Sorption isotherms for macaroni

Date

1996-01-01

Author

Dincer, TD
Esin, A

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

46
views

0
downloads

Sorption isotherms of thin spaghetti were obtained at 30, 40, 50, 60 and 70 degrees C. Data were compared with respect to several isotherm models. It was found that the modified BET equation can satisfactorily represent the sorption data up to about 97% relative humidity. The monolayer value and the constants of the BET equation were also correlated with temperature together with the isosteric enthalpy of sorption.

Subject Keywords

Moisture-Content, Bet Theory, Foods, Heat

URI

https://hdl.handle.net/11511/65555

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/0260-8774(95)00004-6

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Molecular-dynamics simulations of silicene nanoribbons under strain Ince, Alper; Erkoç, Şakir (2012-01-01) Structural properties of silicene nanoribbons (SiNRs) of varying width have been investigated under 5% and 10% uniaxial strain via classical Molecular-Dynamics simulations at 1 and 300?K temperatures by the aid of atomistic many-body potential energy functions (PEFs). It has been found that under strain, SiNRs show such material properties: they are very ductile, with considerable toughness and a very long plastic range before fragmentation.
EXACT NUMERICAL-SOLUTIONS FOR RADIATIVE HEAT-TRANSFER IN CYLINDRICAL FURNACES Selçuk, Nevin (1988-05-01) Exact expressions for the distributions of the components of radiative flux density and the radiative energy source term in terms of wall and medium temperature distributions have been formulated for an emitting absorbing medium of constant properties bounded by black walls of a cylindrical enclosure. The accuracy of numerical solutions has been tested on an idealized enclosure for which exact analytical solution of the expressions is possible and shown to have six‐figure accuracy. The exact expressions hav...
Drying temperature and relative humidity effects on wheat gluten film properties Kayserilioglu, BS; Bakir, U; Yılmaz, Levent; Akkas, N (American Chemical Society (ACS), 2003-02-12) The mechanical and physical properties of glycerol-plasticized wheat gluten films dried at different temperatures (20, 50, and 80 degreesC) and relative humidities (35 and 70% RH) were investigated. Dispersion of wheat gluten was prepared at pH 11 in aqueous solution. Films were obtained by casting the wheat gluten suspension, followed by solvent evaporation in a temperature and relative humidity controlled chamber. Decreasing relative humidity altered most of the mechanical properties. At 35% RH, tensile s...
Anharmonic line shift and linewidth of the Raman modes in TlInS2 layered crystals Yuksek, NS; Hasanlı, Nızamı; Aydinli, A (Wiley, 2004-01-01) The temperature dependence of the unpolarized Raman spectra from TlInS2 layered crystal was measured between 10 and 300 K. The analysis of the experimental data showed that the temperature dependences of wavenumbers and linewidths are well described by considering the contributions from thermal expansion and lattice anharmonicity. The purely anharmonic contribution (phonon-phonon coupling) was found to be due to three-phonon processes. This work demonstrates that the two Raman modes at 280.9 and 292.3 cm(-1...
Numerical Investigation on Cooling of Small form Factor Computer Cases ORHAN, OMER EMRE; Tarı, İlker (2008-11-01) In this study, cooling of small form factor computers is numerically investigated. The problem is a conjugate heat transfer problem in which ambient air is the final heat transfer medium. In modeling the problem, heat transfer using heat pipes running from the CPU to the heat exchanger in the back end of the chassis, forced convection inside the chassis, ventilation of the chassis air, conduction paths inside the chassis, and natural convection from the chassis walls to the ambient air are considered. The n...

Citation Formats

T. Dincer and A. Esin, “Sorption isotherms for macaroni,” JOURNAL OF FOOD ENGINEERING, pp. 211–228, 1996, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65555.