Some characteristics of the heat of water vapour sorption in dried foodstuffs
Differential heat curves (obtained from adsorption and desorption isotherms) previously reported, were utilized for calculating ‘integral’ heats of water vapour sorption in dried foods. Foods examined amounted to almost thirty and included fruits, meats, vegetables and spices. ‘Integral’ heats were...
| Autores principales: | CHIRIFE, J., IGLESIAS, H.A., BOQUET, R. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v12_n6_p605_CHIRIFE |
| Aporte de: |
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