Czech J. Food Sci., 2024, 42(1):21-30 | DOI: 10.17221/109/2023-CJFS

Sorption isotherm modelling of dried tomatoesOriginal Paper

Ahmad Khalid Nayab1, Ľubomír Valík ORCID...1, Pavel Ačai2
1 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
2 Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia

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.

Keywords: Halsey model; modified GAB model; one-step SI modelling; Oswin model; temperature effect

Received: July 14, 2023; Revised: January 27, 2024; Accepted: February 7, 2024; Prepublished online: February 15, 2024; Published: February 28, 2024  Show citation

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Nayab AK, Valík Ľ, Ačai P. Sorption isotherm modelling of dried tomatoes. Czech J. Food Sci. 2024;42(1):21-30. doi: 10.17221/109/2023-CJFS.
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