Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate
This research was undertaken to evaluate the influence of the extrusion process on the sorption behavior of deproteinized sunflower meal (DSM). A patterned food extrudate (PFE), prepared from a mixture of DSM and corn grits (1:1), was obtained, and the equilibrium isotherms of both products (DSM and...
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MDPI AG
2023-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/1/65 |
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| author | Mariya A. Dushkova Apostol T. Simitchiev Hristo R. Kalaydzhiev Petya Ivanova Nikolay D. Menkov Vesela I. Chalova |
| author_facet | Mariya A. Dushkova Apostol T. Simitchiev Hristo R. Kalaydzhiev Petya Ivanova Nikolay D. Menkov Vesela I. Chalova |
| author_sort | Mariya A. Dushkova |
| collection | DOAJ |
| description | This research was undertaken to evaluate the influence of the extrusion process on the sorption behavior of deproteinized sunflower meal (DSM). A patterned food extrudate (PFE), prepared from a mixture of DSM and corn grits (1:1), was obtained, and the equilibrium isotherms of both products (DSM and PFE) were determined at three temperatures (20 °C, 30 °C, and 40 °C) by the static gravimetric method. The comparison of the sorption behavior of the products showed that extrusion decreased the equilibrium moisture content and the monolayer moisture, while the hysteresis effect was significantly raised in size and span. The experimental sorption isotherms were fitted by five modified models including the temperature effect: Chung–Pfost, Halsey, Oswin, Henderson, and GAB. The modified models of Oswin were established to be suitable to describe the equilibrium sorption isotherms in the temperature range from 20 °C to 40 °C. The net isosteric heat of sorption of DSM and PFE decreases consistently with the increase in moisture content. Extrusion reduces the bond energy between the solid matrix and the water molecules. The ranges of moisture content and relative humidities in the temperature interval studied, appropriate for long-term storage of DSM and PFE, were predicted. |
| first_indexed | 2024-03-08T15:12:21Z |
| format | Article |
| id | doaj.art-5eb9ab30d116429482fa79cbb83aa093 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-08T15:12:21Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-5eb9ab30d116429482fa79cbb83aa0932024-01-10T14:50:47ZengMDPI AGApplied Sciences2076-34172023-12-011416510.3390/app14010065Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food ExtrudateMariya A. Dushkova0Apostol T. Simitchiev1Hristo R. Kalaydzhiev2Petya Ivanova3Nikolay D. Menkov4Vesela I. Chalova5Department of Process Engineering, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, BulgariaDepartment of Machines and Apparatuses for Food Industry, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, BulgariaDepartment of Analytical Chemistry and Physical Chemistry, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, BulgariaDepartment of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, BulgariaDepartment of Process Engineering, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, BulgariaDepartment of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, BulgariaThis research was undertaken to evaluate the influence of the extrusion process on the sorption behavior of deproteinized sunflower meal (DSM). A patterned food extrudate (PFE), prepared from a mixture of DSM and corn grits (1:1), was obtained, and the equilibrium isotherms of both products (DSM and PFE) were determined at three temperatures (20 °C, 30 °C, and 40 °C) by the static gravimetric method. The comparison of the sorption behavior of the products showed that extrusion decreased the equilibrium moisture content and the monolayer moisture, while the hysteresis effect was significantly raised in size and span. The experimental sorption isotherms were fitted by five modified models including the temperature effect: Chung–Pfost, Halsey, Oswin, Henderson, and GAB. The modified models of Oswin were established to be suitable to describe the equilibrium sorption isotherms in the temperature range from 20 °C to 40 °C. The net isosteric heat of sorption of DSM and PFE decreases consistently with the increase in moisture content. Extrusion reduces the bond energy between the solid matrix and the water molecules. The ranges of moisture content and relative humidities in the temperature interval studied, appropriate for long-term storage of DSM and PFE, were predicted.https://www.mdpi.com/2076-3417/14/1/65deproteinized sunflower mealextrusionequilibrium moisture contentmonolayer moisture contentnet isosteric heat of sorption |
| spellingShingle | Mariya A. Dushkova Apostol T. Simitchiev Hristo R. Kalaydzhiev Petya Ivanova Nikolay D. Menkov Vesela I. Chalova Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate Applied Sciences deproteinized sunflower meal extrusion equilibrium moisture content monolayer moisture content net isosteric heat of sorption |
| title | Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate |
| title_full | Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate |
| title_fullStr | Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate |
| title_full_unstemmed | Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate |
| title_short | Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate |
| title_sort | moisture sorption behavior of deproteinized sunflower meal and patterned food extrudate |
| topic | deproteinized sunflower meal extrusion equilibrium moisture content monolayer moisture content net isosteric heat of sorption |
| url | https://www.mdpi.com/2076-3417/14/1/65 |
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