کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225814 464512 2007 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Moisture adsorption behaviour of oatmeal biscuit and oat flakes
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Moisture adsorption behaviour of oatmeal biscuit and oat flakes
چکیده انگلیسی

Adsorption isotherms of oatmeal biscuit (convective-baked and microwave-baked) and oat flakes were determined using a gravimetric static method at 5, 20, 40 and 60 °C (relative humidity range 0.03–0.96). The oatmeal biscuits and oat flakes exhibited Type III and II behaviour, respectively, with the sorption capacity decreasing with increasing temperature. The Ferro-Fontan model provided the best description of the experimental sorption behaviour, followed by the Guggenheim–Anderson de Boer equation. Differential enthalpy showed a power law relation with moisture content, with differential entropy also decreasing with increasing moisture content. The linear relation between differential enthalpy and entropy confirmed the existence of compensation. Spreading pressure increased with increasing water activity and decreasing temperature. Net integral enthalpy decreased with increasing moisture content. However, net integral entropy increased with moisture content, but was negative with respect to the entropy of water.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 79, Issue 2, March 2007, Pages 481–493
نویسندگان
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