Journal of
Engineering and Technology Research

  • Abbreviation: J. Eng. Technol. Res.
  • Language: English
  • ISSN: 2006-9790
  • DOI: 10.5897/JETR
  • Start Year: 2009
  • Published Articles: 198

Full Length Research Paper

Modeling of the adsorption isotherm of Pleurotus ostreatus using Guggenheim-Anderson-de Boer (GAB) equation

Monsurat Bello
  • Monsurat Bello
  • Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.
  • Google Scholar
Matthew Olusola Oluwamukomi
  • Matthew Olusola Oluwamukomi
  • Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.
  • Google Scholar
Victor N. Enujuigha
  • Victor N. Enujuigha
  • Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.
  • Google Scholar


  •  Received: 05 July 2017
  •  Accepted: 21 August 2017
  •  Published: 31 July 2019

References

Abramovic H, Klofutar C (2002). Water adsorption isotherms of some maltodextrin samples. Acta Chimica Slovenica 49:835-844

 

Association of Official Analytical Chemists (AOAC) (1990). Official methods of analysis. (Helrich, ed.) 15th ed. Vol 1. Association of official analytical chemists, Arlington, VA, USA.

 

Association of Official Analytical Chemists (AOAC) (2002). Official methods of analysis of AOAC. Intl. 17th ed. Method (930.04). Association of Official Analytical Chemists, Arlington, VA, USA.

 

Arevalo-Pinedo AD, Giraldo-Zuniga FL, Santos ZD, Arevalo S, Rosalinda PA (2004). Application of Mathematical models of two and three parameters in the prediction of sorption isotherms for Inga (Inga edulis) pulp. Drying 2004 - Proceedings of the 14th International Drying Symposium (IDS 2004) Sao Paulo, Brazil A (22-25):628-633.

 

Arora S, Shivhare US, Ahmed J, Raghavan GSO (2003). Drying kinetics of some vegetables. Journal of Food Engineering 46:721-724.

 

Arumuganathan T, Manikantan MR, Rai RD, Anandakumar S, Khare V (2009). Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. International Agrophysics 23:1-7.

 

Barros L, Baptista P, Correira DM, Casa S, Oliveira B, Ferreir ICFR (2007). Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry 105:140-145.
Crossref

 

Cao W, Nishiyama Y, Koide S (2003). Thin-layer drying of Maitake mushroom analysed with a simplified model. Biosystems Engineering 85(3):331-337.
Crossref

 

Cui ZW, Xu SY, Sun DW (2003). Dehydration of garlic slices by combined microwave-vacuum and air drying. Drying Technol. 21(7):1174-1184.
Crossref

 

Cuptapun Y, Hengsawadi D, Mesomya W, Yaieiam S (2010). Quality and quantity of protein in certain kinds of edible mushroom in Thailand. Kasetsart Journal (Natural Science) 44:664-670.

 

Diosady LL, Risvi SSH, Cai W, Jagdeo DJ (1996). Moisture sorption isotherms of Canola meals and application of packaging. Journal of Food Science 61(1):204-208.
Crossref

 

Elmastas M, Isildak O, Turkekul I, Temur N (2007). Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. Journal of Food Composition and Analysis 20:337-345.
Crossref

 

Giannin AP, Furlan SA, Laurindo JB (2010). Drying and rehydration of oyster mushroom. Brazilian Archives of Biology and Technology 53(4):945-952.
Crossref

 

Hatvani N (2001). Antibacterial effect of the culture fluid of Lentinus edodes Myceliun grown in sub merged liquid culture. International Journal of Antimicrobial Agents 17:71-74.
Crossref

 

Kakon AJ, Choudhury BK, Saha S (2012). Mushroom is an ideal food supplement. Journal of Dhaka National Medical College and Hospital 18(1):58-62.
Crossref

 

Kalač P (2009). Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chem. 113:9-16.
Crossref

 

Krokida MK, Maroulis ZB, Kremalis C (2002). Process design of rotary dryers for olive cake. Drying Technology 20(4-5):771-788.
Crossref

 

Lee JH, Lee MJ (2008). Effect of drying method on the moisture sorption isotherms for Inonotus obliquus mushroom. Lebensmittel-Wissenschaft und -Technologie 41:1478-1484.
Crossref

 

Lewicki PP, Jakibczyk E (2004). Effect of hot air temp. on mechanical properties of dried apples. Journal of Food Engineering64:307-314.
Crossref

 

Lukasse LJS, Polderdijk JJ (2003). Predictive modeling of post - harvest quality evolution in perishables, applied to mushrooms. Journal of Food Engineering 59:191-198.
Crossref

 

Oluwamukomi MO, Adeyemi IA, Odeyemi OO (2008). Adsorption Isotherm and Thermodynamic Characteristics of Soy-Melon Enriched "Gari" Semolina From Cassava". Agric. Eng. Int.: CIGR Ejournal. FP 07010(10).

 

Pal US, Chakraverty A (1997). Thin layer drying of mushrooms. Energy Conversion and Management 38(2):107-113.
Crossref

 

Rhim JW, Lee JH (2011). Drying kinetics of whole and sliced Shiitake mushrooms (Lentinus edodes). Food Science and Biotechnology 20(2):419-427.
Crossref

 

Ribeiro B, Valentao P, Baptista P, Seabra RM, Andrade PB (2007). Phenolic compounds, organic acids profiles and antioxidative properties of beef steak fungus (Fistulina hepatica). Food and Chemical Toxicology 45:1805-1813.
Crossref

 

Rizvi SSH (1995). Thermodynamics properties of dehydrated foods. In: M. A. Rao & S.S.H. Rizvi (Eds.), Engineering properties of foods (pp. 223-309). New York: Marcel Dekker Inc.

 

Shivhare US, Arora S, Ahmed J, Raghavan GSV (2004). Moisture adsorption isotherms for mushroom. Lebensmittel-Wissenschaft und -Technologie 37:133-137.
Crossref

 

Tsao WY, Kuan YC, Wang JL (2013). Characterisation of a novel maitake (Grifola frondosa) protein that activates antitumor immunity in mice. Journal of Agricultural and Food Chemistry 61:9228-9838.
Crossref

 

Tulek Y (2011). Drying kinetics of oyster mushroom (Pleurotus ostreatus) in a convective hot air dryer. Journal of Agricultural Science and Technology 13:655-664.

 

Turkoglu A, Duru ME, Mercan N, Kivrak I, Gezer K (2007). Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull) Murrill. Food Chemistry 101:267-273.
Crossref

 

Van de Berg C, Bruin S (1981). Water activity and its estimation in food systems: theoretical aspects. In Water Activity: Influence on Food Quality, eds L. B. Rockland & G. E. Stewart. Academic Press, New York P. 45.
Crossref

 

Villaescusa R, Gil MI (2003). Quality Improvement of Pleurotus mushrooms by modified atmosphere packaging and moisture absorbers. Postharvest Biology and Technology 28:169-179.
Crossref

 

Walde SG, Velu V, Jyothirmayi T, Math RG (2006). Effects of pretreatments and drying methods on dehydration of mushroom. Journal of Food Engineering 74:108-115.
Crossref

 

Wasser SP, Weis AL (1999). Medicinal properties of substances occurring in Higher Baasidiomycetes Mushrooms: Current Perspectives (Review). International Journal of Medicinal Mushrooms 1:31-62.
Crossref

 

Xiong L (2002). Determination and Prediction of shelf life of moisture sensitive post shredded wheat cereal. A project in packaging submitted to School of Packaging, Michigan State University, USA.