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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Autores principales:	León, Paula Gabriela Verónica, Tolaba, Marcela Patricia, Pollio, María Lucía
Publicado:	2012
Materias:	Algarroba flour Isosteric heat Sorption equilibria Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15563758_v8_n2_p_Leon http://hdl.handle.net/20.500.12110/paper_15563758_v8_n2_p_Leon
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_15563758_v8_n2_p_Leon
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spelling	paper:paper_15563758_v8_n2_p_Leon2023-06-08T16:23:14Z Grain sorption equilibria of algarroba flour León, Paula Gabriela Verónica Tolaba, Marcela Patricia Pollio, María Lucía Algarroba flour Isosteric heat Sorption equilibria Algarroba flour Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Sorption equilibria Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra 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. Fil:Leon, P.G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. 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. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15563758_v8_n2_p_Leon http://hdl.handle.net/20.500.12110/paper_15563758_v8_n2_p_Leon
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Algarroba flour Isosteric heat Sorption equilibria Algarroba flour Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Sorption equilibria Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra
spellingShingle	Algarroba flour Isosteric heat Sorption equilibria Algarroba flour Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Sorption equilibria Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra León, Paula Gabriela Verónica Tolaba, Marcela Patricia Pollio, María Lucía Grain sorption equilibria of algarroba flour
topic_facet	Algarroba flour Isosteric heat Sorption equilibria Algarroba flour Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Sorption equilibria Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra
description	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.
author	León, Paula Gabriela Verónica Tolaba, Marcela Patricia Pollio, María Lucía
author_facet	León, Paula Gabriela Verónica Tolaba, Marcela Patricia Pollio, María Lucía
author_sort	León, Paula Gabriela Verónica
title	Grain sorption equilibria of algarroba flour
title_short	Grain sorption equilibria of algarroba flour
title_full	Grain sorption equilibria of algarroba flour
title_fullStr	Grain sorption equilibria of algarroba flour
title_full_unstemmed	Grain sorption equilibria of algarroba flour
title_sort	grain sorption equilibria of algarroba flour
publishDate	2012
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15563758_v8_n2_p_Leon http://hdl.handle.net/20.500.12110/paper_15563758_v8_n2_p_Leon
work_keys_str_mv	AT leonpaulagabrielaveronica grainsorptionequilibriaofalgarrobaflour AT tolabamarcelapatricia grainsorptionequilibriaofalgarrobaflour AT polliomarialucia grainsorptionequilibriaofalgarrobaflour
_version_	1768542474018488320

Grain sorption equilibria of algarroba flour

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