T.A. Shittu , F. Idowu-Adebayo , I.I. Adedokun , O. Alade
{"title":"淀粉-蛋白粉的水蒸气吸附特性及其浆料的流变性能","authors":"T.A. Shittu , F. Idowu-Adebayo , I.I. Adedokun , O. Alade","doi":"10.1016/j.nifoj.2015.04.014","DOIUrl":null,"url":null,"abstract":"<div><p>This paper concerns the water vapor adsorption properties of starch-albumen powder (SAP), as a new product with many potential food processing applications. The adsorption data were generated at some practical storage temperatures (27, 35 and 40<!--> <!-->°C) and water activities, <em>a</em><sub><em>w</em></sub> (0.11–0.86) using gravimetric method. The data were fitted to some isotherm models (GAB, Peleg, DLP and BET). The values of some thermodynamic parameters based on the Clausius–Clapeyron equation were also calculated. The rheological behavior of SAP paste was also studied at 20, 30, 45 and 60<!--> <!-->°C. SAP was found to have type II isotherm shape and is highly hygroscopic. The adsorption data were better fitted by Peleg and DLP models (<em>r</em><sup>2</sup>=0.987–0.999). Monolayer moisture capacity ranged between 4.9 and 6.8<!--> <!-->g/100<!--> <!-->g solid. The water vapor sorption process in SAP is thermodynamically non-spontaneous and enthalpy-driven. SAP paste showed a characteristic shear-thinning behavior. Activation energy of flow (<em>E</em><sub><em>a</em></sub>) was found to be 31.63<!--> <!-->kJ/mol.</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2015-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nifoj.2015.04.014","citationCount":"16","resultStr":"{\"title\":\"Water vapor adsorption characteristics of starch−albumen powder and rheological behavior of its paste\",\"authors\":\"T.A. Shittu , F. Idowu-Adebayo , I.I. Adedokun , O. Alade\",\"doi\":\"10.1016/j.nifoj.2015.04.014\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This paper concerns the water vapor adsorption properties of starch-albumen powder (SAP), as a new product with many potential food processing applications. The adsorption data were generated at some practical storage temperatures (27, 35 and 40<!--> <!-->°C) and water activities, <em>a</em><sub><em>w</em></sub> (0.11–0.86) using gravimetric method. The data were fitted to some isotherm models (GAB, Peleg, DLP and BET). The values of some thermodynamic parameters based on the Clausius–Clapeyron equation were also calculated. The rheological behavior of SAP paste was also studied at 20, 30, 45 and 60<!--> <!-->°C. SAP was found to have type II isotherm shape and is highly hygroscopic. The adsorption data were better fitted by Peleg and DLP models (<em>r</em><sup>2</sup>=0.987–0.999). Monolayer moisture capacity ranged between 4.9 and 6.8<!--> <!-->g/100<!--> <!-->g solid. The water vapor sorption process in SAP is thermodynamically non-spontaneous and enthalpy-driven. SAP paste showed a characteristic shear-thinning behavior. Activation energy of flow (<em>E</em><sub><em>a</em></sub>) was found to be 31.63<!--> <!-->kJ/mol.</p></div>\",\"PeriodicalId\":19217,\"journal\":{\"name\":\"Nigerian Food Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2015-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.nifoj.2015.04.014\",\"citationCount\":\"16\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nigerian Food Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0189724115000156\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nigerian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0189724115000156","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Water vapor adsorption characteristics of starch−albumen powder and rheological behavior of its paste
This paper concerns the water vapor adsorption properties of starch-albumen powder (SAP), as a new product with many potential food processing applications. The adsorption data were generated at some practical storage temperatures (27, 35 and 40 °C) and water activities, aw (0.11–0.86) using gravimetric method. The data were fitted to some isotherm models (GAB, Peleg, DLP and BET). The values of some thermodynamic parameters based on the Clausius–Clapeyron equation were also calculated. The rheological behavior of SAP paste was also studied at 20, 30, 45 and 60 °C. SAP was found to have type II isotherm shape and is highly hygroscopic. The adsorption data were better fitted by Peleg and DLP models (r2=0.987–0.999). Monolayer moisture capacity ranged between 4.9 and 6.8 g/100 g solid. The water vapor sorption process in SAP is thermodynamically non-spontaneous and enthalpy-driven. SAP paste showed a characteristic shear-thinning behavior. Activation energy of flow (Ea) was found to be 31.63 kJ/mol.
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