Comparison of water vapour sorption by sugar beet root components

The purpose of the present study is to verify if the water sorption isotherms of raw sugar beet root could be predicted from knowledge of sorption behaviour of its main components, namely sucrose and the water insoluble fraction. For this purpose, a study of water sorption in amorphous sucrose at 35...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: IGLESIAS, H.A., CHIRIFE, J., LOMBARDI, J.L.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v10_n4_p385_IGLESIAS
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09505423_v10_n4_p385_IGLESIAS
record_format dspace
spelling todo:paper_09505423_v10_n4_p385_IGLESIAS2023-10-03T15:50:02Z Comparison of water vapour sorption by sugar beet root components IGLESIAS, H.A. CHIRIFE, J. LOMBARDI, J.L. The purpose of the present study is to verify if the water sorption isotherms of raw sugar beet root could be predicted from knowledge of sorption behaviour of its main components, namely sucrose and the water insoluble fraction. For this purpose, a study of water sorption in amorphous sucrose at 35 and 47°C was undertaken. These results were used along with previously reported isotherms of raw sugar beet root and its water insoluble fraction. Good agreement between the predicted and experimental isotherms was observed at low relative humidities (up to 25% RH); at higher relative humidities poor agreement was obtained, probably because phase transitions of the sucrose. Copyright © 1975, Wiley Blackwell. All rights reserved Fil:IGLESIAS, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:LOMBARDI, J.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_09505423_v10_n4_p385_IGLESIAS
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The purpose of the present study is to verify if the water sorption isotherms of raw sugar beet root could be predicted from knowledge of sorption behaviour of its main components, namely sucrose and the water insoluble fraction. For this purpose, a study of water sorption in amorphous sucrose at 35 and 47°C was undertaken. These results were used along with previously reported isotherms of raw sugar beet root and its water insoluble fraction. Good agreement between the predicted and experimental isotherms was observed at low relative humidities (up to 25% RH); at higher relative humidities poor agreement was obtained, probably because phase transitions of the sucrose. Copyright © 1975, Wiley Blackwell. All rights reserved
format JOUR
author IGLESIAS, H.A.
CHIRIFE, J.
LOMBARDI, J.L.
spellingShingle IGLESIAS, H.A.
CHIRIFE, J.
LOMBARDI, J.L.
Comparison of water vapour sorption by sugar beet root components
author_facet IGLESIAS, H.A.
CHIRIFE, J.
LOMBARDI, J.L.
author_sort IGLESIAS, H.A.
title Comparison of water vapour sorption by sugar beet root components
title_short Comparison of water vapour sorption by sugar beet root components
title_full Comparison of water vapour sorption by sugar beet root components
title_fullStr Comparison of water vapour sorption by sugar beet root components
title_full_unstemmed Comparison of water vapour sorption by sugar beet root components
title_sort comparison of water vapour sorption by sugar beet root components
url http://hdl.handle.net/20.500.12110/paper_09505423_v10_n4_p385_IGLESIAS
work_keys_str_mv AT iglesiasha comparisonofwatervapoursorptionbysugarbeetrootcomponents
AT chirifej comparisonofwatervapoursorptionbysugarbeetrootcomponents
AT lombardijl comparisonofwatervapoursorptionbysugarbeetrootcomponents
_version_ 1807323659654660096

Ejemplares similares