Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C

The sorption isotherms of peanuts at 25 °C were determined gravimetrically, in the range of water activity (aw) 0.577-0.903. The most common peanut varieties in Argentina (Flour Rummer, Tobaldo, Colorado and Roata), were used with 47.2%, 43.9%, 47.6% and 50.9% (dry basis) of oil content respectively...

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Autores principales:	Bianco, Ana María, Boente, Graciela Lina, Pollio, María Lucía, Resnik, Silvia Liliana
Publicado:	2001
Materias:	Adsorption isotherms Gravimetric analysis Moisture Statistical methods Vegetable oils Peanuts Seed
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v47_n4_p327_Bianco http://hdl.handle.net/20.500.12110/paper_02608774_v47_n4_p327_Bianco
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v47_n4_p327_Bianco
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spelling	paper:paper_02608774_v47_n4_p327_Bianco2023-06-08T15:22:29Z Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C Bianco, Ana María Boente, Graciela Lina Pollio, María Lucía Resnik, Silvia Liliana Adsorption isotherms Gravimetric analysis Moisture Statistical methods Vegetable oils Peanuts Seed The sorption isotherms of peanuts at 25 °C were determined gravimetrically, in the range of water activity (aw) 0.577-0.903. The most common peanut varieties in Argentina (Flour Rummer, Tobaldo, Colorado and Roata), were used with 47.2%, 43.9%, 47.6% and 50.9% (dry basis) of oil content respectively. To check if there is any difference among varieties, the statistical methodology used with the transformed data allows comparison of the adsorption isotherms of peanut varieties as a whole. The four peanut varieties show significant differences in moisture sorption even if moisture content is expressed in an oil-free basis. Fil:Bianco, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Boente, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pollio, M.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v47_n4_p327_Bianco http://hdl.handle.net/20.500.12110/paper_02608774_v47_n4_p327_Bianco
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Adsorption isotherms Gravimetric analysis Moisture Statistical methods Vegetable oils Peanuts Seed
spellingShingle	Adsorption isotherms Gravimetric analysis Moisture Statistical methods Vegetable oils Peanuts Seed Bianco, Ana María Boente, Graciela Lina Pollio, María Lucía Resnik, Silvia Liliana Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
topic_facet	Adsorption isotherms Gravimetric analysis Moisture Statistical methods Vegetable oils Peanuts Seed
description	The sorption isotherms of peanuts at 25 °C were determined gravimetrically, in the range of water activity (aw) 0.577-0.903. The most common peanut varieties in Argentina (Flour Rummer, Tobaldo, Colorado and Roata), were used with 47.2%, 43.9%, 47.6% and 50.9% (dry basis) of oil content respectively. To check if there is any difference among varieties, the statistical methodology used with the transformed data allows comparison of the adsorption isotherms of peanut varieties as a whole. The four peanut varieties show significant differences in moisture sorption even if moisture content is expressed in an oil-free basis.
author	Bianco, Ana María Boente, Graciela Lina Pollio, María Lucía Resnik, Silvia Liliana
author_facet	Bianco, Ana María Boente, Graciela Lina Pollio, María Lucía Resnik, Silvia Liliana
author_sort	Bianco, Ana María
title	Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_short	Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_full	Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_fullStr	Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_full_unstemmed	Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_sort	influence of oil content on sorption isotherms of four varieties of peanut at 25 °c
publishDate	2001
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v47_n4_p327_Bianco http://hdl.handle.net/20.500.12110/paper_02608774_v47_n4_p327_Bianco
work_keys_str_mv	AT biancoanamaria influenceofoilcontentonsorptionisothermsoffourvarietiesofpeanutat25c AT boentegracielalina influenceofoilcontentonsorptionisothermsoffourvarietiesofpeanutat25c AT polliomarialucia influenceofoilcontentonsorptionisothermsoffourvarietiesofpeanutat25c AT resniksilvialiliana influenceofoilcontentonsorptionisothermsoffourvarietiesofpeanutat25c
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Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C

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