Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition

A simplified algorithm of prediction of water sorption isotherms for some foods was developed. This model is based on the composition of the main compounds of foods (glucose, fructose, sucrose, salt, protein, fibre and starch) and the influence of temperature was included (it was tested at 25 and 40...

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Veröffentlicht in:	Journal of food engineering 2009-10, Vol.94 (3), p.334-343
Hauptverfasser:	Moreira, R., Chenlo, F., Torres, M.D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Algorithms Apricots Biological and medical sciences chemical composition crude fiber electrostatic interactions Equilibrium moisture content Food composition Food engineering Food industries Foods fructose Fruit and vegetable industries fruits (food) Fundamental and applied biological sciences. Psychology General aspects glucose Isotherms Legumes Mathematical models Moisture content prediction protein content salt content Sorption sorption isotherms starch sucrose Temperature vegetables Water activity water content water solubility
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