| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541129 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Determination of the chemical composition of Citrus sinensis peel and leaves of the “Maltaise” variety. ⺠Experimental determination of the desorption and adsorption isotherms of the orange peel and leaves at 40, 50 and 60 °C. ⺠Mathematical modelling of the experimental data. ⺠Peleg model: the best model for fitting the experimental data of desorption and adsorption isotherms at 40, 50 and 60 °C. ⺠Calculation of the net isosteric heats of desorption and adsorption for different moisture contents.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Asma Kammoun Bejar, Nourhène Boudhrioua Mihoubi, Nabil Kechaou,