Equilibrium sorption isotherms and thermodynamic properties of starch and gluten

Journal of Food Engineering

Volumn 40, Issue 4, 1999, Pages 287-292

  Viollaz, Pascual E ^a   Rovedo, Clara O ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Univ of California   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADSORPTION ISOTHERMS; DRYING; MOISTURE; SORPTION; STARCH; THERMAL EFFECTS; THERMODYNAMIC PROPERTIES;

ISOSTERIC HEAT;

FOOD PROCESSING;

SOLANUM TUBEROSUM;

EID: 0033137511     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00066-7     Document Type: Article

References (8)

1. Chirife, J. (1983). A survey of existing sorption data. In Physical properties of foods (pp. 55-64). London and New York: Applied Science Publishers.
2. Jong G. I. W., Berg C., Kokelaar A. J. De van den water sorption behaviour of original and defatted wheat gluten. International Journal of Food Science and Technology. 31:1996;519-526.
3. Krishna R. A unified theory of separation processes based on irreversible thermodynamics. Chemical Engineering Communications. 59:1987;33-64.
4. Maroulis Z. B., Tsami E., Marino-Kouris D., Saravacos G. D. Application of the GAB model to the moisture sorption isotherms for dried fruits. Journal of Food Engineering. 7:1988;63-78.
5. Rizvi S. S. H., Benado A. L. Thermodynamic properties of dehydrated foods. Food Technology. 83-92:1984.
6. Schär,W., & Ruëgg, M. (1985). The evaluation of GAB constants from water sorption data. Lebbensmittel Wiss und Technology, 18, 225-229.
7. van den Berg, C. (1981). Vapor sorption equilibria and other water-starch interactions: A physico-chemical approach. PhD Dissertation, Agricultural University Wageningen, The Netherlands.
8. van den Berg, C., & Bruin, S. (1978). Water activity and its estimation in food systems: Theoretical aspects. Second International Symposium on properties of water in relation to food quality and stability, Isopow-II, Osaka, Japan.