TY - JOUR
T1 - Equivalence of the Peleg, Pilosof and Singh-Kulshrestha Models for Water Absorption in Food
AU - Sopade, P.A.
AU - Xun, P.Y.
AU - Halley, P.J.
AU - Hardin, Matt
PY - 2007
Y1 - 2007
N2 - The similarity between the Peleg, Pilosof-Boquet-Batholomai and Singh-Kulshrestha models was investigated using the hydration behaviours of whey protein concentrate, wheat starch and whey protein isolate at 30 degrees C in 100% relative humidity. The three models were shown to be mathematically the same within experimental variations, and they yielded parameters that are related. The models, in their linear and original forms, were suitable (r(2) > 0.98) in describing the sorption behaviours of the samples, and are sensitive to the length of the sorption segment used in the computation. The whey proteins absorbed more moisture than the wheat starch, and the isolate exhibited a higher sorptive ability than the concentrate. (c) 2005 Elsevier Ltd. All rights reserved.
AB - The similarity between the Peleg, Pilosof-Boquet-Batholomai and Singh-Kulshrestha models was investigated using the hydration behaviours of whey protein concentrate, wheat starch and whey protein isolate at 30 degrees C in 100% relative humidity. The three models were shown to be mathematically the same within experimental variations, and they yielded parameters that are related. The models, in their linear and original forms, were suitable (r(2) > 0.98) in describing the sorption behaviours of the samples, and are sensitive to the length of the sorption segment used in the computation. The whey proteins absorbed more moisture than the wheat starch, and the isolate exhibited a higher sorptive ability than the concentrate. (c) 2005 Elsevier Ltd. All rights reserved.
U2 - 10.1016/j.jfoodeng.2005.10.007
DO - 10.1016/j.jfoodeng.2005.10.007
M3 - Article
SN - 0260-8774
VL - 78
SP - 730
EP - 734
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 2
ER -