By Hector Iglesias
Guide of nutrients Isotherms: Water Sorption Parameters For nutrients And nutrients Components.
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Extra resources for Handbook of Food Isotherms
Method: Static-desiccator (saturated salt/sulfuric acid solutions). ) tO 40h 40- to to to ro 48 0LW Fig. 75. Carrots (adsorption, 22°C): Variety Nantejska; (a) laboratory dried, frozen; (b) laboratory dried, dry-blanch-dry. Method: Static-desiccator (saturated salt/sulfuric acid solutions. 9 a 1 w Fig. 76. Carrots (adsorption, 22°C): Variety Nantejska; laboratory-dried, sprayed with potato starch before drying. Method: Static-desiccator (saturated salt/sulfuric acid solutions). ) 20- 49 Ο °0 Fig.
Method: Landrock and Proctor (1951). 9 I 1 0LW Fig. 65. Cardamom (adsorption): Vacuum-dried at 30°C before adsorption; (a) 5, (b) 25, (c) 45, (d) 60°C. Method: Jar with air agitation (sulfuric acid solutions). ) Fig. 66. Cardamom (desorption): Vacuum-dried at 30°C before adsorption; desorption following humidification at 90% relative humidity. Method: Jar with air agitation (sulfuric acid solutions). ) 10h 44 Fig. 67. ß-Carotene-cellulose model (37°C): Microcrystalline cellulose dispersed in water and vacuum-dried at 50°C and ß-carotene added; sodium metabisulfite used for sulfited samples; moisture ture content basis (wet or dry) not specified.
B) Dexter et al. (1955), as quoted by McCurdy et al. (1980). (c) McCurdy et al. 9 I 1 Fig. 40. Beans ^ 8 θ φ ΐ ΐ ο η , 25°C): (a) Great northern beans, (b) freeze-dried samples. ] 31 Fig. 41. 4% (dry basis). Method: Static-jar (sulfuric acid solutions). ) Fig. 42. Beef, dried (adsorption, 20°C): Method: Static-desiccator (saturated salt/sulfuric acid solutions). ) ro 1 IM U J 32 J d I Fig. 43. 5 cm in size were vacuum dried at 30°C and then heat-damaged in vacuum as follows: (b) 5 hr, 65°C; (c) 5 hr, 80°C; (d) 5 hr, 95°C.