Modeling moisture adsorption isotherms for extruded dry pet foods
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.anifeedsci.2022.115318 http://hdl.handle.net/11449/241112 |
Resumo: | Two mathematical models were used to determine the moisture adsorption isotherm curves of dry pet foods. Ten extruded commercial diets for dogs (n = 6) and cats (n = 4) were tested within 7 days of manufacture. The equilibrium moisture content of each food at 30 and 40 °C was determined by gravimetry. Six saturated saline solutions (lithium chloride, potassium acetate, sodium nitrite, magnesium chloride, sodium chloride, and potassium chloride) were prepared and used to obtain pet food samples at different water activities. Solutions were placed in airtight flasks containing food samples (without direct contact) and oven-dried to constant weight. The relationship between water activity and equilibrium moisture content was modeled by the exponential Peleg and Guggenheim–Anderson–de Boer (GAB) models. All pet foods exhibited a type II isotherm. Akaike information criterion, R2, and standard deviation values were − 29.79, 0.914, and 3.89, respectively, at 30 °C by the Peleg model; − 28.86, 0.876, and 6.36 at 40 °C by the Peleg model; − 31.17, 0.937, and 4.34 at 30 °C by the GAB model; and − 29.63, 0.888, and 7.71 at 40 °C by the GAB model. At 0.60 water activity, equilibrium moisture contents by the Peleg and GAB models were 12.04 ± 0.84 and 11.67 ± 0.78 g H2O/g dry matter, respectively, at 30 °C and 7.83 ± 1.31 and 8.09 ± 0.81 g H2O/g dry matter at 40 °C. The GAB model also allowed estimating monolayer moisture content (5.81 ± 0.81%). Both models provided similar results and may be useful for determining quality parameters for pet foods. Adsorption isotherm studies can provide practical information about the moisture ranges of pet foods, contributing to the optimization of food safety, palatability, and processing conditions. |
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Modeling moisture adsorption isotherms for extruded dry pet foodsEquilibrium moistureFood safetyMonolayer waterShelf-lifeWater activityTwo mathematical models were used to determine the moisture adsorption isotherm curves of dry pet foods. Ten extruded commercial diets for dogs (n = 6) and cats (n = 4) were tested within 7 days of manufacture. The equilibrium moisture content of each food at 30 and 40 °C was determined by gravimetry. Six saturated saline solutions (lithium chloride, potassium acetate, sodium nitrite, magnesium chloride, sodium chloride, and potassium chloride) were prepared and used to obtain pet food samples at different water activities. Solutions were placed in airtight flasks containing food samples (without direct contact) and oven-dried to constant weight. The relationship between water activity and equilibrium moisture content was modeled by the exponential Peleg and Guggenheim–Anderson–de Boer (GAB) models. All pet foods exhibited a type II isotherm. Akaike information criterion, R2, and standard deviation values were − 29.79, 0.914, and 3.89, respectively, at 30 °C by the Peleg model; − 28.86, 0.876, and 6.36 at 40 °C by the Peleg model; − 31.17, 0.937, and 4.34 at 30 °C by the GAB model; and − 29.63, 0.888, and 7.71 at 40 °C by the GAB model. At 0.60 water activity, equilibrium moisture contents by the Peleg and GAB models were 12.04 ± 0.84 and 11.67 ± 0.78 g H2O/g dry matter, respectively, at 30 °C and 7.83 ± 1.31 and 8.09 ± 0.81 g H2O/g dry matter at 40 °C. The GAB model also allowed estimating monolayer moisture content (5.81 ± 0.81%). Both models provided similar results and may be useful for determining quality parameters for pet foods. Adsorption isotherm studies can provide practical information about the moisture ranges of pet foods, contributing to the optimization of food safety, palatability, and processing conditions.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Department of Animal Science State University of Maringá, Avenida Colombo, 5790, MaringáSchool of Agricultural and Veterinary Sciences Department of Clinical and Veterinary Surgery São Paulo State University (Unesp), JaboticabalDepartment of Statistics State University of Maringá, MaringáSchool of Agricultural and Veterinary Sciences Department of Clinical and Veterinary Surgery São Paulo State University (Unesp), JaboticabalState University of MaringáUniversidade Estadual Paulista (UNESP)da Silva, Mayara UanaSato, JoyceRibeiro, Priscila Martins [UNESP]Janeiro, VanderlyRibeiro, Leonir BuenoVasconcellos, Ricardo Souza2023-03-01T20:47:38Z2023-03-01T20:47:38Z2022-08-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.anifeedsci.2022.115318Animal Feed Science and Technology, v. 290.0377-8401http://hdl.handle.net/11449/24111210.1016/j.anifeedsci.2022.1153182-s2.0-85131419635Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAnimal Feed Science and Technologyinfo:eu-repo/semantics/openAccess2024-06-06T14:08:44Zoai:repositorio.unesp.br:11449/241112Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:50:21.642043Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Modeling moisture adsorption isotherms for extruded dry pet foods |
title |
Modeling moisture adsorption isotherms for extruded dry pet foods |
spellingShingle |
Modeling moisture adsorption isotherms for extruded dry pet foods da Silva, Mayara Uana Equilibrium moisture Food safety Monolayer water Shelf-life Water activity |
title_short |
Modeling moisture adsorption isotherms for extruded dry pet foods |
title_full |
Modeling moisture adsorption isotherms for extruded dry pet foods |
title_fullStr |
Modeling moisture adsorption isotherms for extruded dry pet foods |
title_full_unstemmed |
Modeling moisture adsorption isotherms for extruded dry pet foods |
title_sort |
Modeling moisture adsorption isotherms for extruded dry pet foods |
author |
da Silva, Mayara Uana |
author_facet |
da Silva, Mayara Uana Sato, Joyce Ribeiro, Priscila Martins [UNESP] Janeiro, Vanderly Ribeiro, Leonir Bueno Vasconcellos, Ricardo Souza |
author_role |
author |
author2 |
Sato, Joyce Ribeiro, Priscila Martins [UNESP] Janeiro, Vanderly Ribeiro, Leonir Bueno Vasconcellos, Ricardo Souza |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
State University of Maringá Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
da Silva, Mayara Uana Sato, Joyce Ribeiro, Priscila Martins [UNESP] Janeiro, Vanderly Ribeiro, Leonir Bueno Vasconcellos, Ricardo Souza |
dc.subject.por.fl_str_mv |
Equilibrium moisture Food safety Monolayer water Shelf-life Water activity |
topic |
Equilibrium moisture Food safety Monolayer water Shelf-life Water activity |
description |
Two mathematical models were used to determine the moisture adsorption isotherm curves of dry pet foods. Ten extruded commercial diets for dogs (n = 6) and cats (n = 4) were tested within 7 days of manufacture. The equilibrium moisture content of each food at 30 and 40 °C was determined by gravimetry. Six saturated saline solutions (lithium chloride, potassium acetate, sodium nitrite, magnesium chloride, sodium chloride, and potassium chloride) were prepared and used to obtain pet food samples at different water activities. Solutions were placed in airtight flasks containing food samples (without direct contact) and oven-dried to constant weight. The relationship between water activity and equilibrium moisture content was modeled by the exponential Peleg and Guggenheim–Anderson–de Boer (GAB) models. All pet foods exhibited a type II isotherm. Akaike information criterion, R2, and standard deviation values were − 29.79, 0.914, and 3.89, respectively, at 30 °C by the Peleg model; − 28.86, 0.876, and 6.36 at 40 °C by the Peleg model; − 31.17, 0.937, and 4.34 at 30 °C by the GAB model; and − 29.63, 0.888, and 7.71 at 40 °C by the GAB model. At 0.60 water activity, equilibrium moisture contents by the Peleg and GAB models were 12.04 ± 0.84 and 11.67 ± 0.78 g H2O/g dry matter, respectively, at 30 °C and 7.83 ± 1.31 and 8.09 ± 0.81 g H2O/g dry matter at 40 °C. The GAB model also allowed estimating monolayer moisture content (5.81 ± 0.81%). Both models provided similar results and may be useful for determining quality parameters for pet foods. Adsorption isotherm studies can provide practical information about the moisture ranges of pet foods, contributing to the optimization of food safety, palatability, and processing conditions. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-01 2023-03-01T20:47:38Z 2023-03-01T20:47:38Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.anifeedsci.2022.115318 Animal Feed Science and Technology, v. 290. 0377-8401 http://hdl.handle.net/11449/241112 10.1016/j.anifeedsci.2022.115318 2-s2.0-85131419635 |
url |
http://dx.doi.org/10.1016/j.anifeedsci.2022.115318 http://hdl.handle.net/11449/241112 |
identifier_str_mv |
Animal Feed Science and Technology, v. 290. 0377-8401 10.1016/j.anifeedsci.2022.115318 2-s2.0-85131419635 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Animal Feed Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128281884491776 |