Sorption isotherms for amaranth grains

Autores
Pagano, Ana Maria; Mascheroni, Rodolfo Horacio
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Compiling of EMC-ERH data for amaranth grains (Amaranthus cruentus L.) in the range of water activity from 0.029 to 0.979 and temperature from 25 to 90°C was performed. Included data sets comprised experimental values of EMC-ERH that summarize 78 identified points for desorption, 53 for adsorption and 16 not discerned points that were considered for mean sorption. Five isotherm equations for grains included in the ASAE Standards (Modified Henderson, Modified Chung-Pfost, Modified Halsey, Modified Oswin and GAB) were evaluated for their ability to fit sorption data from the literature (M c vs. aw for adsorption, desorption and mean sorption). The goodness of fit for each isotherm was quantified through the correlation coefficient (R2), the sum of squares (RSS), the standard error of the estimate (Sy), the mean relative deviation (MRD) and the plots of residuals. The three-parameter GAB isotherm was the best and gave a good correlation (R2>0.9817, RSS<0.0293, MRD<0.1380, S y<0.0141, and random residuals-plots) for the general data-fit in the range of aw from 0.1 to 0.9, of interest in seed storage and processing. The Modified Halsey equation was rejected because it gave poor statistic parameters of agreement and patterned residual plots. For desorption, the Modified Chung-Pfost model gave the lowest mean relative deviation; the Modified Henderson equation was the second best in describing the EMC-ERH data, followed by the Modified Oswin and GAB models. For adsorption, the GAB equation presented the lesser MRD, followed by the Modified Chung-Pfost, Henderson and Oswin models. When mean sorption data were analyzed, the Modified Chung-Pfost equation was the best. However, when the GAB isotherm was adjusted at each temperature, a higher quality of agreement was obtained compared with the other isotherms, demonstrating the adequacy of GAB model to describe the experimental data of EMC-ERH for amaranth.
Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Materia
AMARANTH
EQUILIBRIUM MOISTURE CONTENT
WATER ACTIVITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/151567
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sorption isotherms for amaranth grainsPagano, Ana MariaMascheroni, Rodolfo HoracioAMARANTHEQUILIBRIUM MOISTURE CONTENTWATER ACTIVITYhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Compiling of EMC-ERH data for amaranth grains (Amaranthus cruentus L.) in the range of water activity from 0.029 to 0.979 and temperature from 25 to 90°C was performed. Included data sets comprised experimental values of EMC-ERH that summarize 78 identified points for desorption, 53 for adsorption and 16 not discerned points that were considered for mean sorption. Five isotherm equations for grains included in the ASAE Standards (Modified Henderson, Modified Chung-Pfost, Modified Halsey, Modified Oswin and GAB) were evaluated for their ability to fit sorption data from the literature (M c vs. aw for adsorption, desorption and mean sorption). The goodness of fit for each isotherm was quantified through the correlation coefficient (R2), the sum of squares (RSS), the standard error of the estimate (Sy), the mean relative deviation (MRD) and the plots of residuals. The three-parameter GAB isotherm was the best and gave a good correlation (R2>0.9817, RSS<0.0293, MRD<0.1380, S y<0.0141, and random residuals-plots) for the general data-fit in the range of aw from 0.1 to 0.9, of interest in seed storage and processing. The Modified Halsey equation was rejected because it gave poor statistic parameters of agreement and patterned residual plots. For desorption, the Modified Chung-Pfost model gave the lowest mean relative deviation; the Modified Henderson equation was the second best in describing the EMC-ERH data, followed by the Modified Oswin and GAB models. For adsorption, the GAB equation presented the lesser MRD, followed by the Modified Chung-Pfost, Henderson and Oswin models. When mean sorption data were analyzed, the Modified Chung-Pfost equation was the best. However, when the GAB isotherm was adjusted at each temperature, a higher quality of agreement was obtained compared with the other isotherms, demonstrating the adequacy of GAB model to describe the experimental data of EMC-ERH for amaranth.Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaElsevier2005-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/151567Pagano, Ana Maria; Mascheroni, Rodolfo Horacio; Sorption isotherms for amaranth grains; Elsevier; Journal of Food Engineering; 67; 4; 4-2005; 441-4500260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877404002341info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2004.05.012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:13:48Zoai:ri.conicet.gov.ar:11336/151567instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:13:48.724CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sorption isotherms for amaranth grains
title Sorption isotherms for amaranth grains
spellingShingle Sorption isotherms for amaranth grains
Pagano, Ana Maria
AMARANTH
EQUILIBRIUM MOISTURE CONTENT
WATER ACTIVITY
title_short Sorption isotherms for amaranth grains
title_full Sorption isotherms for amaranth grains
title_fullStr Sorption isotherms for amaranth grains
title_full_unstemmed Sorption isotherms for amaranth grains
title_sort Sorption isotherms for amaranth grains
dc.creator.none.fl_str_mv Pagano, Ana Maria
Mascheroni, Rodolfo Horacio
author Pagano, Ana Maria
author_facet Pagano, Ana Maria
Mascheroni, Rodolfo Horacio
author_role author
author2 Mascheroni, Rodolfo Horacio
author2_role author
dc.subject.none.fl_str_mv AMARANTH
EQUILIBRIUM MOISTURE CONTENT
WATER ACTIVITY
topic AMARANTH
EQUILIBRIUM MOISTURE CONTENT
WATER ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Compiling of EMC-ERH data for amaranth grains (Amaranthus cruentus L.) in the range of water activity from 0.029 to 0.979 and temperature from 25 to 90°C was performed. Included data sets comprised experimental values of EMC-ERH that summarize 78 identified points for desorption, 53 for adsorption and 16 not discerned points that were considered for mean sorption. Five isotherm equations for grains included in the ASAE Standards (Modified Henderson, Modified Chung-Pfost, Modified Halsey, Modified Oswin and GAB) were evaluated for their ability to fit sorption data from the literature (M c vs. aw for adsorption, desorption and mean sorption). The goodness of fit for each isotherm was quantified through the correlation coefficient (R2), the sum of squares (RSS), the standard error of the estimate (Sy), the mean relative deviation (MRD) and the plots of residuals. The three-parameter GAB isotherm was the best and gave a good correlation (R2>0.9817, RSS<0.0293, MRD<0.1380, S y<0.0141, and random residuals-plots) for the general data-fit in the range of aw from 0.1 to 0.9, of interest in seed storage and processing. The Modified Halsey equation was rejected because it gave poor statistic parameters of agreement and patterned residual plots. For desorption, the Modified Chung-Pfost model gave the lowest mean relative deviation; the Modified Henderson equation was the second best in describing the EMC-ERH data, followed by the Modified Oswin and GAB models. For adsorption, the GAB equation presented the lesser MRD, followed by the Modified Chung-Pfost, Henderson and Oswin models. When mean sorption data were analyzed, the Modified Chung-Pfost equation was the best. However, when the GAB isotherm was adjusted at each temperature, a higher quality of agreement was obtained compared with the other isotherms, demonstrating the adequacy of GAB model to describe the experimental data of EMC-ERH for amaranth.
Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
description Compiling of EMC-ERH data for amaranth grains (Amaranthus cruentus L.) in the range of water activity from 0.029 to 0.979 and temperature from 25 to 90°C was performed. Included data sets comprised experimental values of EMC-ERH that summarize 78 identified points for desorption, 53 for adsorption and 16 not discerned points that were considered for mean sorption. Five isotherm equations for grains included in the ASAE Standards (Modified Henderson, Modified Chung-Pfost, Modified Halsey, Modified Oswin and GAB) were evaluated for their ability to fit sorption data from the literature (M c vs. aw for adsorption, desorption and mean sorption). The goodness of fit for each isotherm was quantified through the correlation coefficient (R2), the sum of squares (RSS), the standard error of the estimate (Sy), the mean relative deviation (MRD) and the plots of residuals. The three-parameter GAB isotherm was the best and gave a good correlation (R2>0.9817, RSS<0.0293, MRD<0.1380, S y<0.0141, and random residuals-plots) for the general data-fit in the range of aw from 0.1 to 0.9, of interest in seed storage and processing. The Modified Halsey equation was rejected because it gave poor statistic parameters of agreement and patterned residual plots. For desorption, the Modified Chung-Pfost model gave the lowest mean relative deviation; the Modified Henderson equation was the second best in describing the EMC-ERH data, followed by the Modified Oswin and GAB models. For adsorption, the GAB equation presented the lesser MRD, followed by the Modified Chung-Pfost, Henderson and Oswin models. When mean sorption data were analyzed, the Modified Chung-Pfost equation was the best. However, when the GAB isotherm was adjusted at each temperature, a higher quality of agreement was obtained compared with the other isotherms, demonstrating the adequacy of GAB model to describe the experimental data of EMC-ERH for amaranth.
publishDate 2005
dc.date.none.fl_str_mv 2005-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/151567
Pagano, Ana Maria; Mascheroni, Rodolfo Horacio; Sorption isotherms for amaranth grains; Elsevier; Journal of Food Engineering; 67; 4; 4-2005; 441-450
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151567
identifier_str_mv Pagano, Ana Maria; Mascheroni, Rodolfo Horacio; Sorption isotherms for amaranth grains; Elsevier; Journal of Food Engineering; 67; 4; 4-2005; 441-450
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877404002341
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2004.05.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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