Prediction of Sorptional Equilibrium Data for Starch‐Containing Foodstuffs

Journal of Food Science - Tập 47 Số 5 - Trang 1501-1507 - 1982
Guillermo H. Crapiste1, Enrique Rotstein1
1Authors Crapiste and Rotstein are with Planta Piloto de Ingenieria Quimica, Casilla Correo 717, 8000 Bahia Blanca, Argentina.

Tóm tắt

ABSTRACTWater accounting in a foodstuff can be done using water chemical potential to describe the equilibrium. Inspection of the structure of typical potato tissue leads to recognition of its intervening phases. Considering the chemical potential of water at each phase the corresponding amount of water can be predicted. Using these expressions and typical composition, the equilibrium water content of the foodstuff can be predicted with good agreement with experimental data. A number of correlations have been studied, concluding that the approach presented is the only one providing a good representation in the entire range of moisture contents. The method is extended to beans, white rice, peas and corn.

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