By Hector A. Iglesias

Instruction manual of nutrition Isotherms: Water Sorption Parameters For nutrition And foodstuff Components.

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Extra resources for Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components

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9 1 Fig. 96. Cheese, Edam (adsorption, 25°C): Freeze- and vacuumdried at 30°C before adsorption. Method: Jar with air agitation (sulfuric acid solutions). 9 a 1 1 w Fig. 97. Cheese, Edam (desorption, 25°C): Freeze- and vacuumdried at 30°C before adsorption; desorption following humidification at 90% relative humidity. Method: Jar with air agitation (sulfuric acid solutions). 9 1 Fig. 98. Cheese, Emmental (adsorption): Freeze- and vacuum dried at 30°C before adsorption. Method: Jar with air agitation (sul furic acid solutions).

Fig. 90. " Method: Static-desiccator (saturated salt solutions). ) 56 Fig. 91. " Method: Static-desiccator (saturated salt solutions). ) Fig. 92. 9 1 Fig. 93. Cellulose sodium carboxymethyl (adsorption, 24°C: "Hercules" sodium carboxymethyl cellulose CMC-7LF, spraydried. Electrobalance assembly. ) Fig. 94. Camomile tea (adsorption): Vacuum-dried at 30°C before adsorption; (a) 5 and 25, (b) 45, (c) 60°C. Method: Jar with air agitation (sulfuric acid solutions). 9 1 1 01 0 Fig. 95. Camomile tea (desorption): Vacuum-dried at 30°C before adsorption; desorption following humidification at 90% relative humidity; (a) 5, (b) 25, (c) 45°C.

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.

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