KARABUĞDAYIN NEM ADSORPSİYON ÖZELLİKLERİNİN BELİRLENMESİ

Year 2020, , 253 - 261, 15.01.2020

Sultan Arslan Tontul

https://doi.org/10.15237/gida.GD19110

Abstract

Karabuğdayın denge nem içerikleri (DNİ), farklı doygun tuz çözeltileri kullanılarak 0.22-0.94 su aktivitesi (aw) aralığında ve 15℃ sıcaklıkta belirlenmiştir. Elde edilen DNİ, 10 farklı sorpsiyon eşitliği (BET, GAB, Halsey, Henderson, Caurie, Iglesias-Chirife, Oswin, Smith, White-Eiring ve Peleg) kullanılarak çözümlenmiş ve karabuğdayın sorpsiyon eğrilerinin belirlenmesinde kullanılabilecek en uygun model belirlenmiştir. Karabuğday örneklerinin sorpsiyon eğrilerin belirlenmesinde en uygun modelin yüksek R2 (0.998-0.999) ve düşük %P (0.542-0.733) ve %RMSE (0.001-0.104) değerleri ile BET ve Peleg eşitlikleri olduğu tespit edilmiştir. Karabuğday örneklerinin DNİ’nin artan su aktivitesi ile birlikte arttığı ve izotermin Tip II’ye uygun olduğu görülmüştür. BET ve GAB eşitlikleri kullanılarak hesaplanan tek tabaka su içeriğinin ise sırasıyla %3.68 ve % 4.86 olduğu tespit edilmiştir.

Keywords

Denge nem içeriği, sorpsiyon, izoterm, tek tabaka su içeriği, pseudo-tahıl

DETERMINATION OF MOISTURE ADSORPTION PROPERTIES OF BUCKWHEAT

Abstract

The equilibrium moisture contents (EMC) of buckwheat were determined by different saturated salt solutions in the water activity (aw) range of 0.22-0.94 at 15℃. EMCs were calculated by 10 different sorption equations (BET, GAB, Halsey, Henderson, Caurie, Iglesias-Chirife, Oswin, Smith, White-Eiring and Peleg) and best model for curves of buckwheat was determined. The fittest models were BET and Peleg with the regard of the highest R2 (0.998-0.999) and the lowest P% (0.542-0.733) and RMSE% (0.001-0.104). The EMC of buckwheat increased with increasing rate of aw and isotherm was found as Type II. The monolayer water content calculated with BET and GAB were determined to be 3.68% and 4.86%, respectively.

Keywords

Equilibrium moisture contents, sorption, isotherm, monolayer water content, pseudo-cereal

References

• AACC, 1999. Official Methods of Analysis of AOAC International. American Association of Cereal Chemists, Inc, St., Minnesota, USA.
• Abebe, W., Ronda, F. (2015). Flowability, moisture sorption and thermal properties of tef Eragrostis tef (Zucc.) trotter grain flours. J Cereal Sci, 63: 14-20.
• Aguerre, R.J., Suarez, C., Viollaz, P.E. (1989). New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods. LWT - Food Sci Technol, 22: 192-195.
• Alifaki, Y.O., Sakiyan, O., Isci, A. (2019). Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes. J Food Sci Technol, 56: 1530-1540.
• Aykın, E., Arslan, S., Durak, A.N., Erbaş, M. (2015). Gıdalarda bulunan suyun fizikokimyasal durumu ve sorpsiyon izotermleri. GIDA, 40: 109-116.
• Bender, D., Fraberger, V., Szepasvari, P., D'Amico, S., Tomoskozi, S., Cavazzi, G., Jager, H., Domig, K.J., Schoenlechner, R. (2018). Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread. Europ Food Res Technol, 244: 1037-1046.
• Bilgicli, N., Ibanoglu, S. (2015). Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread. J Food Sci Technol, 52: 7525-7529.Bingol, G., Prakash, B., Pan, Z. (2012). Dynamic vapor sorption isotherms of medium grain rice varieties. LWT-Food Sci Technol, 48: 156-163.
• Brett, B., Figueroa, M., Sandoval, A.J., Barreiro, J.A., Muller, A.J. (2009). Moisture sorption characteristics of starchy products: oat flour and rice flour. Food Biophys, 4: 151-157.
• Brites, L., Ortolan, F., da Silva, D.W., Bueno, F.R., Rocha, T.D., Chang, Y.K., Steel, C.J., 2019. Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds. Food Sci Technol, 39: 458-466.
• Chen, C., Jayas, D.S. (1998). Evaluation of the GAB equation for the isotherms of agricultural products. Trans Asae, 41: 1755-1760.Chen, C., Weng, Y.K. (2010). Moisture sorption isotherms of oolong tea. Food Bioproces Tech, 3: 226-233.
• Chenlo, F., Moreira, R., Prieto, D.M., Torres, M.D. (2011). Desorption isotherms and net isosteric heat of chestnut flour and starch. Food Bioprocess Tech, 4:, 1497-1504.
• Chirife, J., Iglesias, H.A. (1978). Equations for fitting water sorption isotherms of foods: Part 1 — a review. Int J Food Sci Tech 13, 159-174.
• Sormoli, E. M., Langrish, T.A.G. (2015). Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT - Food Sci Technol 62: 875-882.
• Elgün, A., Ertugay, Z., 2000. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Yayınları, Erzurum.
• Erbaş, M., Candal, C., Kılıç, Ö., Mutlu, C. (2016). Gıdalarin nem sorpsiyon izotermlerinin belirlenmesi ve eşitliklerinin çözümü. GIDA, 41: 171-178.
• Fıratlıgil-Durmuş, F.E. (2008). Kırmızı biber tohumunun endüstriyel olarak değerlendirilmesi: protein ekstraksiyonu, fonksiyonel özellikleri ve mayonez üretiminde kullanımı.. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabili Dalı Doktora tezi, İstanbul.
• Gamlı, Ö.F. (2011). Siyah ve yeşil çayin nem adsorpsiyon özellikleri ve sorpsiyon ısısı. GIDA, 36: 89-96.
• Halsey, G. (1948). Physical adsorption on non-uniform surfaces. J Chem Physics, 16: 931-937.
• Haros, C.M., Schoenlechner, R. (2017). Pseudocereals: Chemistry and Technology. 1st edition. John Wiley & Sons, Ltd, West Sussex, UK Hayoglu, I., Gamlı, O.F. (2007). Water sorption isotherms of pistachio nut paste. Int J Food Sci Tech, 42: 224-227.
• Hussain, A., Kaul, R. (2018). Formulation and characterization of buckwheat-barley supplemented multigrain biscuits. Res Nutr Food Sci, 6: 873-881.
• Iglesias, H., Chirife, J. (1982). Handbook of food Isotherms: Water sorption parameters for food and food components. Academic Press Inc., New York, USA.
• Iguaz, A., Virseda, P. (2007). Moisture desorption isotherms of rough rice at high temperatures. J Food Eng, 79: 794-802.
• Jan, U., Gani, A., Ahmad, M., Shah, U., Baba, W.N., Masoodi, F.A., Maqsood, S., Gani, A., Wani, I.A., Wani, S.M. (2015). Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. J Food Sci Tech, 52: 6334-6344.
• Kaymak-Ertekin, F., Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. LWT-Food Sci Technol, 37: 429-438.
• Khawas, P., Deka, S.C. (2017). Moisture sorption isotherm of underutilized culinary banana flour and its antioxidant stability during storage. J Food Process Preserv, 41:1-10
• Koua, B.K., Koffi, P.M.E., Gbaha, P., Toure, S. (2014). Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta). J Food Sci Tech, 51: 1711-1723.
• Lomauro, C.J., Bakshi, A.S., Labuza, T.P. 1985a. Evaluation of food moisture sorption isotherm equations .1. Fruit, vegetable and meat-products. LWT-Food Sci Technol, 18: 111-117.
• Lomauro, C.J., Bakshi, A.S., Labuza, T.P. (1985b). Evaluation of food moisture sorption isotherm equations .2. Milk, coffee, tea, nuts, oilseeds, spices and starchy foods. LWT-Food Sci Technol, 18: 118-124.
• Mazza, G. (1993). Storage, processing, and quality aspects of buckwheat seed., Janick, J., Simon, J.E. (Eds.), New Crops. Wiley, New York, pp. 251-254.
• McMinn, W.A.M., Magee, T.R.A. (2003). Thermodynamic properties of moisture sorption of potato. J Food Eng, 60: 157-165.
• Menkov, N.D., Dinkov, K., Durakova, A., Toshkov, N. (2009). Sorption characteristics of buckwheat grain. Bulgarian J Agric Sci, 15: 281-286.
• Montes, E., Torres, R., Andrade, R., Perez, O., Marimon, J., Meza, I. (2009). Models of desorption isotherms of yam (Dioscorea rotundata). Dyna-Colombia 76, 145-152.
• Oswin, C.R., 1946. The kinetics of package life III. The isotherm. J Che Ind, 65: 419-421.
• Panjagari, N.R., Singh, A.K., Ganguly, S., Indumati, K.P. (2015). Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat. J Food Sci Tech, 52: 5497-5509.
• Peleg, M. (1993). Assessment of a semi‐empirical four parameter general model for sigmoid moisture sorption isotherms. J Food Process Eng, 16: 21-37.
• Samapundo, S., Devlieghere, F., De Meulenaer, B., Atukwase, A., Lamboni, Y., Debevere, J.M. (2007). Sorption isotherms and isosteric heats of sorption of whole yellow dent corn. J Food Eng, 79: 168-175.
• Shanker, N., Kumar, M.M., Juvvi, P., Debnath, S. (2019). Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves. J Food Sci Tech, 56: 1918-1926.
• Smith, S.E., Smith, S.E. (1947). The sorption of water vapor by high polymers. J Am Chem Soc, 69: 646-651.
• Sormoli, M.E., Langrish, T.A.G. (2015). Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT-Food Sci Technol, 62: 875-882.
• Stantiall, S.E., Serventi, L. (2018). Nutritional and sensory challenges of gluten-free bakery products: a review. Int J Food Sci Nutr, 69: 427-436.
• Vega, A., Uribe, E., Lemus, R., Miranda, M. (2007). Hot-air drying characteristics of Aloe vera (Aloe barbadensis Miller) and influence of temperature on kinetic parameters. LWT - Food Sci Technol, 40: 1698-1707.
• Yıldız, E., Sumnu, S.G., Sahin, S. (2018). Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes. Quality Assurance and Safety of Crops Foods, 10: 245-254.
• Yildiz, G., Bilgicli, N., 2012. Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, lavas. Czech J Food Sci, 30: 534-540.