Buscar
Mostrando ítems 1-10 de 153
Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa
(Univ Nacl Trujillo, Fac Ciencias Agropecuarias, 2016-10-01)
The isosteric heats of sorption of two varieties of quinoa (Chenopodium quinoa Willd.) grain were determined by the static gravimetric method at four temperatures (40, 50, 60 and 70 degrees C) and in relative humidity ...
Modeling Isosteric Heat of Soya Bean for Desorption Energy Estimation Using Neural Network Approach
(Instituto de Investigaciones Agropecuarias, INIA, 2010)
Sorption isotherms and thermodynamic properties of grated Parmesan cheese
(Wiley-Blackwell, 2016-01-01)
This study focuses on isotherms, isosteric heat of sorption and enthalpy-entropy mechanism of water sorption of grated Parmesan cheese at simulating conditions of storage and drying processes. Isotherms were determined by ...
Moisture sorption isotherms and isosteric heat sorption of habanero pepper (Capsicum chinense) dehydrated powder
(Univ Politecnica Valencia, 2018-01-01)
Moisture sorption isotherms of the habanero pepper powder were determined using the Dynamic Vapor Sorption (DVS) method at 20, 25, 35, 45 and 55 degrees C in a range of water activity from 0.10 to 0.90 at which the processes ...
Thermodynamic properties applied to the sorption isotherms of kiwifruit
(Isnt Tecnologico Veracruz, 2001-01-01)
The net isosteric heat and entropy of water sorption were calculated for kiwifruit, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 degreesC). The Guggenheim-Ande ...
Thermodynamic properties applied to the sorption isotherms of kiwifruit
(Isnt Tecnologico Veracruz, 2001-01-01)
The net isosteric heat and entropy of water sorption were calculated for kiwifruit, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 degreesC). The Guggenheim-Ande ...
Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
(Chiriotti Editori, 2010-01-01)
Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher ...
Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
(Chiriotti Editori, 2010-01-01)
Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher ...
Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
(2010-01-01)
Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50°C. The spray-dryer gave a dry product with a higher adsorption ...
Thermodynamic properties of sorption of rice in the husk
(Engenharia Agrícola, 2019)