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dc.contributor.author Φωτοπούλου, Μαρία el
dc.date.accessioned 2015-01-11T18:33:56Z
dc.date.issued 2015-01-11
dc.identifier.uri http://hdl.handle.net/11400/3783
dc.rights An error occurred on the license name. *
dc.rights.uri An error occurred getting the license - uri. *
dc.subject Adsorption
dc.subject Absorption
dc.subject Food--Sugar content
dc.subject Food--Protein content
dc.subject Halvah
dc.subject Απορρόφηση
dc.subject προσρόφηση
dc.subject παραδοσιακή ελληνική κουζίνα
dc.subject σάκχαρα
dc.subject πρωτείνες
dc.subject χαλβάς
dc.subject traditional Greek food
dc.title Sorption phenomena in some sugar and protein traditional Greek foods en
heal.type masterThesis
heal.secondaryTitle The case of halva en
heal.classification Food technology and engineering
heal.classification Pastry
heal.classification Τεχνολογία τροφίμων
heal.classification Ζαχαροπλαστική
heal.classificationURI http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI http://id.loc.gov/authorities/subjects/sh85098615
heal.classificationURI **N/A**-Τεχνολογία τροφίμων
heal.classificationURI **N/A**-Ζαχαροπλαστική
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85001022
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85000245
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85050227
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85050213
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85058523
heal.dateAvailable 10000-01-01
heal.language en
heal.access forever
heal.recordProvider Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων el
heal.publicationDate 1994
heal.bibliographicCitation Fotopoulou, M. (1994) Sorption phenomena in some sugar and protein traditional Greek foods: the case of halva. Master thesis. University of Humberside el
heal.abstract Sorption phenomena in plain and cocoa halva were studied using static method. Proximate analysis showed that halva contained on average 55% sugars, 25% fat and 14% protein. Its composition varies due to composition of tahini, a sesame seed paste used for halva manufacture. Moisture sorption isotherms (MSI) were obtained at 10, 25, 40 and 60°C. An hysteresis was observed at each temperature, while its magnitude was reduced with an increase in temperature. The upper limit of hysteresis loop was sifted with temperature increase, with the most dramatic dropping occuring at 60°C. Being a low moisture food, the BET model was applied to study MSI. Very low monolayer moisture values of 0.03 - 0.06 g H O/g dry matter were obtained while C constant values ranged from 0.128 to 0.529 in plain halva and from 0.060 to 0.299 in cocoa halva. The net isosteric heat of sorption was reduced as moisture content was increased. As temperature was increased sorbed moisture was increased due to dissolution effects. At 10,25 and 40°C crossing over in isotherms was observed. en
heal.advisorName Λάζος, Ευάγγελος Σ. el
heal.committeeMemberName [χ.ό.] el
heal.academicPublisher Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων el
heal.academicPublisherID teiath
heal.fullTextAvailability true


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