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The Smith model Smith, is useful in describing the sorption isotherm of biological materials such as se and cellulose. This behavior can be explained by the endothermic dissolution of sugars at raised values of a w Brett et al. Medina-Meza 3 and J. Journal of Pharmaceutical Sciences 12, The behaviour of sorbitan surfactants at the water-oil interface: The best fit were obtained with the Caurie model with r 2 of 0. Formation and morphology of asymmetric NaCl particles precipitaded al liquid-liquid interface.
Journal of Colloid and Interface Science 91, Moisture sorption isotherms and modeling for precooked flours of pigeon pea Cajanus cajans L.
Effect of temperature on the moisture sorption isotherm and water activity shift isogermas two dehydrated food. This result does not agree with Brett et al. Glass transition temperatures and water sorption isotherms of cassava starch. Equations for fitting water sorption isotherms of foods: Vapour sorption equilibrium and other water-starch interactions: Interaction between lecithins and cholesterol at the air-water and oil-water interfaces.
Correlation between surface free energy of quartz and its wettability by aqueous solutions of nonionic, anionic and cationic surfactants. The results obtained in isogermas study confirm the premise of Van den Berg in relation to the modification of the sorption capacity around the transition region where the amorphous region of starch begins to be plasticized, increasing their availability of hydroxyl groups for the sorption of water molecules Brett et asdorcion.
Analytical model of atherosclerosis. Models that are available in the literature for describing moisture sorption isotherms can be divided into several categories: Dyna 76 Surface charge effect isotermss in the control of stability of sols comprising uniform cholesterol particles.
Moisture sorption isotherms and heat of sorption of bitter orange leaves Citrus aurantium.
Isotermas de Adsorción by Arlette Huerta on Prezi
The sorption of water vapour by hight polymers. This fact was attributed to the higher energy levels and lower stability of water molecules as temperature increases, promoting their separation from the binding sites isotrmas the food matrix Breett et al. Moisture sorption isotherm characteristics of plantain Musa AAB.
On the other hand, starch, quantitatively the main component of cereals such as oat, contains two polymers that contribute to its molecular structure: An alternative to the GAB model for the mathematical description of moisture sorption isotherms of foods. Marcel Dekker, New York. Within such a system, amorphous zones are more water-accessible than crystalline isotsrmas in which the intermolecular interactions between the chains are too strong to allow solvent penetration.
Table 4 presents a summary of the results obtained for the proposed models with their respective constants and r 2 and MRPE values. Journal of Colloid and Interface Science 83, Diffusion behavior in a liquid-liquid interfacial crystallization by molecular dynamics simulations.
Unusual oxidative pattern in thermo-oxidation of dry films of cholesterol. In this work, the surfactant properties of cholesterol in organic solvents are studied. Water sorption isotherms of starch powders. University of Helsinki, Helsinki. Multon, EdsProperties of Water in Foods. Thermodynamic analysis of expe- rimental sorption isotherms of loquat and quince fruits, J Food Eng. Under such conditions, the molecules in the glass adxorcion may approximate to the glass transition region and become plasticized, thereby increasing their mobility and availability for sorption Brett et al.
Moisture sorption studies on onion powder.
Thermodynamics of moisture sorption in melon seed and cassava, J Food Eng. Water sorption characteristics of six rowbarley malt Hordeum vulgare. Consequently, water influences the structure by acting as a plasticizer of the amorphous regions Al-Muhtaseb et al.