Spreading pressure - water activity and moisture relationships in starchy materials
The spreading pressure values have been calculated by integration of the Gibbs equation using G.A.B. isotherm for different cereal grains and starchy materials. This procedure gives an useful analytic solution of the integral avoiding inherent mathematical instability at very low water activity. It...
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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_07373937_v13_n8-9_p2097_Tolaba |
| Aporte de: |
| Sumario: | The spreading pressure values have been calculated by integration of the Gibbs equation using G.A.B. isotherm for different cereal grains and starchy materials. This procedure gives an useful analytic solution of the integral avoiding inherent mathematical instability at very low water activity. It was found a non linear relationship between spreading pressure and water activity being this function weakly dependent on products and temperature. On the other hand a nearly linear relationship was observed between spreading pressure and moisture in the moisture range 0.0-0.15 (dry basis). © 1995, Taylor & Francis Group, LLC. All rights reserved. |
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