ADSORPTION-ISOTHERMS OF GARI FOR ESTIMATION OF PACKAGED SHELF-LIFE

被引：0

作者：

CHUZEL, G ^{[1
]}

ZAKHIA, N ^{[1
]}

机构：

[1] CTR COOPERAT INT RECH AGRON DEV, CEEMAT, 73 RUE JF BRETON, F-34000 MONTPELLIER, FRANCE

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1991年 / 26卷 / 06期

关键词：

CASSAVA SEMOLINA; GARI STORAGE; GAB EQUATION; STARCH GELATINIZATION; WATER ABSORPTION; WATER ACTIVITY;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Adsorption isotherms of gari (cassava semolina) were determined at 15, 25 and 35-degrees-C, and the Guggenheim, Anderson and de Boer (GAB) isotherm model was applied to the data. At high water activities, the moisture content increased with rise in temperature, resulting in crossing of the isotherms at a(w) between 0.5 and 0.7. This sorption phenomenon can be explained by changes occurring in the starch structure and modifying the availability of water adsorption sites. Estimated shelf-lives of gari are calculated and recommendations for its packaging and storage conditions are given.

引用

页码：583 / 593

页数：11

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