Water vapour adsorption on whole corn flour, degermed corn flour, and germ flour
- 1 December 1974
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 9 (4) , 433-444
- https://doi.org/10.1111/j.1365-2621.1974.tb01792.x
Abstract
Summary: Adsorption isotherms for whole corn, degermed corn, and germ flours were obtained at 78°F and 122°F and at relative humidities in the range of 11–97%. Various empirical equations for the isotherms were tried and the parameters were calculated for the equations. Brunauer‐Emmett‐Teller (BET) surface areas of the various materials were calculated to describe the sorption phenomenon. The BET surface areas based on water sorption were higher for degermed corn flour than for germ flour. The free energy changes for whole corn, degermed corn, and germ flours were determined and represented by empirical equations.Keywords
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