Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 oC in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as th...

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Veröffentlicht in:	Ciência e Tecnologia de Alimentos
Hauptverfasser:	Silvio José Ferreira de SOUZA, Aline Inácio ALVES, Érica Nascif Rufino VIEIRA, José Antônio Gomez VIEIRA, Afonso Mota RAMOS, Javier TELIS-ROMERO
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Schlagworte:	Agrociencias
Online-Zugang:	https://www.redalyc.org/articulo.oa?id=395940120023
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