Water sorption isotherms of roasted coffee and coffee roasted with sugar

Cepeda, Emilio A.; Latierro, Raul Ortiz de; José, María; Olazar, Martı́n

doi:10.1046/j.1365-2621.1999.00257.x

Cited by 13 publications

(17 citation statements)

References 7 publications

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“…The final results obtained using this procedure are collected in Table 1 (the results are new and have not been reported yet). Obtained sorption isotherms are almost or exactly the same as obtained for analogous products by other authors (Cepeda, Ortiz de Latierro, San José, & Olazar, 1999;Jouppila & Roos, 1994;Ocieczek, 2007;Pezzutti & Crapiste, 1997;Soysal & Öztekin, 1999;Vélez-Ruiz, Lima Carrera, & Macedo y Ramírez, 2004).…”

Section: Methodssupporting

confidence: 82%

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

Furmaniak¹,

Terzyk²,

Gołembiewski³

et al. 2009

Food Research International

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Section: Methodssupporting

confidence: 82%

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

Furmaniak¹,

Terzyk²,

Gołembiewski³

et al. 2009

Food Research International

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“…This decrease in the size of K as temperature increases has been recorded by de Jong et al. (1996) and Cepeda et al. (1999).…”

Section: Discussionsupporting

confidence: 59%

“…Hence the assumption by van den Berg (1981, 1984, 1985), de Jong et al. (1996) and Cepeda et al. (1999) that the GAB equation simplifies to BET when K = 1 and the additional claim that the GAB equation is a worthy successor to BET cannot be supported.…”

Section: Discussionmentioning

confidence: 99%

The derivation of the GAB adsorption equation from the BDDT adsorption theory

Caurie

2005

Int J of Food Sci Tech

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The BET-like adsorption equation, popularly known as the GAB equation, was derived from the BDDT adsorption equation without changes to the bulk liquid properties of multilayer molecules. Without these changes the third parameter K in the GAB equation cannot be said to measure changes in the bulk liquid properties of the multilayer molecules. Instead K measures the range of application of the GAB equation and differentiates multilayer adsorption, when K > 0.5, from singular layer adsorption, when K £ 0.5. The GAB equation, derived from and based on the BDDT theory is argued, in this paper, to provide a greater insight into the mechanism of water adsorption than the same equation derived from and based on the BET theory.

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“…These parameters proved to be very useful in the physicochemical description of the final product. The goodness of the fit of each model was evaluated by calculating the mean relative percentage deviation modulus, E (%) (Cepeda et al 1999), the standard error, S, and the correlation coefficient, r, (Bellagha et al 2008) which are defined as follows:…”

Section: Sorption Propertiesmentioning

confidence: 99%

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

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The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105°C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.

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Water sorption isotherms of roasted coffee and coffee roasted with sugar

Cited by 13 publications

References 7 publications

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

The derivation of the GAB adsorption equation from the BDDT adsorption theory

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

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