DETERMINATION OF MOISTURE SORPTION ISOTHERMS AND THEIR THERMODYNAMICS PROPERTIES OF NIXTAMALIZED MAIZE FLOUR

被引：0

作者：

Ramirez-Miranda, M. ^{[1
]}

Cruz y Victoria, M. T. ^{[1
]}

Vizcarra-Mendoza, M. G. ^{[2
]}

Anaya-Sosa, I. ^{[1
]}

机构：

[1] Inst Politecn Nacl, Escuela Nacl Ciencias Biol, Dept Grad Alimentos, Delegacion Miguel Hidalg 11340, DF, Mexico

[2] Univ Autonoma Metropolitana Iztapalapa, Del Iztapalapa Mexico 09340, DF, Mexico

来源：

REVISTA MEXICANA DE INGENIERIA QUIMICA | 2014年 / 13卷 / 01期

关键词：

corn flour; nixtamalization; adsorption isotherms; mathematical models; thermodynamic properties; ADSORPTION BEHAVIOR; TORTILLA; TAPIOCA;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The water sorption isotherms of nixmalized maize flour were determinated at three different temperatures (24, 30, 35 degrees C) and water activity range of 0.074 to 0.970 by using the method of equilibrium cell (PEC). The sorption isotherms exhibited type II behavior. The BET, GAB and Henderson models were tested to fit the experimental data by using nonlinear regression analysis. The GAB and Henderson models satisfactorily described the sorption isotherms (mean relative error < 4.4%) The isosteric heat (Qs) and the entropy (Delta S), estimated as functions of the moisture content, decreased as the nixtamalized maize flour increased

引用

页码：165 / 178

页数：14

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