Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

[Desorption isotherms in amaranth flours].

J D Alvarado1, E Toaza, G Coloma

  • 1Universidad Técnica de Ambato, Ecuador.

Archivos Latinoamericanos De Nutricion
|September 1, 1990
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

[Fine needle myelography. Current status].

Neurologia (Barcelona, Spain)·1992
Same author

[Latent heat of vaporization in amaranth (Amaranthus hybridus)].

Archivos latinoamericanos de nutricion·1990
Same author

[Effect of temperature on the aerobic degradation of vitamin C in citric fruit juices].

Archivos latinoamericanos de nutricion·1989
Same author

[Report from Ecuador--food composition data in Ecuador].

Archivos latinoamericanos de nutricion·1987

This study determined amaranth seed moisture content and water activity, finding optimal stability between 7.6-9.9 g/100g. These findings are crucial for effective amaranth flour processing and storage.

Area of Science:

  • Food Science and Technology
  • Agricultural Engineering

Background:

  • Amaranth (Amaranthus hybridus), known locally as 'ataco' or 'sangoracha', is a valuable seed crop.
  • Understanding water activity and moisture content is critical for food processing and preservation.

Purpose of the Study:

  • To determine the water vapor pressure and water activity of milled amaranth seeds.
  • To model the desorption isotherms using the Guggenheim-Anderson-De Boer (G.A.B.) model.
  • To establish the equilibrium moisture content for amaranth flour.

Main Methods:

  • Determined vapor pressure of amaranth seeds at four temperatures (15-30°C) across a moisture range (60 to <10 g water/100 g dry matter).
  • Measured vapor pressure of distilled water for water activity calculations.
  • Applied the G.A.B. model and polynomial equations to analyze experimental data.

Related Experiment Videos

Main Results:

  • Established water desorption isotherms for amaranth seeds at different temperatures.
  • Identified a stable water content range of 7.6 to 9.9 g/100 g using the G.A.B. model.
  • Developed polynomial equations to calculate equilibrium moisture content from water activity (0.15-0.95).

Conclusions:

  • The study provides essential data on amaranth's water sorption behavior.
  • Results are valuable for optimizing drying, milling, and storage of amaranth flour.
  • Understanding moisture-water activity relationships prevents undesirable physical, chemical, and biological changes in food products.