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Hysteresis phenomenon in foods

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dc.contributor.author Caurie M.
dc.date.accessioned 2022-10-31T15:06:01Z
dc.date.available 2022-10-31T15:06:01Z
dc.date.issued 2007
dc.identifier.issn 9505423
dc.identifier.other 10.1111/j.1365-2621.2006.01203.x
dc.description Caurie, M., Department of Home Economics Education, University of Education, Winneba, PO Box 25, Winneba, Ghana en_US
dc.description.abstract It has been explained that hysteresis is a sorption phenomenon, which rests on temperature, Aw, moisture content and on surface energy Q. As temperature and Aw as environmental variables have opposite effects on moisture content the isobar and isotherm methods are bound to have opposite effects on the hysteresis loop. Using Caurie's equation it has been shown that the desorption isotherm of the hysteresis loop is always at a higher energy level than the adsorption isotherm. This energy difference is stated to arise from physical changes in the adsorbent matrix which expose new energetic sites which adsorb moisture on return to lower Aws rather than desorb moisture and this is indicated to be responsible for the hysteresis phenomenon. It has also been argued that hysteresis may be used as an index of food quality. � 2006 Institute of Food Science and Technology Trust Fund. en_US
dc.subject Adsorption en_US
dc.subject Caurie equation en_US
dc.subject Desorption en_US
dc.subject Isobar en_US
dc.subject Isostere en_US
dc.subject Kelvin equation en_US
dc.title Hysteresis phenomenon in foods en_US
dc.type Article en_US

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