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Moisture sorption isotherms for oat flour and rice flour were determined at 5, 23, and 45 °C using a gravimetric technique in an aw range of 0.08–0.98. The results obtained showed that, for aw values lower than around 0.75, in both flours, the sorption capacity decreased with increasing temperature, while the opposite behavior was observed at aw greater than this value. It was found that the experimental...
The kinetics of the colour change of double concentrated tomato paste during heating was studied. The Hunter L , a , b tristimulus values were measured to characterise the colour, and colour difference (ΔE); saturation index (SI) and a/b ratio were calculated from those values. The kinetic study was performed using the capillary tube method with temperatures ranging from 70.0 to 100...
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