Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 619-626

  Oulahna, Driss ^a   Hebrard, Anne ^a   Cuq, Bernard ^b   Abecassis, Joël ^b   Fages, Jacques ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b UMR IATE   (France)

Author keywords

Diffusion; Durum wheat semolina; Hydration; Mixing calorimetry; Solid water interactions; Thermodynamic properties

Indexed keywords

2-GROUP; DIFFUSION COEFFICIENTS; DIFFUSION OF WATER; DURUM WHEATS; ENERGY INPUTS; EXPERIMENTAL DATA; GRAIN SURFACE; GRAVIMETRIC METHODS; HOMOGENISATION; HYDRATION ENERGIES; HYDRATION KINETICS; HYDRATION PROPERTIES; HYDRATION THERMODYNAMICS; INCREASE IN WATER CONTENT; LIQUID WATER; MANUFACTURING PROCESS; MICRO-CALORIMETRY; SORPTION ENERGY; SORPTION ISOTHERMS; SUB-COMPONENTS; WATER ADDITION; WATER MOLECULE; WATER SORPTION;

AGGLOMERATION; CALORIMETERS; CALORIMETRY; DIFFUSION; ENTHALPY; GRAIN (AGRICULTURAL PRODUCT); LIQUIDS; MOLECULES; SORPTION; THERMODYNAMIC PROPERTIES; THERMODYNAMICS; WATER CONTENT;

HYDRATION;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 83955163737     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.003     Document Type: Article

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