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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Detalles Bibliográficos
Autores principales:	Bianco, A.M., Boente, G., Pollio, M.L., Resnik, S.L.
Formato:	JOUR
Materias:	Adsorption isotherms Gravimetric analysis Moisture Statistical methods Vegetable oils Peanuts Seed
Acceso en línea:	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

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