| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399119 | Food Research International | 2012 | 6 Pages |
Abstract
⺠Moisture sorption isotherms of lal peda were analyzed at 10, 25 and 37 °C. ⺠MSIs obtained were of sigmoid shape (type II) at all temperatures. ⺠GAB model was fitted best to the sorption data of lal peda at three temperatures. ⺠The Mo values were 0.285%, 0.355 % and 0.423 % at 10, 25 and 37 °C, respectively. ⺠Heat of sorption increased with decrease in moisture content.
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Authors
Arvind Kumar, Alok Jha, Parul Jain, Jatindra K. Sahu, Shalini Arora,