Water sorption isotherms of freeze dried fish sardines

S. S. Sablani; R. M. Myhara; Z. H. Al-Attabi; M. M. Al-Mugheiry

doi:10.1081/DRT-100103943

Water sorption isotherms of freeze dried fish sardines

S. S. Sablani, R. M. Myhara, Z. H. Al-Attabi, M. M. Al-Mugheiry

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

25 Citations (Scopus)

Abstract

Water sorption isotherms of freeze dried fish sardines were determined at 25, 40 and 50°C using an isopiestic method. Water sorption modeling was carried out using the five-parameter Guggenheim-Anderson-deBoer (GAB) equation. The GAB equation was able to predict equilibrium moisture content (EMC) with a mean relative error of 7.4%. The correlation coefficient (R²) of the relationship between the actual and predicted values of EMC was 0.986. Modeling with GAB equation predicted monolayer moisture content (X_m) of 4.94% (d.b). Net isosteric heat of sorption, determined using Clausius-Clapeyron equation, varied from 12.07 to 0.86 kJ/mo1 as moisture content changed from 2.76 to 37.5% dry basis (d.b). Chemical composition analysis showed that fish sardine contained 71% (d.b.) crude protein, 10% (d.b.) fat and 15% (d.b.) ash.

Original language	English
Pages (from-to)	673-680
Number of pages	8
Journal	Drying Technology
Volume	19
Issue number	3-4
DOIs	https://doi.org/10.1081/DRT-100103943
Publication status	Published - 2001

Keywords

Freeze drying
GAB model
Isosteric heat
Quality
Storage
Water activity

ASJC Scopus subject areas

General Chemical Engineering
Physical and Theoretical Chemistry

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10.1081/DRT-100103943

Cite this

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title = "Water sorption isotherms of freeze dried fish sardines",

abstract = "Water sorption isotherms of freeze dried fish sardines were determined at 25, 40 and 50°C using an isopiestic method. Water sorption modeling was carried out using the five-parameter Guggenheim-Anderson-deBoer (GAB) equation. The GAB equation was able to predict equilibrium moisture content (EMC) with a mean relative error of 7.4%. The correlation coefficient (R2) of the relationship between the actual and predicted values of EMC was 0.986. Modeling with GAB equation predicted monolayer moisture content (Xm) of 4.94% (d.b). Net isosteric heat of sorption, determined using Clausius-Clapeyron equation, varied from 12.07 to 0.86 kJ/mo1 as moisture content changed from 2.76 to 37.5% dry basis (d.b). Chemical composition analysis showed that fish sardine contained 71% (d.b.) crude protein, 10% (d.b.) fat and 15% (d.b.) ash.",

keywords = "Freeze drying, GAB model, Isosteric heat, Quality, Storage, Water activity",

author = "Sablani, {S. S.} and Myhara, {R. M.} and Al-Attabi, {Z. H.} and Al-Mugheiry, {M. M.}",

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AU - Sablani, S. S.

AU - Myhara, R. M.

AU - Al-Attabi, Z. H.

AU - Al-Mugheiry, M. M.

PY - 2001

Y1 - 2001

N2 - Water sorption isotherms of freeze dried fish sardines were determined at 25, 40 and 50°C using an isopiestic method. Water sorption modeling was carried out using the five-parameter Guggenheim-Anderson-deBoer (GAB) equation. The GAB equation was able to predict equilibrium moisture content (EMC) with a mean relative error of 7.4%. The correlation coefficient (R2) of the relationship between the actual and predicted values of EMC was 0.986. Modeling with GAB equation predicted monolayer moisture content (Xm) of 4.94% (d.b). Net isosteric heat of sorption, determined using Clausius-Clapeyron equation, varied from 12.07 to 0.86 kJ/mo1 as moisture content changed from 2.76 to 37.5% dry basis (d.b). Chemical composition analysis showed that fish sardine contained 71% (d.b.) crude protein, 10% (d.b.) fat and 15% (d.b.) ash.

AB - Water sorption isotherms of freeze dried fish sardines were determined at 25, 40 and 50°C using an isopiestic method. Water sorption modeling was carried out using the five-parameter Guggenheim-Anderson-deBoer (GAB) equation. The GAB equation was able to predict equilibrium moisture content (EMC) with a mean relative error of 7.4%. The correlation coefficient (R2) of the relationship between the actual and predicted values of EMC was 0.986. Modeling with GAB equation predicted monolayer moisture content (Xm) of 4.94% (d.b). Net isosteric heat of sorption, determined using Clausius-Clapeyron equation, varied from 12.07 to 0.86 kJ/mo1 as moisture content changed from 2.76 to 37.5% dry basis (d.b). Chemical composition analysis showed that fish sardine contained 71% (d.b.) crude protein, 10% (d.b.) fat and 15% (d.b.) ash.

KW - Freeze drying

KW - GAB model

KW - Isosteric heat

KW - Quality

KW - Storage

KW - Water activity

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Water sorption isotherms of freeze dried fish sardines

Abstract

Keywords

ASJC Scopus subject areas

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