Equilibrium moisture content and heat of desorption of some vegetables

Kiranoudis, CT; Maroulis, ZB; Tsami, E; Marinos-Kouris, D

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	https://dspace.lib.ntua.gr/xmlui/handle/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