Učitavanje...
Kinetic, thermodynamic properties, and optimization of barley hydration
The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 °C for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthal...
Spremljeno u:
| Izdano u: | Ciência e Tecnologia de Alimentos |
|---|---|
| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
|
| Teme: | |
| Online pristup: | https://www.redalyc.org/articulo.oa?id=395940118014 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|