GIDALARDA BULUNAN SUYUN FİZİKOKİMYASAL DURUMU ve SORPSİYON İZOTERMLERİ

Anahtar Kelimeler:

Gıda, su aktivitesi, sorpsiyon izotermi, histerisiz, amorf yapı

PHYSIOCHEMICAL STATE of WATER in FOOD and SORPTION ISOTHERMS

There is an important relationship between the water content of the food and its physical, chemicaland microbiological stability. Water holding properties of foods are different from each other and initself characteristics due to heterogeneity in food structure. The change of ambient relative humidity ata constant temperature or the change of ambient temperature at a constant humidity affectsthe relationship between food and water. Sorption isotherms are one of the important methods used inunderstanding of this relationship. The graph obtained by the water content of the food versus wateractivity, is called sorption isotherm (m= f(aw)T). In this study; it was aimed to explain the physicochemicalstate of water in foods, describe sorption isotherms and discuss the factors affecting on water activityand isotherms

Keywords:

Food, water activity, sorption isotherm, hysteresis, amorphous structure,

PDF

___

Polatoğlu B, Befle AV, Kaya M, Aktafl N. 2011. Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage). Food Bioprod Process, 89 (4), 449–456. 2. Lewicki PP. 2004. Water as the determinant of food engineering properties. A review. J Food Eng, 61 (4), 483–495.
Knani S, Aouaini F, Bahloul N, Khalfaoui M, Hachicha MA, Ben Lamine A, Kechaou N. 2014. Modeling of adsorption isotherms of water vapor on Tunisian olive leaves using statistical mechanical formulation. Physica A, 400, 57–70.
Caurie M. 2005. Water activity of multicomponent mixture of solutes and non-solutes. Int J Food Sci Technol, 40 (3), 295–303.
Arabhosseini A, Huisman W, Müller J. 2010. Modeling of the equilibrium moisture content (EMC) of Miscanthus (Miscanthus x giganteus). Biomass Bioenergy, 34 (4), 411-416.
Argyropoulos D, Alex R, Müller J. 2011. Equilibrium moisture contents of a medicinal herb (Melissa officinalis) and a medicinal mushroom (Lentinula edodes) determined by dynamic vapour sorption. Procedia Food Sci, 1, 165-172.
Bell LN, Labuza TP. 2000. Moisture Sorption: Practical Aspects of Isotherm Measurement and Use. 2ndEdition, American Association of Cereal Chemists, Minnesota, USA, 122 p.
Ahmat T, Bruneau D, Kuitche A, Aregba AW. 2014. Desorption isotherms for fresh beef: An experimental and modeling approach. Meat Sci, 96 (4), 1417–1424.
Ludwiczak S, Mucha M. 2010. Modeling of water sorption isotherms of chitosan blends. Carbohydr Polym, 79 (1), 34-39.
Fellows P. 2000. Properties of Foods and Processing Theory. Food Processing Technology. 2ndEdition, Woodhead Publishing, Cambridge, UK, 575 p.
Spada JC, Noreña CPZ, Marczak LDF, Tessaro IC. 2013. Water adsorption isotherms of microcapsules with hydrolyzed pinhão (Araucaria angustifolia seeds) starch as wall material. J Food Eng, 114 (1), 64-69.
Atkins PW. 1998. Atkins’ Physical Chemistry. 6thEdition, Oxford University Press, New York, USA, 1085 p.
Lewicki PP. 2000. Raoult’s law based food water sorption isotherm. J Food Eng, 43 (1), 31-40. 14. Shih FF, Daigle KW, Champagne ET. 2011. Effect of rice wax on water vapour permeability and sorption properties of edible pullulan films. Food Chem, 127 (1), 118-121.
Kabil E, Aktafl N, Balcı E. 2012. Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef. Meat Sci
Thys RCS, Noreña CPZ, Marczak LDF, Aires AG, Cladera-Olivera F. 2010. Adsorption isotherms of pinhão(Araucaria angustifolia seeds) starch and thermodynamic analysis. J Food Eng, 100, 468-473. 17. Osundahunsi OF, Seidu KT, Mueller R. 2014. Effect of presence of sulphurdioxide on acetylation and sorption isotherm of acetylated starches from cultivars of cassava. Food Chem, 151, 168-174.
Raji AO, Ojediran JO. 2011. Moisture sorption isotherms of two varieties of millet. Food Bioprod Process, 89 (3), 178-184.
Erbafl M. 1998. Sert ve yumuflak buğday irmiklerinin nem sorpsiyon özelliklerinin bazı sorpsiyon eflitliklerine uygunluklarının arafltırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 102 s.
Caurie M. 2005. The unimolecular character of the classical Brunauer, Emmett and Teller adsorption equation and moisture adsorption. Int J Food Sci Technol, 40 (3), 283-293.
Bingol G, Prakash B, Pan Z. 2012. Dynamic vapor sorption isotherms of medium grain rice varieties. LWT - Food Sci Technol, 48 (2), 156-163.
Murrieta-Pazos I, Galet L, Patry S, Gaiani C, Scher J. 2014. Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina. Powder Technol, 255, 66-73.
Chirife J, Iglesias H. 1978. Equation of fitting water sorption isotherm of foods: Part 1-a review. J Food Technol, 13 (3), 159-174.
Bejar AK, Mihoubi NB, Kechaou N. 2012. Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves. Food Chem, 132 (4), 1728-1735.
Torres MD, Moreira R, Chenlo F, Vázquez MJ. 2012. Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums. Carbohydr Polym, 89 (2), 592-598.
Al-Muhtaseb AH, McMinn WAM, Magee TRA. 2002. Moisture Sorption Isotherm Characteristics of Food Products: A Review. Trans IChemE, 80 (2), 118-128.
Moreira R, Chenlo F, Torres MD, Prieto DM. 2010. Water adsorption and desorption isotherms of chestnut and wheat flours. Ind Crop Prod, 32 (3), 252-257.
Caurie M. 2007. Hysteresis phenomenon in foods. Int J Food Sci Technol, 42 (1), 45-49.
Cova A, Sandoval AJ, Balsamo V, Müller AJ. 2010. The effect of hydrophobic modifications on the adsorption isotherms of cassava starch. Carbohydr Polym, 81 (3), 660-667.
Kumar A, Jha A, Jain P, Sahu JK, Arora S. 2012. Moisture sorption characteristics of lal peda at different storage temperatures. Food Res Int, 49 (1), 373-378.
Choudhury D, Sahu JK, Sharma GD. 2011. Moisture sorption isotherms, heat of sorption and properties of sorbed water ofraw bamboo (Dendrocalamus longispathus) shoots. Ind Crop Prod, 33 (1), 211-216.
Cortés FB, Chejne F. 2010. A rapid and novel approach for predicting water sorption isotherms and isosteric heats of different meat types. Meat Sci, 86 (4), 921-925.
Al-Mahasneh MA, Bani Amer MM, Rababah TM. 2012. Modeling moisture sorption isotherms in roasted green wheat using least square regression and neural-fuzzy techniques. Food Bioprod Process, 90 (2), 165-170.
Xiao Q, Tong Q. 2013. Thermodynamic properties of moisture sorption in pullulan–sodium alginate based edible films. Food Res Int, 54 (2), 1605-1612.
Farid BC, Farid C. 2010. A rapid and novel approach for predicting water sorption isotherms and isosteric heats of different meat types. Meat Sci, 86 (4), 921-925.
Argyropoulos D, Alex R, Kohler R, Müller J. 2012. Moisture sorption isotherms and isosteric heat of sorption of leaves and stems of lemon balm (Melissa officinalis L.) established by dynamic vapor sorption. LWT - Food Sci Technol, 47 (2), 324-331.
Ouertani S, Azzouz S, Hassini L, Koubaa A, Belghith A. 2014. Moisture sorption isotherms and thermodynamic properties of Jackpine and palm wood: Comparative study. Ind Crop Prod, 56 (1), 200-210.
Vollenbroek J, Hebbink GA, Ziffels S, Steckel H. 2010. Determination of low levels of amorphous content in inhalation grade lactose by moisture sorption isotherms. Int J Pharm, 395(1-2), 62-70. 39. Panchev IN, Slavov A, Nikolova Kr, Kovacheva D. 2010. On the water-sorption properties of pectin. Food Hydrocoll, 24 (8), 763-769.
Mrad ND, Bonazzi C, Courtois F, Kechaou N, Mihoubi NB. 2013. Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear. Food Bioprod Process
Carter BP, Schmidt SJ. 2012. Developments in glass transition determination in foods using moisture sorption isotherms. Food Chem, 132 (4), 1693-1698.
Mrad ND, Bonazzi C, Boudhrioua N, Kechaou N, Courtois F. 2012. Influence of sugar composition on water sorption isotherms and on glass transition in apricots. J Food Eng, 111 (2), 403-411.
Sillick M, Gregson CM. 2010. Critical water activity of disaccharide/maltodextrin blends. Carbohydr Polym, 79 (4), 1028-1033.
Pavan MA, Schmidt SJ, Feng H. 2012. Water sorption behavior and thermal analysis of freeze-dried, Refractance Window-dried and hot-air dried aça (Euterpe oleracea Martius) juice. LWT - Food Sci Technol, 48 (1), 75-81.
Palzer S. 2010. The relation between material properties and supra-molecular structure of water-soluble food solids. Trends Food Sci & Technol, 21 (1), 12-25.
Murrieta-Pazos I, Gaiani C, Galet L, Cuq B, Desobry S, Scher J. 2011. Comparative study of particle structure evolution during water sorption: Skim and whole milk powders. Colloid Surface B, 87 (1), 1-10.
Noshad M, Mohebbi M, Shahidi F, Mortazavi SA. 2012. Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince. Food Bioprod Process, 90 (2), 266-274.
Roos YH. 2007. Water activity and glass transition. In: Water activity in foods, Barbosa-Canovas G (chief ed), Volume 1, Blackwell Publishing, UK, pp. 29-46.
Cano-Higuita DM, Villa-Vélez HA, Telis-Romero J, Váquiro HA, Telis VRN. 2013. Influence of alternative drying aids on water sorption of spray dried mango mix powders: A thermodynamic approach. Food Bioprod Process, In press.
Szulc K, Lenart A. 2012. Water vapour adsorption properties of agglomerated baby food powders. J Food Eng, 109 (1), 135–141.
Al-Muhtaseb AH, Hararah MA, Megahey EK, McMinn WAM, Magee TRA. 2010. Moisture adsorption isotherms of microwave-baked Madeira cake. LWT - Food Sci Technol, 43 (7), 1042–1049. 52. Demarchi SM, Ruiz NAQ, De Michelis A, Giner SA. 2013. Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods. LWT - Food Sci Technol, 52 (1), 21-26.