Equivalence of the Peleg, Pilosof and Singh-Kulshrestha Models for Water Absorption in Food

P.A. Sopade, P.Y. Xun, P.J. Halley, Matt Hardin

    Research output: Contribution to journalArticle

    21 Citations (Scopus)

    Abstract

    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.
    Original languageEnglish
    Pages (from-to)730-734
    JournalJournal of Food Engineering
    Volume78
    Issue number2
    DOIs
    Publication statusPublished - 2007

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