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Abstract:

The water vapor adsorption isotherms of amaranth starch were determined for the temperature range 25-50°C and water activity 0.04-0.90. Comparison with adsorption isotherms of wheat and corn native starches showed that the three starches have similar adsorption capacities at low aw values. Amaranth starch showed higher sorption capacity than corn and wheat starches at high aw values. Two BET-like isotherm equations were used to fit the equilibrium data: the GAB isotherm and a fractal isotherm. Although the best fit was obtained with fractal isotherm, the values of C and mm obtained from both equations were practically coincident. The fractal dimension D was in average 2.77 revealing the high degree of surface roughness of the starch. The effect of temperature on the equilibrium data was satisfactorily modeled by means of a simple two-parameter equation, covering the whole aw range investigated. An analytical expression was used to estimate the variation of the isosteric heat with moisture. The isosteric heat reached its maximum value of 30 kJ/mol at moisture levels of about 5% (db).

Registro:

Documento: Artículo
Título:Analysis of the sorptional characteristics of amaranth starch
Autor:Calzetta Resio, A.; Aguerre, R.J.; Suárez, C.
Ciudad:Exeter
Filiación:Fac. de Ciencias Exactas Y Naturales, Depto. Industrias, Tecn. A., Buenos Aires, Argentina
Departamento de Tecnología, Univ. Nac. Lujan, Cruce Rutas 5 Y., Provincia de Buenos Aires, Argentina
Palabras clave:Adsorption; Grain (agricultural product); Isotherms; Moisture; Sorption; Surface roughness; Amaranth starch; Fractal isotherm; Starch; Amaranthus caudatus; Triticum aestivum; Zea mays
Año:1999
Volumen:42
Número:1
Página de inicio:51
Página de fin:57
DOI: http://dx.doi.org/10.1016/S0260-8774(99)00103-X
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_v42_n1_p51_CalzettaResio

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Citas:

---------- APA ----------
Calzetta Resio, A., Aguerre, R.J. & Suárez, C. (1999) . Analysis of the sorptional characteristics of amaranth starch. Journal of Food Engineering, 42(1), 51-57.
http://dx.doi.org/10.1016/S0260-8774(99)00103-X
---------- CHICAGO ----------
Calzetta Resio, A., Aguerre, R.J., Suárez, C. "Analysis of the sorptional characteristics of amaranth starch" . Journal of Food Engineering 42, no. 1 (1999) : 51-57.
http://dx.doi.org/10.1016/S0260-8774(99)00103-X
---------- MLA ----------
Calzetta Resio, A., Aguerre, R.J., Suárez, C. "Analysis of the sorptional characteristics of amaranth starch" . Journal of Food Engineering, vol. 42, no. 1, 1999, pp. 51-57.
http://dx.doi.org/10.1016/S0260-8774(99)00103-X
---------- VANCOUVER ----------
Calzetta Resio, A., Aguerre, R.J., Suárez, C. Analysis of the sorptional characteristics of amaranth starch. J Food Eng. 1999;42(1):51-57.
http://dx.doi.org/10.1016/S0260-8774(99)00103-X