naa a22 4500 510727360 CHVBK 20180411092754.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0949-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0949-8 Effect of Cooking on Moisture Sorption Isotherms of Shea Nut ( Vitellaria paradoxa Gaertn.) Kernels Part II: Modelling and Properties of Sorbed Water [Elektronische Daten] [Divine Bup, Charles Fon Abi, Dzudie Tenin, César Kapseu, Clergé Tchiegang, Zéphirin Mouloungui] An investigation was undertaken in this work to model the sorption isotherms of cooked and raw shea nut kernels determined by the standard static gravimetric method. The GAB, Halsey and Caurie models were validated and used in describing the sorption behaviour of the kernels. The monolayer moisture contents derived from Caurie's equation for the desorption of cooked and raw kernels at 40, 50 and 60°C were 5.49, 4.40 and 2.65% and 5.22, 3.68 and 2.47%, respectively. Monolayer moisture contents obtained from the GAB model showed a similar variation. As the temperature of sorption increased from 40 to 60°C, the number of adsorbed monolayers (N), the surface area of adsorbent (A) and the percent bound water decreased significantly (p < 0.05). It is suggested that the sorption process at all temperatures is multilayered. Desorption isosteric heats were lower for cooked kernels than the raw ones, while the reverse phenomenon was obtained for the adsorption process. It was established that, during storage, cooked kernels adsorbed moisture more slowly, suggesting that they could be stored for a longer period compared to the raw ones. Springer Science+Business Media, LLC, 2012 Modelling nationallicence Sorption isotherms nationallicence Mechanism nationallicence Cooking nationallicence Multilayer nationallicence Bup Divine Higher Institute of the Sahel, University of Maroua, P.O. Box 46, Maroua, Cameroon aut Fon Abi Charles Department of Chemistry, Higher Teachers' Training College, University of Yaounde 1, P.O. Box 47, Yaounde, Cameroon aut Tenin Dzudie Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Kapseu César Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Tchiegang Clergé Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Mouloungui Zéphirin Laboratoire de Chimie Agro-Industrielle, ENSIACET, INP, INRA, Université de Toulouse—UMR 1010, 4 allée Emile Monso, BP 74233, 31432, Toulouse Cedex 4, France aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3273-3283 1935-5130 6:11<3273 2013 6 11947 https://doi.org/10.1007/s11947-012-0949-8 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0949-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bup Divine Higher Institute of the Sahel, University of Maroua, P.O. Box 46, Maroua, Cameroon aut NATIONALLICENCE 700 1- Fon Abi Charles Department of Chemistry, Higher Teachers' Training College, University of Yaounde 1, P.O. Box 47, Yaounde, Cameroon aut NATIONALLICENCE 700 1- Tenin Dzudie Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Kapseu César Department of Process Engineering, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Tchiegang Clergé Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Mouloungui Zéphirin Laboratoire de Chimie Agro-Industrielle, ENSIACET, INP, INRA, Université de Toulouse—UMR 1010, 4 allée Emile Monso, BP 74233, 31432, Toulouse Cedex 4, France aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3273-3283 1935-5130 6:11<3273 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence SWISSBIB 51072647X BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer