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《Modern Food Science and Technology》 2007-09
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Studies on the Adsorption Isotherms of Egg Powder

LI Yan-po~1,MA Cheng-jin~1,HUANG Qun~1,WU Biao~1,MA Mei-hu~(1,2) (1.Institute of Food Science,Jishou University,Jishou 416000,China) (2.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)  
The adsorption,desorption and hysteresis properties of the freeze drying All-egg powder,Albumen powder and vitellus powder at 10℃,20℃,30℃and 40℃were studied.The Regression equation of absorption isotherms curves of the three kinds of egg powders was obtained and the BET surface values of these egg powders were also achieved.
【Fund】: 福特基金项目资助(06JDPHE027)
【CateGory Index】: TS253.1
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