dc.creatorArevalo-Pinedo A.
dc.creatorDos Santos F.L.
dc.creatorSalles Arevalo Z.D.
dc.creatorZuniga A.D.G.
dc.creatorPinedo R.A.
dc.date2006
dc.date2015-06-30T18:12:18Z
dc.date2015-11-26T14:27:22Z
dc.date2015-06-30T18:12:18Z
dc.date2015-11-26T14:27:22Z
dc.date.accessioned2018-03-28T21:30:28Z
dc.date.available2018-03-28T21:30:28Z
dc.identifier
dc.identifierJournal Of Food Engineering. , v. 76, n. 4, p. 611 - 615, 2006.
dc.identifier2608774
dc.identifier10.1016/j.jfoodeng.2005.06.011
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-33748711408&partnerID=40&md5=b2bf4f77820900ba6c5312371902a6d0
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/103483
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/103483
dc.identifier2-s2.0-33748711408
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1246314
dc.descriptionMurici (Byrsonima sericea) and ingá (Ingá edulis) desorption isotherms were determined by the gravimetric method at two different temperatures. Experimental data was adjusted to five sorption models of Langmuir, Oswin, Anderson, GAB and Peleg. Sorption isotherms were determined gravimetrically by exposing the samples to controlled atmospheres produced by saturated salt solutions. The coefficient of regression R 2 and mean squares of error (E%) between experimental and calculated data were obtained to select the best model. In relation to the isotherm model the best models were, GAB and Oswin obtaining minor values of % mean errors and higher coefficient of determination. The GAB model was found to be the best fit out of the five models evaluated. © 2005 Elsevier Ltd. All rights reserved.
dc.description76
dc.description4
dc.description611
dc.description615
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dc.description
dc.languageen
dc.publisher
dc.relationJournal of Food Engineering
dc.rightsfechado
dc.sourceScopus
dc.titleDesorption Isotherms For Murici (byrsonima Sericea) And Inga (ingá Edulis) Pulps
dc.typeArtículos de revistas


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