Modeling water sorption in okara soy milk
Moisture sorption isotherms of okara soy milk were determined using the gravimetric method in the range 20 - 50°C. The sorption isotherms exhibited hysteresis along all the water activity range (0.1 - 0.9). The amount of sorbed water increased as the temperature was decreased. The GAB and Halsey mod...
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2000
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v18_n9_p2091_Garcia http://hdl.handle.net/20.500.12110/paper_07373937_v18_n9_p2091_Garcia |
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paper:paper_07373937_v18_n9_p2091_Garcia2023-06-08T15:44:15Z Modeling water sorption in okara soy milk Desorption GAB Halsey model Isosteric heat Isotherms Soy milk Adsorption isotherms Dairy products Mathematical models Moisture Thermal effects Thermogravimetric analysis Water Arrhenius type equations Halsey model Isosteric heat Okara soy milk Water sorption Desorption Desorption emulsion Food processing liquid-solid separation Moisture sorption isotherms of okara soy milk were determined using the gravimetric method in the range 20 - 50°C. The sorption isotherms exhibited hysteresis along all the water activity range (0.1 - 0.9). The amount of sorbed water increased as the temperature was decreased. The GAB and Halsey models gave a good fit for okara isotherms over the range of water activity 0.1 - 0.9. As temperature increased, GAB k-values increased towards unity where the GAB equation reduces to the BET equation. The influence of temperature on the constants of GAB and Halsey models was evaluated through Arrhenius-type equations. The Clausius Clapeyron equation was used to estimate the isosteric heats of sorption. Moisture sorption isotherms of okara soy milk were determined using the gravimetric method in the range 20 - 50 °C. The sorption isotherms exhibited hysteresis along all the water activity range (0.1 - 0.9). The amount of sorbed water increased as the temperature was decreased. The GAB and Halsey models gave a good fit for okara isotherms over the range of water activity 0.1 - 0.9. As temperature increased, GAB k-values increased towards unity where the GAB equation reduces to the BET equation. The influence of temperature on the constants of GAB and Halsey models was evaluated through Arrhenius-type equations. The Clausius Clapeyron equation was used to estimate the isosteric heats of sorption. 2000 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v18_n9_p2091_Garcia http://hdl.handle.net/20.500.12110/paper_07373937_v18_n9_p2091_Garcia |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Desorption GAB Halsey model Isosteric heat Isotherms Soy milk Adsorption isotherms Dairy products Mathematical models Moisture Thermal effects Thermogravimetric analysis Water Arrhenius type equations Halsey model Isosteric heat Okara soy milk Water sorption Desorption Desorption emulsion Food processing liquid-solid separation |
| spellingShingle |
Desorption GAB Halsey model Isosteric heat Isotherms Soy milk Adsorption isotherms Dairy products Mathematical models Moisture Thermal effects Thermogravimetric analysis Water Arrhenius type equations Halsey model Isosteric heat Okara soy milk Water sorption Desorption Desorption emulsion Food processing liquid-solid separation Modeling water sorption in okara soy milk |
| topic_facet |
Desorption GAB Halsey model Isosteric heat Isotherms Soy milk Adsorption isotherms Dairy products Mathematical models Moisture Thermal effects Thermogravimetric analysis Water Arrhenius type equations Halsey model Isosteric heat Okara soy milk Water sorption Desorption Desorption emulsion Food processing liquid-solid separation |
| description |
Moisture sorption isotherms of okara soy milk were determined using the gravimetric method in the range 20 - 50°C. The sorption isotherms exhibited hysteresis along all the water activity range (0.1 - 0.9). The amount of sorbed water increased as the temperature was decreased. The GAB and Halsey models gave a good fit for okara isotherms over the range of water activity 0.1 - 0.9. As temperature increased, GAB k-values increased towards unity where the GAB equation reduces to the BET equation. The influence of temperature on the constants of GAB and Halsey models was evaluated through Arrhenius-type equations. The Clausius Clapeyron equation was used to estimate the isosteric heats of sorption. Moisture sorption isotherms of okara soy milk were determined using the gravimetric method in the range 20 - 50 °C. The sorption isotherms exhibited hysteresis along all the water activity range (0.1 - 0.9). The amount of sorbed water increased as the temperature was decreased. The GAB and Halsey models gave a good fit for okara isotherms over the range of water activity 0.1 - 0.9. As temperature increased, GAB k-values increased towards unity where the GAB equation reduces to the BET equation. The influence of temperature on the constants of GAB and Halsey models was evaluated through Arrhenius-type equations. The Clausius Clapeyron equation was used to estimate the isosteric heats of sorption. |
| title |
Modeling water sorption in okara soy milk |
| title_short |
Modeling water sorption in okara soy milk |
| title_full |
Modeling water sorption in okara soy milk |
| title_fullStr |
Modeling water sorption in okara soy milk |
| title_full_unstemmed |
Modeling water sorption in okara soy milk |
| title_sort |
modeling water sorption in okara soy milk |
| publishDate |
2000 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v18_n9_p2091_Garcia http://hdl.handle.net/20.500.12110/paper_07373937_v18_n9_p2091_Garcia |
| _version_ |
1768544554731962368 |