Abstract
An attempt was made to develop mathematical models to describe the sorption behaviour and determine the thermodynamic properties of sorption of dry-crystallized Palada payasam mix at different water activities (between 0.113 and 0.973) and temperature ranging from 25 to 35 °C. Samples were prepared using both manual and mechanical mixing during the crystallization process and the equilibrium moisture content (EMC) was recorded using the isopiestic technique to compare the sorption behaviour of both samples. The sorption isotherms were found to follow a J-shape—type III plot, with the sorption capacity decreasing with temperature. The isotherms also exhibited a typical temperature inversion of EMC at water activity > 0.70. The sorption data obtained was fitted to 12 mathematical models for sorption and the Guggenheim, Anderson and de Boer (GAB), Peleg and Iglesias and Chirife models were found to describe the data over the entire range of water activity with a good fit. The isosteric heat of sorption and spreading pressure were determined as a function of moisture content. Isosteric heat of the samples was computed and found to decrease from 51.75 to 47.16 kJ/mol for control (manually stirred) and 49.38 to 47.58 kJ/mol for experimental sample (mechanically stirred) for a range of moisture content up to 29% (d.b). The spreading pressures increased with increasing water activity but decreased with increasing temperature. No significant difference was observed between the sorption properties of the dry crystallized samples prepared using manually and mechanically stirring.
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Abbreviations
- aw :
-
Water activity
- BET:
-
Brunauer–Emmett–Teller
- EMC:
-
Equilibrium moisture content
- GAB:
-
Guggenheim, Anderson and de Boer
- ICAR-NDRI:
-
Indian Council of Agricultural Research-National Dairy Research Institute
- K2SO4 :
-
Potassium sulphate
- KCl:
-
Potassium chloride
- KI:
-
Potassium iodide
- kJ:
-
Kilo joule
- LiCl:
-
Lithium chloride
- Mg (NO3)2 :
-
Magnesium nitrate
- MgCl2 :
-
Magnesium chloride
- MRCMPU:
-
Malabar Regional Co-operative Milk Producers’ Union Ltd
- NaCl:
-
Sodium chloride
- RH:
-
Relative humidity
- SEM:
-
Scanning electron microscopy
- SNF:
-
Solids not fat
- SRS:
-
Southern regional station
- BDDT:
-
Brunauer–Deming–Deming–Teller
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Acknowledgement
The manuscript is the original research work done in the Department of Dairy Engineering, SRS of ICAR-National Dairy Research Institute, Bengaluru (India). The first author acknowledges the Institute fellowship and the research facilities received from ICAR-National Dairy Research Institute, Karnal, Haryana (India) for conducting the study. The authors are also grateful to Centre for Nano Science and Engineering of IISC, Bengaluru for providing facilities for characterization of samples. In addition, we gratefully acknowledge and are indebted to the anonymous referees for comments and constructive suggestions provided for improving the manuscript.
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The authors are grateful for the Institute fellowship received from ICAR-National Dairy Research Institute, Karnal, Haryana (India) for conducting the study.
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NJ conceived, carried out the experiments and wrote the manuscript; GPD contributed to analysis and interpretation of the results, MRR supervised the work and edited the manuscript, KJR helped in analysis of results. All authors provided critical feedback and helped shape the research, analysis and manuscript.
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Jose, N., Ravindra, M.R., Deshmukh, G.P. et al. Sorption and thermodynamic properties of dry crystallized Palada payasam mix prepared using manual and mechanical stirring. J Food Sci Technol 59, 1075–1086 (2022). https://doi.org/10.1007/s13197-021-05111-7
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DOI: https://doi.org/10.1007/s13197-021-05111-7