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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| Autores principales: | VIOLLAZ, P., CHIRIFE, J., IGLESIAS, H.A. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v43_n2_p606_VIOLLAZ |
| Aporte de: |
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