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Abstract:

Moisture sorption isotherms of five commercial black bean varieties harvested in the province of Salta, Argentina, were measured. Statistical methodology was applied to compare their sorption characteristics and it was observed that the five varieties could be considered as belonging to a same group. Different equations proposed in the literature were studied and it was found that the best adjustments were provided by the Oswin and the White and Eiring equations. The estimated isotherm equations are given. Adjusting the equations to sorption data found in literature, the White and Eiring equation provided a reasonable adjustment for all of them. © 2003 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties
Autor:Castillo, M.D.; Martínez, E.J.; González, H.H.L.; Pacin, A.M.; Resnik, S.L.
Filiación:Departmento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
Instituto de Cálculo, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
Consejo Nac. de Invest. Cie./Tec., Buenos Aires, Argentina
Ctro. de Invest. en Micotoxinas, Universidad Nacional de Luján, Buenos Aires, Argentina
Comn. Invest. Cie. Prov. Buenos A., Buenos Aires, Argentina
Palabras clave:Beans; Isotherm; Mathematical models; Quality; Storage; Harvesting; Isotherms; Mathematical models; Moisture; Quality control; Sorption; Statistical methods; Water activity; Food products; Phaseolus (angiosperm)
Año:2003
Volumen:60
Número:4
Página de inicio:343
Página de fin:348
DOI: http://dx.doi.org/10.1016/S0260-8774(03)00008-6
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_v60_n4_p343_Castillo

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Citas:

---------- APA ----------
Castillo, M.D., Martínez, E.J., González, H.H.L., Pacin, A.M. & Resnik, S.L. (2003) . Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties. Journal of Food Engineering, 60(4), 343-348.
http://dx.doi.org/10.1016/S0260-8774(03)00008-6
---------- CHICAGO ----------
Castillo, M.D., Martínez, E.J., González, H.H.L., Pacin, A.M., Resnik, S.L. "Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties" . Journal of Food Engineering 60, no. 4 (2003) : 343-348.
http://dx.doi.org/10.1016/S0260-8774(03)00008-6
---------- MLA ----------
Castillo, M.D., Martínez, E.J., González, H.H.L., Pacin, A.M., Resnik, S.L. "Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties" . Journal of Food Engineering, vol. 60, no. 4, 2003, pp. 343-348.
http://dx.doi.org/10.1016/S0260-8774(03)00008-6
---------- VANCOUVER ----------
Castillo, M.D., Martínez, E.J., González, H.H.L., Pacin, A.M., Resnik, S.L. Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties. J Food Eng. 2003;60(4):343-348.
http://dx.doi.org/10.1016/S0260-8774(03)00008-6