Thermodynamic characteristics of some legume seeds
2002
Menkov, N. (Higher Institute of Food and Flavour Industry, BG-4000 Plovdiv (Bulgaria))
The purpose of the present work was to calculate the heat of sorption of lentil, chickpea, vetch, common bean and broad bean seeds. The heat of sorption of legume seeds decreased continually with an increase in moisture content. The heat of sorption for the lentil was the greatest while that for common bean was the lowest. The power function can be used to calculate the heat of sorption of legume seeds for various moisture contents.
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Эту запись предоставил Institute of Agricultural Economics