MOISTURE SORPTION ISOTHERMS OF PECTINS

被引：36
|
作者：
TSAMI, E [1 ]
VAGENAS, GK [1 ]
MARINOSKOURIS, D [1 ]
机构：
[1] NATL TECH UNIV ATHENS,DEPT CHEM ENGN,SECTOR 2,UNIT OPERAT LAB,9 HEROON POLYTECH ST,ZOGRAFOS,GR-15773 ATHENS,GREECE
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1992年 / 16卷 / 03期
关键词：
D O I：
10.1111/j.1745-4549.1992.tb00197.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The water adsorption isotherms of LM and HM pectins and pectin gels (made from HM pectin with the addition of sugar) were determined at 25C, using the standard gravimetric method developed by the European Cooperation Project COST 90. The water-binding properties of these materials were studied through examination of the sorption data. The experimental curves were fitted to one three-parameter equation (GAB equation), eight two-parameter equations reported in the literature, and a two-parameter equation developed in this work. The GAB equation gave the best fitting; however, the results showed that it should not be used for the estimation of the monolayer moisture content.
引用
收藏
页码：151 / 161
页数：11
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