Results 161 to 170 of about 594,464 (204)

MOISTURE‐SORPTION ISOTHERMS OF IRISH AND SWEET POTATOES

Journal of Food Process Engineering, 2010
ABSTRACT The sorption properties of dried white varieties of Irish and sweet potatoes were studied at 34C over a range of water activity, 0.10–0.98. A static gravimetric procedure was employed and five sorption models – Bradley; Brunauer, Emmet and Teller (BET); Oswin; Henderson; and Guggenheim, Anderson and de Boer (GAB) – were used in the analysis ...
Sopade, P. A., Ajisegiri, E. S. A., Chukwu, O., Abass, A. B.   +3 more
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The prediction of moisture sorption isotherms for dairy powders

International Dairy Journal, 2005
Abstract Moisture sorption isotherms were measured for whey protein isolate, high micellar casein and a milk protein concentrate powder. No temperature dependence was observed over the temperature range of 4–37 °C. At 50 °C the powders absorbed less moisture than observed at the lower temperatures.
John E Bronlund
exaly   +2 more sources

Moisture Sorption Isotherms for Crushed Chillies

Biosystems Engineering, 2005
The moisture isotherms of crushed chillies stored in a chamber the relative humidity of which is controlled by an atomising humidifier were determined at 25, 35 and 45 °C and within the range of 0·1–0·8 water activity. The sorption isotherms of crushed chillies exhibited type III behaviour according to BET classification.
Nurhan Arslan, Hasan Toğrul
openaire   +1 more source

Isotherm model for moisture-controlled CO ₂ sorption

Physical Chemistry Chemical Physics, 2022
Inspired by CO 2 absorption into alkaline aqueous solutions, we derive an analytic isotherm model of moisture-controlled CO 2 sorption in anion exchange materials.
Yuta Kaneko, Klaus S. Lackner
openaire   +2 more sources

MOISTURE SORPTION ISOTHERMS OF COFFEE PRODUCTS

Journal of Food Science, 1978
ABSTRACT The moisture sorption isotherms of six different coffee products were determined at 20 and 30°C by a standard procedure which used saturated salt solutions. According to the analysis of variance applied to collected adsorption data, we observed that different drying methods (M), temperature of adsorption (T), and ...
KAN‐ICHI HAYAKAWA, JONATHAN MATAS, MICHAEL P. HWANG   +2 more
openaire   +1 more source

Moisture Sorption Isotherms of Lentil Extrudates

International Journal of Food Engineering, 2012
Abstract The equilibrium moisture contents (EMC) were determined for lentil extrudates produced under different processing conditions at 25°C and eight relative humidity (RH) in the range of 0.113 – 0.902. It was established that for the ten extruded samples the EMC values at the same RH were not statistically equal.
Nikolay Penov, Todorka Petrova, Milena Ruskova, Nesho Toshkov, Nikolay Menkov   +4 more
openaire   +1 more source

Thermodynamic Analysis of Moisture Sorption Isotherms

Journal of Pharmaceutical Sciences, 1998
This article illustrates how thermodynamic functions can be calculated from moisture sorption isotherms for water-solid systems. The materials evaluated include the drugs albuterol sulfate and indomethacin, the carbohydrates sucrose, raffinose, and trehalose, and the polymers poly(vinyl pyrrolidone) and microcrystalline cellulose.
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Moisture Sorption Isotherms of Oolong Tea

Food and Bioprocess Technology, 2008
The sorption isotherms of Oolong tea were determined at temperatures ranging from 5 to 50 °C. Estimated parameters and fitting ability for nine equilibrium relative humidity (ERH) models were evaluated. The modified Oswin equations were found to be an adequate model of three parameters to describe the sorption data.
Chiachung Chen, Yu-Kai Weng
openaire   +1 more source

Moisture sorption isotherm characteristics of peppers

Journal of Food Engineering, 2001
Abstract Moisture sorption isotherms of green and red peppers were determined at three different temperatures (30°C, 45°C and 60°C) and relative humidities (10–90%), using the standard static, gravimetric method. The GAB, Halsey, Oswin and BET sorption models were tested to fit the experimental data. A nonlinear regression analysis method was used to
Kaymak-Ertekin, F, Sultanoglu, M
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Moisture Sorption Isotherms for Bacon Slices

Journal of Food Science, 1983
ABSTRACT There is substantial evidence that controlled dehydration of bacon products to a water activity of 0.92 or below should allow control of spore outgrowth and toxin production by Clostridium botulinum and permit reduction of added nitrite levels.
R. P. KONSTANCE, J. C. CRAIG, C. C. PANZER   +2 more
openaire   +1 more source