[ { "key": "ZJ44I74B", "version": 4, "library": { "type": "group", "id": 165617, "name": "Pchem", "links": { "alternate": { "href": "https://www.zotero.org/groups/pchem", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/165617/items/ZJ44I74B", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/pchem/items/ZJ44I74B", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1141694, "username": "marishamarie", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/marishamarie", "type": "text/html" } } }, "creatorSummary": "Machado et al.", "parsedDate": "1999", "numChildren": 0 }, "data": { "key": "ZJ44I74B", "version": 4, "itemType": "journalArticle", "title": "Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal", "creators": [ { "creatorType": "author", "firstName": "M. Fátima", "lastName": "Machado" }, { "creatorType": "author", "firstName": "Fernanda A. R.", "lastName": "Oliveira" }, { "creatorType": "author", "firstName": "Luís M.", "lastName": "Cunha" } ], "abstractNote": "Summary When immersed in milk, breakfast cereal easily take up moisture, lose their brittle texture and become soggy. Earlier comparative analysis of the moisture sorption by breakfast cereal immersed in water and milk indicated that milk solids might play an important role on the sorption kinetics. In this work, the moisture uptake by ready-to-eat corn breakfast cereal immersed in milk solutions, reconstituted from whole and skimmed milk powder, was measured under isothermal conditions at 5, 30 and 55 °C. Dilutions between 0.25 and 1.5 were tested, with the factor of dilution 1 corresponding to the standard recommended by the milk powder manufacturer. The Weibull probabilistic model adequately fitted the experimental data by appropriate choice of its variable parameters. The dependence of the model parameters on temperature and total solids concentration was assessed for both skimmed and whole milk. Fat was found to play a major role on the process mechanism, which was attributed to the deposition of a fat layer at the solid matrix surface, hindering water and solids uptake. Yet, for short times, moisture uptake proceeded at a similar rate both in skimmed and whole milk.", "publicationTitle": "International Journal of Food Science & Technology", "publisher": "", "place": "", "date": "1999", "volume": "34", "issue": "1", "section": "", "partNumber": "", "partTitle": "", "pages": "47–57", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "", "DOI": "10.1046/j.1365-2621.1999.00238.x", "citationKey": "", "url": "http://onlinelibrary.wiley.com.ezproxy.cul.columbia.edu/doi/10.1046/j.1365-2621.1999.00238.x/abstract", "accessDate": "2013-05-06T04:43:20Z", "PMID": "", "PMCID": "", "ISSN": "1365-2621", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "en", "libraryCatalog": "Wiley Online Library", "callNumber": "", "rights": "Blackwell Science Ltd, 1997", "extra": "", "tags": [ { "tag": "Extruded cereal", "type": 1 }, { "tag": "Weibull probabilistic model", "type": 1 }, { "tag": "kinetic modelling", "type": 1 }, { "tag": "microstructural analysis", "type": 1 }, { "tag": "pH", "type": 1 }, { "tag": "viscosity", "type": 1 } ], "collections": [ "2IP7EAMD" ], "relations": {}, "dateAdded": "2013-05-06T04:57:49Z", "dateModified": "2013-05-06T04:57:49Z" } }, { "key": "7P4TJCTP", "version": 3, "library": { "type": "group", "id": 165617, "name": "Pchem", "links": { "alternate": { "href": "https://www.zotero.org/groups/pchem", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/165617/items/7P4TJCTP", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/pchem/items/7P4TJCTP", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1141694, "username": "marishamarie", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/marishamarie", "type": "text/html" } } }, "creatorSummary": "Peleg", "parsedDate": "1988", "numChildren": 0 }, "data": { "key": "7P4TJCTP", "version": 3, "itemType": "journalArticle", "title": "An empirical model for the description of moisture sorption curves", "creators": [ { "creatorType": "author", "firstName": "M.", "lastName": "Peleg" } ], "abstractNote": "", "publicationTitle": "Journal of Food Science", "publisher": "", "place": "", "date": "1988", "volume": "53", "issue": "4", "section": "", "partNumber": "", "partTitle": "", "pages": "1216–1217", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "", "DOI": "", "citationKey": "", "url": "http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb13565.x/abstract", "accessDate": "2013-05-06T03:58:07Z", "PMID": "", "PMCID": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "Google Scholar", "callNumber": "", "rights": "", "extra": "", "tags": [], "collections": [ "2IP7EAMD" ], "relations": {}, "dateAdded": "2013-05-06T04:18:12Z", "dateModified": "2013-05-06T04:18:12Z" } }, { "key": "DUFBSVWE", "version": 3, "library": { "type": "group", "id": 165617, "name": "Pchem", "links": { "alternate": { "href": "https://www.zotero.org/groups/pchem", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/165617/items/DUFBSVWE", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/pchem/items/DUFBSVWE", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1141694, "username": "marishamarie", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/marishamarie", "type": "text/html" } } }, "creatorSummary": "Turhan et al.", "parsedDate": "2002-06", "numChildren": 0 }, "data": { "key": "DUFBSVWE", "version": 3, "itemType": "journalArticle", "title": "Application of Peleg model to study water absorption in chickpea during soaking", "creators": [ { "creatorType": "author", "firstName": "Mahir", "lastName": "Turhan" }, { "creatorType": "author", "firstName": "Sedat", "lastName": "Sayar" }, { "creatorType": "author", "firstName": "Sundaram", "lastName": "Gunasekaran" } ], "abstractNote": "Application of the Peleg model was investigated for predicting water absorption by five winter- and five spring-planted chickpea genotypes during soaking between temperature (T ) of 20 and 100 °C. The Peleg model can predict kinetics of the chickpea soaking till equilibrium using short-term data at the given conditions. Its specific form for infinite time may also be used to estimate equilibrium moisture content (Me) at T⩾40 °C. Spring and winter chickpeas showed no significant difference (P<0.05) in the Peleg rate constant (K1) and Peleg capacity constant (K2) within and between the groups at all temperatures except for K1 at T<40 °C. The discrepancy for K1 was attributed to characteristic water permeabilities of spring and winter chickpeas which were prominent at T<40 °C. The Peleg constant K1 decreased from 17.1×10−3 to 0.95×10−3 h %−1 for the spring chickpeas, and from 22.2×10−3 to 1.02×10−3 h %−1 for the winter chickpeas with increasing temperature from 20 to 100 °C. An Arrhenius plot for K1 exhibited a slope change around 55 °C corresponding to approximate gelatinization temperature of the chickpea samples. The Peleg constant K2 for the samples linearly increased from 7.26×10−3 to 9.48×10−3 %−1 with increasing temperature from 20 to 100 °C.", "publicationTitle": "Journal of Food Engineering", "publisher": "", "place": "", "date": "June 2002", "volume": "53", "issue": "2", "section": "", "partNumber": "", "partTitle": "", "pages": "153-159", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "Journal of Food Engineering", "DOI": "10.1016/S0260-8774(01)00152-2", "citationKey": "", "url": "http://www.sciencedirect.com/science/article/pii/S0260877401001522", "accessDate": "2013-05-01T20:14:07Z", "PMID": "", "PMCID": "", "ISSN": "0260-8774", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "ScienceDirect", "callNumber": "", "rights": "", "extra": "", "tags": [ { "tag": "Chickpea", "type": 1 }, { "tag": "Peleg model", "type": 1 }, { "tag": "Soaking", "type": 1 }, { "tag": "Water absorption", "type": 1 } ], "collections": [ "2IP7EAMD" ], "relations": {}, "dateAdded": "2013-05-06T04:18:12Z", "dateModified": "2013-05-06T04:18:12Z" } }, { "key": "F6VNNNGU", "version": 3, "library": { "type": "group", "id": 165617, "name": "Pchem", "links": { "alternate": { "href": "https://www.zotero.org/groups/pchem", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/165617/items/F6VNNNGU", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/pchem/items/F6VNNNGU", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1141694, "username": "marishamarie", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/marishamarie", "type": "text/html" } } }, "creatorSummary": "Hung et al.", "parsedDate": "1993", "numChildren": 0 }, "data": { "key": "F6VNNNGU", "version": 3, "itemType": "journalArticle", "title": "Water Absorption in Chickpea (C. arietinum) and Field Pea (P. sativum) Cultivars using the Peleg Model", "creators": [ { "creatorType": "author", "firstName": "T.v.", "lastName": "Hung" }, { "creatorType": "author", "firstName": "L.h.", "lastName": "Liu" }, { "creatorType": "author", "firstName": "R.g.", "lastName": "Black" }, { "creatorType": "author", "firstName": "M.a.", "lastName": "Trewhella" } ], "abstractNote": "Moisture absorption in seven chickpea cultivars and three field pea cultivars was investigated at 5, 15, 25 and/or 42°C using the Peleg model (M (t) = Mo + t/[K1+ K2t]). The Peleg constant K1 varied with temperature. At a given temperature, the lower the K1, the more water was absorbed. The Peleg constant K2 was almost unaffected by temperature and could be used to predict the equilibrium water absorption. A constant K3 expressing the temperature effect on water absorption (K1= K3T + K4) was developed to distinguish two types of chickpea — Desi and Kabuli. All chickpeas had similar composition and initial moisture. The difference in water absorption rate was probably due to thickness and structure of the seed coat. The Peleg model could be used to predict water absorption in chickpea and field pea.", "publicationTitle": "Journal of Food Science", "publisher": "", "place": "", "date": "1993", "volume": "58", "issue": "4", "section": "", "partNumber": "", "partTitle": "", "pages": "848–852", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "", "DOI": "10.1111/j.1365-2621.1993.tb09374.x", "citationKey": "", "url": "http://onlinelibrary.wiley.com.ezproxy.cul.columbia.edu/doi/10.1111/j.1365-2621.1993.tb09374.x/abstract", "accessDate": "2013-05-01T20:17:46Z", "PMID": "", "PMCID": "", "ISSN": "1750-3841", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "en", "libraryCatalog": "Wiley Online Library", "callNumber": "", "rights": "", "extra": "", "tags": [ { "tag": "Chickpea", "type": 1 }, { "tag": "Peleg equation", "type": 1 }, { "tag": "Water absorption", "type": 1 } ], "collections": [ "2IP7EAMD" ], "relations": {}, "dateAdded": "2013-05-06T04:18:12Z", "dateModified": "2013-05-06T04:18:12Z" } }, { "key": "8H43ZHAE", "version": 3, "library": { "type": "group", "id": 165617, "name": "Pchem", "links": { "alternate": { "href": "https://www.zotero.org/groups/pchem", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/165617/items/8H43ZHAE", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/pchem/items/8H43ZHAE", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1141694, "username": "marishamarie", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/marishamarie", "type": "text/html" } } }, "creatorSummary": "Pinto and Esin", "parsedDate": "2004-04-01", "numChildren": 0 }, "data": { "key": "8H43ZHAE", "version": 3, "itemType": "journalArticle", "title": "Kinetics of the Osmotic Hydration of Chickpeas", "creators": [ { "creatorType": "author", "firstName": "Gabriel", "lastName": "Pinto" }, { "creatorType": "author", "firstName": "Ali", "lastName": "Esin" } ], "abstractNote": "An experiment examining the swelling of chickpeas as they are soaked in water is presented to introduce students to topics such as osmotic flow, mass transfer, diffusion, kinetics of hydration, modeling, and estimation of activation energy. The experiment may be performed by students at home, at the laboratory, or directly by the professor. Experimental data are analyzed using an empirical model (Peleg equation) for the description of moisture sorption curves for different foods soaked in water. The proposed experiment needs inexpensive hardware. The equations that fit adequately with experimental data allow the calculation of initial hydration rates at different temperatures, and subsequently, the estimation of the activation energy, Ea, of the process. The obtained value of Ea (19.5 ± 0.9 kJ/mol) shows a process controlled by diffusion and not by chemical reaction. It was also observed that, for a given temperature, the increase in concentration of NaCl in the immersion solution results in the decrease of hydration kinetics.", "publicationTitle": "Journal of Chemical Education", "publisher": "", "place": "", "date": "April 1, 2004", "volume": "81", "issue": "4", "section": "", "partNumber": "", "partTitle": "", "pages": "532", "series": "", "seriesTitle": "", "seriesText": "", "journalAbbreviation": "J. Chem. Educ.", "DOI": "10.1021/ed081p532", "citationKey": "", "url": "http://dx.doi.org/10.1021/ed081p532", "accessDate": "2013-05-01T20:09:32Z", "PMID": "", "PMCID": "", "ISSN": "0021-9584", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "ACS Publications", "callNumber": "", "rights": "", "extra": "", "tags": [], "collections": [ "2IP7EAMD" ], "relations": {}, "dateAdded": "2013-05-06T04:18:12Z", "dateModified": "2013-05-06T04:18:12Z" } } ]