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Equilibrium moisture content and heat of desorption of some vegetables

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dc.contributor.author Kiranoudis, CT en
dc.contributor.author Maroulis, ZB en
dc.contributor.author Tsami, E en
dc.contributor.author Marinos-Kouris, D en
dc.date.accessioned 2014-03-01T01:09:24Z
dc.date.available 2014-03-01T01:09:24Z
dc.date.issued 1993 en
dc.identifier.issn 0260-8774 en
dc.identifier.uri http://hdl.handle.net/123456789/10953
dc.subject Equilibrium Moisture Content en
dc.subject.classification Engineering, Chemical en
dc.subject.classification Food Science & Technology en
dc.subject.other Agricultural products en
dc.subject.other Desorption en
dc.subject.other Moisture en
dc.subject.other Phase equilibria en
dc.subject.other Regression analysis en
dc.subject.other Clausius-Clapeyron equation en
dc.subject.other Equilibrium moisture contents en
dc.subject.other Vegetables en
dc.subject.other Food products en
dc.subject.other Allium cepa en
dc.subject.other Daucus carota en
dc.subject.other Lycopersicon esculentum en
dc.subject.other Solanum tuberosum en
dc.title Equilibrium moisture content and heat of desorption of some vegetables en
heal.type journalArticle en
heal.identifier.primary 10.1016/0260-8774(93)90019-G en
heal.identifier.secondary http://dx.doi.org/10.1016/0260-8774(93)90019-G en
heal.language English en
heal.publicationDate 1993 en
heal.abstract The equilibrium moisture content of potato, carrot, tomato, green pepper and onion was determined within the range of 10 to 90% water activity at three different temperatures (30, 45 and 60°C), using the standard static gravimetric method developed by the European Cooperation Project COST 90. The GAB equation was fitted to the experimental data, using the direct nonlinear regression analysis method and the agreement between experimental and calculated values was satisfactory. The net isosteric heat of desorption of water was determined from the equilibrium desorption data, using the Clausius-Clapeyron equation. An empirical exponential relationship between the net isosteric heat of sorption and the moisture content was proposed and validated. © 1993. en
heal.publisher ELSEVIER SCI LTD en
heal.journalName Journal of Food Engineering en
dc.identifier.doi 10.1016/0260-8774(93)90019-G en
dc.identifier.isi ISI:A1993LG29600004 en
dc.identifier.volume 20 en
dc.identifier.issue 1 en
dc.identifier.spage 55 en
dc.identifier.epage 74 en


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