| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605296 | Food Hydrocolloids | 2010 | 7 Pages |
Abstract
In this work we investigate the water-sorption isotherms of three types of pectins (from apple, citrus and sunflower) at 25 °C, 35 °C and 45 °C through the classical gravimetric method. The experimental data are treated with BET and GAB model equations for finding the monolayer moisture content Xw,a, BET and Guggenheim constants. The investigated pectins were characterized by their X-ray and infrared spectra and an attempt was made to correlate between their water-sorption properties and their molecular structure and crystal organization.
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Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
I.N. Panchev, A. Slavov, Kr. Nikolova, D. Kovacheva,