Equilibrium moisture content and heat of desorption of some vegetables

 
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Journal part (EN)
Scientific article (EN)
1993 (EN)
Equilibrium moisture content and heat of desorption of some vegetables (EN)
Marinos-Kouris, D (EN)
Tsami, E (EN)
Kiranoudis, CT (EN)
Maroulis, ZB (EN)
The equilibrium moisture content of potato, carrot, tomato, green pepper and onion was determined within the range of 10 to 90% water activity at three different temperatures (30, 45 and 60°C), using the standard static gravimetric method developed by the European Cooperation Project COST 90. The GAB equation was fitted to the experimental data, using the direct nonlinear regression analysis method and the agreement between experimental and calculated values was satisfactory. The net isosteric heat of desorption of water was determined from the equilibrium desorption data, using the Clausius-Clapeyron equation. An empirical exponential relationship between the net isosteric heat of sorption and the moisture content was proposed and validated. © 1993. (EN)
journalArticle (EN)
Allium cepa (EN)
Vegetables (EN)
Daucus carota (EN)
Solanum tuberosum (EN)
Moisture (EN)
Food Science & Technology (EN)
Agricultural products (EN)
Desorption (EN)
Equilibrium Moisture Content (EN)
Regression analysis (EN)
Food products (EN)
Engineering, Chemical (EN)
Clausius-Clapeyron equation (EN)
Lycopersicon esculentum (EN)
Phase equilibria (EN)
Equilibrium moisture contents (EN)
National Technical University of Athens
Digital Library of National Technical University of Athens | Dspace@NTUA
Κεντρική Βιβλιοθήκη Ε.Μ.Π.
Ιδρυματικό Αποθετήριο
Δημοσιεύσεις μελών Δ.Ε.Π. σε περιοδικά
Journal of Food Engineering (EN)
English
1993 (EN)
http://hdl.handle.net/123456789/10953
0260-8774 (EN)
55 (EN)
ISI:A1993LG29600004 (EN)
1 (EN)
10.1016/0260-8774(93)90019-G (EN)
74 (EN)
20 (EN)
ELSEVIER SCI LTD (EN)



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