WATER SORPTION CHARACTERISTICS OF DRIED RED-PEPPERS (CAPSICUM-ANNUM L)

被引：0
|
作者：
KIM, HK
SONG, Y
YAM, KL
机构：
[1] RUTGERS STATE UNIV, COOK COLL, NEW JERSEY AGR EXPT STN, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA
[2] KOREA FOOD RES INST, KYONGGI DO, SOUTH KOREA
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1994年 / 29卷 / 03期
关键词：
BET EQUATION; GAB EQUATION; MONOLAYER MOISTURE; HEAT OF SORPTION; STORAGE STABILITY;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The water sorption isotherms of whole dried red pepper pods at 15, 25, 40 degrees C were measured, and the results were used to test the applicability of the GAB equation, BET equation, and modified BET equation. The GAB, BET, and modified BET equations fitted the data well for water activities up to 0.93, 0.43, and 0.75, respectively. The monolayer values were found to range between 6 and 10 g H2O per 100 g solid, depending on temperature and the equation used for estimation. The excess heat of sorption as a function of moisture content was also determined.
引用
收藏
页码：339 / 345
页数：7
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