Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226035 | Journal of Food Engineering | 2006 | 5 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Magda Leite Medeiros, Ana Maria Irene Bartolomeu Ayrosa, Ronaldo Nogueira de Moraes Pitombo, Suzana Caetano da Silva Lannes,