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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todo:paper_00221147_v61_n2_p407_Elizalde2023-10-03T14:27:05Z Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods Elizalde, B.E. Pilosof, A.M.R. Bartholomai, G.B. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Elizalde, B.E. Pilosof, A.M.R. Bartholomai, G.B. 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. |
format |
JOUR |
author |
Elizalde, B.E. Pilosof, A.M.R. Bartholomai, G.B. |
author_facet |
Elizalde, B.E. Pilosof, A.M.R. Bartholomai, G.B. |
author_sort |
Elizalde, B.E. |
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 |
url |
http://hdl.handle.net/20.500.12110/paper_00221147_v61_n2_p407_Elizalde |
work_keys_str_mv |
AT elizaldebe empiricalmodelforwateruptakeandhydrationrateoffoodpowdersbysorptionandbaumannmethods AT pilosofamr empiricalmodelforwateruptakeandhydrationrateoffoodpowdersbysorptionandbaumannmethods AT bartholomaigb empiricalmodelforwateruptakeandhydrationrateoffoodpowdersbysorptionandbaumannmethods |
_version_ |
1782025725888430080 |