Water agar-agar equilibrium: determination and correlation of sorption isotherms

被引：16

作者：

Iglesias, O ^{[1
]}

Bueno, JL ^{[1
]}

机构：

[1] Univ Oviedo, Dept Environm Chem & Engn, E-33071 Oviedo, Asturias, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1999年 / 34卷 / 03期

关键词：

adsorption; desorption; sorption heat; water activity;

D O I：

10.1046/j.1365-2621.1999.00251.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Water activity in hygroscopic solids determines the behaviour of many materials in storage as well as in drying and freezing operations. Available data concerning phycocolloid gels, such as those of agar-agar and derivatives, ape scarce in spite of their interest for pharmacology and the food industry. Thus, we have determined the isotherms of adsorption and desorption of agar-water gels by means of a gravimetric procedure, at 25, 40, 60 and 80 degrees C, determining the effect of temperature on the heat of desorption by the isosteric heat method, using the Henderson model.

引用

页码：209 / 216

页数：8

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