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Measuring and Modeling Grain Sorption Equilibria of Amaranth Grains
Author(s) -
Pollio María Lucía,
Tolaba Marcela P.,
Suárez Constantino
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.3.297
Subject(s) - chemistry , amaranthus cruentus , amaranth , thermodynamics , water activity , sorption , water content , moisture , equilibrium moisture content , adsorption , physics , organic chemistry , food science , geotechnical engineering , engineering
Water activity ( a w )of Amaranthus cruentus were measured at 35, 45, and 65°C at different moisture contents by means of an electronic water activity meter. Experimental curves were fitted to one three‐parameter equation (GAB equation). The equilibrium values and temperature shifts were modeled with a three‐parameter equation in the approximate a w range of 0.03–0.88. An analytical expression to calculate the isosteric heat of sorption and its moisture content dependence was used, and the results were compared with the isosteric heat calculated from the experimental equilibrium data by means of the Clausius‐Clapeyron equation.