Results 131 to 140 of about 603 (149)
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Food Research International, 2017
In recent years, research studies have shown that the thermal resistance of foodborne pathogens in the low moisture foods is greatly influenced by the water activity (aw) at temperatures relevant to thermal treatments for pathogen control. Yet, there has been a lack of an effective method for accurate measurement of aw at those temperatures.
Juming Tang +2 more
exaly +3 more sources
In recent years, research studies have shown that the thermal resistance of foodborne pathogens in the low moisture foods is greatly influenced by the water activity (aw) at temperatures relevant to thermal treatments for pathogen control. Yet, there has been a lack of an effective method for accurate measurement of aw at those temperatures.
Juming Tang +2 more
exaly +3 more sources
International Journal of Food Science and Technology, 2012
SummaryThe moisture sorption isotherms of whole wheat flour were determined at 10, 20 and 30 °C over a relative humidity range of 10–90%. Two models were applied to the sorption experimental data: the Guggenheim–Anderson–de Boer (GAB) and the Caurie models.
Julio Martín‐Santos +2 more
exaly +2 more sources
SummaryThe moisture sorption isotherms of whole wheat flour were determined at 10, 20 and 30 °C over a relative humidity range of 10–90%. Two models were applied to the sorption experimental data: the Guggenheim–Anderson–de Boer (GAB) and the Caurie models.
Julio Martín‐Santos +2 more
exaly +2 more sources
Moisture Sorption Isotherms and Net Isosteric Heats of Sorption of Green Soybean
International Journal of Food Engineering, 2012Abstract Moisture sorption isotherms of green soybean seeds were determined by static gravimetric method and water activity ranging from 0.11to 0.94 at 20, 30 and 40°C. The optimal sorption model of green soybean was determined by using nonlinear regression method.
Zhao Yang, Enlong Zhu, Zongsheng Zhu
exaly +2 more sources
Net isosteric heat of sorption in dried fruits [PDF]
Journal of Food Engineering, 1991 Abstract In this work, the net isosteric heats of sorption (q st,n ) of five dried fruits (sultana raisins, currants, figs, prunes and apricots) were determined for adsorption and desorption, using the relevant thermodynamic relation, (i.e. Clausius-Clapeyron equation) in the temperature range 15–60°C, based on experimental sorption data. From the
Tsami, E
openaire +2 more sources
International Journal of Food Engineering, 2014
Abstract In Sub-Saharan Africa, drying maize on their stem was the traditional technique frequently used; this technique must be improved to avoid contaminations and to increase the quality of drying. However, the method of storage is accountable for the most significant losses after harvest, because mildew ...
André Talla
exaly +2 more sources
Abstract In Sub-Saharan Africa, drying maize on their stem was the traditional technique frequently used; this technique must be improved to avoid contaminations and to increase the quality of drying. However, the method of storage is accountable for the most significant losses after harvest, because mildew ...
André Talla
exaly +2 more sources
Sorption isotherms and net isosteric heat of sorption for plum osmotically pre-treated with trehalose and sucrose solutions [PDF]
, 2014 Net isosteric heat of sorption can be used to determine the energy requirements of drying processes. Trehalose pre-treatments have better effects on some quality properties such as colour, shrinkage and cell reconstruction of dried agricultural materials. In this study, changing of moisture sorption isotherms and net isosteric heat of sorption for plum
Aktaş, Türkan +3 more
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Isosteric heat of water adsorption and desorption in homoionic alkaline-earth montmorillonites [PDF]
Chemical Physics, 2018 The aim of the present work is to study by means of thermodynamic measurements, i.e. isotherms of adsorption and desorption of water and Infrared (IR) spectroscopy, the effect of the interlayer cations on the mechanism of adsorption-desorption of water ...
A Haouzi, D Maurin
exaly +2 more sources
Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds [PDF]
LWT - Food Science and Technology, 2020 This study aimed to evaluate moisture sorption isotherm of whole chia seed. The equilibrium moisture content (EMC) of seeds were detected by saturated salt solutions which have the water activity (a(w)) range of 0.2-0.9.
Sultân Arslan-Tontul
exaly +2 more sources
British Food Journal, 2021
PurposeIn order to understand interactionsawvs equilibrium moisture content (EMC) in fortified coconut powder, moisture sorption isotherms were constructed under different storage conditions in order to predict the changes in their physical, chemical and microbiological properties that occur during storage and processing, which are unique to each food ...
Juan Carlos Lucas Aguirre +2 more
openaire +1 more source
PurposeIn order to understand interactionsawvs equilibrium moisture content (EMC) in fortified coconut powder, moisture sorption isotherms were constructed under different storage conditions in order to predict the changes in their physical, chemical and microbiological properties that occur during storage and processing, which are unique to each food ...
Juan Carlos Lucas Aguirre +2 more
openaire +1 more source