DESORPTION ISOTHERMS OF APPLES AT SEVERAL TEMPERATURES
作者:
Z. N. Veltchev,
N. D. Menkov,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 4-5
页码: 1127-1137
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917759
出版商: Taylor & Francis Group
关键词: heat of desorption;modeling;water activity
数据来源: Taylor
摘要:
The desorption isotherms of apples of the Granny Smith variety, treated with 0.5% citric acid aqueous solution, were determined using the gravimetric static method. Experiments at three temperature levels: 20°C, 40°C and 60°C and ten water activity levels from 0.112 to 0.856 were carried out. Along with five well known models - modified Chung-Pfost, modified Halsey, modified Oswin, modified Henderson and GAB (Guggenheim-Anderson-de Boer), a new fraction-linear model has been applied to fit the data and to calculate the isosteric heat of desorption determination.
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