More articles from Volume 1, Issue 1, 2012
Influence of Organic Material and Biofilms on Disinfectant Efficacy Against Listeria monocytogenes
Treatment of Olive Mill Wastewater and the Use of Polyphenols Obtained After Treatment
Determination of Phenolic Compounds in Wines
Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt
Effects of Pretreatments in Convective Dehydration of Rosehip (Rosa eglanteria)
Citations
8
Ocen Modesto Olanya, Sudarsan Mukhopadhyay, Zhongqi He, Joshua Brandt Gurtler, Dike Ogbogu Ukuku
(2025)
Cottonseed Protein Isolates, Sanitizer and Combinations Inactivate Listeria monocytogenes and Salmonella enterica Serovar Typhimurium In Vitro and on Post‐Harvest Seed
Journal of Food Safety, 45(4)
10.1111/jfs.70029
Amarvir G. Chilka, Vivek V. Ranade
(2018)
Drying of Almonds I: Single Particle
Indian Chemical Engineer, 60(3)
10.1080/00194506.2017.1333464
Can Türksever, Banu Koç, Ozlem Kizilirmak Esmer
(2025)
Sustainable Alternatives in Multilayer Packaging: Storage Stability of Pudding Powder Under Accelerated Storage Conditions
Foods, 14(22)
10.3390/foods14223806
Tochukwu Samuel, J. Obeta Ugwuanyi
(2014)
Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria
International Journal of Food Science, 2014()
10.1155/2014/218959
Aslı Zungur Bastıoğlu, Mehmet Koç, Figen Kaymak Ertekin
(2017)
Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying
Journal of Food Measurement and Characterization, 11(3)
10.1007/s11694-017-9507-4
Aymar Rodrigue Fogang Mba, Adélaïde Demasse Mawamba, Nicolas Policarpe Nolla, Fabrice Fabien Dongho Dongmo, Inocent Gouado, Germain Kansci
(2025)
Moisture adsorption isotherms, thermodynamics properties, and shelf-life estimation of the flour of Imbrasia epimethea larvae
Discover Food, 5(1)
10.1007/s44187-025-00481-9
Simplice Kemmene Dapabko, Yvette Jiokap Nono, Aworou Waste Arebga, César Kapseu, Jean-Rodolphe Puiggali
(2021)
Determination and Modeling Desorption Isotherms of Okra (Abelmoschus esculentus L. Moench) and Sweet Green Pepper (Capsicum annum L. Moench)
Journal of Biosystems Engineering, 46(1)
10.1007/s42853-021-00088-9
Aymar Rodrigue FOGANG MBA, Germain KANSCI, Catherine LOISEL, Claude GENOT
(2024)
Moisture Adsorption Isotherms, Thermodynamic Properties and Estimated Maximum Storage Time of Flours of Rhynchophorus Phoenicis and Imbrasia Truncata Larvae
Food Biophysics, 19(4)
10.1007/s11483-024-09850-wMoisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey)
Department of Biological and Agricultural Engineering, University of California, Davis , Davis , United States
Department of Biological and Agricultural Engineering, University of California, Davis , Davis , United States
Abstract
Moisture adsorption characteristics of California grown almonds (Nonpareil: pasteurized and unpasteurized almonds; Monterey: pasteurized, unpasteurized and blanched almonds) were obtained using the gravimetric method over a range of water activities from 0.11 to 0.98 at 7-50ºC. The weights of almonds were measured until samples reached a constant weight. The relationship between equilibrium moisture content and water activity was established using the Guggenheim-Anderson-de Boer model. The diffusion coefficient of water in almond kernels was calculated based on Ficks second law. The monolayer moisture value of almonds ranged from 0.020 to 0.035 kg H2O kg-1 solids. The diffusion coefficient increased with temperature at a constant water activity, and decreased with water activity at a constant temperature. The thermodynamic properties (net isosteric heat, differential enthalpy and entropy) were also determined. The net isosteric heat of adsorption decreased with the increasing moisture content, and the plot of differential enthalpy versus entropy satisfied the enthalpy-entropy compensation theory. The adsorption process of almond samples was enthalpy driven over the range of studied moisture contents.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
