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Thermodynamic properties of moisture sorption in cassava flour
Thermodynamic adsorption properties (differential enthalpy and entropy, spreading pressure and net integral enthalpy and entropy) of cassava flour were determined at 25, 30 and 35°C to provide information about the water and energy requirements for the sorption process. The Guggenheim–Anderson–de Bo...
Tallennettuna:
| Julkaisussa: | Dyna |
|---|---|
| Päätekijä: | |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Universidad Nacional de Colombia
2016
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| Aiheet: | |
| Linkit: | https://www.redalyc.org/articulo.oa?id=49645986018 https://www.redalyc.org/journal/496/49645986018/ https://www.redalyc.org/journal/496/49645986018/html/ https://www.redalyc.org/journal/496/49645986018/49645986018.epub https://www.redalyc.org/journal/496/49645986018/movil |
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