Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.)

Adsorption and desorption isotherms of fresh and dried Cape gooseberry (Physalis peruviana L.) were determined at three temperatures (20, 40 and 60 °C) using a gravimetric technique. The data obtained were fitted to several models including Guggenheim-Anderson- De Boer (GAB), Brunauer-Emmett-Teller...

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Main Authors: Jessica López, María José Torres, Kong Ah-Hen, Antonio Vega-Gálvez, Roberto Lemus-Mondaca
Format: Artigo
Sprog:Inglês
Udgivet: University of Zagreb 2014-01-01
Serier:Food Technology and Biotechnology
Fag:
Cape gooseberry
sorption isotherm
modelling
isosteric heat
glass transition temperature
Gordon-Taylor model
Online adgang:http://hrcak.srce.hr/file/175257
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