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Fler böcker av Hector Iglesias

Moisture desorption—adsorption isotherms and isosteric heats of sorption of Tunisian olive leaves Olea europaea L. Industrial Crops and Products , 28 , — Moisture adsorption characteristics of casein, lactose, skim milk and chhana powder. Moisture desorption isotherms of medium-grain rough rice. Journal of Stored Products Research , 37 , — Comparison of water sorption behaviour of three rice varieties under different temperatures. Journal of Food Engineering , 33 , — Adsorption of gases in multimolecular layers.

Journal of the American Chemical Society , 60 , — A new model equation for predicting safe storage moisture level for optimum stability of dehydrated foods. Journal of Food Technology , 5 , — Comparison of the effects of a high-fat and high-carbohydrate soup delivered orally and intragastrically on gastric emptying, appetite, and eating behaviour. Physiology and Behavior , 67 , — Transactions of the ASAE , 32 , — Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes.

European Food Research and Technology , , — Moisture sorption studies on onion powder. Food Chemistry , 78 , — Moisture sorption isotherm characteristics of peppers. Journal of Food Engineering , 47 , — The need for and practical applications of sorption data. Jowitt, F. Escher, B. Hallstrom, H. Mefert, W. London: Elsevier Applied Science. Moisture transfer properties of wild rice. Journal of Food Process Engineering , 8 , — Moisture sorption isotherms, heat of sorption and vaporization of withered leaves, black and green tea. Journal of Food Engineering , 78 , — Humidity fixed points of binary saturated aqueous solutions.

Sorption isotherms and heat of sorption of pineapple. Journal of Food Engineering , 48 , — Prediction of the effect of temperature on water sorption isotherms of food material. Isosteric heats of water vapour sorption on dehydrated foods.

Handbook of food isotherms: water sorption parameters for food and food components.

Lebensmittel-Wissenschaft und Technologie , 9 , — Handbook of food isotherms: Water sorption parameters for food and food components pp. Moisture desorption isotherms of rough rice at high temperatures. Journal of Food Engineering , 79 , — Sorption isotherms of Chenopodium ambrosioides leaves at three temperatures. Journal of Food Engineering , 72 , 77— Moisture sorption and thermodynamic properties of safflower petals and tarragon.

References

Journal of Food Technology , 5 , — Comparison of the effects of a high-fat and high-carbohydrate soup delivered orally and intragastrically on gastric emptying, appetite, and eating behaviour. Physiology and Behavior , 67 , — Transactions of the ASAE , 32 , — Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes. European Food Research and Technology , , — Moisture sorption studies on onion powder. Food Chemistry , 78 , — Moisture sorption isotherm characteristics of peppers.

Journal of Food Engineering , 47 , — The need for and practical applications of sorption data. Jowitt, F. Escher, B.

From Sheet1:

Hallstrom, H. Mefert, W. London: Elsevier Applied Science. Moisture transfer properties of wild rice. Journal of Food Process Engineering , 8 , — Moisture sorption isotherms, heat of sorption and vaporization of withered leaves, black and green tea.


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Journal of Food Engineering , 78 , — Humidity fixed points of binary saturated aqueous solutions. Sorption isotherms and heat of sorption of pineapple. Journal of Food Engineering , 48 , — Prediction of the effect of temperature on water sorption isotherms of food material. Isosteric heats of water vapour sorption on dehydrated foods. Lebensmittel-Wissenschaft und Technologie , 9 , — Handbook of food isotherms: Water sorption parameters for food and food components pp. Moisture desorption isotherms of rough rice at high temperatures.

Journal of Food Engineering , 79 , — Sorption isotherms of Chenopodium ambrosioides leaves at three temperatures. Journal of Food Engineering , 72 , 77— Moisture sorption and thermodynamic properties of safflower petals and tarragon. Moisture sorption characteristics of lal peda at different storage temperatures. Food Research International , 49 , — Moisture sorption: Practical aspects of isotherm, measurement and use p.

Moisture adsorption—desorption isotherms of prickly pear cladode Opuntia ficus indica at different temperatures. Energy Conversion and Management , 44 , — Evaluation of food moisture sorption isotherm equations. Part I. Fruit vegetable and meat products. Dehydration of onion. Some theoretical and practical considerations. Journal of Food Technology , 15 , — Determination of sorption isotherm and the isosteric heats of sorption for potatoes.

Journal of Food Engineering , 35 , — Moisture sorption isotherms and heat of sorption of bitter orange leaves Citrus aurantium. Journal of Food Engineering , 67 , — Equilibrium isotherms and isosteric heats of morel Morchella esculenta. Journal of Food Engineering , 53 , 75— Sorptions isotherms and isosteric heats of sorption of olive leaves Chemlali variety : Experimental and mathematical investigations.

Food and Bioproducts Processing , 86 , — Food dehydration. Lund Eds. Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks. Journal of Food Engineering , 31 , 85— Water activity lowering behaviour of pumpkin syrup solids in the intermediate moisture range. Journal of Food Science and Technology , 35 , — Modeling of water sorption isotherm for corn starch. Journal of Food Engineering , 80 , — Dehydration and quality characterization of moringa oleifera leaves.

Rice based vegetable supplemented functional instant soup mix: Development and optimization p. Moisture sorption isotherms of two varieties of millet. Food and Bioproducts Processing , 89 , — Journal of Food Engineering , 76 , — Equilibrium moisture characteristics of raw and parboiled paddy, brown rice, and bran. Drying Technology , 22 , — Thermodynamic properties of food in dehydration. Rao, S. Rizvi, A.


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S4 showed higher protein content and thus a lower MPR ratio. They highlighted the great capacity of water to bind to polar amino groups of protein, contributing to a significant increase in monolayer moisture. This fact is in accordance with the values of X m encountered for the different samples.

Sample S4 had higher values of X m when compared to samples S1 and S2, which presented lower protein contents. Analogously, as the MPR ratio reduced, the higher the X eq became for all ranges of a W , studied, regardless of the product storage temperature. Meat proteins, particularly myofibrillar protein, are excellent gelling agents.

Schut confirmed that fat can also affect the water retention capacity in meat systems. The author claims that both fat and water are connected to the meat because they are trapped in the protein matrix. This phenomenon was also seen in this study, since S4 showed an increased availability of protein due to the lower MPR ratio and lower fat content. This possibly contributed to water retention and hence kept X eq higher for all a W , when compared to the other three samples at all temperatures studied. This is in close agreement with what is shown in Figure 2.

Samples S1 and S2, which contain more fat, had lower equilibrium moisture content at a specific water activity. The GAB model fitted well to the experimental data for sorption isotherms of cooked ham in storage simulation at various temperatures. Chemical composition of cooked ham demonstrated significant influence on the water desorption isotherms.

The lower the MPR ratio or the lower the fat content is, the higher its X eq. A cooked ham with low MPR ratio and low fat content can also assist in maintaining the product humidity and sensory aspects, besides increasing its shelf-life. Practical Application: The sorption isotherms of cooked ham can be influenced by storage temperature, by relative humidity and by the chemical composition of the product.

The higher the storage temperature is, the lower the equilibrium moisture content. Increased relative humidity results in higher equilibrium moisture content. And the lower the moisture:protein ratio MPR or the lower the fat content is, the higher equilibrium moisture content. This information can help the meat industry to maintain the cooked ham humidity and increasing its shelf-life. Ahmat, T. Desorption isotherms for fresh beef: an experimental and modeling approach. Meat Science , 96 4 , Al-muhtaseb, A.