Moisture sorption and thermodynamic properties of Camellia oleifera seeds as influenced by oil content
Keywords:
Camellia oleifera seeds, moisture desorption and adsorption isotherms, equilibrium moisture content, oil content, thermodynamic propertyAbstract
Moisture sorption isotherms and thermodynamic properties of Camellia oleifera seeds as influenced by oil content were investigated. Moisture desorption and adsorption isotherms of Camellia oleifera seeds, kernels and shells from three varieties were determined using constant temperature and humidity chamber method at different temperatures (10°C, 25°C, and 40°C) with water activity ranging from 0.20 to 0.90. Six selected mathematic models were employed to fit the experimental data. The Peleg model gave the best results for both seeds and kernels and Langmuir model was the best for shells. The difference of equilibrium moisture contents at the same water activities during desorption and adsorption indicated the occurrence of hysteresis of adsorption processes and the equilibrium moisture contents tended to decrease with the increasing oil content and temperature. The binding energy and average capacity per unit mass decreased with increasing temperature and oil content. The relationships between water activity and the logarithm of sorption activity showed the capillary porous body characteristics of the seeds. Keywords: Camellia oleifera seeds, moisture desorption and adsorption isotherms, equilibrium moisture content, oil content, thermodynamic property DOI: 10.25165/j.ijabe.20211401.5457 Citation: Zhu G F, Jin Q, Liu Y H, Lin Y W, Wang J, Li X Y. Moisture sorption and thermodynamic properties of Camellia oleifera seeds as influenced by oil content. Int J Agric & Biol Eng, 2021; 14(1): 251–258.References
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[30] Mazza G, Jayas D S. Equilibrium moisture characteristics of sunflower seeds, hulls, and kernels. Transactions of the ASAE, 1991; 34(2): 534–538.
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[32] Ling B, Li R, Gao H, Wang S. Moisture sorption characteristics of full fat and defatted pistachio kernel flour. Int J Agric & Biol Eng, 2017; 10(3): 283–294.
[33] Partanen R. Mobility and oxidative stability in plasticised food matrices - the role of water. Espoo, Finland: Helsinki University of Technology, 2008; 92p.
[34] Basiak E, Lenart A, Debeaufort F. Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films. Journal of the Science of Food and Agriculture, 2017; 97(3): 858–867.
[35] Sun H, Zhao L, Peng S, Huang N. Incorporating replacement free energy of binding-site waters in molecular docking. Proteins, 2014; 82(9): 1765–1776.
[36] Zhang L, Li W, Fang T, Li S. Accurate relative energies and binding energies of large ice-liquid water clusters and periodic structures. The Journal of Physical Chemistry A, 2017; 121(20): 4030–4038.
[37] Keey R B. Introduction to industrial drying operation (Pergamon international library of science, technology, engineering, and social studies); Newmark, Peter, Oxford: Pergamon Press, 1978; 376p.
[2] Hawa L C, Aini K N N, Maharani D M, Susilo B. Moisture sorption isotherm and isosteric heat of dried Cabya (Piper retrofractum Vahl) powder. IOP Conference Series: Earth and Environmental Science, 2020; 515: 012029. doi: 10.1088/1755-1315/515/1/012029.
[3] Langmuir I. The constitution and fundamental properties of solids and liquids. Journal of the American Chemical Social, 1916; 38(11): 2221–2295.
[4] Chung D S, Pfost H B. Adsorption and desorption of water vapor by cereal grains and their products. Part II. Development of the general isotherm equation. Transactions of the ASAE, 1967; 10: 552–555.
[5] Anthony J, Fontana J, Rahman S C. Water activity, isotherm, and glass transition equations. In: Barbosa-Cánovas G V, Jr. A J F, Schmidt S J, Labuza T P (Ed.).Water activity in foods, Chicago: John Wiley & Sons, Inc., 2020; pp.561–570.
[6] Caballero-Ceron C, Serment-Moreno V, Velazquez G, Torres J A, Welti-Chanes J. Hygroscopic properties and glass transition of dehydrated mango, apple and banana. Journal of food science and technology, 2018; 55(2): 540–549.
[7] Henderson S M. A basic concept of equilibrium moisture. Agricultural Engineering, 1952; 33: 29–32.
[8] Micha P. Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption isotherms. Journal of Food Process Engineering, 1993; 16: 21–37.
[9] Iglesias H A, Chirife J. Handbook of food Isotherms: Water sorption parameters for food and food components; Academic Press Inc.: New York, 1982; 347p.
[10] Fasolin L H, Cerqueira M A, Pastrana L M, Vicente A A, Cunha R L. Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase. Food Structure, 2018; 16: 50–58.
[11] Alpizar-Reyes E, Carrillo-Navas H, Romero-Romero R, Varela-Guerrero V, Alvarez-Ramírez J, Pérez-Alonso C. Thermodynamic sorption properties and glass transition temperature of tamarind seed mucilage (Tamarindus indica L.). Food and Bioproducts Processing, 2017; 101: 166–176.
[12] Toğrul H, Arslan N. Moisture sorption isotherms and thermodynamic properties of walnut kernels. Journal of Stored Products Research, 2007; 43(3): 252–264.
[13] Simón C, Esteban L G, de Palacios P, Fernández F G, García-Iruela A. Thermodynamic properties of the water sorption isotherms of wood of limba (Terminalia superba Engl. & Diels), obeche (Triplochiton scleroxylon K. Schum.), radiata pine (Pinus radiata D. Don) and chestnut (Castanea sativa Mill.). Industrial Crops and Products, 2016; 94: 122–131.
[14] Corrêa P C, Goneli A L D, Jaren C, Ribeiro D M, Resende O. Sorption isotherms and isosteric heat of peanut pods, kernels and hulls. Food Science and Technology International, 2007; 13(3): 231–238.
[15] Qiu G Y, Peng G L, Wu S F, Luo C W, Yang L. Adsorption isotherms and thermodynamic properties of Zanthoxylum bungeanum seeds. Food Science, 2015; 36(21): 1–5. (in Chinese)
[16] Moreira R, Chenlo F, Torres M D, Prieto D M. Water adsorption and desorption isotherms of chestnut and wheat flours. Industrial Crops and Products, 2010; 32(3): 252–257.
[17] Ahmed1 M W, Islam M N. Moisture sorption characteristics of selected commercial flours (wheat, rice and corn) of Bangladesh. American Journal of Food Science and Technology, 2018; 6(6): 274–279.
[18] Xing C, Liu X, Jin Q, Li J, Huang J, Liu Y, Wang X. Moisture sorption thermodynamics of Camellia oleifera. Food Biophysics, 2012; 7(2):
163–172.
[19] George W. Latimer. Official methods of analysis. Maryland: AOAC International, 2019; 3390p.
[20] ISO. Oilseeds-determination of oil content (Reference method). International Organization for Standardization: Geneva, Switzerland, 2009; Vol. 659; 12p.
[21] Giner S A, Gely M C. Sorptional parameters of sunflower seeds of use in drying and storage stability studies. Biosystems Engineering, 2005; 92(2): 217–227.
[22] Reif M M, Zacharias M. Rapid approximate calculation of water binding free energies in the whole hydration domain of (bio) macromolecules. Journal of computational chemistry, 2016; 37(18): 1711–1724.
[23] Zhu W X. Food drying principle and technology. Beijing: Science Press, 2009; 621p. (in Chinese)
[24] Pollio M L, Resnik S L, Chirife J. Water sorption isotherms of soybean varieties grown in Argentina. International Journal of Food Science & Technology, 2010; 22(4): 335–338.
[25] Domínguez 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.
[26] Wang Y Y, Zhang L, Wang S J, Tang J M, Li Y R. Fitting models of water desorption and adsorption isotherms of macadamia nut shell. Transactions of the CSAM, 2012; 43(5): 103–107. (in Chinese)
[27] Wang S, Wang H, Li C, Zhong X, Huang H, Zhou Y. Adsorption characteristics of droplets applied on non-smooth leaf surface of typical crops. Int J Agric & Biol Eng, 2016; 9(1): 35–41.
[28] Reid D S. Water activity: Fundamentals and relationships. In: Barbosa-Cánovas G V, Jr A J F, Schmidt S J, Labuza T P (Ed.).Water activity in foods. Chicago: John Wiley & Sons, Inc., 2020; pp. 13–26.
[29] Sing K S W, Everett D H, Haul R A W, Moscou L, Pierotti R A, Rouquerol J, Siemieniewska T. Reporting physisorption data for gas solid systems with special references to the determination of surface-area and porosity. Pure and Applied Chemistry, 1985; 57: 603–619.
[30] Mazza G, Jayas D S. Equilibrium moisture characteristics of sunflower seeds, hulls, and kernels. Transactions of the ASAE, 1991; 34(2): 534–538.
[31] Xie Y, Gao Z, Liu Y, Xiao H. Pulsed vacuum drying of rhizoma dioscoreae slices. LWT-Food Science and Technology, 2017; 80: 237–249.
[32] Ling B, Li R, Gao H, Wang S. Moisture sorption characteristics of full fat and defatted pistachio kernel flour. Int J Agric & Biol Eng, 2017; 10(3): 283–294.
[33] Partanen R. Mobility and oxidative stability in plasticised food matrices - the role of water. Espoo, Finland: Helsinki University of Technology, 2008; 92p.
[34] Basiak E, Lenart A, Debeaufort F. Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films. Journal of the Science of Food and Agriculture, 2017; 97(3): 858–867.
[35] Sun H, Zhao L, Peng S, Huang N. Incorporating replacement free energy of binding-site waters in molecular docking. Proteins, 2014; 82(9): 1765–1776.
[36] Zhang L, Li W, Fang T, Li S. Accurate relative energies and binding energies of large ice-liquid water clusters and periodic structures. The Journal of Physical Chemistry A, 2017; 121(20): 4030–4038.
[37] Keey R B. Introduction to industrial drying operation (Pergamon international library of science, technology, engineering, and social studies); Newmark, Peter, Oxford: Pergamon Press, 1978; 376p.
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2021-02-10
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Zhu, G., Jin, Q., Liu, Y., Lin, Y., Wang, J., & Li, X. (2021). Moisture sorption and thermodynamic properties of Camellia oleifera seeds as influenced by oil content. International Journal of Agricultural and Biological Engineering, 14(1), 251–258. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/5457
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Agro-product and Food Processing Systems
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