Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

Food and Bioproducts Processing

Volumn 94, Issue , 2015, Pages 187-198

  Rodriguez Bernal J M ^a   Flores Andrade, E ^b   Lizarazo Morales, C ^a   Bonilla, E ^b   Pascual Pineda, L A ^b   Gutierrez Lopez G ^c   Quintanilla Carvajal, M X ^a  

^a UNIVERSIDAD DE LA SABANA   (Colombia)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Adsorption isotherm; Boroj ; Moisture content; Powders; Thermodynamic properties; Water activity

Indexed keywords

ADSORPTION ISOTHERMS; ENTHALPY; ENTROPY; MOISTURE; MOISTURE DETERMINATION; MOLECULES; POWDERS; THERMODYNAMIC PROPERTIES;

ADSORPTION MODEL; ENTHALPY-ENTROPY COMPENSATION; INTEGRAL ENTHALPIES; INTERACTION ENERGIES; MOISTURE CONTENT VALUES; SORPTION MECHANISM; WATER ACTIVITY; WATER ADSORPTION;

ADSORPTION;

ACACIA SENEGAL; BOROJOA PATINOI;

EID: 84927521972     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.03.004     Document Type: Article

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