کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225244 | 464483 | 2006 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Drying characteristics and sorption isotherm of tomato slices
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Drying characteristics and sorption isotherm of tomato slices Drying characteristics and sorption isotherm of tomato slices](/preview/png/225244.png)
چکیده انگلیسی
The drying behaviour of tomato slices was investigated at 45, 60 and 75 °C. Three falling rate periods were observed with diffusion coefficients in the range 3.72–12.27 × 10−9 m2 s−1. The water vapour sorption isotherm of dehydrated tomato slices in the water activity (aw) range of 0.08–0.85 was also determined at three temperature levels, i.e., 25, 30 and 40 °C. Five sorption models were fitted with the adsorption data generated from the gravimetric method. GAB and Oswin models describe the adsorption characteristics of dehydrated tomato at 25 °C better than other models with GAB model being the best applicable model. The isosteric heat of adsorption decreases with increasing moisture.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 73, Issue 2, March 2006, Pages 157–163
Journal: Journal of Food Engineering - Volume 73, Issue 2, March 2006, Pages 157–163
نویسندگان
Charles Taiwo Akanbi, Remi Sikiru Adeyemi, Ademola Ojo,