Models for sorption isotherms for foods: A review
S Basu, US Shivhare, AS Mujumdar - Drying technology, 2006 - Taylor & Francis
This article presents basic concepts related to the thermodynamics of sorption of water and
measurement of sorption isotherm for food materials. A comprehensive review of the widely …
measurement of sorption isotherm for food materials. A comprehensive review of the widely …
[图书][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …
Thermodynamic properties of foods in dehydration
SSH Rizvi - Engineering properties of foods, 2014 - taylorfrancis.com
As the most abundant and the only naturally occurring inorganic liquid material on Earth,
water is known to exhibit unique and anomalous behavior. Held together by a random and …
water is known to exhibit unique and anomalous behavior. Held together by a random and …
Water sorption isotherms of starch powders: Part 1: Mathematical description of experimental data
AH Al-Muhtaseb, WAM McMinn, TRA Magee - Journal of food Engineering, 2004 - Elsevier
Adsorption and desorption isotherms for potato, highly amylopectin and highly amylose
starch powders were determined at 30, 45 and 60° C using a gravimetric technique …
starch powders were determined at 30, 45 and 60° C using a gravimetric technique …
Multilayer sorption parameters: BET or GAB values?
EO Timmermann - Colloids and Surfaces A: Physicochemical and …, 2003 - Elsevier
The differences between the sets of values for the monolayer capacity and the energy
constant obtained by sorption data regressions using two related multilayer sorption …
constant obtained by sorption data regressions using two related multilayer sorption …
Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers
The adsorption isotherms of gum Arabic (GA), mesquite gum (MG), and maltodextrin DE 10
(MD), and a blend of the three gums (17% GA–66% MG–17% MD) were determined at 25 …
(MD), and a blend of the three gums (17% GA–66% MG–17% MD) were determined at 25 …
Effect of plasticizers (water and glycerol) on the diffusion of a small molecule in iota-carrageenan biopolymer films for edible coating application
T Karbowiak, H Hervet, L Léger, D Champion… - …, 2006 - ACS Publications
Translational diffusion of a fluorescein probe has been measured in iota-carrageenan edible
films containing different amounts of glycerol (0, 15, 30, and 45%), using fluorescence …
films containing different amounts of glycerol (0, 15, 30, and 45%), using fluorescence …
A review on effect of various parameters on the rheological behaviour, thermal properties and viscosity of potato starch
Aim: The article aims to describe the rheological behavior of potato starch with reference to
different parameters. Methods: Various search engines, such as Science Direct, Google …
different parameters. Methods: Various search engines, such as Science Direct, Google …
Enthalpy-entropy compensation models for sorption and browning of garlic
PS Madamba, RH Driscoll, KA Buckle - Journal of Food Engineering, 1996 - Elsevier
The enthalpy-entropy compensation theory was applied to both the sorption and non-
enzymic browning of garlic. The theory was found to explain sorption well but gave a non …
enzymic browning of garlic. The theory was found to explain sorption well but gave a non …
Water sorption thermodynamic properties applied to persimmon skin and pulp
Moisture equilibrium data of persimmon skin and pulp were determined using the static
gravimetric method. Adsorption and desorption isotherms were obtained in the range of 20 …
gravimetric method. Adsorption and desorption isotherms were obtained in the range of 20 …