Study of water sorption behaviour of pectins using a computerised elution gas chromatographic technique
1991
Demertzis, P.G. | Riganakos, K.A. | Giannakakos, P.N. | Kontominas, M.G.
The moisture sorption isotherms of apple and citrus pectins using a computerised increase gas chromatographic (IGC) method were constructed at 25, 30, 40 and 50 degrees C. Sorption isotherm data are calculated from a single injection of water with the aid of a personal computer and a program developed to perform data handling. Thus sorption isotherms are constructed in < 3 h. Good agreement was observed between moisture sorption isotherms of apple and citrus pectins obtained with the computerised IGC method and the gravimetric static method.
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