Moisture Sorption Characteristics with Net-Isosteric Heat Value of Maize Based Soy Protein Fortified Extruded Product

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Moisture Sorption Characteristics with Net-Isosteric Heat Value of Maize Based Soy Protein Fortified Extruded Product

August 4, 2022 Science and Technology 0

To determine storage stability, storage conditions, and the choice of packing materials, moisture sorption properties and net-isosteric heat of sorption are crucial. At four distinct temperatures—30, 40, 50, and 60 oC—and under relative humidity circumstances ranging from 11 to 92 percent, the sorption behaviour of extruded product was investigated. The product was created using an improved combination of maize, defatted soy, finger millet, and yam in the ratio of 40:20:30:10 under ideal feed moisture conditions of 14% (WB), 110°C for the barrel, and 301 rpm for the screw. With a fixed water activity, the sorption capacity of the extruded product dropped as the temperature rose. The increase in water activity (aw) at a certain temperature was discovered to enhance the equilibrium moisture content (EMC). The conditions with the greatest water activity (0.923 aw) and lowest temperature (30oC) yielded the highest EMC value (30.05 percent, db), whereas the conditions with the highest aw (0.11) and maximum temperature (60oC) yielded the lowest EMC value (2.46 percent, db). For every one of the four experimental temperature settings, the isotherms display Type-II curves. To determine the most appropriate model, the EMC data were fitted to six well-known sorption models, including GAB, Smith, Oswin, Caurie, Iglesias & Chirife, and BET. Based on statistical measures, such as root mean square percentage error (percent RMSE) and mean absolute percentage error, the quality of fit was assessed (P). The GAB model was determined to be the best of the bunch. Clausius-Clapeyron equation was used to calculate the extruded product’s net isosteric heat of sorption. it isosteric net

Author(s) Details:

Sahu Chandrahas,

Department of Dairy Engineering, College of Dairy Science and Food Technology, DSVCKV, Raipur-492 006, India.

Patel Shadanan,

Department of Agricultural Processing and Food Engineering, Faculty of Agricultural Engineering, IGKV, Raipur-492 012, India.

Khokhar Dharmendra,

Department of Agricultural Processing and Food Engineering, Faculty of Agricultural Engineering, IGKV, Raipur-492 012, India.

Please see the link here: https://stm.bookpi.org/RDST-V10/article/view/7714

Keywords: Equilibrium moisture content, extruded product, net isosteric heat, relative humidity, temperature condition, water activity

 

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