Slopes of moisture sorption isotherms of foods as a function of moisture content
1978
VIOLLAZ, PACUAL | Chirife, Jorge | Iglesias, Héctor A.
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.
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书目信息
出版者
Taylor & Francis
其它主题
Dried foods; Sorption isotherms; Hysteresis
语言
英语
类型
Journal Article; Text
2024-02-28
MODS