Sorption and thermal properties of dried egg whites

Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity

“…Different authors (for example (Gabas, Telis, Sobral, & Telis-Romero, 2007;Ghodake, Goswami, & Chakraverty, 2007;Jensen & Risbo, 2007;Landfeld et al, 2008;Mestdagh, De Meulenaer, Cucu, & Van Peteghem, 2006;Oyelade, Tunde-Akitunde, Igbeka, Oke, & Raji, 2008;Togrul & Arslan, 2007;Venturi et al, 2007;Włodarczyk-Stasiak & Jamroz, 2008;Yan, Sousa-Gallagher, & Oliveira, 2008;Zhou & Labuza, 2007;Zhou, Liu, & Labuza, 2008)) pointed out the importance of those data in drying, aeration, predicting of stability and quality during packaging and storage of food. Therefore, different more or less advanced sorption models have been used (with greater or smaller success) in the field of food engineering science for description water sorption data.…”

Sorption and thermal properties of rice, potato starch, and oat flakes

“…The derived function was used for the calculation of the energy necessary for changing the temperature of the powder in such situations where the water evaporation from powder is negligible. This function can be combined with the heat of evaporation for the calculation of the total energy necessary for changing the temperature and moisture content of the product at the same time (Landfeld et al 2008).…”

“…This dependence enables to calculate the total energy necessary for the heating of the product from the initial temperature T 1 to the final temperature T 2 and during the simultaneous change of the moisture content from x w1 to x w2 (Landfeld et al 2008).…”

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

“…Moreover, DSC method was used for measuring the enthalpy of the product as a function of temperature during desorption of moist egg whites starting from various levels of the moisture content (Landfeld et al, 2006) The polysaccharides are the most widely utilized food ingredients. The hydration of carbohydrates is a very important process in relation to their anti-freezing properties in food applications (Velickova et al, 2013) and their protecting effect for cryobiological applications (Chaytor et al, 2012).…”