File Name: physical properties of foods novel measurement techniques and applications .zip
Freeze drying and moisture adsorption behaviour of kefir powder were investigated by fitting the experimental drying data to ten thin layer drying and sorption isotherm models. By statistical comparison of the values, Midilli et al. The GAB and Oswin equations gave the closest fit to the adsorption data over the tested range of temperatures and water activities.
Additionally, adsorption isotherms data were used to determine the thermodynamic properties such as isosteric heat, sorption entropy and Gibbs free energy.
The enthalpy entropy compensation was valid for the adsorption process and showed that the process was controlled by the enthalpy. Gibbs free energy was negative at all of the tested temperatures, which indicates that moisture adsorption of kefir powder was a spontaneous process. Quick jump to page content. Home Archives Vol. Keywords adsorption isotherm, compensation theory, freeze drying, Gibbs free energy, kefir powder.
Abstract Freeze drying and moisture adsorption behaviour of kefir powder were investigated by fitting the experimental drying data to ten thin layer drying and sorption isotherm models. References Acar B. Food Proces. Moisture sorption isotherm characteristics of food products: A review. Food Bioproducts Proces. Al-Muhtaseb A. Water sorption isotherms of starch powders. Part 1:Mathematical description of experimental data.
Food Eng. Water sorption isotherms of starch powders: Part 2: Thermodynamic characteristics. Official Methods for Analysis, Vol. Arlington, VA. Antal T. Food Process Pres. Arslan S. A review: chemical, microbiological and nutritional characteristics of kefir. CyTA- J. Atalar I. Optimization of spray drying process parameters for kefir powder using response surface methodology.
LWT -Food Sci. Avhad M. Mathematical modelling of the drying kinetics of Hass avocado seeds. Crops Prod. Azura-Nieto E. Thermodynamic and kinetic study of water adsorption on whey protein. Barukcic I. Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter.
Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying. Food Measure. Basu S. Models for sorption isotherms for foods: A review. Brunauer S. Adsorption of gases in multimolecular layer. Chen, C. Equilibrium moisture curves for biological materials. Transaction of the ASEA. Chifiriuc M. In vitro assay of the antimicrobial activity of kefir against bacterial and fungal strains. Thermodynamic properties of agricultural products processes.
In Physical properties of foods: Novel measurement techniques and applications, ed. Determination of the drying and rehydration kinetics of freeze dried kiwi Actinidia deliciosa slices. Heat Mass Transf. Farnworth E. Kefir a complex probiotic. Food Sci. Fasina O. Thermodynamic properties of sweet potato. Gabas A.
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Ghirisan A. Studia Ubb Chemia. Goyal R. Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer, J.
Greenspan L. Humidity fixed points of binary saturated aqueous solutions. Gronnevik H. Microbiological and chemical properties of Norwegian kefir during storage. Dairy J. Halsey G. Physical adsorption on non-uniform surfaces. Henderson S. Abasic concept of equilibrium moisture.
Iglesias H. A and Chirife J. Prediction of the effect of temperature on water sorption isotherms of food material. Food Technol. An empirical equation for fitting water sorption isotherms of fruits and related products.
Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods. Izli N. Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods.
Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple.
Kaymak-Ertekin F. Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. Moisture sorption isotherm characteristics of peppers. Spray drying of yoghurt: optimization of process conditions for improving viability and other quality attributes. Kumar P. Yogurt powder. A review of process technology, storage and utilization. Food Bioprod. Moisture sorption characteristics of mango—soy-fortified yogurt powder.
Dairy Technol. Labuza T. Madamba P. The thin-layer drying characteristics of garlic slices. Marques L. Analysis of Freeze-Drying of Tropical Fruits. Midilli A. A new model for single-layer drying. Moreira R. Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits.
Freeze drying and moisture adsorption behaviour of kefir powder were investigated by fitting the experimental drying data to ten thin layer drying and sorption isotherm models. By statistical comparison of the values, Midilli et al. The GAB and Oswin equations gave the closest fit to the adsorption data over the tested range of temperatures and water activities. Additionally, adsorption isotherms data were used to determine the thermodynamic properties such as isosteric heat, sorption entropy and Gibbs free energy. The enthalpy entropy compensation was valid for the adsorption process and showed that the process was controlled by the enthalpy.
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This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures. Issue 1, February
Nanotechnology deals with matter of atomic or molecular scale.
GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder 1. The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursop fruit powder. The GAB model effectively described the moisture sorption phenomenon of soursop powder. The monolayer moisture content ranged from
Physical property of agricultural material. A measurable property which describes a physical state of agricultural material at any given condition and time. Agricultural raw materials.
One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. For a little more war, try the series of books by Eric Flint. I want to read something new like fantasy or love stories or measurements Vampire Diaries by L.
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Испания не славится эффективностью бюрократического аппарата, и Беккер понял, что ему придется простоять здесь всю ночь, чтобы получить информацию о канадце. За конторкой сидела только одна секретарша, норовившая избавиться от назойливых пациентов. Беккер застыл в дверях, не зная, как поступить. Необходимо было срочно что-то придумать. - Con permiso! - крикнул санитар.
В чем же проблема? - Джабба сделал глоток своей жгучей приправы. - Передо мной лежит отчет, из которого следует, что ТРАНСТЕКСТ бьется над каким-то файлом уже восемнадцать часов и до сих пор не вскрыл шифр. Джабба обильно полил приправой кусок пирога на тарелке. - Что-что.
Беккер не раздумывая просунул ногу в щель и открыл дверь. Но сразу же об этом пожалел. Глаза немца расширились.