Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

The Agriculturists Pub Date : 2018-12-22 DOI:10.3329/AGRIC.V16I02.40341

Wadud Ahmed, M. G. Aziz, N. Islam

{"title":"Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh","authors":"Wadud Ahmed, M. G. Aziz, N. Islam","doi":"10.3329/AGRIC.V16I02.40341","DOIUrl":null,"url":null,"abstract":"The moisture adsorption behavior is a fundamental knowledge in the processing and storage of food materials. In this paper, the experimental adsorption behavior of wheat, rice and corn flours were compared with five widely recommended adsorption models (BET, GAB, Oswin, Smith and Halsey) in the literature. From the sorption data, monolayer moisture content of wheat, rice and corn flours were estimated as per BET and GAB models. For all flours, GAB model gave higher monolayer moisture content compare to the BET model. Linear regression analysis was done to determine the model constants where all models were compared using regression coefficient and standard error of the estimate. It was observed that there is no single model that could describe accurately the sorption isotherm over the whole range of water activity (aw) and for all types of flours. BET model was found as the best model for the prediction of equilibrium moisture content (EMC) of the most stable region (i.e. EMC corresponding to aw range below 0.52) but it was not suitable at aw above 0.52. The GAB model was found to be the most suitable to predict the EMC for wide range of water activity (0.11 to 0.93). \nThe Agriculturists 2018; 16(2) 35-42","PeriodicalId":322702,"journal":{"name":"The Agriculturists","volume":"27 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Agriculturists","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3329/AGRIC.V16I02.40341","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 5

Abstract

The moisture adsorption behavior is a fundamental knowledge in the processing and storage of food materials. In this paper, the experimental adsorption behavior of wheat, rice and corn flours were compared with five widely recommended adsorption models (BET, GAB, Oswin, Smith and Halsey) in the literature. From the sorption data, monolayer moisture content of wheat, rice and corn flours were estimated as per BET and GAB models. For all flours, GAB model gave higher monolayer moisture content compare to the BET model. Linear regression analysis was done to determine the model constants where all models were compared using regression coefficient and standard error of the estimate. It was observed that there is no single model that could describe accurately the sorption isotherm over the whole range of water activity (aw) and for all types of flours. BET model was found as the best model for the prediction of equilibrium moisture content (EMC) of the most stable region (i.e. EMC corresponding to aw range below 0.52) but it was not suitable at aw above 0.52. The GAB model was found to be the most suitable to predict the EMC for wide range of water activity (0.11 to 0.93). The Agriculturists 2018; 16(2) 35-42

查看原文本刊更多论文

孟加拉部分商品面粉的吸湿等温线模拟

水分吸附行为是食品加工和贮藏过程中的一门基础知识。本文采用文献中广泛推荐的5种吸附模型(BET、GAB、Oswin、Smith和Halsey)对小麦、大米和玉米粉的实验吸附行为进行了比较。根据吸附数据，采用BET和GAB模型对小麦、水稻和玉米粉的单层含水率进行了估算。对于所有面粉，GAB模型的单层含水率均高于BET模型。通过线性回归分析确定模型常数，并利用回归系数和估计的标准误差对所有模型进行比较。观察到，没有一个单一的模型可以准确地描述整个水活度范围和所有类型的面粉的吸附等温线。BET模型是最稳定区域(即aw值低于0.52时对应的EMC)的最佳预测模型，但在aw值高于0.52时则不适用。在较宽的水活度范围(0.11 ~ 0.93)内，GAB模型最适合预测电磁兼容。农业学家2018;16 (2) 35-42

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

The Agriculturists

自引率

0.00%

发文量