Artículo

Tolaba, M.P.; Peltzer, M.; Enriquez, N.; Pollio, M.L. "Grain sorption equilibria of quinoa grains" (2004) Journal of Food Engineering. 61(3):365-371
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Abstract:

Quinoa has been identified as a promising source of food. Reports in the literature have focused mainly on agronomic potential, composition, nature of the starch and protein quality. Other aspects related with drying and storing of quinoa seed have received less attention. Moisture sorption isotherms constitute an essential part of the theory of drying and in the study of storage of dehydrated foods. Vapour water sorption of quinoa grains was determined at 20, 30 and 40 °C in the range of 0.089-0.851 water activity (aw) by means of the gravimetric method. Experimental curves were fitted to one three-parameter equation (Guggenheim-Anderson-de Boer, GAB equation). The equilibrium values and temperature shifts were modelled with a three-parameter equation in the approximate moisture content range of 0.02-0.18 (g water/g dry matter). An analytical expression to calculate the isosteric heat of sorption and its moisture content dependence was used and the results were compared with the isosteric heat calculated from the experimental equilibrium data by means of the Clausius-Clapeyron equation. The GAB model describe the sorption isotherms of quinoa grains at different temperatures in the range of aw investigated, the sorption areas obtained from the GAB equation were comparable with other sorption areas reported in the literature for various cereal grains and the effect of temperature on water sorption isotherms is adequately describes by an equation based on the enthalpy-entropy compensation. © 2003 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Grain sorption equilibria of quinoa grains
Autor:Tolaba, M.P.; Peltzer, M.; Enriquez, N.; Pollio, M.L.
Filiación:Departamento de Industrias, Fac. de Cie., Exactas y Naturales, Cuidad Universitaria, 1428 Buenos Aires, Argentina
Depto. de Cie. y Tecnología, Universidad Nacional de Quilmes, 1888 Florencio Varela, Provincia de Buenos Aires, Argentina
Comn. Invest. Cie. Prov. Buenos A., Provincia de Buenos Aires 1900, Argentina
Palabras clave:Isosteric heat; Quinoa grains; Sorption equilibria; Enthalpy; Entropy; Food products; Gravimetric analysis; Hydration; Moisture; Proteins; Sorption; Starch; Sorption equilibra; Grain (agricultural product); Chenopodium quinoa
Año:2004
Volumen:61
Número:3
Página de inicio:365
Página de fin:371
DOI: http://dx.doi.org/10.1016/S0260-8774(03)00143-2
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_v61_n3_p365_Tolaba

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Citas:

---------- APA ----------
Tolaba, M.P., Peltzer, M., Enriquez, N. & Pollio, M.L. (2004) . Grain sorption equilibria of quinoa grains. Journal of Food Engineering, 61(3), 365-371.
http://dx.doi.org/10.1016/S0260-8774(03)00143-2
---------- CHICAGO ----------
Tolaba, M.P., Peltzer, M., Enriquez, N., Pollio, M.L. "Grain sorption equilibria of quinoa grains" . Journal of Food Engineering 61, no. 3 (2004) : 365-371.
http://dx.doi.org/10.1016/S0260-8774(03)00143-2
---------- MLA ----------
Tolaba, M.P., Peltzer, M., Enriquez, N., Pollio, M.L. "Grain sorption equilibria of quinoa grains" . Journal of Food Engineering, vol. 61, no. 3, 2004, pp. 365-371.
http://dx.doi.org/10.1016/S0260-8774(03)00143-2
---------- VANCOUVER ----------
Tolaba, M.P., Peltzer, M., Enriquez, N., Pollio, M.L. Grain sorption equilibria of quinoa grains. J Food Eng. 2004;61(3):365-371.
http://dx.doi.org/10.1016/S0260-8774(03)00143-2