Application of the GAB model to the moisture sorption isotherms for dried fruits

Maroulis, ZB; Tsami, E; Marinos-Kouris, D; Saravacos, GD

dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Tsami, E	en
dc.contributor.author	Marinos-Kouris, D	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:39:23Z
dc.date.available	2014-03-01T01:39:23Z
dc.date.issued	1988	en
dc.identifier.issn	02608774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/22751
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0023866627&partnerID=40&md5=a8d625b2f968f1322b163f6c4c017f77	en
dc.subject.other	AGRICULTURAL PRODUCTS	en
dc.subject.other	FOOD PRODUCTS	en
dc.subject.other	MATHEMATICAL MODELS	en
dc.subject.other	DRIED FRUITS	en
dc.subject.other	EQUILIBRIUM MOISTURE CONTENT	en
dc.subject.other	MOISTURE	en
dc.title	Application of the GAB model to the moisture sorption isotherms for dried fruits	en
heal.type	journalArticle	en
heal.publicationDate	1988	en
heal.abstract	The moisture adsorption isotherms for dried raisins, figs, prunes, and apricots were determined at 15, 30, 45 and 60°C, using the gravimetric static equilibrium method. The applicability of the GAB (Guggenheim-Anderson-de Boer) model to the experimental results was found to depend on the regression method employed. So, using direct non-linear regression analysis, five constants of the GAB model were estimated which enables the equilibrium moisture content of each dried fruit in the temperature range 15-60°C to be predicted with reasonable accuracy. The indirect (successive) non-linear regression method is not recommended since the basic three constants of the GAB equation are interrelated. © 1988.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.volume	7	en
dc.identifier.issue	1	en
dc.identifier.spage	63	en
dc.identifier.epage	78	en