influence of sugar composition on water sorption

Moisture sorption curves of fruit and nut cereal bar

Low sugar low fat dry fruit and nut cereal bars without sugar were prepared using cereals nuts and sugar substitutes The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (aw) from 0 1 to 0 9 The sorption isotherms of low sugar bars were practically identical below aw of 0 5 but above

Water sorption isotherms of globe artichoke leaves

Water sorption isotherms were classified between Types II and III Hysteresis phenomenon was not observed neither was the dependence of the equilibrium data with temperature BET GAB Oswin and Peleg correlation models were satisfactorily fitted to experimental data A predictive model based on composition and physical state of artichoke waste components was also successfully used to

Wpływ składu chemicznego na kinetykę sorpcji pary

Kinetics of water vapour adsorption were measurment in three water activity levels (0 34 0 65 0 90) temperature 25C time 24 h It was observed that water activity and composition of cocoa drink powders have an influence on water adsorption The sorption ability of cacao drink powder was strongly depended on sorption properties of ingredients (cocoa powder sugar milk powder and

Influence of sugar composition on water sorption

Influence of sugar composition on water sorption isotherms and on glass transition in apricots By Nadia Djendoubi Catherine Bonazzi Nourhene Boudhrioua Nabil Kechaou and Francis Courtois Cite BibTex Full citation Abstract Publication Inra prise en compte dans l'analyse bibliomtrique des publications scientifiques mondiales sur les Fruits les Lgumes et la Pomme de terre

Adsorption Isotherm Non

Materials and Methods: Water sorption isotherm of Spirulina platensis was assessed by gravimetric method at 25 and 40C Guggenheim-Anderson-de Boer (GAB) equation parameters were determined by direct non-linear regression Non-solvent water was evaluated using sorption isotherm curve Clausius-Clapeyron equation was used to study the variation of isosteric heat versus water content Results

Ceiba: Malaysia

It was interesting to see that by adopting merely water acid and alkaline pretreatments the yield of reducing sugar was increased to 39 1% 85 2% and respectively 7: Article: Physicochemical and sorption characteristics of Malaysian Ceiba pentandra (L ) Gaertn as a natural oil sorbent 2010: Abdullah M A / Rahmah Anisa Ur / Man Z

JP2006090886A

PROBLEM TO BE SOLVED: To provide a liquid composition suitably used for the purpose of evaluating the sorption behavior of an aroma component even in container packaging using a synthetic resin having high polarity like PET and capable of more enhancing evaluation reliability and also to provide a sorption behavior evaluation method of the aroma component using it

Influence of sugar composition on water sorption

Highlights Effect of sugar (sucrose) enrichment on water sorption isotherms and on glass transition in apricots Osmotic pretreatment affected the sharp of the desorption isotherms Strong plasticizing effect of water on the T g with a great reduction in this value with increase in water activity

Influence of Pyrolysis Temperature on Cadmium and Zinc

Influence of Pyrolysis Temperature on Cadmium and Zinc Sorption Capacity of Sugar Cane Straw (1:10 solid:solution ratio) after shaking with deionized water for 30 min and 24 h respectively (Singh et al 2010) Cation exchange capacity (CEC) was determined as described by Song and Guo (2012) Briefly 0 5 g of BC was placed into 50-mL centrifuge tubes 40 mL of 1 M ammonium acetate was

Sorption xylans Medical search FAQ

sorption xylans Organisms 14 Paenibacillus Panicum Cellvibrio Thermoanaerobacterium Trichoderma Aspergillus niger Clostridium Sedum Bacteria Anaerobic Fibrobacter Bacteroides Bryophyta Gram-Negative Anaerobic Bacteria Ferns Chemicals and Drugs 50 Xylans Xylan Endo-1 3-beta-Xylosidase Xylosidases Endo-1 4-beta Xylanases Acetylesterase Polyhydroxyethyl Methacrylate Water Soil

Influence of sugar cane vinasse on the sorption and

31/08/2012Influence of sugar cane vinasse on sorption and persistence of herbicides in soil The herbicide concentrations in the studied soils at different times are presented in Figure 2 It is clear that the diuron concentration presented the highest decrease in the clay soil-vinasse From the 5th day of incubation in the clay soil-vinasse and from 7th day in the sand soil and the sand soil- vinasse

Effects of Some Sweeteners on Gingerbread Properties

Water activity and moisture sorption of gingerbreads are important and depend on theirs composition The ingredients which have the higher influence on these properties are sugars and could be improved also by inclusion of humectants in recipe The gingerbread samples were prepared with sucrose honey invert sugar and glucose syrup In some recipes were included glycerol and sorbitol as

Controlling water evaporation through self

Water composition vs water activity (expressed as a RH) and sorption enthalpy vs water content for (A and C) DDM/water and (B and D) POPC/OG/water obtained through isothermal sorption calorimetry at 23 C The DDM/water system displays a change in slope around 85 % RH (A) indicative of a phase transition This step in water uptake is

Adsorption Isotherm Non

Materials and Methods: Water sorption isotherm of Spirulina platensis was assessed by gravimetric method at 25 and 40C Guggenheim-Anderson-de Boer (GAB) equation parameters were determined by direct non-linear regression Non-solvent water was evaluated using sorption isotherm curve Clausius-Clapeyron equation was used to study the variation of isosteric heat versus water content Results

Wpływ składu chemicznego na kinetykę sorpcji pary

Kinetics of water vapour adsorption were measurment in three water activity levels (0 34 0 65 0 90) temperature 25C time 24 h It was observed that water activity and composition of cocoa drink powders have an influence on water adsorption The sorption ability of cacao drink powder was strongly depended on sorption properties of ingredients (cocoa powder sugar milk powder and

Water Activity in Foods

15/09/2013Water Activity in Foods 1 W ater Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists chemists and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity (aw )

TNO Repository search for: subject:Sorption

Exponential behavior - describing relaxation dynamics of polymeric matrix Isotherms - Guggenheim-Anderson-de Boer (GAB) equation Models describing sorption dynamics - diffusion Sorption rates - positively related to oscillation frequency Water sorption - complex governed by various phenomena Water sorption - transport in dry

The influence of trehalose–maltodextrin and lactose

The amount of maltodextrin in powdered complexes had no influence on shape of water vapour isotherms Sorption isotherms of powdered complexes with lactose as a main component showed a dramatic decrease in sorbed water at water activity aw [ 0 44 (Fig 2a) This result is related to phase transformations of lactose i e transition of the sugar from an amorphous to a crystalline state [4143

POSSIBILITY OF UTILIZING FROM LEMON PEEL AS A SORBENT IN

Copper sorption where the influence of some parameter on sorption process was studied such: pH contact time lemon peels amount and temperature Equilibrium kinetic and thermodynamic was assessed Optimum pH was 6 0 efficiency of removal was 94 84% Experimental data is processed more satisfactorily with Freundlich model Thermodynamic analysis has shown that sorption is

Water adsorption isotherms and isosteric sorption heat of

As the water content increases the covering of a less active sorption site and the formation of a multilayer is manifested by the decrease in heat of sorption (PREZ-ALONSO et al 2006) In some moisture content values the isosteric heat of sorption corresponding to powders produced by spray drying were the highest This suggests that the spray dried product has more surface polar sites

Influence of sugar composition on water sorption

01/07/2012The negative values of heat of sorption at high moisture content are a direct contribution of the endothermic dissolution of sugar in the sorbed water This agreed with the conclusions of Saravacos et al 1986 Lim et al 1995 and Falade and Aworh (2004) on sultana raisins freeze-dried blueberries and osmotically pretreated and air-dried pineapple slices

Effect of water content on the glass transition

05/01/2018The dominant influence of PVP on T g is most likely due to its high mass fraction relative to the other components which may explain the apparent insensitivity of the glass transition temperature to variations in the buffer and sugar composition Trehalose-PBS-PVP mixtures containing penetrating CPAs Fig 5 also depicts the effects of penetrating CPAs on the glass transition temperature of

Influence of anti

Abstract Honey powder is a hygroscopic powder due to its composition and structure The addition of anti-caking agent was aimed to increase the stability of honey powder The present study aimed to study the influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder Anti-caking agents calcium silicate and calcium stearate were

On the importance of surface chemistry and composition

AbstractThis paper reports new insights on the role of the inorganic composition of Bone char (BC) on its sorption properties for the removal of heavy metals Cd2+ Ni2+ and Zn2+ ions from aqueous solution In particular we showed the importance of both composition and surface chemistry of BC on its sorption properties for the removal of these metal ions in aqueous solution

Influence of sugar cane vinasse on the sorption and

31/08/2012Influence of sugar cane vinasse on sorption and persistence of herbicides in soil The herbicide concentrations in the studied soils at different times are presented in Figure 2 It is clear that the diuron concentration presented the highest decrease in the clay soil-vinasse From the 5th day of incubation in the clay soil-vinasse and from 7th day in the sand soil and the sand soil- vinasse

Water sorption isotherms of globe artichoke leaves

Water sorption isotherms were classified between Types II and III Hysteresis phenomenon was not observed neither was the dependence of the equilibrium data with temperature BET GAB Oswin and Peleg correlation models were satisfactorily fitted to experimental data A predictive model based on composition and physical state of artichoke waste components was also successfully used to

Effect of agitation and storage temperature on water

The purpose of this study was to evaluate the influence of storage temperature and flask agitation on the water sorption (WS) and solubility (SL) of simplified adhesive systems Seventy-two disc-shaped specimens were prepared according to the adhesive system (water/ethanol-based: Adper Single Bond 2 and water-based: One Coat Bond SL) and experimental conditions tested (mechanical agitation

Wpływ składu chemicznego na kinetykę sorpcji pary

Kinetics of water vapour adsorption were measurment in three water activity levels (0 34 0 65 0 90) temperature 25C time 24 h It was observed that water activity and composition of cocoa drink powders have an influence on water adsorption The sorption ability of cacao drink powder was strongly depended on sorption properties of ingredients (cocoa powder sugar milk powder and

Water vapor sorption studies on the physical stability of

Water Vapor Sorption Studies on the Physical Stability of a Series of Spray-Dried Protein/Sugar Powders for Inhalation ROBERT T FORBES * † KENNETH G DAVIS † MICHAEL HINDLE ‡ JEREMY G CLARKE AND JANET MAAS Contribution from †Drug Delivery Group Postgraduate Studies in Pharmaceutical Technology The School of Pharmacy University of Bradford BD7 1DP U K

Water activity Flashcards

Bound crystalline and amorphous solutes can produce characteristic changes (ie break (water activity break)) in water sorption isotherm How does the physicochemical state affect water activity? - Many food component may be present in several states eg crystalline solids amorphous solids aqueous solution or bound to other component - This makes sorption very complex e g crystalline sugar