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Sorption isotherm modelling of dried tomatoes

Author

Listed:
  • Ahmad Khalid Nayab

    (Department of Nutrition and Food Quality Assessment, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia)

  • Ľubomír Valík

    (Department of Nutrition and Food Quality Assessment, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia)

  • Pavel Ačai

    (Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia)

Abstract

The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin (mOSW) models that incorporate the temperature term in their equation were selected and used to describe the experimental data of dried tomatoes. The mGAB model best described the SI of dried tomato samples at individual temperatures, having the highest coefficient of determination (R2) and the lowest sum of squares of errors (SSE), the root mean square error (RMSE), and the corrected Akaike information criterion values (AICc). However, based on the statistical indices, three other tested models outperformed the mGAB model in describing the multi-temperature estimation to differentiate the temperature effect. The mOSW and mHAL models were superior in this case.

Suggested Citation

  • Ahmad Khalid Nayab & Ľubomír Valík & Pavel Ačai, 2024. "Sorption isotherm modelling of dried tomatoes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(1), pages 21-30.
    • Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:109-2023-cjfs
    DOI: 10.17221/109/2023-CJFS
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