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...
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todo:paper_09505423_v12_n6_p605_CHIRIFE2023-10-03T15:50:04Z Some characteristics of the heat of water vapour sorption in dried foodstuffs CHIRIFE, J. IGLESIAS, H.A. BOQUET, R. 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 calculated by integrating the area under each differential heat curve in the moisture range of more practical interest. Calculated heats may be useful for estimating the heat requirements during dehydration. Average values of the heats of sorption were also reported which may be useful for the analysis of sorption rates. An empirical equation was obtained for expressing with very high accuracy, the differential (isoteric) heats of desorption as a function of moisture content. Copyright © 1977, Wiley Blackwell. All rights reserved Fil:IGLESIAS, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:BOQUET, R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v12_n6_p605_CHIRIFE |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
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 calculated by integrating the area under each differential heat curve in the moisture range of more practical interest. Calculated heats may be useful for estimating the heat requirements during dehydration. Average values of the heats of sorption were also reported which may be useful for the analysis of sorption rates. An empirical equation was obtained for expressing with very high accuracy, the differential (isoteric) heats of desorption as a function of moisture content. Copyright © 1977, Wiley Blackwell. All rights reserved |
| format |
JOUR |
| author |
CHIRIFE, J. IGLESIAS, H.A. BOQUET, R. |
| spellingShingle |
CHIRIFE, J. IGLESIAS, H.A. BOQUET, R. Some characteristics of the heat of water vapour sorption in dried foodstuffs |
| author_facet |
CHIRIFE, J. IGLESIAS, H.A. BOQUET, R. |
| author_sort |
CHIRIFE, J. |
| title |
Some characteristics of the heat of water vapour sorption in dried foodstuffs |
| title_short |
Some characteristics of the heat of water vapour sorption in dried foodstuffs |
| title_full |
Some characteristics of the heat of water vapour sorption in dried foodstuffs |
| title_fullStr |
Some characteristics of the heat of water vapour sorption in dried foodstuffs |
| title_full_unstemmed |
Some characteristics of the heat of water vapour sorption in dried foodstuffs |
| title_sort |
some characteristics of the heat of water vapour sorption in dried foodstuffs |
| url |
http://hdl.handle.net/20.500.12110/paper_09505423_v12_n6_p605_CHIRIFE |
| work_keys_str_mv |
AT chirifej somecharacteristicsoftheheatofwatervapoursorptionindriedfoodstuffs AT iglesiasha somecharacteristicsoftheheatofwatervapoursorptionindriedfoodstuffs AT boquetr somecharacteristicsoftheheatofwatervapoursorptionindriedfoodstuffs |
| _version_ |
1807319727371976704 |