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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Detalles Bibliográficos
Autores principales:	Leon, P.G., Tolaba, M.P., Reid, C., Mocciola, J.R., Pollio, M.L.
Formato:	JOUR
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:	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

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