| Autor: |
IGLESIAS, HÉCTOR A., CHIRIFE, JORGE, FONTAN, CONSTANTINO FERRO |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Nov1989, Vol. 54 Issue 6, p1620-1623, 4p |
| Abstrakt: |
The usual procedures for calculating isosteric heats of sorption by the application of the Clausius-Clapeyron equation (e.g. sorption isosteres or the intregated form) to isotherms at different temperatures, was examined. For almost all foods studied the magnitude of the heat curves seemed to be dependent on the temperature interval used for its calculation. However for some foods the relative differences in the isosteric heat curves were much more marked than in others. The observed behavior may be tentatively attributed to changes occurring in foods subjected to increased temperatures in the "Semi-dry" or "dry" state. These changes may be identified with among others cross-linking and denaturation of proteins, nonenzymatic browning reactions and the like. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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