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Talk:WikiJournal Preprints/Practical applications of moisture sorption models for predicting the drying characteristics and shelf-life of malted and/or fermented FARO 44 rice plus soybean-based complementary foods

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Latest comment: 2 months ago by Charles Bristone in topic Peer review 1
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Authors: Charles Bristone[a][i], Chukuma Charles Ariahu, Julius Kwagh-hal Ikya, Mike Ojotu Eke

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  1. ↑ Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Borno State, Nigeria, P. M. B.1069
  1. ↑ bristonecharles@yahoo.com

This is the pre-publication public peer review for the article or fermented FARO 44 rice plus soybean-based complementary foods

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Latest comment: 1 year ago1 comment1 person in discussion

Peer review 1

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Latest comment: 2 months ago2 comments2 people in discussion


Review by anonymous peer reviewer , Retired professor with interest and contribution to the specific field of moisture sorptions in foods and f moisture sorpotion
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These assessment comments were submitted on , and refer to this previous version of the article

The paper reports the experimental results of a set of moisture sorption isotherms determinations of several rice/soybean mixtures at several temperatures and their fitting with the BET and GAB model equations. It has several serious shortcomings and is unacceptable for publication in WikiJournal of Science for both lack of general interest and poor technical quality. Specific comments:

  1. The authors, like many in their field, confuse curve-fitting for scientific prediction.
  2. Comparison of the statistical fit a 3-parameters model (GAB) and 2-parameters model (BET) is a futile exercise.
  3. There is no information on whether or how representative the experimental data are.
  4. The very existence a water monolayer, the essence of the two models, has been questioned in the literature and hence the validity of the thermodynamic analysis is highly questionable too.
  5. Most of the data are presented with a ridiculous number of insignificant digits.

Recommendation: Reject.

OhanaUnitedTalk page 04:16, 10 July 2024 (UTC)Reply

The expiration date and best-by date on every food label is an estimated time. Establishing such a unique time duration requires many scientific approaches such as computer simulation study, actual storage conditions, accelerated shelf-life study etc. Food dehydration processes for shelf-life stability or rehydration of food which favour deterioration is a serious concern to researchers, food manufacturers and consumers. Every year, the world economy is being affected by the spoilage of foods during harvest, transportation or storage. Global food shortages due to spoilage are on the increase.
1. Authors comments: Many model equations such as BET and GAB are not linear. Many researchers may like to choose the easy way of estimating the model parameters by linearization of the non-linear equation. Others may choose the direct method or the non-linear regression procedures. The model may then be fitted into the experimental data either directly or through regression (curve-fitting). The goal of linear or non-linear regression is to fit a model to data. However, the goal of curve-fitting will depend on what the researcher intends to achieve. If the goal is to obtain the best-fit values of the parameters, then the best-fit values obtained can be used to interpret or predict the context of the model.
2. Authors comments: Statistical fit is a guide to evaluate the best-fit model into data. GAB is an extension of BET model and this makes it relevant for comparison.
3. Authors comment: This statement is not clear.
4. Authors comments: First of all, the concept of the monolayer is useful because of its relationship with many aspects of the physical and chemical deterioration in dehydrated products. In addition, the monolayer calculation was reported as an effective method for estimating the amount of bound water to specific polar sites in dehydrated foods.
All mathematical models have limitations. For BET model, it is limited to 0.45 or 0.5 water activity. For GAB model, it is limited up to 0.94 water activity and requires at least five experimental data points. For a goodness of fits of the GAB isotherms, it is up to 0.90 water activity. Example, in our elementary mathematics, we have seen the limitations of factorization, completing the square, quadratic formula or the use of graphical method for finding the roots of a quadratic equation. For these reasons, it is important to be aware of the limitations of any mathematical model and not to try the use of the model outside of its useful range. Every mathematical model has its concepts. Problems arise if the reader does not understand those model concepts. The validation of the model is not that it is “true” but it generates good testable hypotheses relevant to solving important problems. A mathematical model is an equation that describes a physical, chemical or biological state or process. Earlier, it was for this reason we mentioned the use of BET-region in the abstract and also methods for predicting the self-life.
A report by Rahman (1995) on the heat of binding of water at monolayer moisture content estimated by different methods indicates that the calorimetric and isosteric methods did not differ much. Therefore, the isosteric method based on the monolayer moisture is an alternative thermodynamic method of calculating the heat of sorption. Notwithstanding, these models (GAB and BET) have been used successfully for food characterization, classification, optimization, process design and control etc.
5. Authors comments: These products were formulated using a material balance equation to meet 16% protein as the target in each as recommended by the regulatory agencies. It was reported that the composition of food plays a vital role in the sorption phenomenon. The trends observed in this study correspond to their composition. Our recent research (Bristone et al., 2021; Bristone et al., 2024) on these same products exhibited similar trends.
Motulsky. H. J. (2020). GraphPad Curve Fitting Guide GraphPad Software Inc. www.graphpad.com
Bristone, C., Eke, M. O., Ikya, J. K., Ariahu, C. C. (2024) Influence of Malting and/or Fermentation on Proximate Composition of FARO 44 Rice Plus Soybean Based Complementary Foods. Dutse Journal of Pure and Applied Sciences (DUJOPAS). 10 (2a).1 – 15. https://dx.doi.org/10.4314/dujopas.v10i2a.1
Bristone, C., Ariahu, C. C., Ikya, J. K., Eke, M. O. (2021). Microbiological, essential dietary minerals and amino acids composition of malted and /or fermented FARO 44 rice plus soybean based complementary foods. Annals Clinical Nutrition. 4 (2): 1022. 1-12.
Rahman, S. (1995): Food properties handbook. CRC Press LLC, 2000 N, W. Corporate Blvd., Boca Raton, Florida, pp. 1 - 86. Charles Bristone (discuss • contribs) 09:45, 20 December 2024 (UTC)Reply
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