Abstract:
The water uptake by several food materials that included animal and vegetable proteins and starch materials was studied. The amount q of water taken up by a sample powder during time t was described by the equation q = Qt/(B + t), where Q is the total water uptake of equilibrium and B is the time required to sorb Q/2. The rate of water uptake was proportional to the square of the amount of water that must still be absorbed to reach equilibrium. A specific rate constant for the process was calculated as (BQ)−1. Copyright © 1985, Wiley Blackwell. All rights reserved
Registro:
Documento: |
Artículo
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Título: | Kinetics of Water Uptake by Food Powders |
Autor: | PILOSOF, A.M.R.; BOQUET, R.; BARTHOLOMAI, G.B. |
Filiación: | Depto. de Industrias, Univ. de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina Depto. de Física, Facultad de Ciencias Exactas Y Naturales, Univ. de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
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Año: | 1985
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Volumen: | 50
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Número: | 1
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Página de inicio: | 278
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Página de fin: | 279
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DOI: |
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13334.x |
Título revista: | Journal of Food Science
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Título revista abreviado: | J. Food. Sci.
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ISSN: | 00221147
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v50_n1_p278_PILOSOF |
Referencias:
- Baumann, H., Apparatur nach Baumann Zur bestimmung der flussigkeit soufnahme van pulvrigen substanzen (1966) Fette, Seifen, Anstrichmittel, 68 (9), p. 741
- Gerschenson, L.N., Boquet, R., Bartholomai, G.B., Effect of thermal treatments on the moisture sorption isotherms of protein isolate, starch and flour from cheackpea (Cicer arietinum L.) (1983) Lebensm.-Wiss. u. Technol., 16, p. 43
- Hermansson, A.M., Functional properties of proteins for foods (1972) Swelling. Lebensm.-Wiss. u. Technol., 5 (1), p. 24
- Kuntz, D.A., Nelson, A.I., Steinberg, M.P., Wei, L.S., Control of chalkiness in soymilk (1978) Journal of Food Science, 43, p. 1279
- Pilosof, A.M.R., Bartholomai, G.B., Chirife, J., Kinetics of nitrogen solubility loss in heated flour and protein isolates from bean, Phaseolus vulgaris (1982) Journal of Food Science, 47 (1), p. 4
- Ralston, M.L., Jennrich, I., Dud, a derivative free algorithm for nonlinear least squares (1978) Technometrics, 20 (1)
- Romo, C.R., (1980), The extraction characterization together with nutritional and technological properties of protein contained in Chilean bean and rapeseed meal. Thesis, National College of Food Technology, Weybridge; Torgersen, H., Toledo, R.T., Physical properties of protein preparations related to their functional characteristics in comminuted meat systems (1977) Journal of Food Science, 42 (6), p. 1615
- Urbanski, G.E., Wei, L.S, Nelson, A'I., Steinberg, M.P., Flow characteristics of soybean constituents controlled by ratio of total to imbibed water (1983) Journal of Food Science, 48, p. 691
Citas:
---------- APA ----------
PILOSOF, A.M.R., BOQUET, R. & BARTHOLOMAI, G.B.
(1985)
. Kinetics of Water Uptake by Food Powders. Journal of Food Science, 50(1), 278-279.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13334.x---------- CHICAGO ----------
PILOSOF, A.M.R., BOQUET, R., BARTHOLOMAI, G.B.
"Kinetics of Water Uptake by Food Powders"
. Journal of Food Science 50, no. 1
(1985) : 278-279.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13334.x---------- MLA ----------
PILOSOF, A.M.R., BOQUET, R., BARTHOLOMAI, G.B.
"Kinetics of Water Uptake by Food Powders"
. Journal of Food Science, vol. 50, no. 1, 1985, pp. 278-279.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13334.x---------- VANCOUVER ----------
PILOSOF, A.M.R., BOQUET, R., BARTHOLOMAI, G.B. Kinetics of Water Uptake by Food Powders. J. Food. Sci. 1985;50(1):278-279.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13334.x