Water sorption isotherms in sugar beet root
- 28 June 1975
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 10 (3) , 299-308
- https://doi.org/10.1111/j.1365-2621.1975.tb00033.x
Abstract
Summary: The water sorption isotherms of raw sugar beet root and its water insoluble components, at various temperatures, were determined. An attempt is made to describe the experimental equilibrium moisture content data using some existing theories on physical adsorption.Keywords
This publication has 14 references indexed in Scilit:
- An equation for correlating equilibrium moisture content in foodsInternational Journal of Food Science & Technology, 1975
- The Effect Of Temperature On Sorption Isotherms Of Biological MaterialsTransactions of the ASAE, 1971
- Influence of the activity of water on the spoilage of foodstuffsInternational Journal of Food Science & Technology, 1968
- The glassy state in certain sugar‐containing food products *International Journal of Food Science & Technology, 1966
- Vapor Equilibrium Relationships of Dry MilkJournal of Dairy Science, 1965
- Heats of Adsorption of Water Vapor on Bovine Serum Albumin1Journal of the American Chemical Society, 1957
- Sugar Crystallization, Equilibrium Moisture Content and Crystallization of Amorphous Sucrose and GlucoseJournal of Agricultural and Food Chemistry, 1956
- Sorption of water vapor by proteins and polymers: A reviewJournal of Polymer Science, 1951
- Physical Adsorption on Non-Uniform SurfacesThe Journal of Chemical Physics, 1948
- Partial Pressure of Water Out of Aqueous Solutions of Sulfuric Acid.Industrial & Engineering Chemistry, 1925