THE HYGROSCOPIC BEHAVIOR OF THE HAZELNUT

被引：55

作者：

LOPEZ, A

PIQUE, MT

CLOP, M

TASIAS, J

ROMERO, A

BOATELLA, J

GARCIA, J

机构：

[1] IRTA,TARRAGONA,SPAIN

[2] UNIV BARCELONA,FAC FARM,E-08028 BARCELONA,SPAIN

[3] DARP,E-08340 VILASSAR,SPAIN

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 25卷 / 02期

关键词：

D O I：

10.1016/0260-8774(94)00021-Z

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Water absorption during soaking of kernel and whole hazelnut at 15, 20 and 35-degrees-C was studied using Peleg's equation. Temperature dependence of Peleg constants k1 and k2 was observed. The moisture sorption characteristics of kernel hazelnut for three varieties - Negret, Pauetet and Tonda Romana - at 3, 10 and 30-degrees-C was determined by the static gravimetric method. Eight mathematical models were used to fit the experimental data, from which the GAB model was found to give the best fit. The adsorption and desorption isotherms at 10-degrees-C for Negret hazelnut were also studied. The results showed that the hysteresis phenomenon between adsorption and desorption is small or negligible.

引用

页码：197 / 208

页数：12

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