Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana

Zhengyong Yan; Maria J. Sousa-Gallagher; Fernanda A.R. Oliveira

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Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana

机译：中等水分香蕉的吸附等温线和水分吸附滞后

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Sorption isotherms of dried or intermediate moisture content (IMC) products are most important to model moisture uptake during storage and distribution. Working isotherms of IMC bananas were determined at five different temperatures (10, 15, 20, 30 and 40

机译：干燥或中等水分含量（IMC）产品的吸附等温线对于模型化在储存和分配过程中的水分吸收最为重要。在五种不同的温度下（10、15、20、30和40）确定了IMC香蕉的工作等温线

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来源
《Journal of food engineering》 |2008年第3期|p.342-348|共7页
作者
Zhengyong Yan; Maria J. Sousa-Gallagher; Fernanda A.R. Oliveira;
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作者单位

Department of Process and Chemical Engineering, University College, Cork, Ireland;

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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
banana; hysteresis; isosteric heat of sorption; modelling; sorption isotherm;

机译：香蕉;滞后;等规吸附热;模拟;吸附等温线;

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Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana

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