Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C

The sorption isotherms of peanuts at 25 °C were determined gravimetrically, in the range of water activity (aw) 0.577-0.903. The most common peanut varieties in Argentina (Flour Rummer, Tobaldo, Colorado and Roata), were used with 47.2%, 43.9%, 47.6% and 50.9% (dry basis) of oil content respectively...

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Autores principales: Bianco, A.M., Boente, G., Pollio, M.L., Resnik, S.L.
Formato: JOUR
Materias:
Adsorption isotherms
Gravimetric analysis
Moisture
Statistical methods
Vegetable oils
Peanuts
Seed
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v47_n4_p327_Bianco
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v47_n4_p327_Bianco
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spelling todo:paper_02608774_v47_n4_p327_Bianco2023-10-03T15:12:10Z Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C Bianco, A.M. Boente, G. Pollio, M.L. Resnik, S.L. Adsorption isotherms Gravimetric analysis Moisture Statistical methods Vegetable oils Peanuts Seed The sorption isotherms of peanuts at 25 °C were determined gravimetrically, in the range of water activity (aw) 0.577-0.903. The most common peanut varieties in Argentina (Flour Rummer, Tobaldo, Colorado and Roata), were used with 47.2%, 43.9%, 47.6% and 50.9% (dry basis) of oil content respectively. To check if there is any difference among varieties, the statistical methodology used with the transformed data allows comparison of the adsorption isotherms of peanut varieties as a whole. The four peanut varieties show significant differences in moisture sorption even if moisture content is expressed in an oil-free basis. Fil:Bianco, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Boente, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pollio, M.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v47_n4_p327_Bianco
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Adsorption isotherms
Gravimetric analysis
Moisture
Statistical methods
Vegetable oils
Peanuts
Seed
spellingShingle Adsorption isotherms
Gravimetric analysis
Moisture
Statistical methods
Vegetable oils
Peanuts
Seed
Bianco, A.M.
Boente, G.
Pollio, M.L.
Resnik, S.L.
Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
topic_facet Adsorption isotherms
Gravimetric analysis
Moisture
Statistical methods
Vegetable oils
Peanuts
Seed
description The sorption isotherms of peanuts at 25 °C were determined gravimetrically, in the range of water activity (aw) 0.577-0.903. The most common peanut varieties in Argentina (Flour Rummer, Tobaldo, Colorado and Roata), were used with 47.2%, 43.9%, 47.6% and 50.9% (dry basis) of oil content respectively. To check if there is any difference among varieties, the statistical methodology used with the transformed data allows comparison of the adsorption isotherms of peanut varieties as a whole. The four peanut varieties show significant differences in moisture sorption even if moisture content is expressed in an oil-free basis.
format JOUR
author Bianco, A.M.
Boente, G.
Pollio, M.L.
Resnik, S.L.
author_facet Bianco, A.M.
Boente, G.
Pollio, M.L.
Resnik, S.L.
author_sort Bianco, A.M.
title Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_short Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_full Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_fullStr Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_full_unstemmed Influence of oil content on sorption isotherms of four varieties of peanut at 25 °C
title_sort influence of oil content on sorption isotherms of four varieties of peanut at 25 °c
url http://hdl.handle.net/20.500.12110/paper_02608774_v47_n4_p327_Bianco
work_keys_str_mv AT biancoam influenceofoilcontentonsorptionisothermsoffourvarietiesofpeanutat25c
AT boenteg influenceofoilcontentonsorptionisothermsoffourvarietiesofpeanutat25c
AT pollioml influenceofoilcontentonsorptionisothermsoffourvarietiesofpeanutat25c
AT resniksl influenceofoilcontentonsorptionisothermsoffourvarietiesofpeanutat25c
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