Dynamic isopiestic method (DIM)

Measuring moisture sorption isotherm of freeze-dried garlic powder and other potential uses of DIM

Mohammad Shafiur Rahman, Rashid Hamed Al-Belushi

Research output: Contribution to journalArticle

40 Citations (Scopus)

Abstract

Moisture sorption (adsorption and desorption) isotherm of freeze-dried garlic powder was measured by static and dynamic isopiestic methods. Isotherms measured by static isopiestic method produced deviations from the dynamic method at the lower and higher water activity ranges. Dynamic method showed that the temperature had more effects on desorption isotherms compared to the adsorption isotherm, and the degree of isotherm hysteresis reduced with the increase of equilibration temperature. The isotherm was fitted with BET, GAB, and Norrish models. Critical evaluations on the physical meaning of the model parameters are presented. The dynamic method has the potential to be used in studying other structural and drying characteristics of foods.

Original languageEnglish
Pages (from-to)421-437
Number of pages17
JournalInternational Journal of Food Properties
Volume9
Issue number3
DOIs
Publication statusPublished - Sep 1 2006

Fingerprint

Garlic
sorption isotherms
garlic
Powders
powders
desorption
Adsorption
adsorption
methodology
Temperature
physical models
hysteresis
water activity
sorption
temperature
drying
Food
Water

Keywords

  • Autosorp
  • Dynamic vapor sorption (DVS)
  • Garlic
  • Isopiestic method
  • Moisture isotherm

ASJC Scopus subject areas

  • Food Science

Cite this

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abstract = "Moisture sorption (adsorption and desorption) isotherm of freeze-dried garlic powder was measured by static and dynamic isopiestic methods. Isotherms measured by static isopiestic method produced deviations from the dynamic method at the lower and higher water activity ranges. Dynamic method showed that the temperature had more effects on desorption isotherms compared to the adsorption isotherm, and the degree of isotherm hysteresis reduced with the increase of equilibration temperature. The isotherm was fitted with BET, GAB, and Norrish models. Critical evaluations on the physical meaning of the model parameters are presented. The dynamic method has the potential to be used in studying other structural and drying characteristics of foods.",
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