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KMID : 0380619910230060656
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.656 ~ p.660
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Heats of Moisture Adsorption for Sunflower Nutmeat Products
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Abstract
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Heats of moisture adsorption of the sunflower nutmeat products (ground nutmeat, meal, protein concentrate and protein isolate) were determined from their isosteres at temperatures 10, 20 and 30℃. The changes in the heat of adsorption with moisture level were analyzed by Hunter equation. The Hunter equation was valid for representing the relationship between the heat of adsorption and the moisture content for the sunflower nutmeat products, and the accuracy-of-fit increased as protein content of the materials increased. The heat of adsorption decreased as moisture content increased, but increased as protein content increased. The heats of adsorption were 11.8-10.6 ㎉/mole for the ground nutmeat at 4-12% moisture (d.b.) and 12.4-11.0 ㎉/mole for the protein isolate at 6-20% moisture (d.b.).
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