SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT

Values of the isotherm factor, ∂w/∂X)T, for various dried foods (apple, beef, cod, carrots, fennel, peas, pekanut, potatoes and trout) were calculated and reported as a function of moisture content. The effect of sorption hysteresis on the isotherm factor was also calculated for some foods. It is ho...

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Autor principal: Iglesias, Héctor Arturo
Publicado: 1978
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v43_n2_p606_VIOLLAZ
http://hdl.handle.net/20.500.12110/paper_00221147_v43_n2_p606_VIOLLAZ
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v43_n2_p606_VIOLLAZ
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spelling paper:paper_00221147_v43_n2_p606_VIOLLAZ2023-06-08T14:46:00Z SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT Iglesias, Héctor Arturo Values of the isotherm factor, ∂w/∂X)T, for various dried foods (apple, beef, cod, carrots, fennel, peas, pekanut, potatoes and trout) were calculated and reported as a function of moisture content. The effect of sorption hysteresis on the isotherm factor was also calculated for some foods. It is hoped that these data may be useful for adequately interpreting experimental results on rates of moisture sorption and desorption in dried foods. Copyright © 1978, Wiley Blackwell. All rights reserved Fil:IGLESIAS, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1978 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v43_n2_p606_VIOLLAZ http://hdl.handle.net/20.500.12110/paper_00221147_v43_n2_p606_VIOLLAZ
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Values of the isotherm factor, ∂w/∂X)T, for various dried foods (apple, beef, cod, carrots, fennel, peas, pekanut, potatoes and trout) were calculated and reported as a function of moisture content. The effect of sorption hysteresis on the isotherm factor was also calculated for some foods. It is hoped that these data may be useful for adequately interpreting experimental results on rates of moisture sorption and desorption in dried foods. Copyright © 1978, Wiley Blackwell. All rights reserved
author Iglesias, Héctor Arturo
spellingShingle Iglesias, Héctor Arturo
SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
author_facet Iglesias, Héctor Arturo
author_sort Iglesias, Héctor Arturo
title SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
title_short SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
title_full SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
title_fullStr SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
title_full_unstemmed SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
title_sort slopes of moisture sorption isotherms of foods as a function of moisture content
publishDate 1978
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v43_n2_p606_VIOLLAZ
http://hdl.handle.net/20.500.12110/paper_00221147_v43_n2_p606_VIOLLAZ
work_keys_str_mv AT iglesiashectorarturo slopesofmoisturesorptionisothermsoffoodsasafunctionofmoisturecontent
_version_ 1768544489292431360

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