Desorption isotherms of some vegetables
1996
Zhang, X.W. | Liu, X. | Gu, D.X. | Zhou, W. | Wang, R.L. | Liu, P.
The desorption isotherms of potato, carrot, tomato and green pepper were determined at 30, 40, 50 and 60 degrees C and within the range of 10-90% water activity. Iglesias and Chirife, Halsey and GAB equations were tested to fit the experimental data. The net isosteric heat of desorption of water was determined from the equilibrium desorption data.
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