Modelling the Desorption Isotherms of Chestnuts
The sorption isotherm of food material is pertinent in the processing and storage of food products. Desorption isotherms for peeled and unpeeled chestnuts were investigated using the hygrometric technique at 60 ºC and water activity (aw) ranged between 0.989 and 0.23. The experimental data were comp...
| Main Author: | |
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| Other Authors: | , , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.19/1926 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1926 |