Water absorption characteristics of apricot kernels during soaking
Yükleniyor...
Dosyalar
Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this research was to investigate water absorption characteristics of apricot kernels using Peleg's model between temperatures of 20 and 50C. The Peleg constant K-1 decreased from 5.52 x 10(-2) to 1.63 x 10(-2)/h% for apricot kernels with increasing temperature from 20 to 50C. An inverse linear relationship was found for the soaking temperature and Peleg constant K-1, while Peleg constant K-2 was unaffected by the soaking temperature. The predictive capability of Peleg's equation for apricot kernels was tested, and differences between experimental and predicted moisture content values were not significant at 5% level (P < 0.05). The average activation energy (E-a) for K-1 was 29.4 kJ/mol.
Açıklama
Anahtar Kelimeler
Empirical-Model, Pelegs Equation, Chickpea, Kinetics, Sorption, Wheat
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
31
Sayı
5
