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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Jessica López, María José Torres, Kong Ah-Hen, Antonio Vega-Gálvez, Roberto Lemus-Mondaca
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: University of Zagreb 2014-01-01
श्रृंखला:Food Technology and Biotechnology
विषय:
Cape gooseberry
sorption isotherm
modelling
isosteric heat
glass transition temperature
Gordon-Taylor model
ऑनलाइन पहुंच:http://hrcak.srce.hr/file/175257
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