کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226035 | 464521 | 2006 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sorption isotherms of cocoa and cupuassu products
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35 °C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results. A sorption isotherm is the graphic representation of the sorptive behavior of a product. It represents the relationship between the water content of a product and the relative humidity of the ambient air (equilibrium) at a particular temperature. The differences between an instantised cupuassu product processed by spray-dryer and a non processed product was also evaluated. The curves of isosteric heat sorption are showed also. The differences of results are discussed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 73, Issue 4, April 2006, Pages 402–406
Journal: Journal of Food Engineering - Volume 73, Issue 4, April 2006, Pages 402–406
نویسندگان
Magda Leite Medeiros, Ana Maria Irene Bartolomeu Ayrosa, Ronaldo Nogueira de Moraes Pitombo, Suzana Caetano da Silva Lannes,