sorption are showed also. The differences of results are discussed. |
| Author | da Silva Lannes, Suzana Caetano Bartolomeu Ayrosa, Ana Maria Irene de Moraes Pitombo, Ronaldo Nogueira Medeiros, Magda Leite |
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| Keywords | Spray dryer Cocoa Cupuassu Sorption isotherm Sorption Dicotyledones Sterculiaceae Angiospermae Spermatophyta Theobroma cacao |
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| References | Göğüs, Maskan, Kaya (bib3) 1998; 22 Palou, López-Malo, Argaiz (bib12) 1997; 31 Lewicki (bib9) 2000; 43 Arogba (bib2) 2001; 48 Al-Muhtaseb, McMinn, Magee (bib1) 2004; 61 Pitombo, Lima (bib13) 2003; 58 Labuza (bib6) 1968; 22 Lannes, Medeiros (bib8) 2003; 39 Teunow, Fitzpatrick, Synnot (bib14) 1999; 39 McLaughlin, Magee (bib10) 1998; 35 Hossain, Bala, Hossain, Mondol (bib5) 2001; 48 Hinz (bib4) 2001; 99 Lannes (bib7) 2003; 14 Medeiros, Lannes (bib11) 1999; 35 Teunow (10.1016/j.jfoodeng.2005.02.002_bib14) 1999; 39 Göğüs (10.1016/j.jfoodeng.2005.02.002_bib3) 1998; 22 Lannes (10.1016/j.jfoodeng.2005.02.002_bib7) 2003; 14 Medeiros (10.1016/j.jfoodeng.2005.02.002_bib11) 1999; 35 Labuza (10.1016/j.jfoodeng.2005.02.002_bib6) 1968; 22 Lewicki (10.1016/j.jfoodeng.2005.02.002_bib9) 2000; 43 Palou (10.1016/j.jfoodeng.2005.02.002_bib12) 1997; 31 Al-Muhtaseb (10.1016/j.jfoodeng.2005.02.002_bib1) 2004; 61 Pitombo (10.1016/j.jfoodeng.2005.02.002_bib13) 2003; 58 Hossain (10.1016/j.jfoodeng.2005.02.002_bib5) 2001; 48 Lannes (10.1016/j.jfoodeng.2005.02.002_bib8) 2003; 39 Hinz (10.1016/j.jfoodeng.2005.02.002_bib4) 2001; 99 McLaughlin (10.1016/j.jfoodeng.2005.02.002_bib10) 1998; 35 Arogba (10.1016/j.jfoodeng.2005.02.002_bib2) 2001; 48 |
| References_xml | – volume: 35 start-page: 267 year: 1998 end-page: 280 ident: bib10 article-title: The determination of sorption isotherm and the isosteric heats of sorption for potatoes publication-title: Journal of Food Engineering contributor: fullname: Magee – volume: 39 start-page: 31 year: 1999 end-page: 37 ident: bib14 article-title: Characterization of food power flowability publication-title: Journal of Food Engineering contributor: fullname: Synnot – volume: 31 start-page: 85 year: 1997 end-page: 93 ident: bib12 article-title: Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks publication-title: Journal of Food Engineering contributor: fullname: Argaiz – volume: 58 start-page: 59 year: 2003 end-page: 66 ident: bib13 article-title: Nuclear magnetic resonance and water activity in measuring the water mobility in Pintado ( publication-title: Journal of Food Engineering contributor: fullname: Lima – volume: 61 start-page: 297 year: 2004 end-page: 307 ident: bib1 article-title: Water sorption isotherms of starch powders. Part 1: mathematical description of experimental data publication-title: Journal of Food Engineering contributor: fullname: Magee – volume: 22 start-page: 345 year: 1998 end-page: 357 ident: bib3 article-title: Sorption isotherms of Turkish delight publication-title: Journal of Food Protection contributor: fullname: Kaya – volume: 48 start-page: 103 year: 2001 end-page: 107 ident: bib5 article-title: Sorption isotherms and heat of sorption of pineapple publication-title: Journal of Food Engineering contributor: fullname: Mondol – volume: 22 start-page: 263 year: 1968 end-page: 271 ident: bib6 article-title: Sorption phenomena in foods publication-title: Journal of Food Technology contributor: fullname: Labuza – volume: 39 start-page: 115 year: 2003 end-page: 123 ident: bib8 article-title: Processamento de achocolatado de cupuaçu por spray-dryer publication-title: Brazilian Journal of Pharmaceutical Science contributor: fullname: Medeiros – volume: 48 start-page: 121 year: 2001 end-page: 125 ident: bib2 article-title: Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango ( publication-title: Journal of Food Engineering contributor: fullname: Arogba – volume: 43 start-page: 31 year: 2000 end-page: 40 ident: bib9 article-title: Raoult’s law based food water sorption isotherm publication-title: Journal of Food Engineering contributor: fullname: Lewicki – volume: 14 start-page: 40 year: 2003 end-page: 41 ident: bib7 article-title: Cupuassu—a new confectionery fat from Amazonia publication-title: INFORM-AOCS contributor: fullname: Lannes – volume: 99 start-page: 225 year: 2001 end-page: 243 ident: bib4 article-title: Description of sorption data with isotherm equations publication-title: Geoderma contributor: fullname: Hinz – volume: 35 start-page: 118 year: 1999 ident: bib11 article-title: Torta de cupuaçu: composição e utilização publication-title: Brazilian Journal of Pharmaceutical Science contributor: fullname: Lannes – volume: 58 start-page: 59 year: 2003 ident: 10.1016/j.jfoodeng.2005.02.002_bib13 article-title: Nuclear magnetic resonance and water activity in measuring the water mobility in Pintado (Pseudoplatystoma corruscans) fish publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(02)00334-5 contributor: fullname: Pitombo – volume: 39 start-page: 115 year: 2003 ident: 10.1016/j.jfoodeng.2005.02.002_bib8 article-title: Processamento de achocolatado de cupuaçu por spray-dryer publication-title: Brazilian Journal of Pharmaceutical Science contributor: fullname: Lannes – volume: 61 start-page: 297 year: 2004 ident: 10.1016/j.jfoodeng.2005.02.002_bib1 article-title: Water sorption isotherms of starch powders. Part 1: mathematical description of experimental data publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(03)00133-X contributor: fullname: Al-Muhtaseb – volume: 31 start-page: 85 year: 1997 ident: 10.1016/j.jfoodeng.2005.02.002_bib12 article-title: Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(96)00019-2 contributor: fullname: Palou – volume: 22 start-page: 263 year: 1968 ident: 10.1016/j.jfoodeng.2005.02.002_bib6 article-title: Sorption phenomena in foods publication-title: Journal of Food Technology contributor: fullname: Labuza – volume: 48 start-page: 103 year: 2001 ident: 10.1016/j.jfoodeng.2005.02.002_bib5 article-title: Sorption isotherms and heat of sorption of pineapple publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(00)00132-1 contributor: fullname: Hossain – volume: 35 start-page: 118 year: 1999 ident: 10.1016/j.jfoodeng.2005.02.002_bib11 article-title: Torta de cupuaçu: composição e utilização publication-title: Brazilian Journal of Pharmaceutical Science contributor: fullname: Medeiros – volume: 99 start-page: 225 year: 2001 ident: 10.1016/j.jfoodeng.2005.02.002_bib4 article-title: Description of sorption data with isotherm equations publication-title: Geoderma doi: 10.1016/S0016-7061(00)00071-9 contributor: fullname: Hinz – volume: 39 start-page: 31 year: 1999 ident: 10.1016/j.jfoodeng.2005.02.002_bib14 article-title: Characterization of food power flowability publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(98)00140-X contributor: fullname: Teunow – volume: 14 start-page: 40 year: 2003 ident: 10.1016/j.jfoodeng.2005.02.002_bib7 article-title: Cupuassu—a new confectionery fat from Amazonia publication-title: INFORM-AOCS contributor: fullname: Lannes – volume: 43 start-page: 31 year: 2000 ident: 10.1016/j.jfoodeng.2005.02.002_bib9 article-title: Raoult’s law based food water sorption isotherm publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(99)00130-2 contributor: fullname: Lewicki – volume: 35 start-page: 267 year: 1998 ident: 10.1016/j.jfoodeng.2005.02.002_bib10 article-title: The determination of sorption isotherm and the isosteric heats of sorption for potatoes publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(98)00025-9 contributor: fullname: McLaughlin – volume: 48 start-page: 121 year: 2001 ident: 10.1016/j.jfoodeng.2005.02.002_bib2 article-title: Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango (Mangifera indica) kernel flour publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(00)00144-8 contributor: fullname: Arogba – volume: 22 start-page: 345 year: 1998 ident: 10.1016/j.jfoodeng.2005.02.002_bib3 article-title: Sorption isotherms of Turkish delight publication-title: Journal of Food Protection contributor: fullname: Göğüs |
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| SubjectTerms | Biological and medical sciences brining chocolate Cocoa cocoa powder Cupuassu drying temperature Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects mathematical models salts solutions Sorption isotherm sorption isotherms Spray dryer spray drying Theobroma thermodynamics water activity water content |
| Title | Sorption isotherms of cocoa and cupuassu products |
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