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Water sorption enthalpy-entropy compensation based on isotherms of plum skin and pulp
(Inst Food Technologists, 2000-05-01)
The net isosteric heat and entropy of water sorption were calculated for plum, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 degrees C). The Guggenheim-Anderson-deBoer ...
Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulp
(2006-06-01)
Differential scanning calorimetry (DSC) was used to determine phase transitions of freeze-dried plums. Samples at low and intermediate moisture contents, were conditioned by adsorption at various water activities (0.11≤a ...
Water sorption thermodynamic properties applied to persimmon skin and pulp
(2000-01-14)
Moisture equilibrium data of persimmon skin and pulp were determined using the static gravimetric method. Adsorption and desorption isotherms were obtained in the range of 20-70°C, to water activities (a w) from 0.02 to ...
Modelling thermodynamic properties of banana waste by analytical derivation of desorption isotherms
(2012-03-07)
Banana is an agricultural product of great economic importance for various developing countries. The relationship between moisture content and water activity provides useful information for the processing and storage of ...
Thermodynamic models for water sorption by grape skin and pulp
(Marcel Dekker Inc, 1999-01-01)
The enthalpy-entropy compensation theory was applied to water sorption for grapes of Italy variety. The moisture sorption isotherms were analyzed using the static gravimetric method at 35, 40, 50, 60, 70 and 75 degrees C. ...
Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and Arabic gum
(Taylor & Francis Inc, 2007-01-01)
Sorption isotherms of lemon juice (LE) powders with and without additives-18% maltodextrin (MA) or 18% gum Arabic (GA) were determined at 20-50 degrees C. Addition of additives was shown to affect the isotherms in such a ...
Thermodynamic properties of water sorption in lulo pulp encapsulated powder
(Soc Brasileira Ciência Tecnologia Alimentos, 2009-10-01)
Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
(Chiriotti Editori, 2010-01-01)
Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher ...
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
(Elsevier B.V., 2007-09-01)
Moisture equilibrium data of pineapple pulp (PP) powders with and without additives - 18% maltodextrin (MD) or 18% gum Arabic (GA) - were determined at 20, 30, 40 and 50 degrees C by using the static gravimetric method in ...
Sorption isotherms of alligator's meat (Caiman crocodilus yacare)
(Elsevier B.V., 2002-04-01)
Sorption isotherms were determined for salted alligator's meat at four different temperatures (10degreesC, 15degreesC, 25degreesC and 35degreesC), using a standard gravimetric method. The goodness of fit of five sorption ...