Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Constantino Suarez"'
Publikováno v:
LWT - Food Science and Technology. 46:519-524
Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40–60 °C) and SO 2 concentration (0.1–1.0 g/L) was used.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faca54c7befe08390ff84071a14ae98b
https://doi.org/10.1016/j.lwt.2011.11.015
https://doi.org/10.1016/j.lwt.2011.11.015
Publikováno v:
Journal of Food Engineering. 97:95-100
A diffusion equation to describe the isothermal absorption of liquid water in a spherical solid that undergoes uniform swelling was derived. The resulting partial differential equation was solved using a finite difference method, taking into consider
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce4dfbced08d7dfcc8f10d7e5d766cb4
https://doi.org/10.1016/j.jfoodeng.2009.09.020
https://doi.org/10.1016/j.jfoodeng.2009.09.020
Publikováno v:
Journal of Food Engineering. 92:275-279
Relationships of acid wet-milling conditions (soaking temperature and sulfur dioxide concentration) to laboratory wet-milling characteristics (fraction yields, protein content of fractions, and recovery values) of amaranth seeds were determined. Base
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0d548ee1a60d9cb6c7f0aabc4559302
https://doi.org/10.1016/j.jfoodeng.2008.11.005
https://doi.org/10.1016/j.jfoodeng.2008.11.005
Publikováno v:
International Journal of Food Science & Technology. 28:153-158
Summary Water activities of sunflower seed (whole), hull and endosperm were measured at 25, 40 and 50°C and different moisture contents by means of an electronic aw-meter in the range 0.199-0.867. Based on the equilibrium between the water in air an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b55119a59dceab200d7d95370bfb88e8
https://doi.org/10.1111/j.1365-2621.1993.tb01260.x
https://doi.org/10.1111/j.1365-2621.1993.tb01260.x
Publikováno v:
International Journal of Food Science & Technology. 28:159-168
Summary A diffusion-based drying model has been used to separately model the thin-layer drying of sunflower kernel and whole seed. the diffusivity of kernel was determined by means of the analytical solution of Fick's second law. the drying of whole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84c194a6a1d25b89496ff55bbd2c7d7e
https://doi.org/10.1111/j.1365-2621.1993.tb01261.x
https://doi.org/10.1111/j.1365-2621.1993.tb01261.x
Publikováno v:
International Journal of Food Science & Technology. 24:317-320
Summary The relationship between activation energy for diffusion, ED and the BET heat of sorption, E1, was determined from literature data for maize, rice, sorghum, soybean and wheat and gave ED/E1= 0.5. Given that ED < E1, diffusion was interpreted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d5a25c804fb142b96416d5755f456b3
https://doi.org/10.1111/j.1365-2621.1989.tb00649.x
https://doi.org/10.1111/j.1365-2621.1989.tb00649.x
Publikováno v:
International Journal of Food Science & Technology. 15:361-367
Summary The problem of one-dimensional heat and mass transfer in infinite slabs during drying of porous solids is considered. Assuming a known distribution of moisture and temperature, it is possible to estimate effective thermal and mass diffusion c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96650736d7fcbb4aa724821fce94827e
https://doi.org/10.1111/j.1365-2621.1980.tb00951.x
https://doi.org/10.1111/j.1365-2621.1980.tb00951.x
Publikováno v:
International Journal of Food Science & Technology. 23:141-145
Summary An equation predicting the temperature dependence of the isosteric heat of sorption was calculated using the Othmer method. This equation was applied to water vapour pressure isotherms of cereal grains (sorghum, wheat and rough rice) at diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca2ea1c0d8be2e0d3e8e6907afaac605
https://doi.org/10.1111/j.1365-2621.1988.tb00560.x
https://doi.org/10.1111/j.1365-2621.1988.tb00560.x
Technical note: The calculation of the heat of water sorption in foods on the basis of B.E.T. theory
Publikováno v:
International Journal of Food Science & Technology. 21:103-107
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34c93899260b21fbafeb3914d5afb211
https://doi.org/10.1111/j.1365-2621.1986.tb01936.x
https://doi.org/10.1111/j.1365-2621.1986.tb01936.x
Publikováno v:
International Journal of Food Science & Technology. 18:345-351
Summary Desorptions isotherms of rough rice have been determined at 40, SO, 60 and 70°C and water activities (a,) from 0.036 to 0.823. An attempt is made to describe the experimental equilibrium moisture content data using mathematical relationships
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e147f27bce9f3f79af3b305dc362c2cb
https://doi.org/10.1111/j.1365-2621.1983.tb00277.x
https://doi.org/10.1111/j.1365-2621.1983.tb00277.x