Se determinaron las isotermas de adsorción de humedad en harina de yuca a 20 , 25, 30 y 35ºC mediante el método gravimétrico en el intervalo de actividad de. Download scientific diagram | Isotermas de adsorción-desorción de N 2: a) Al- MCM, b) Mn-Al-MCM, c) Jacobsen quiralAl-MCM from publication. Download scientific diagram | Isotermas de adsorción-desorción de la roca BC-1, mostrando la zona de f ormación de la monocapa (M). from publication.

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Effect of temperature on the water adsorption isotherms of sultana raisins. Moisture sorption studies on onion powder.

A study of captive bubbles with axisymmetric drop shape analysis. Sorption isotherms for oat flakes Avena sativa L.

Isotermas de adsorción para hojuelas de avena (Avena sativa L.) | Zapata M. | Agronomía Colombiana

The oat flake moisture sorption isotherms showed a clear dependence on temperature for the working values in this study. The GAB model is considered to be the most versatile sorption model available in the literature Al-Muhtaseb et al. The water activity in equilibrium equals the relative moisture of the air that surrounds it Zhang et al. Having a reasonably small number of parameters threethe GAB equation has been found to adequately represent the experimental data in the range of water activity of the most practical interest in foods, i.

Isotermas de Adsorción by Arlette Huerta on Prezi

Fruit, vegetable and meat pro- ducts, Lebensm. Studies in Interface Science 6, Applied Surface Thermodynamics, 2nd Ed.

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Impact of d tension in pharmaceutical studies. Journal of Pharmaceutical Sciences 12, Unusual oxidative pattern in thermo-oxidation of dry films of cholesterol. Moisture equilibria of some dehydrated cassava and yam products, J.

Thermodynamics properties of food in dehydration. Thermal Biophysics of Membrane.

This behavior can be explained by the endothermic dissolution of sugars at raised values of a w Brett et al. Water sorption isotherms in sugar beet root. The Smith model Smith, is useful in describing the sorption isotherm of biological materials such as starch and cellulose. Properties of water in foods in relation to quality and stability. A common practice is to correlate the adsorcoin data through mathematical models, which render satisfactory results in certain a w ranges and certain food types Zhang et al.

On the other hand, ksotermas, quantitatively the main component of cereals such as oat, contains two polymers isoteemas contribute to its molecular structure: An alternative to the GAB model for the mathematical description of moisture sorption isotherms of foods.

These results suggest that the recommended storage conditions of oat flakes include: Thermodynamics of moisture sorption in melon seed and cassava, J Food Eng. The equilibrium moisture presented a dependence on temperature in the studied a w range, as did the security moisture X S.

Langmuir adsorption isotherms for different organic solutions of cholesterol. Thermodynamics properties of moisture sorption of potato, J Food Eng.

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Physical properties for foods. Interaction between lecithins and cholesterol at the air-water and oil-water interfaces.


Moisture sorption isotherms and modeling for precooked flours of pigeon pea Cajanus cajans L. Water sorption isotherms of foods and foods adsorciion Van den Berg, C. Journal of Lipid Research 41, Surface charge effect involved in the control of stability of sols comprising uniform cholesterol particles.

Cassava flour and starch: Net isosteric heat of sorption in dried fruits, J Food Eng. The fitting of various models to water sorption isotherms of tea stored in a chamber jsotermas controlled temperature and humidity, J. Journal of Chemical Physics Oat flakes are an important raw material adssorcion the food industry Gates, The recommended storage conditions of oat flakes include: Besides, it defines the storing conditions that guarantee food stability Correa et al.

Journal of Colloid and Interface Science 91, The oat product Avena sativa or A. Furthermore, the present study aimed to establish the best storage and packaging conditions for oat flakes. Adsorption of gases in multimolecular layers, J. Servicio de ayuda isotrrmas la revista. Colloid Surface A, Diffusion behavior in a liquid-liquid interfacial crystallization by molecular dynamics simulations.