The Study of Sorption Characteristics of Dried Crab Stick Product Using Dynamic Vapor Sorption
The research delved into the sorption characteristics of dried crab stick products using dynamic vapor sorption (DVS). The obtained sorption isotherm data, including equilibrium moisture content (Me) and water activity (aw), were fitted with 6 different sorption isotherm models, such as Brunauer-Em...
保存先:
| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Walailak University
2021-06-01
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| シリーズ: | Walailak Journal of Science and Technology |
| 主題: | |
| オンライン･アクセス: | http://103.58.148.28:80/index.php/wjst/article/view/20593 |
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