MOISTURE SORPTION BEHAVIOR OF WEANING FOODS

被引：0
|
作者：
KOTWALIWALE, N
SHARMA, GP
JAIN, S
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1993年 / 30卷 / 04期
关键词：
WATER ACTIVITY; WEANING FOODS; MOISTURE SORPTION ISOTHERM; EQUILIBRIUM MOISTURE CONTENT; MODELS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Water activity - equilibrium moisture content data were obtained for commercial weaning foods A and B at 20, 30, 40 and 50+/-1-degrees-C using dynamic method. Commonly used models such as Brunauer Emmette Teller (BET; Caurie's; Henderson's; Chung and Pfost; and Guggenheim Anderson deBoer (GAB) were fitted to the observed values of moisture sorption data to find their suitability to predict the moisture sorption behaviour of these foods. Guggenheim Anderson deBoer model described the moisture sorption of the two weaning foods, better than other equations considered. Henderson's; Chung and Pfost; and Caurie's equation could predict equilibrium moisture content values more correctly with two pairs of their constants.
引用
收藏
页码：289 / 292
页数：4
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