Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
-
Kong S. Ah-Hen
,
Roberto Lemus-Mondaca
Abstract
Adsorption and desorption isotherms of fresh and dried murtilla (Ugni molinae Turcz) berries were determined at 20, 40 and 60°C using a gravimetric technique. The experimental data obtained were fitted to eight models, namely GAB, BET, Henderson, Caurie, Smith, Oswin, Halsey and Iglesias–Chirife. A non-linear least square regression analysis was used to evaluate the models. The GAB model best fitted the experimental data. Isosteric heat of sorption was determined from the equilibrium sorption data using the Clausius–Clapeyron equation and was found to decrease exponentially with increasing moisture content. The enthalpy–entropy compensation theory applied to the sorption isotherms indicated an enthalpy controlled sorption process. Glass transition temperature of murtilla was determined by differential scanning calorimetry and modelled as a function of moisture content by the Gordon–Taylor equation and as function of water activity by Roos and Khalloufi models, which proved to be excellent tools for predicting glass transition of murtilla.
Funding statement: Research funding: Comisión Nacional de Investigación Científica y Tecnológica (Grant/Award Number: “FONDECYT 1140075”) DID-Universidad Austral de Chile (Grant/Award Number: “DID-S-2012-24“).
Acknowledgements
The authors gratefully acknowledge the financial support from the Research Department of Universidad Austral de Chile (DID S-2012-24) and Fondecyt 1140075 for research to publication of this article.
References
1. TaboadaE, FisherP, JaraR, ZuñigaE, GidekelM, CabreraJ, et al. Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits. Food Chem2010;123:669–78.10.1016/j.foodchem.2010.05.030Search in Google Scholar
2. SpeiskyH, PenaA, GomezM. Antioxidants in Chilean berries. Acta Horticulturae2008;777:485–92.10.17660/ActaHortic.2008.777.74Search in Google Scholar
3. ScheuermannE, SeguelI, MontenegroA, BustosR, HormazabalE, QuirozA. Evolution of aroma compounds of murtilla fruits (Ugni molinae Turcz) during storage. J Sci Food Agric2008;88:485–92.10.1002/jsfa.3111Search in Google Scholar
4. RodriguezK, Ah-HenK, Vega-GalvezA, LopezJ, Quispe-FuentesI, Lemus-MondacaR, et al. Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) Berries. Int J Food Sci Technol2014;49:990–1000.10.1111/ijfs.12392Search in Google Scholar
5. BasuS, ShivhareU, MuleyS. Moisture adsorption isotherms and glass transition temperature of pectin. J Food Sci Technol2013;50:585–9.10.1007/s13197-011-0327-ySearch in Google Scholar PubMed PubMed Central
6. Ah-HenK, ZambraC, AgüeroJ, Vega-GálvezA, Lemus-MondacaR. Moisture diffusivity coefficient and convective drying modelling of murta (Ugni molinae Turcz): influence of temperature and vacuum on drying kinetics. Food Bioprocess Technol2013;6:919–30.10.1007/s11947-011-0758-5Search in Google Scholar
7. EdounM, KuitcheA. Determination of the Gnetum africanum water sorption isotherms for use in the design of an adapted dryer. Int J Food Sci Technol2010;45:105–12.10.1111/j.1365-2621.2009.02109.xSearch in Google Scholar
8. CortésFB, LópezV, RojanoBA. Sorption properties of Cape gooseberry (Physalis peruviana L.). Int J Food Eng2012;8:Article 14. DOI: 10.1515/1556-3758.2421.Search in Google Scholar
9. BothejuWS, AmaratungeKS, AbeysingheIS. Modeling desorption isotherms and thermodynamic properties of fresh tea leaves (Camellia sinensis var. assamica). Int J Food Eng2012;8:Article 19. DOI: 10.1515/1556-3758.1616.Search in Google Scholar
10. Cladera-OliveraF, PettermannA, Zapata-NoreñaC, WadaK, Ferreira-MarczakL. Thermodynamic properties of moisture desorption of raw pinhão (Araucaria angustifolia) seeds. Int J Food Sci Technol2008;43:900–7.10.1111/j.1365-2621.2007.01540.xSearch in Google Scholar
11. BonnerIJ, KenneyKL. Moisture sorption characteristics and modeling of energy sorghum (Sorghum bicolor (L.) Moench). J Stored Prod Res2013;52:128–36.10.1016/j.jspr.2012.11.002Search in Google Scholar
12. TsamiE. Net isosteric heat of sorption in dried fruits. J Food Eng1991;14:327–35.10.1016/0260-8774(91)90022-KSearch in Google Scholar
13. CarterB, SchmidtSJ. Development in glass transition determination in foods using moisture sorption isotherms. Food Chem2012;132:1693–8.10.1016/j.foodchem.2011.06.022Search in Google Scholar
14. MoragaG, Martínez-NavarreteN, ChiraltA. Water sorption isotherms and glass transition in strawberries: influence of pretreatment. J Food Eng2004;62:315–21.10.1016/S0260-8774(03)00245-0Search in Google Scholar
15. GoulaA, KarapantsiosT, AchiliasD, AdamopoulosK. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J Food Eng2008;85:73–83.10.1016/j.jfoodeng.2007.07.015Search in Google Scholar
16. Vega-GálvezA, Lemus-MondacaR, FitoP, AndrésA. Moisture sorption isotherms and isosteric heat of red bell pepper (var. Lamuyo). Food Sci Technol Int2007;13:309–16.10.1177/1082013207082530Search in Google Scholar
17. Official Methods of Analysis of AOAC International. Subchapter 44.4. Arlington, VA: AOAC International, 1990.Search in Google Scholar
18. SpiessW, WolfW. The results of the COST 90 project on water activity. In: JowittR, EscherF, HallströmB, MeffertH, SpiessW, VosG, editors. Physical properties of foods. London, UK: Applied Science Publishers, 1983:65–87.Search in Google Scholar
19. TallaA, JannotY, NkengG, PuiggaliJ. Experimental determination and modeling of sorption isotherms of tropical fruits: banana, mango, and pineapple. Drying Technol2005;23:1477–98.10.1081/DRT-200063530Search in Google Scholar
20. YangZ, ZhuE, ZhuZ. Moisture sorption isotherms and net isosteric heats of sorption of green soybean. Int J Food Eng2012;8:Article 15. DOI: 10.1515/1556-3758.2757.Search in Google Scholar
21. Al-MuhtasebA, McMinnW, MageeT. Water sorption isotherms of starch powders. Part 1: mathematical description of experimental data. J Food Eng2004;61:297–307.10.1016/S0260-8774(03)00133-XSearch in Google Scholar
22. MirandaM, Vega-GálvezA, SandersM, LópezJ, Lemus-MondacaR, MartínezE, et al. Modelling the water sorption isotherms of quinoa seeds (Chenopodium quinoa Willd) and determination of sorption heats. Food Bioprocess Technol2012;5:1686–93.10.1007/s11947-011-0610-ySearch in Google Scholar
23. TelisV, SobralP. Glass transitions and state diagram for freeze-dried pineapple. Food Sci Technol2001;34:199–205.10.1006/fstl.2000.0685Search in Google Scholar
24. GordonM, TaylorJ. Ideal copolymers and the second order transitions of synthetic rubbers: I. Non-Crystalline copolymers. J Appl Chem1952;2:493–500.10.1002/jctb.5010020901Search in Google Scholar
25. RoosY. Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry. J Food Sci1987;52:146–9.10.1111/j.1365-2621.1987.tb13992.xSearch in Google Scholar
26. KhalloufiS, El-MaslouhiY, RattiC. Mathematical model for prediction of glass transition temperature of fruit powders. J Food Sci2000;65:842–5.10.1111/j.1365-2621.2000.tb13598.xSearch in Google Scholar
27. BrunauerS, EmmetP, TellerE. Adsorption of gases in multimolecular layers. J Am Chem Soc1938;60:309–19.10.1021/ja01269a023Search in Google Scholar
28. Kaymak-ErtekinF, GedikA. Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. Food Sci Technol2004;37:429–38.10.1016/j.lwt.2003.10.012Search in Google Scholar
29. ErbasM, ErtugayM, CertelM. Moisture adsorption behaviour of semolina and farina. J Food Eng2005;69:191–8.10.1016/j.jfoodeng.2004.07.017Search in Google Scholar
30. LagoudakiM, DemertzisP, KontominasM. Moisture adsorption behaviour of pasta products. Food Sci Technol1993;26:512–16.10.1006/fstl.1993.1101Search in Google Scholar
31. OchemeOB, AriahuCC, IngbianEK. Moisture sorption characteristics of dakuwa (Nigerian Cereal/Groundnut Snack). Int J Food Eng2013;9:499–504.10.1515/ijfe-2012-0242Search in Google Scholar
32. FaladeK, AworhO. Adsorption isotherms of osmo-oven dried African star apple (Chrysophyllum albidum) and African mango (Irvingia gabonensis) slices. Eur Food Res Technol2004;218:278–83.10.1007/s00217-003-0843-8Search in Google Scholar
33. IglesiasH, ChirifeJ. Prediction of effect of temperature on water sorption isotherms of food materials. Int J Food Sci Technol1976;11:109–16.10.1111/j.1365-2621.1976.tb00707.xSearch in Google Scholar
34. RizviSS. Thermodynamic properties of foods in dehydration. In: RaoMA, RizviSS, editors. Engineering properties of foods, 3rd ed. New York: Marcel Dekker, 1995:133–214.Search in Google Scholar
35. TimmermannE, ChirifeJ, IglesiaH. Water sorption isotherms of foods and foodstuffs: BET and GAB parameters?J Food Eng2001;48:19–31.10.1016/S0260-8774(00)00139-4Search in Google Scholar
36. KiranoudisC, MaroulisZ, TsamiE, Marinos-KourisD. Equilibrium moisture content and heat of desorption of some vegetables. J Food Eng1993;20:55–74.10.1016/0260-8774(93)90019-GSearch in Google Scholar
37. MoragaG, Martínez-NavarreteN, ChiraltA. Water sorption isotherms and phase transitions in kiwi fruit. J Food Eng2006;72:147–56.10.1016/j.jfoodeng.2004.11.031Search in Google Scholar
38. HossainM, BalaB, HossainM, MondolM. Sorption isotherms and heat of sorption of pineapple. J Food Eng2001;48:103–7.10.1016/S0260-8774(00)00132-1Search in Google Scholar
39. WangN, BrennanJ. Moisture sorption isotherm characteristics of potatoes at four temperatures. J Food Eng1991;14:269–87.10.1016/0260-8774(91)90018-NSearch in Google Scholar
40. RoosY, KarelM. Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials. Biotechnol Progress1990;6:159–63.10.1021/bp00002a011Search in Google Scholar
41. SobralP, TelisV, HabitanteA, SerenoA. Phase diagram for freeze-dried persimmon. Thermochimica Acta2001;376:83–9.10.1016/S0040-6031(01)00533-0Search in Google Scholar
42. TelisV, SobralP. Glass transitions for freeze-dried and air-dried tomato. Food Res Intern2002;35:435–43.10.1016/S0963-9969(01)00138-7Search in Google Scholar
43. RoosY. Water activity and glass transition. In: Barbosa-CanovasG, FontanaA, SchmidtS, LabuzaT, editors. Water activity in foods. Ames, IA: Blackwell Publishing and IFT Press, 2007:29–46.Search in Google Scholar
44. WangH, ZhangS, ChenG. Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry. J Food Eng2008;84:307–12.10.1016/j.jfoodeng.2007.05.024Search in Google Scholar
45. ShresthaA, HowesT, AdhikariB, BhandariB. Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. Food Sci Technol2007;40:1593–600.10.1016/j.lwt.2006.11.003Search in Google Scholar
46. HaqueM, RoosY. Water plasticization and crystallization of lactose in spray-dried lactose/protein mixtures. J Food Sci2004;69:23–9.10.1111/j.1365-2621.2004.tb17863.xSearch in Google Scholar
47. YuanX, CarterB, SchmidtS. Determining the critical relative humidity at which the glassy to rubbery transition occurs in poly dextrose using an automatic water vapor sorption instrument. J Food Sci2011;76:78–89.10.1111/j.1750-3841.2010.01884.xSearch in Google Scholar PubMed
©2014 by De Gruyter
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
