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Abstract:

A refinement of the Guggenheim-Anderson-de Boer (GAB) sorption model which allows for the existence of a third sorption stage, was used to analyze the behavior of adsorption isotherms of starches at very high water activity (aw). The results of experimental isotherm analysis with the new model revealed that above about aw=0·90 a change in the physical state of adsorbed water in starch occurred; i.e. the water molecules would be more 'liquid-like' than in the preceding layers. This transition corresponds with the unfreezable water content in starch, as determined by others. © 1991.

Registro:

Documento: Artículo
Título:The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation
Autor:Timmermann, E.O.; Chirife, J.
Filiación:Departamento de Química Inorgánica, Analítica y Química Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Mathematical Models; Moisture Determination; Thermoanalysis; Water - Sorption; Adsorbed Water Physical State; Starch Adsorption Isotherms; Water High Activity; Water Molecules; Starch
Año:1991
Volumen:13
Número:3
Página de inicio:171
Página de fin:179
DOI: http://dx.doi.org/10.1016/0260-8774(91)90025-N
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v13_n3_p171_Timmermann

Referencias:

  • Bizot, Using the GAB model to construct sorption isotherms (1983) Physical Properties of Foods, pp. 43-54. , R. Jowitt et al., Applied Science Publishers, London
  • Chirife, Timmermann, Iglesias, Boquet, The significance of a sorption parameter derived from the application of GAB isotherm equation to foods (1990) J. Food Sci., , (submitted)
  • Iglesias, Chirife, (1982) Handbook of Food Isotherms, , Academic Press, New York
  • Leung, Steinberg, Water binding of food constituents as determined by NMR freezing sorption and dehydration (1979) Journal of Food Science, 44, pp. 1212-1220
  • Leung, Steinberg, Wei, Nelson, Water binding of macromolecules by pulsed NMR (1976) Journal of Food Science, 41, pp. 297-300
  • Lomauro, Bakshi, Labuza, Evaluation of food moisture sorption isotherm equations. Part I: Fruit, vegetable and meat products (1985) Lebensm.-Wiss. u. -Technol., 18, pp. 111-117
  • Lomauro, Bakshi, Labuza, Evaluation of food moisture sorption isotherm equations. Part II: Milk, coffee, tea, nuts, oilseeds, spices and starchy foods (1985) Lebensm.-Wiss. u. -Technol., 18, pp. 118-124
  • Timmermann, A B.E.T.-like three sorption stage isotherm (1989) J. Chem. Soc., Faraday Trans. 1, 85, pp. 1631-1645
  • Timmermann, (1989) J. Chem. Soc. Faraday Trans., , (submitted)
  • van den Berg, Vapour sorption equilibria and other water-starch interactions; a physico-chemical approach (1981) Doctoral Thesis, , Agricultural University, Wageningen, The Netherlands

Citas:

---------- APA ----------
Timmermann, E.O. & Chirife, J. (1991) . The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation. Journal of Food Engineering, 13(3), 171-179.
http://dx.doi.org/10.1016/0260-8774(91)90025-N
---------- CHICAGO ----------
Timmermann, E.O., Chirife, J. "The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation" . Journal of Food Engineering 13, no. 3 (1991) : 171-179.
http://dx.doi.org/10.1016/0260-8774(91)90025-N
---------- MLA ----------
Timmermann, E.O., Chirife, J. "The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation" . Journal of Food Engineering, vol. 13, no. 3, 1991, pp. 171-179.
http://dx.doi.org/10.1016/0260-8774(91)90025-N
---------- VANCOUVER ----------
Timmermann, E.O., Chirife, J. The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation. J Food Eng. 1991;13(3):171-179.
http://dx.doi.org/10.1016/0260-8774(91)90025-N