Grain sorption equilibria of algarroba flour
Water vapour sorption of white and black algarroba flour obtained from Prosopis alba and Prosopis nigra was determined at 20, 30 and 40°C in the range of 0.089-0.851 water activity by mean of isopiestic method. The isotherms were adequately modelled using GAB equation. Equations based on the enthalp...
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2012
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| LEADER | 08449caa a22008777a 4500 | ||
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| 001 | PAPER-9077 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203857.0 | ||
| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84870574434 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Leon, P.G. | |
| 245 | 1 | 0 | |a Grain sorption equilibria of algarroba flour |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Leon, P.G.; Universidad Nacional de Quilmes, Quilmes, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Aguerre, R.J., Suárez, C., Viollaz, P.E., Moisture desorption isotherms of rough rice (1983) Journal of Food Engineering, 18, pp. 345-351 | ||
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| 504 | |a Astudillo, L., Schmeda-Hirschmann, G., Herrera, J.P., Cortes, M., Proximate composition and biological activity of Chilean Prosopis species (2000) Journal of the Science of Food and Agriculture, 80 (5), pp. 567-573. , DOI 10.1002/(SICI)1097-0010(200004)80:5<567::AID-JSFA563>3.0.CO;2-Y | ||
| 504 | |a Barba De La Rosa, A., Olalde Portugal, V.G., Castaneda, J., Processing, nutritional evaluation, and utilization of whole mesquite flour (prosopis laevigata (2006) Journal of Food Science, 71 (4), pp. 315-320 | ||
| 504 | |a Brunauer, S., Emmett, P.H., Teller, T., Adsorption of gases in multimolecular layers (1938) International American Chemical Society, 60, pp. 300-319 | ||
| 504 | |a Chung, D.S., Pfost, H.B., Adsorption and desorption of water vapor by cereal grains and their products.i: Heat and free energy changes of adsorption and desorption (1967) Transactions of the ASAE, 10, pp. 549-551 | ||
| 504 | |a Freyre, M., Astrada, E., Blasco, C., Baigorria, C., Rozycki, V., Bernardi, C., Nutritional value of vinal (prosopis ruscifolia): Pods intended for food and feed (2003) Ciencia y Tecnología Alimentaria, 4 (1), pp. 41-46 | ||
| 504 | |a Greenspn, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of National Bureau of Standards, 81 (1), pp. 89-96 | ||
| 504 | |a Haynes Jr., B.C., Vapor pressure determination on seed hygroscopicity (1961) Technical Bulletin, 1229. , ARS USDA: Washington, DC | ||
| 504 | |a Hossain, M.D., Bala, B.K., Hossain, M.A., Mondol, M.R.A., Sorption isotherms and heat of sorption of pineapple (2001) Journal of Food Engineering, 48 (2), pp. 103-107. , DOI 10.1016/S0260-8774(00)00132-1, PII S0260877400001321 | ||
| 504 | |a Iglesias, H.A., Chirife, J., Isosteric heat of water vapor sorption of dehydrated foods. I. Analysis of the differential heat curves (1976) Lebensmittel Wissenschaft und Technology, 9, pp. 116-122 | ||
| 504 | |a Karel, M., Stability of low and intermediate moisture foods (1975) Freeze Drying and Advanced Food Technology., , Academic Press: New York | ||
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| 504 | |a Lamarque, A.L., Maestri, D.M., Grosso, N.R., Zygadlo, J.A., Guzman, C.A., Proximate composition and seed lipid components of some Prosopis (Leguminosae) from Argentina (1994) Journal of the Science of Food and Agriculture, 66 (3), pp. 323-326 | ||
| 504 | |a Lomauro, C.J., Bakshi, A.S., Labuza, T.P., Evaluation of food sorption isotherms equations.i: Fruit, vegetable and meat products (1985) Lebesmittel Wissenschaft und Technologie, 18, pp. 111-117 | ||
| 504 | |a McMinn, W.A.M., Magee, T.R.A., Thermodynamic properties of moisture sorption of potato (2003) Journal of Food Engineering, 60, pp. 157-165 | ||
| 504 | |a Pixton, S.W., Warburton, S., Moisture content relative humidity by equilibrium of some cereal grain at different temperatures (1971) Journal of Stored Product Research, 6, pp. 283-293 | ||
| 504 | |a Pollio, M.L., (1985) Determinación De Las Isotermas De Sorción De Agua En Híbridos Y Variedades Nacionales De Girasol Y Soja Con Referencia A La Prevención Del Desarrollo De Hongos Durante El Almacenamiento., , Thesis. Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires | ||
| 504 | |a Pollio, M.L., Resnik, S.L., Chirife, J., Water sorption isotherms of soybeans varieties grown in argentina (1987) International Journal of Food Science and Technology, 22 (4), pp. 335-338 | ||
| 504 | |a Pollio, M.L., Tolaba, M.P., Suarez, C., Measuring and modeling grain sorption equilibria of amaranth grains (1998) Cereal Chemistry, 75 (3), pp. 297-300 | ||
| 504 | |a Dante, P., Martínez-Navarrete, N., Andrés, A., Chiralt, A., Cruz, G., Influence of roasting on the water sorption isotherms of argentinean algarroba (prosopis alba griseb) pods (2010) International Journal of Food Properties, 13 (4), pp. 692-701 | ||
| 504 | |a Rovedo, C.O., Aguerre, R.J., Suárez, C., Measuring and modelling the water vapor desorption in sunflower seeds (1993) International Journal of Food Science and Technology, 28, pp. 153-158 | ||
| 504 | |a Sandoval, A.J., Barreiro, J.A., Water sorption isotherms of non-fermented cocoa beans (Theobroma cacao) (2002) Journal of Food Engineering, 51 (2), pp. 119-123. , DOI 10.1016/S0260-8774(01)00047-4, PII S0260877401000474 | ||
| 504 | |a Tolaba, M.P., Suárez, C., Desorption isotherms of shelled maize: Whole, dehulled and hulls (1990) International Journal of Food Science and Technology, 25, pp. 435-441 | ||
| 504 | |a Weisser, H., Influence on temperature on sorption isotherms (1986) Food Engineering and Process Application., 1, p. 189. , In M. le Maguer & P. Jelen (Eds.). Trasnport phenomena. New York: Elsevier Applied Science Publishers | ||
| 520 | 3 | |a Water vapour sorption of white and black algarroba flour obtained from Prosopis alba and Prosopis nigra was determined at 20, 30 and 40°C in the range of 0.089-0.851 water activity by mean of isopiestic method. The isotherms were adequately modelled using GAB equation. Equations based on the enthalpy-entropy compensation theory, was used to describe the temperature effect on water sorption isotherms and to obtain predicted values of the isosteric heat of sorption and its moisture content dependence. The predicted values agree with the experimental isosteric heat values calculated by means of Clausius-Clayperon equation. © 2012 De Gruyter. |l eng | |
| 536 | |a Detalles de la financiación: Comisión de Investigaciones Científicas | ||
| 536 | |a Detalles de la financiación: Comisión de Investigaciones Científicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support of Buenos Aires and Quilmes University and Comisión de Investigaciones Científicas (CIC). | ||
| 593 | |a Universidad Nacional de Quilmes, Quilmes, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ALGARROBA FLOUR |
| 690 | 1 | 0 | |a ISOSTERIC HEAT |
| 690 | 1 | 0 | |a SORPTION EQUILIBRIA |
| 690 | 1 | 0 | |a ALGARROBA FLOUR |
| 690 | 1 | 0 | |a ENTHALPY-ENTROPY COMPENSATION |
| 690 | 1 | 0 | |a ISOPIESTIC METHOD |
| 690 | 1 | 0 | |a ISOSTERIC HEAT OF SORPTION |
| 690 | 1 | 0 | |a ISOSTERIC HEATS |
| 690 | 1 | 0 | |a SORPTION EQUILIBRIA |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 690 | 1 | 0 | |a WATER SORPTION ISOTHERMS |
| 690 | 1 | 0 | |a WATER VAPOUR |
| 690 | 1 | 0 | |a ISOTHERMS |
| 690 | 1 | 0 | |a SORPTION |
| 690 | 1 | 0 | |a PROSOPIS |
| 690 | 1 | 0 | |a PROSOPIS ALBA |
| 690 | 1 | 0 | |a PROSOPIS NIGRA |
| 700 | 1 | |a Tolaba, M.P. | |
| 700 | 1 | |a Reid, C. | |
| 700 | 1 | |a Mocciola, J.R. | |
| 700 | 1 | |a Pollio, M.L. | |
| 773 | 0 | |d 2012 |g v. 8 |k n. 2 |p Int. J. Food Eng. |x 15563758 |t International Journal of Food Engineering | |
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