Artículo
Abstract:
Moisture sorption isotherms of okara soy milk were determined using the gravimetric method in the range 20 - 50°C. The sorption isotherms exhibited hysteresis along all the water activity range (0.1 - 0.9). The amount of sorbed water increased as the temperature was decreased. The GAB and Halsey models gave a good fit for okara isotherms over the range of water activity 0.1 - 0.9. As temperature increased, GAB k-values increased towards unity where the GAB equation reduces to the BET equation. The influence of temperature on the constants of GAB and Halsey models was evaluated through Arrhenius-type equations. The Clausius Clapeyron equation was used to estimate the isosteric heats of sorption. Moisture sorption isotherms of okara soy milk were determined using the gravimetric method in the range 20 - 50 °C. The sorption isotherms exhibited hysteresis along all the water activity range (0.1 - 0.9). The amount of sorbed water increased as the temperature was decreased. The GAB and Halsey models gave a good fit for okara isotherms over the range of water activity 0.1 - 0.9. As temperature increased, GAB k-values increased towards unity where the GAB equation reduces to the BET equation. The influence of temperature on the constants of GAB and Halsey models was evaluated through Arrhenius-type equations. The Clausius Clapeyron equation was used to estimate the isosteric heats of sorption.
Registro:
| Documento: | Artículo |
| Título: | Modeling water sorption in okara soy milk |
| Autor: | Garcia, L.H.; Kobylañski, J.R.; Pilosof, A.M.R. |
| Ciudad: | New York |
| Filiación: | Institute- de Ciencia. y Tecnologia de Alimentos, Facultad de Agronomia y Agroindustrias, Universidad Nacional de Santiago del Estero, Santiago del Estero, Argentina Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina |
| Palabras clave: | Desorption; GAB; Halsey model; Isosteric heat; Isotherms; Soy milk; Adsorption isotherms; Dairy products; Mathematical models; Moisture; Thermal effects; Thermogravimetric analysis; Water; Arrhenius type equations; Halsey model; Isosteric heat; Okara soy milk; Water sorption; Desorption; Desorption; emulsion; Food processing; liquid-solid separation |
| Año: | 2000 |
| Volumen: | 18 |
| Número: | 9 |
| Página de inicio: | 2091 |
| Página de fin: | 2103 |
| DOI: | http://dx.doi.org/10.1080/07373930008917827 |
| Título revista: | Drying Technology |
| Título revista abreviado: | Dry. Technol. |
| ISSN: | 07373937 |
| CODEN: | DRTED |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v18_n9_p2091_Garcia |
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Citas:
---------- APA ----------
Garcia, L.H., Kobylañski, J.R. & Pilosof, A.M.R. (2000) . Modeling water sorption in okara soy milk. Drying Technology, 18(9), 2091-2103.http://dx.doi.org/10.1080/07373930008917827
---------- CHICAGO ----------
Garcia, L.H., Kobylañski, J.R., Pilosof, A.M.R. "Modeling water sorption in okara soy milk" . Drying Technology 18, no. 9 (2000) : 2091-2103.http://dx.doi.org/10.1080/07373930008917827
---------- MLA ----------
Garcia, L.H., Kobylañski, J.R., Pilosof, A.M.R. "Modeling water sorption in okara soy milk" . Drying Technology, vol. 18, no. 9, 2000, pp. 2091-2103.http://dx.doi.org/10.1080/07373930008917827
---------- VANCOUVER ----------
Garcia, L.H., Kobylañski, J.R., Pilosof, A.M.R. Modeling water sorption in okara soy milk. Dry. Technol. 2000;18(9):2091-2103.http://dx.doi.org/10.1080/07373930008917827
