Sorption isotherms of lupine at different temperatures

Journal of Food Engineering

Volumn 60, Issue 4, 2003, Pages 449-452

  Vazquez G ^a   Chenlo, F ^a   Moreira, R ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Desorption adsorption; Equilibrium moisture content; GAB model; Isosteric heat of sorption; Lupine

Indexed keywords

ADSORPTION; ADSORPTION ISOTHERMS; CROPS; DESORPTION; GRAVIMETRIC ANALYSIS; MOISTURE; TEMPERATURE; THERMODYNAMIC PROPERTIES;

CLAUSIUS-CLAPEYRON EQUATION;

FOOD PRODUCTS;

EID: 0043062984     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00068-2     Document Type: Article

References (9)

1. Bizot H. Using the GAB model to construct sorption isotherms. Jowitt R.et al. Physical properties of foods. 1983;83-95 Applied Science Publishers, New York.
2. Herbert, S. J. (1987). Cultural practices and production constraints in lupines. In: Grain legumes as alternative crops, a symposium sponsored by the Center for Alternative Crops and Products. University of Minnesota.
3. Iglesias H.A., Chirife J. Water sorption parameters for food and food components. Handbook of food isotherms. 1982;Academic Press, New York.
4. Lomauro C.J., Bakshi A.S., Labuza T.P. Effect of temperature on the moisture isotherms and water activity shift of two dehydrated foods. Journal of Food Science. 50:1985;385-391.
5. McMinn W.A.M., Magee T.R.A. Moisture sorption characteristics of starch materials. Drying Technology. 15(5):1997;1527-1551.
6. Menkov N.D. Moisture sorption isotherms of lentil seeds at several temperatures. Journal of Food Engineering. 44:2000;205-211.
7. Moreira R., Vázquez G., Chenlo F. Influence of the temperature on sorption isotherms of chickpea: Evaluation of isosteric heat of sorption. Electronic Journal of Enviromental, Agricultural and Food Chemistry. 1:2002;1.
8. Vázquez G., Chenlo F., Moreira R. Modeling of desorption isotherms of chestnut: Influence of temperature and evaluation of isosteric heats. Drying Technology. 19(6):2001;1189-1199.
9. Wolf W., Spiess W.E.L., Jung C. Sorption isotherms and water activity of food materials. 1985;Science and Technology Publishers, Essex, England.