Sorption isotherms for macaroni

被引：21

作者：

Dincer, TD ^{[1
]}

Esin, A ^{[1
]}

机构：

[1] MIDDLE EAST TECH UNIV,DEPT FOOD ENGN,ANKARA 06531,TURKEY

来源：

JOURNAL OF FOOD ENGINEERING | 1996年 / 27卷 / 02期

关键词：

D O I：

10.1016/0260-8774(95)00004-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Sorption isotherms of thin spaghetti were obtained at 30, 40, 50, 60 and 70 degrees C. Data were compared with respect to several isotherm models. It was found that the modified BET equation can satisfactorily represent the sorption data up to about 97% relative humidity. The monolayer value and the constants of the BET equation were also correlated with temperature together with the isosteric enthalpy of sorption.

引用

页码：211 / 228

页数：18

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