Moisture sorption characteristics of full fat and defatted pistachio kernel flour
Keywords:
pistachio kernel flour, equilibrium moisture content, sorption isotherm, isosteric sorption heat, monolayer moisture contentAbstract
Abstract: The sorption isotherms of full-fat (FPKF), partially defatted (PDPKF), and totally defatted (TDPKF) pistachio kernel flour were performed in the range of water activity (aw) from 0.113 to 0.859 at 15°C, 25°C and 35°C, and the applicability of six mathematical models (Smith, Oswin, Henderson, GAB, Halsey and BET) in data prediction was evaluated. Sorption isotherms were type Ⅱ, according to Brunauer’s classification. Equilibrium moisture content (EMC) increased with an increase in aw at constant temperatures. The sorption isotherms of all three flour samples exhibited hysteresis. Significant differences were found among equilibrium data of FPKF, PDPKF and TDPKF samples. TDPKF showed higher hygroscopic characteristics than PDPKF, and PDPKF showed higher hygroscopic characteristics than FPKF at any temperature and aw studied. It was found that the Smith model was the most satisfactory one for representation of the sorption data of full fat sample, but for defatted samples, Halsey was the best model. The average monolayer moisture content (MMC) calculated by GAB model were 2.443-3.781 g/100 g (d.b.), 3.585-4.886 g/100 g (d.b.) and 5.093-6.918 g/100 g (d.b.) for FPKF, PDPKF and TDPKF, respectively. The isosteric sorption heat (Qst) calculated by means of Clausius-Clapeyron equation decreased with increasing moisture content. The Qst values were 44.76-74.67 kJ/mol, 44.75-99.44 kJ/mol and 44.80-133.28 kJ/mol for FPKF, PDPKF and TDPKF, respectively, in the range of moisture content of 2% to 41% (d.b.) at 25°C. Keywords: pistachio kernel flour, equilibrium moisture content, sorption isotherm, isosteric sorption heat, monolayer moisture content DOI: 10.3965/j.ijabe.20171003.2838 Citation: Ling B, Li R, Gao H Y, Wang S J. Moisture sorption characteristics of full fat and defatted pistachio kernel flour. Int J Agric & Biol Eng, 2017; 10(3): 283–294.References
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[35] Iglesias H A, Chirife J. Isosteric heats of water vapour sorption on dehydrated foods. Part I: Analysis of the differential heat curves. LWT-Food Science and Technology, 1976; 3, 22–27.
[2] Ling B, Zhang B, Li R, Wang S. Nutritional quality, functional properties, bioactivity, and microstructure of defatted pistachio kernel flour. Journal of the American Oil Chemists' Society, 2016; 93(5): 689–699.
[3] Martinez M L, Fabani M P, Baroni M V, Huaman R N, Ighani M, Maestri D M, et al. Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization. Journal of Food Science and Technology, 2016; 53(5): 2260–2269.
[4] Pekke M A, Pan Z L, Atungulu G G, Smith G, Thompson J F. Drying characteristics and quality of bananas under infrared radiation heating. Int J Agric & Biol Eng, 2013; 6(3): 58–70.
[5] Durakova A G, Menkov N D. Moisture sorption characteristics of chickpea flour. Journal of Food Engineering, 2005; 68(4): 535–539.
[6] Labuza T P. Moisture sorption: practical aspects of isotherm measurement and use. St. Paul, MN: American Association of Cereal Chemists; 1984.
[7] Sablani S S, Kasapis S, Rahman M S. Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering, 2007; 78(1): 266–271.
[8] Gazor H R, Bassiri A R, Minaei S. Moisture isotherms and heat of desorption of pistachio (Kaleghochi Var.). International Journal of Food Engineering, 2009; 5(4): 64–67.
[9] Hayoglu I, Faruk Gamli O. Water sorption isotherms of pistachio nut paste. International Journal of Food Science and Technology, 2007; 42(2): 224–227.
[10] Yazdani M, Sazandehchi P, Azizi M, Ghobadi P. Moisture sorption isotherms and isosteric heat for pistachio. European Food Research and Technology, 2006; 223(5): 577–584.
[11] AOAC. Official methods of analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists, 2005.
[12] Wolf W, Spiess W, Jung G. Standardization of isotherm measurements (COST-project 90 and 90 bis). Properties of water in foods: Springer, 1985. pp. 661–679.
[13] Greenspan L. Humidity fixed points of binary saturated aqueous solutions. Journal of Research of the National Bureau of Standards, 1977; 81(1): 89–96.
[14] Lomauro C, Bakshi A, Labuza T. Evaluation of food moisture sorption isotherm equations. Part I: Fruit, vegetable and meat products. LWT-Food Science and Technology, 1985; 18(2): 111–117.
[15] Smith S E. The sorption of water vapor by high polymers. Journal of the American Chemical Society, 1947; 69(3): 646–651.
[16] Oswin C. The kinetics of package life. III. The isotherm. Journal of the Society of Chemical Industry, 1946; 65(12): 419–421.
[17] Henderson S. A basic concept of equilibrium moisture. Agricultural Engineering, 1952; 33: 29–32.
[18] Van den Berg C, Bruin S. Water activity and its estimation in food systems. In: Rockland LB, Stewart, G.F., editor. Water activity: Influences on food quality. New York: Academic Press Inc., 1981. pp. 1–61.
[19] Halsey G. Physical adsorption on non-uniform surfaces. The Journal of Chemical Physics. 1948; 16(10): 931–937.
[20] Brunauer S, Emmett P H, Teller E. Adsorption of gases in multimolecular layers. Journal of the American Chemical Society, 1938; 60(2): 309–319.
[21] Luo D L, Liu J, Liu Y H, Ren G Y. Drying characteristics and mathematical model of ultrasound assisted hot-air drying of carrots. Int J Agric & Biol Eng, 2015; 8(4): 124–132.
[22] Al-Muhtaseb A, McMinn W, Magee T. Moisture sorption isotherm characteristics of food products: A review. Food and Bioproducts Processing, 2002; 80(2): 118–128.
[23] Brunauer S, Deming L, Deming W, Troller E. On the theory of Van der Waals adsorption of gases. Journal of the American Chemical Society, 1940; 62: 1723–1732.
[24] Menkov N D, Durakova A G. Equilibrium moisture content of semi-defatted pumpkin seed flour. International Journal of Food Engineering, 2005; 1(3): 1–6.
[25] Singh K P, Mishra H N, Saha S. Sorption isotherms of barnyard millet grain and kernel. Food and Bioprocess Technology, 2011; 4(5): 788–796.
[26] Hou L, Ling B, Wang S. Kinetics of color degradation of chestnut kernel during thermal treatment and storage. Int J Agric & Biol Eng, 2015; 8(4): 106–115.
[27] Mohsenin N. Physical properties of plant and animal materials: structure, physical characteristics and mechanical properties. New York: Gordon & Hreach; 1986.
[28] Sing K S W. Reporting physisorption data for gas/solid systems with special reference to the determination of surface area and porosity (Recommendations 1984). Pure and Applied Chemistry, 1985. pp. 603.
[29] Rouquerol J, Rouquerol F, Llewellyn P, Maurin G, Sing K S. Adsorption by powders and porous solids: principles, methodology and applications. New York: Academic press; 1999.
[30] Tavakolipour H, Mokhtarian M. Estimation of equilibrium moisture content of pistachio powder through the ANN and GA approaches. International Journal of Food Engineering, 2014; 10(4): 747–755.
[31] Domı´nguez I L, Azuara E, Vernon-Carter E J, Beristain C I. Thermodynamic analysis of the effect of water activity on the stability of macadamia nut. Journal of Food Engineering, 2007; 81(3): 566–571.
[32] Chou H E, Acott K, Labuza T. Sorption hysteresis and chemical reactivity: Lipid oxidation. Journal of Food Science, 1973; 38(2): 316–319.
[33] Li X, Cao Z, Wei Z, Feng Q, Wang J. Equilibrium moisture content and sorption isosteric heats of five wheat varieties in China. Journal of Stored Products Research, 2011; 47(1): 39–47.
[34] Tavakolipour H, Kalbasi-Ashtari A. Estimation of moisture sorption isotherms in kerman pistachio nuts. Journal of Food Process Engineering, 2008; 31(4): 564–582.
[35] Iglesias H A, Chirife J. Isosteric heats of water vapour sorption on dehydrated foods. Part I: Analysis of the differential heat curves. LWT-Food Science and Technology, 1976; 3, 22–27.
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2017-05-31
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Bo, L., Rui, L., Haiyan, G., & Wang, S. (2017). Moisture sorption characteristics of full fat and defatted pistachio kernel flour. International Journal of Agricultural and Biological Engineering, 10(3), 283–294. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/2838
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Agro-product and Food Processing Systems
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