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...
שמור ב:
| הוצא לאור ב: | Ciência e Tecnologia de Alimentos |
|---|---|
| Principais autores: | , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
|
| נושאים: | |
| גישה מקוונת: | https://www.redalyc.org/articulo.oa?id=395940120023 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|