Kinetic model for water/oil absorption of mesquite gum (Prosopis juliflora) and gum arabic (Acacia senegal)
作者： César I. Beristain , Ebner Azuara , Hugo S. Garcia , Eduardo J. Vernon‐Carter
DOI: 10.1046/J.1365-2621.1996.00353.X
关键词:
摘要: The water and oil uptake of mesquite arabic gums in powdered form was studied at temperatures 23, 35 45°C. A previously proposed equation to predict osmotic equilibrium tested using the experimental data with both a good statistical fit obtained. Mesquite gum showed highest absorption all studied. Temperature dependence reciprocal S 1 WL, were determined an Arrhenius equation. activation energy for 21.98 39.57 kJ mo -1 , compared that having values 15.79 46.16 respectively. second order kinetic model obtained gums.
sci-hub.se 参考文章(21)
E.J. Vernon-Carter, P. Sherman, RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM 4. RHEOLOGICAL PROPERTIES OF MESQUITE GUM FILMS AT THE OIL-WATER INTERFACE. Journal of Dispersion Science and Technology. ,vol. 2, pp. 399- 413 ,(1981) , 10.1080/01932698108943920
EBNER AZUARA, RAÚL CORTÉS, HUGO S. GARCIA, CÉSAR I. BERISTAIN, Kinetic model for osmotic dehydration and its relationship with Fick's second law International Journal of Food Science and Technology. ,vol. 27, pp. 409- 418 ,(2007) , 10.1111/J.1365-2621.1992.TB01206.X
R.J. KANTEREWICZ, B.E. ELIZALDE, A.M.R. PILOSOF, G.B. BARTHOLOMAI, Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins Journal of Food Science. ,vol. 52, pp. 1381- 1383 ,(1987) , 10.1111/J.1365-2621.1987.TB14087.X
H. TORGERSEN, R. T. TOLEDO, PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMS Journal of Food Science. ,vol. 42, pp. 1615- 1620 ,(1977) , 10.1111/J.1365-2621.1977.TB08440.X
Eric Dickinson, Brent S. Murray, George Stainsby, Douglas M.W. Anderson, Surface activity and emulsifying behaviour of some Acacia gums Food Hydrocolloids. ,vol. 2, pp. 477- 490 ,(1988) , 10.1016/S0268-005X(88)80047-X
Eric Dickinson, Protein-stabilized emulsions Journal of Food Engineering. ,vol. 22, pp. 59- 74 ,(1994) , 10.1016/0260-8774(94)90025-6
P.A. Sopade, E.S. Ajisegiri, M.H. Badau, The use of Peleg's equation to model water absorption in some cereal grains during soaking Journal of Food Engineering. ,vol. 15, pp. 269- 283 ,(1992) , 10.1016/0260-8774(92)90010-4
E. J. VERNON CARTER, P. SHERMAN, RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM 2. RHEOLOGICAL PROPERTIES AND STABILITY OF O/W EMULSIONS CONTAINING MESQUITE GUM Journal of Texture Studies. ,vol. 11, pp. 351- 365 ,(1980) , 10.1111/J.1745-4603.1980.TB01314.X
E. J. VERNON CARTER, P. SHERMAN, RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM. 1. RHEOLOGICAL PROPERTIES OF AQUEOUS MESQUITE GUM SOLUTIONS Journal of Texture Studies. ,vol. 11, pp. 339- 349 ,(1980) , 10.1111/J.1745-4603.1980.TB01313.X
E.J. Vernon-Carter, P. Sherman, RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM. 3. THE INFLUENCE OF MESQUITE GUM OH THE INTERFACIAL TENSION BETWEEN OIL AND WATER Journal of Dispersion Science and Technology. ,vol. 2, pp. 381- 397 ,(1981) , 10.1080/01932698108943919