메뉴 건너뛰기




Volumn 3, Issue 5, 2007, Pages

Moisture sorption isotherms of osmotically dehydrated sweet pepper

Author keywords

Clausius Clapeyron equation; Isosteric heat of sorption; Modeling; Sorption isotherm; Sweet pepper

Indexed keywords

FOOD PRODUCTS; MATHEMATICAL MODELS; OSMOSIS; SORPTION;

EID: 35948980434     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1223     Document Type: Article
Times cited : (6)

References (58)
  • 3
    • 0004202155 scopus 로고    scopus 로고
    • AOAC, 13rd edition. Washington, DC, Association of Official Analytical Chemists
    • AOAC. 1996. Official methods of analysis. 13rd edition. Washington, DC, Association of Official Analytical Chemists.
    • (1996) Official methods of analysis
  • 4
    • 0000171153 scopus 로고
    • Moisture sorption isotherms of dried apricots, fig and raisin at 20°C and 36°C
    • Ayranci E, Ayranci G, Dogantan Z. 1990. Moisture sorption isotherms of dried apricots, fig and raisin at 20°C and 36°C. Journal of Food Science 55:1591-03.
    • (1990) Journal of Food Science , vol.55 , pp. 1591-1503
    • Ayranci, E.1    Ayranci, G.2    Dogantan, Z.3
  • 5
  • 6
    • 0000194436 scopus 로고    scopus 로고
    • On the absorption of liquid water by the wheat kernel
    • Becker HA. 1996. On the absorption of liquid water by the wheat kernel. Cereal Chemistry 37:309-22.
    • (1996) Cereal Chemistry , vol.37 , pp. 309-322
    • Becker, H.A.1
  • 7
    • 0036188922 scopus 로고    scopus 로고
    • Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mequite gum (Prosopis juliflora) as wall material
    • Beristain C, Azuara, IE. 2002. Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mequite gum (Prosopis juliflora) as wall material. Journal of Food Science 67:206-11.
    • (2002) Journal of Food Science , vol.67 , pp. 206-211
    • Beristain, C.1    Azuara, I.E.2
  • 8
    • 35948946712 scopus 로고    scopus 로고
    • Bizot H. 1983. Using GAB model to construct sorption isotherms. Physical Properties of Foods. pp. 43-54. Jowiit R, Eshve F, Hallstorm B, Meffert HFTH, Spiessand WEL, Voss G. Applied Science Publishers, London.
    • Bizot H. 1983. Using GAB model to construct sorption isotherms. Physical Properties of Foods. pp. 43-54. Jowiit R, Eshve F, Hallstorm B, Meffert HFTH, Spiessand WEL, Voss G. Applied Science Publishers, London.
  • 9
    • 84991186814 scopus 로고
    • Equation for fitting water sorption isotherms of foods. II. Evaluation of various two parameters models
    • Boquet R, Chirife J, Igelesias HA. 1978. Equation for fitting water sorption isotherms of foods. II. Evaluation of various two parameters models. Journal of Food Technology 13:319-27.
    • (1978) Journal of Food Technology , vol.13 , pp. 319-327
    • Boquet, R.1    Chirife, J.2    Igelesias, H.A.3
  • 10
    • 84991119377 scopus 로고
    • Equation for fitting water sorption isotherms of foods. III. Evaluation of various three parameter models
    • Boquet R, Chirife J, Igelesias HA. 1979. Equation for fitting water sorption isotherms of foods. III. Evaluation of various three parameter models. Journal of Food Technology 14: 527-34.
    • (1979) Journal of Food Technology , vol.14 , pp. 527-534
    • Boquet, R.1    Chirife, J.2    Igelesias, H.A.3
  • 13
    • 0002522586 scopus 로고
    • Sorption of water vapour on wheat flour, starch and glutten
    • Bushuk W, CA Winkler. 1957. Sorption of water vapour on wheat flour, starch and glutten. Cereal Chemistry 34:73-86.
    • (1957) Cereal Chemistry , vol.34 , pp. 73-86
    • Bushuk, W.1    Winkler, C.A.2
  • 14
    • 35948971217 scopus 로고    scopus 로고
    • Caurie M. 1981. Derivation of full range moisture isotherms. Water activity: Influences on food quality. pp. 63-87. Rockland LB, Stewart GF. Academic Press, New York.
    • Caurie M. 1981. Derivation of full range moisture isotherms. Water activity: Influences on food quality. pp. 63-87. Rockland LB, Stewart GF. Academic Press, New York.
  • 15
    • 0032214351 scopus 로고    scopus 로고
    • Evaluation of the GAB equation for the isotherms of agricultural products
    • Chen C, Jaya DS, Chen CC. 1998. Evaluation of the GAB equation for the isotherms of agricultural products. Trans. ASAE 41:1755-60.
    • (1998) Trans. ASAE , vol.41 , pp. 1755-1760
    • Chen, C.1    Jaya, D.S.2    Chen, C.C.3
  • 16
    • 0001411760 scopus 로고
    • The effect of temperature on sorption of biological materials
    • Chen GS, Clayton JT. 1971. The effect of temperature on sorption of biological materials. Trans. ASAE 14:927-29.
    • (1971) Trans. ASAE , vol.14 , pp. 927-929
    • Chen, G.S.1    Clayton, J.T.2
  • 18
    • 84991124623 scopus 로고
    • Equations for fitting water sorption isotherms of foods: Part I-a review
    • Chirife J, Iglesias HA. 1978. Equations for fitting water sorption isotherms of foods: Part I-a review. Journal of Food Technology 13:159-74.
    • (1978) Journal of Food Technology , vol.13 , pp. 159-174
    • Chirife, J.1    Iglesias, H.A.2
  • 19
    • 33745108633 scopus 로고
    • 1st edition, National Book Trust, New Delhi, pp
    • Choudhary B. 1967. Vegetables. 1st edition, National Book Trust, New Delhi, pp 70.
    • (1967) Vegetables , pp. 70
    • Choudhary, B.1
  • 22
    • 0035254506 scopus 로고    scopus 로고
    • Moisture sorption isotherm characteristics of peppers
    • Ertekin FK, Sultanoglu M. 2001. Moisture sorption isotherm characteristics of peppers. Journal of Food Engineering 47:225-31.
    • (2001) Journal of Food Engineering , vol.47 , pp. 225-231
    • Ertekin, F.K.1    Sultanoglu, M.2
  • 23
    • 0000578836 scopus 로고
    • Osmotic dehydration of apple pieces: Effect of temperature and syrup concentration rates
    • Farkas DF, Lazar ME. 1969. Osmotic dehydration of apple pieces: Effect of temperature and syrup concentration rates. Food Technology 23:90-2.
    • (1969) Food Technology , vol.23 , pp. 90-92
    • Farkas, D.F.1    Lazar, M.E.2
  • 24
    • 0031142167 scopus 로고    scopus 로고
    • Thermodynamics of moisture sorption in alfalfa pellets
    • Fasina O, Sokhansanj S, Tyler R. 1997. Thermodynamics of moisture sorption in alfalfa pellets. Drying Technology 15:1553-70.
    • (1997) Drying Technology , vol.15 , pp. 1553-1570
    • Fasina, O.1    Sokhansanj, S.2    Tyler, R.3
  • 25
    • 0012204678 scopus 로고
    • Process conditions for improved flavour quality of freeze-dried foods
    • Flink JM. 1975. Process conditions for improved flavour quality of freeze-dried foods. Journal of Agricultural Food Chemistry 23:1019-22.
    • (1975) Journal of Agricultural Food Chemistry , vol.23 , pp. 1019-1022
    • Flink, J.M.1
  • 26
    • 0001629627 scopus 로고
    • Dehydrated carrot slices: Influence of osmotic concentration on drying behaviour and product quality
    • Flink JM. 1980. Dehydrated carrot slices: influence of osmotic concentration on drying behaviour and product quality. Food Process Engineering 1:412.
    • (1980) Food Process Engineering , vol.1 , pp. 412
    • Flink, J.M.1
  • 27
    • 3342924062 scopus 로고
    • Physical adsorption in non-uniform surfaces
    • Halsey G. 1948. Physical adsorption in non-uniform surfaces. Journal of Chemical Physics 16:931-37.
    • (1948) Journal of Chemical Physics , vol.16 , pp. 931-937
    • Halsey, G.1
  • 28
    • 84968944084 scopus 로고
    • Osmotic concentration of fruit slices prior to freeze dehydration
    • Hawkes J, Flink JM. 1978. Osmotic concentration of fruit slices prior to freeze dehydration. Journal of Food Processing Preservation 2: 265-84.
    • (1978) Journal of Food Processing Preservation , vol.2 , pp. 265-284
    • Hawkes, J.1    Flink, J.M.2
  • 30
    • 0004548138 scopus 로고
    • Application of the polarization theory to sorption of water vapour by high polymers
    • Hoover SR, Mellon EF. 1950. Application of the polarization theory to sorption of water vapour by high polymers. Journal of American Chemical Society 72:2562.
    • (1950) Journal of American Chemical Society , vol.72 , pp. 2562
    • Hoover, S.R.1    Mellon, E.F.2
  • 31
    • 85005709298 scopus 로고
    • Prediction of the effect of temperature on water sorption isotherms of food materials
    • Iglesias HA, Chirife J. 1978. Prediction of the effect of temperature on water sorption isotherms of food materials. Journal of Food Technology 11:109-13.
    • (1978) Journal of Food Technology , vol.11 , pp. 109-113
    • Iglesias, H.A.1    Chirife, J.2
  • 34
    • 84991180430 scopus 로고
    • Dehydration of potato. II. Osmotic concentration and its effect on drying behaviour
    • Islam MN, Flink JM. 1982. Dehydration of potato. II. Osmotic concentration and its effect on drying behaviour. Journal of Food Technology 17:387.
    • (1982) Journal of Food Technology , vol.17 , pp. 387
    • Islam, M.N.1    Flink, J.M.2
  • 35
    • 85009930005 scopus 로고
    • Water sorption and time-dependent phenomena of milk powders
    • Jouppila K, Roos YH. 1994. Water sorption and time-dependent phenomena of milk powders. Journal of Dairy Science 77:1798-08.
    • (1994) Journal of Dairy Science , vol.77 , pp. 1798-1708
    • Jouppila, K.1    Roos, Y.H.2
  • 38
    • 0027149707 scopus 로고
    • Equilibrium moisture content and heat of desorption of some vegetables
    • Kiranoudis C, Maroulis TZB, et al. 1993. Equilibrium moisture content and heat of desorption of some vegetables. Journal of Food Engineering 20: 55-74.
    • (1993) Journal of Food Engineering , vol.20 , pp. 55-74
    • Kiranoudis, C.1    Maroulis, T.Z.B.2
  • 39
    • 33645287693 scopus 로고    scopus 로고
    • Moisture sorption characteristics of mango-soy-fortified yogurt powder
    • Kumar P, Mishra H. 2006. Moisture sorption characteristics of mango-soy-fortified yogurt powder. International Journal of Dairy Technology 59:22-7.
    • (2006) International Journal of Dairy Technology , vol.59 , pp. 22-27
    • Kumar, P.1    Mishra, H.2
  • 40
    • 0001234807 scopus 로고
    • Sorption phenomenon in foods
    • Labuza TP. 1968. Sorption phenomenon in foods. Food Technology 23:15-4.
    • (1968) Food Technology , vol.23 , pp. 15-14
    • Labuza, T.P.1
  • 41
    • 46549104561 scopus 로고
    • Evaluation of food moisture sorption isotherm equations, Part I. Fruit, vegetable and meat products
    • Lomauro CJ, Bakshi AS, Labuza TP. (1985). Evaluation of food moisture sorption isotherm equations, Part I. Fruit, vegetable and meat products. Lebensmittel-Wissenschaft und-Technologie 18:111-17.
    • (1985) Lebensmittel-Wissenschaft und-Technologie , vol.18 , pp. 111-117
    • Lomauro, C.J.1    Bakshi, A.S.2    Labuza, T.P.3
  • 42
    • 0031988587 scopus 로고    scopus 로고
    • The Determination of sorption isotherm and the isosteric heats of sorption for potatoes
    • McLaughlin CP, Magee TRA. 1998. The Determination of sorption isotherm and the isosteric heats of sorption for potatoes. Journal of Food Engineering 35:267-80.
    • (1998) Journal of Food Engineering , vol.35 , pp. 267-280
    • McLaughlin, C.P.1    Magee, T.R.A.2
  • 43
    • 0009229744 scopus 로고
    • Sorption isotherm of fortified mango bar
    • Mir MA, Nirankar Nath. 1995. Sorption isotherm of fortified mango bar. Journal of Food Engineering 25:141-50.
    • (1995) Journal of Food Engineering , vol.25 , pp. 141-150
    • Mir, M.A.1    Nath, N.2
  • 46
    • 0002949097 scopus 로고
    • Osmotic dehydration of fruits: Recent modifications and applications
    • Ponting JD. 1973. Osmotic dehydration of fruits: recent modifications and applications. Process Biochemistry 8:18-22.
    • (1973) Process Biochemistry , vol.8 , pp. 18-22
    • Ponting, J.D.1
  • 48
    • 35949004207 scopus 로고    scopus 로고
    • Rizvi SSH. 1995. Thermodynamic properties of foods in dehydration. Engineering Properties of Foods, pp. 223-09. Rao MA, Rizvi SSH. Marcel Dekker, New York.
    • Rizvi SSH. 1995. Thermodynamic properties of foods in dehydration." Engineering Properties of Foods, pp. 223-09. Rao MA, Rizvi SSH. Marcel Dekker, New York.
  • 49
    • 84974410187 scopus 로고
    • Effect of temperature on the moisture sorption isotherms of a heat-treated whole milk product khoa
    • Sawhney IK, Patil GR, Kumar B. 1991. Effect of temperature on the moisture sorption isotherms of a heat-treated whole milk product khoa. Journal of Dairy Research 58:329-335.
    • (1991) Journal of Dairy Research , vol.58 , pp. 329-335
    • Sawhney, I.K.1    Patil, G.R.2    Kumar, B.3
  • 51
    • 35948976751 scopus 로고    scopus 로고
    • 194). Sorption of water vapor by proteins and the high polymers
    • Smith SE. 194). Sorption of water vapor by proteins and the high polymers. Journal of American Chemical Society 69: 666-51.
    • Journal of American Chemical Society , vol.69 , pp. 666-651
    • Smith, S.E.1
  • 52
    • 0008614503 scopus 로고
    • Effect of salt pre-treatment on quality and storage stability of air-dried carrots
    • Speck P, Escher F, Solms J. 1977. Effect of salt pre-treatment on quality and storage stability of air-dried carrots. Lebensmittel-Wissenschaft und-Technologie 10: 308.
    • (1977) Lebensmittel-Wissenschaft und-Technologie , vol.10 , pp. 308
    • Speck, P.1    Escher, F.2    Solms, J.3
  • 53
    • 0347027971 scopus 로고    scopus 로고
    • Water activity of skimmed milk powder in the temperature range of 20-45°C
    • Stencl J. 1999. Water activity of skimmed milk powder in the temperature range of 20-45°C. Acta Veterinaria Brno 68:209-15.
    • (1999) Acta Veterinaria Brno , vol.68 , pp. 209-215
    • Stencl, J.1
  • 54
    • 84953463826 scopus 로고
    • Water sorption isotherms of raisins, currants, figs, prunes and apricots
    • Tsami E, Marinois KD, Maroulis ZB. 1990. Water sorption isotherms of raisins, currants, figs, prunes and apricots. Journal of Food Science 55:1625-31.
    • (1990) Journal of Food Science , vol.55 , pp. 1625-1631
    • Tsami, E.1    Marinois, K.D.2    Maroulis, Z.B.3
  • 56
    • 0002206625 scopus 로고
    • Water activity and its estimation in food systems: Theoretical aspects. Rockland LB, Stewart GF
    • Academic Press, New York
    • Van den Berg C, Bruin, S. 1981. Water activity and its estimation in food systems: Theoretical aspects. Rockland LB, Stewart GF. Water activity: Influences on food quality. pp.1-61. Academic Press, New York.
    • (1981) Water activity: Influences on food quality , pp. 1-61
    • Van den Berg, C.1    Bruin, S.2
  • 57
    • 35948971216 scopus 로고    scopus 로고
    • van den Berg C. 198. Description of water activity of foods for engineering purpose by means of GAB model of sorption. Engineering and Food. 1. pp. 311-21. McKenna BM. Elsevier Applied Science Publishers, London.
    • van den Berg C. 198). Description of water activity of foods for engineering purpose by means of GAB model of sorption. Engineering and Food. Vol.1. pp. 311-21. McKenna BM. Elsevier Applied Science Publishers, London.
  • 58
    • 0025840928 scopus 로고
    • Moisture sorption isotherm characteristics of potatoes at four temperatures
    • Wang N, Brennan JG. 1991. Moisture sorption isotherm characteristics of potatoes at four temperatures. Journal of Food Engineering 14:269-82.
    • (1991) Journal of Food Engineering , vol.14 , pp. 269-282
    • Wang, N.1    Brennan, J.G.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.