Handbook of Food Isotherms by Hector Iglesias

By Hector Iglesias

Guide of nutrition Isotherms: Water Sorption Parameters For nutrition And nutrients Components.

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Method: Static-desiccator (saturated salt/sulfuric acid solutions). (Iglesias and Chirife, 1976b). Fig. 46. 6°C plate temperature. Method: Electrobalance assembly. ) 19 5 ° C CD 34 °0 Fig. 47. 7°C. Method: Electrobalance assembly. 9 1 Fig. 48. 5°C): A freeze-dried sample was ground and allowed to equilibrate to about 20% (dry basis) moisture content, before isotherm determination. Method: Manometric apparatus. ) 35 Fig. 49. Beef, raw (adsorption): Lean raw beef freeze-dried at 30°C and then vacuum-dried at 50°C; (a) 30, (b) 40, (c) 50°C.

19 5 ° C CD 34 °0 Fig. 47. 7°C. Method: Electrobalance assembly. 9 1 Fig. 48. 5°C): A freeze-dried sample was ground and allowed to equilibrate to about 20% (dry basis) moisture content, before isotherm determination. Method: Manometric apparatus. ) 35 Fig. 49. Beef, raw (adsorption): Lean raw beef freeze-dried at 30°C and then vacuum-dried at 50°C; (a) 30, (b) 40, (c) 50°C. Method: McBain quartz spring balance. ) Fig. 50. S. #60 sieve. Method: Electrobalance assembly. 9 1 Fig. 51. Beet root (desorption, 45°C): Freeze-dried and vacuum-dried at 30°C before adsorption; desorption following humidification at 90% relative humidity.

Method: Modified McBain-Bakr vacuum sorption apparatus. 9 1 CL W Fig. 19. 8 cm were air-dried at 80°C and then in vacuum at 55°C prior to isotherm determination. Method: Static-desiccator (saturated salt/sulfuric acid solutions). ) Fig. 20. 1°C. Method: Vacuum sorption apparatus with quartz-spring balance. ) 21 Fig. 21. Apple (desorption, 1 9 . 5 ° C ) : A freeze-dried sample was ground and allowed to equilibrate to a moisture content of about 20% (dry basis) before isotherm determination. Method: Manometrie apparatus.

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