Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods

The empirical model q = Q · t/B + t, where q is the amount of water taken up at time t was useful to describe water uptake of several food powders determined either by the Baumann or the sorption isotherm method at 75.6 and 100% RH. The equilibrium values (Q) and the specific rate constant (K) deriv...

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Detalles Bibliográficos
Publicado: 1996
Materias:
Gelatin
Hydration rate
Sorption isotherm
Starch
Wheat
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v61_n2_p407_Elizalde
http://hdl.handle.net/20.500.12110/paper_00221147_v61_n2_p407_Elizalde
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v61_n2_p407_Elizalde
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spelling paper:paper_00221147_v61_n2_p407_Elizalde2023-06-08T14:46:16Z Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods Gelatin Hydration rate Sorption isotherm Starch Wheat The empirical model q = Q · t/B + t, where q is the amount of water taken up at time t was useful to describe water uptake of several food powders determined either by the Baumann or the sorption isotherm method at 75.6 and 100% RH. The equilibrium values (Q) and the specific rate constant (K) derived from this model as (QB)-1 could be used to characterize food materials for hydration capacity and rate. Large differences were observed in Q values between methods and between food powders. The Baumann Q values and sorption isotherm Q values at 100% RH ranked similarly water takeup of food powders (R = 0.97, p < 0.001). Baumann K values and sorption isotherm K values at 100% RH also correlated highly. However, little differences were observed among the K and Q values of different food powders determined by the sorption isotherm method at 75.6% RH. 1996 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v61_n2_p407_Elizalde http://hdl.handle.net/20.500.12110/paper_00221147_v61_n2_p407_Elizalde
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Gelatin
Hydration rate
Sorption isotherm
Starch
Wheat
spellingShingle Gelatin
Hydration rate
Sorption isotherm
Starch
Wheat
Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
topic_facet Gelatin
Hydration rate
Sorption isotherm
Starch
Wheat
description The empirical model q = Q · t/B + t, where q is the amount of water taken up at time t was useful to describe water uptake of several food powders determined either by the Baumann or the sorption isotherm method at 75.6 and 100% RH. The equilibrium values (Q) and the specific rate constant (K) derived from this model as (QB)-1 could be used to characterize food materials for hydration capacity and rate. Large differences were observed in Q values between methods and between food powders. The Baumann Q values and sorption isotherm Q values at 100% RH ranked similarly water takeup of food powders (R = 0.97, p < 0.001). Baumann K values and sorption isotherm K values at 100% RH also correlated highly. However, little differences were observed among the K and Q values of different food powders determined by the sorption isotherm method at 75.6% RH.
title Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
title_short Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
title_full Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
title_fullStr Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
title_full_unstemmed Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
title_sort empirical model for water uptake and hydration rate of food powders by sorption and baumann methods
publishDate 1996
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v61_n2_p407_Elizalde
http://hdl.handle.net/20.500.12110/paper_00221147_v61_n2_p407_Elizalde
_version_ 1768542021147951104

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