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This adjustment is obtained by graphing the experimental moisture data in the product equilibrium at a pressure and temperature Corzo and Fuentes, with the thermodynamic activity of water. Formation and morphology of asymmetric NaCl particles precipitaded al liquid-liquid interface. Marcel Dekker, New York. The most used strategy for studies on sorption desorption phenomena is sorption isotherms, which are important in the analysis and design of several food processes and can be used to predict changes in food stability and to select appropriate packaging materials and ingredients Zhang et al.
The fitting of various models to water sorption isotherms of tea stored in arsorcion chamber under controlled temperature and humidity, J. Desorption isotherms of some vegetables.
Journal of Colloid and Interface Science 91, Multon, EdsProperties isotermad Water in Foods. Thermal Biophysics of Membrane. The r 2 must be higher than 0. Consequently, water influences the structure by acting as a plasticizer of the amorphous regions Al-Muhtaseb et al. Thermodynamics properties of food in dehydration. Marcel Dekker Inc, Cap.
The Henderson model also presented a good behavior in respect to the r 2 but produced a high MRPE superior to Both molecules form semicrystalline superstructures with crystalline and amorphous layers arranged in an onion-like structure where most of the crystalline regions are formed by amylopectin although part of the amylose molecules are also present in them Zobel, ; Brett et al.
In this study, X S values equal to 0. Using the GAB model to construct sorption isotherms. Wettability of quartz in presence of nonionic surfactants and short chain alcohol mixtures Journal of Colloid and Interface Science One of the most important aspects concerning oat quality is its moisture content, since many of its physical properties depend on this property Prieto et al.
Sorption isotherms and isosteric heats of sorption of whole yellow dent corn, J Food Eng. The GAB model is considered to be the most versatile sorption model available in the literature Al-Muhtaseb et al.
Besides, it defines the storing conditions that guarantee food stability Correa et isotemas. Chemistry and Physics of Lipids 2, Adsorption of gases in multimolecular layers, J.
This result does not agree with Brett et al. Role of heat treatment in the processing and quality of oat flakes.
Finally, Szyszkowski-Langmuir constant K L and Gibbs energy of absorption were calculated for the binary systems. Furthermore, the present study aimed to establish the best storage and packaging conditions for oat flakes.
Van den Berg, C. Servicio de ayuda de la revista. Vapour sorption equilibrium and other water-starch interactions: This fact was attributed to the higher energy levels and lower stability of water molecules as temperature increases, promoting their separation from the istermas sites within the food matrix Breett et al. The sorption-desorption behavior, as well as the isosteric heat of food products and the influence of temperature over the moisture content in equilibrium, provides very useful information for the processes of drying, preservation and conditioning of the food materials Badui, This model has been used with protein, rice, turkey, chicken, tomato, potato starch, and wheat starch Timmermann, Under such conditions, the molecules in the glass stage may approximate to the glass transition region and become plasticized, thereby increasing their mobility and availability for sorption Brett et al.
This effect causes a depression of the glass transition temperature Tg. Applied Surface Thermodynamics, 2nd Ed. Compared with other cereals, oat is considered a source of proteins, carbohydrates, fiber, vitamins and minerals Gates, Oat Avena sativa L.
Equations for fitting water sorption isotherms of foods: Influence of temperature on sorption equilibrium.