STUDY OF WATER SORPTION BEHAVIOR OF PECTINS USING A COMPUTERIZED ELUTION GAS-CHROMATOGRAPHIC TECHNIQUE

被引：11

作者：

DEMERTZIS, PG ^{[1
]}

RIGANAKOS, KA ^{[1
]}

GIANNAKAKOS, PN ^{[1
]}

KONTOMINAS, MG ^{[1
]}

机构：

[1] UNIV IOANNINA, DEPT CHEM, IND & FOOD CHEM SECT, GR-45110 IOANNINA, GREECE

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 54卷 / 03期

关键词：

COMPUTERIZED IGC; SORPTION ISOTHERMS; PECTINS;

D O I：

10.1002/jsfa.2740540313

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The moisture sorption isotherms of apple and citrus pectins using a computerised inverse gas chromatographic (IGC) method were constructed at 25, 30, 40 and 50-degrees-C. Sorption isotherm data are calculated from a single injection of water with the aid of a personal computer and a program developed to perform data handling. Thus sorption isotherms are constructed in < 3 h. Good agreement was observed between moisture sorption isotherms of apple and citrus pectins obtained with the computerised IGC method and the gravimetric static method.

引用

页码：421 / 428

页数：8

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