Results 171 to 180 of about 594,464 (204)
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Moisture Sorption Isotherms of Red Chillies
Biosystems Engineering, 2004Abstract The equilibrium moisture contents were determined for red chillies using the static method at 25, 35 and 45°C over a range of relative humidities from 0·115 to 0·865. The sorption capacity of chillies decreased with an increase in temperature at constant relative humidity.
S Kaleemullah, R Kailappan
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Moisture Sorption Isotherms Of Flax Seed
Transactions of the ASAE, 1990ABSTRACT The moisture sorption isotherms of flax seed were determined at 10, 25, 40, and 55° C, using the gravimetric static equilibrium method and the closed-loop dew point method. The coefficients of the four most commonly used equations, modified Henderson, Chung-Pfost, Halsey, and Guggenheim-Anderson-de Boer (G.A.B.) equations, were then determined
null G. Mazza +2 more
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Moisture sorption isotherms of potato slices
International Journal of Food Science and Technology, 1982Abstract Water vapour sorption isotherms of Norchip, Russet Burbank and Norland potatoes were determined by the salt solution technique at 10, 25 and 40°C. The adsorption isotherms of potatoes were of sigmoid shape and were affected by drying method, temperature and sugars addition.
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SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
Journal of Food Science, 1978ABSTRACT Values of the isotherm factor, ∂ w /∂X) T , for various dried foods (apple, beef, cod, carrots, fennel, peas, pekanut, potatoes and trout) were calculated and reported as a function of moisture content.
PACUAL VIOLLAZ +2 more
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Moisture sorption isotherms and isosteric heat for pistachio
European Food Research and Technology, 2006The equilibrium moisture contents (EMC) of pistachio were determined using the standard static-gravimetric method at 15, 25, 35 and 40 °C for pistachio powder at 15, 35 °C for pistachio kernel and pistachio nut for water activity (a w) ranging from 0.11 to 0.9.
M. Yazdani +3 more
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Modelling moisture sorption isotherms for maize flour
Journal of Stored Products Research, 2008Abstract The sorption isotherm of food material is pertinent in the processing and storage of food products. Adsorption and desorption isotherms for maize flour were investigated using the static gravimetric method over the range of temperature (27–40 °C) and water activity (aw) (0.10–0.80) commonly experienced in the tropical environment.
O.J. Oyelade +4 more
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Moisture Sorption Isotherms and Thermodynamic Properties of Carrot
International Journal of Food Engineering, 2011The water sorption isotherms of carrot were determined at five different temperatures (at 10, 20, 30, 40 and 50ºC) within wide ranges of moisture content (1.3-78.4 kg water /100 kg dry matter) and water activities (0.165-0.907) by using a standardized conductivity thermohygrometer.
Valeria S. Eim +3 more
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MOISTURE SORPTION ISOTHERM CHARACTERISTICS OF AWARA FOOD
FUDMA JOURNAL OF SCIENCES, 2020Moisture sorption and storage stability of Awara were evaluated using gravimetric method. Guggenhein-Anderson-de boer (GAB) and Brunauer Emmett and Teller (BET) were used in evaluating sorption and desorption isotherm at temperature range of 30, 40 and 50oc in the range of water activity (0.1-0.9).Sigmoid moisture isotherm shapes were obtained at ...
K. A. Maigalura, J. Suleiman
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THE MOISTURE SORPTION ISOTHERMS OF CEFOTAXIME SODIUM SALT
Drying Technology, 2000ABSTRACT The water sorption isotherms of the cefotaxime sodium salt were determined at 30 and 40° C. Cefotaxime sodium salt was maintained at equilibrium relative humidities ranging from 40 to 80 %. Equilibrium moisture content was determined by the Karl Fischer method. The moisture sorption isotherms showed that the equilibrium moisture decrease while
J. Acosta +4 more
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Moisture sorption isotherms of pea seeds
Journal of Food Engineering, 2003Sorption isotherms of pea seeds with three different treatments were measured by equilibrium relative humidity (ERH) determination technique at five temperatures. Four ERH models with a temperature term and the GAB model were adopted to evaluate the goodness-of-fit of sorption isotherms.
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