کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226507 464543 2007 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Equivalence of the Peleg, Pilosof and Singh–Kulshrestha models for water absorption in food
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Equivalence of the Peleg, Pilosof and Singh–Kulshrestha models for water absorption in food
چکیده انگلیسی

The similarity between the Peleg, Pilosof–Boquet–Batholomai and Singh–Kulshrestha models was investigated using the hydration behaviours of whey protein concentrate, wheat starch and whey protein isolate at 30 °C in 100% relative humidity. The three models were shown to be mathematically the same within experimental variations, and they yielded parameters that are related. The models, in their linear and original forms, were suitable (r2 > 0.98) in describing the sorption behaviours of the samples, and are sensitive to the length of the sorption segment used in the computation. The whey proteins absorbed more moisture than the wheat starch, and the isolate exhibited a higher sorptive ability than the concentrate.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 2, January 2007, Pages 730–734
نویسندگان
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