Water sorption behaviour of commercial furcellaran
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 (20, 35 and 50 °C) using a gravimetric method u...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022023441 |
| _version_ | 1811247828251443200 |
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| author | Kairit Eha Aleksei Kaleda Anne Menert Katrin Laos |
| author_facet | Kairit Eha Aleksei Kaleda Anne Menert Katrin Laos |
| author_sort | Kairit Eha |
| collection | DOAJ |
| description | 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 (20, 35 and 50 °C) using a gravimetric method under different levels of relative humidity (19–95%). The experimental data obtained have been interpreted in the terms of various isotherm models and it was found that the best results were obtained with the Peleg model (P < 2.1%; RSME <0.01; R2 = 1.00). The obtained isotherms followed the type II pattern and, in all cases, the sorption capacity increased with increasing water activity and decreased with increasing temperature. The maximum net isosteric heat for adsorption and desorption was 938.9 and 988.6 J g −1, respectively, at an equilibrium moisture content of 0.05 gw gdb−1. The net isosteric heat of sorption decreased exponentially with increasing moisture content and approached zero at 0.26 gw gdb−1 for adsorption and 0.32 gw gdb−1 for desorption. The developed mathematical relationships can be used to optimize the drying processes and storage conditions of furcellaran. |
| first_indexed | 2024-04-12T15:16:22Z |
| format | Article |
| id | doaj.art-723ef14549ad41189a185d08938d6486 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-12T15:16:22Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-723ef14549ad41189a185d08938d64862022-12-22T03:27:36ZengElsevierHeliyon2405-84402022-10-01810e11056Water sorption behaviour of commercial furcellaranKairit Eha0Aleksei Kaleda1Anne Menert2Katrin Laos3Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, EstoniaInstitute of Molecular and Cell Biology, University of Tartu, Ülikooli 18, 50090 Tartu, EstoniaDepartment of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, EstoniaWater 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 (20, 35 and 50 °C) using a gravimetric method under different levels of relative humidity (19–95%). The experimental data obtained have been interpreted in the terms of various isotherm models and it was found that the best results were obtained with the Peleg model (P < 2.1%; RSME <0.01; R2 = 1.00). The obtained isotherms followed the type II pattern and, in all cases, the sorption capacity increased with increasing water activity and decreased with increasing temperature. The maximum net isosteric heat for adsorption and desorption was 938.9 and 988.6 J g −1, respectively, at an equilibrium moisture content of 0.05 gw gdb−1. The net isosteric heat of sorption decreased exponentially with increasing moisture content and approached zero at 0.26 gw gdb−1 for adsorption and 0.32 gw gdb−1 for desorption. The developed mathematical relationships can be used to optimize the drying processes and storage conditions of furcellaran.http://www.sciencedirect.com/science/article/pii/S2405844022023441FurcellaranSorption isothermModellingNet isosteric heat of sorption |
| spellingShingle | Kairit Eha Aleksei Kaleda Anne Menert Katrin Laos Water sorption behaviour of commercial furcellaran Heliyon Furcellaran Sorption isotherm Modelling Net isosteric heat of sorption |
| title | Water sorption behaviour of commercial furcellaran |
| title_full | Water sorption behaviour of commercial furcellaran |
| title_fullStr | Water sorption behaviour of commercial furcellaran |
| title_full_unstemmed | Water sorption behaviour of commercial furcellaran |
| title_short | Water sorption behaviour of commercial furcellaran |
| title_sort | water sorption behaviour of commercial furcellaran |
| topic | Furcellaran Sorption isotherm Modelling Net isosteric heat of sorption |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022023441 |
| work_keys_str_mv | AT kairiteha watersorptionbehaviourofcommercialfurcellaran AT alekseikaleda watersorptionbehaviourofcommercialfurcellaran AT annemenert watersorptionbehaviourofcommercialfurcellaran AT katrinlaos watersorptionbehaviourofcommercialfurcellaran |