MODELING WATER ADSORPTION ISOTHERMS OF PINHÃO (ARAUCARIA ANGUSTIFOLIA SEEDS) FLOUR AND THERMODYNAMIC ANALYSIS OF THE ADSORPTION PROCESS

@inproceedings{CladeraOlivera2011MODELINGWA,
  title={MODELING WATER ADSORPTION ISOTHERMS OF PINH{\~A}O (ARAUCARIA ANGUSTIFOLIA SEEDS) FLOUR AND THERMODYNAMIC ANALYSIS OF THE ADSORPTION PROCESS},
  author={Florencia Cladera-Olivera and L{\'i}gia D. F. Marczak and Caciano Pelayo Zapata Nore{\~n}a and Ana Carolina Pettermann},
  year={2011}
}
The seeds of Araucaria angustifolia, commonly known as pinhao, are widely consumed in both Southern and Southeastern Brazil because of their high nutritious value. The literature on the technological aspects of this seed is still very scarce. Moisture adsorption isotherms of pinhao flour were determined at 10, 20, 30 and 40C using the gravimetric method. Results show that temperature has little effect on the adsorption process and the Chirife model was found to best represent the experimental… CONTINUE READING

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