Sorption isotherms of cocoa and cupuassu products

Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35 °C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results. A sorption isotherm is the graphic repres...

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Bibliographic Details
Published in:	Journal of food engineering Vol. 73; no. 4; pp. 402 - 406
Main Authors:	Medeiros, Magda Leite, Bartolomeu Ayrosa, Ana Maria Irene, de Moraes Pitombo, Ronaldo Nogueira, da Silva Lannes, Suzana Caetano
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-04-2006 Elsevier
Subjects:	Biological and medical sciences brining chocolate Cocoa cocoa powder Cupuassu drying temperature Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects mathematical models salts solutions Sorption isotherm sorption isotherms Spray dryer spray drying Theobroma thermodynamics water activity water content Spray dryer Cocoa Cupuassu Sorption isotherm Sorption Dicotyledones Sterculiaceae Angiospermae Spermatophyta Theobroma cacao
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