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...
Guardado en:
| Autores principales: | , , |
|---|---|
| Publicado: |
2012
|
| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15563758_v8_n2_p_Leon http://hdl.handle.net/20.500.12110/paper_15563758_v8_n2_p_Leon |
| Aporte de: |
| Sumario: | 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 enthalpy-entropy compensation theory, was used to describe the temperature effect on water sorption isotherms and to obtain predicted values of the isosteric heat of sorption and its moisture content dependence. The predicted values agree with the experimental isosteric heat values calculated by means of Clausius-Clayperon equation. © 2012 De Gruyter. |
|---|