| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405056 | LWT - Food Science and Technology | 2013 | 8 Pages |
Abstract
⺠Constants of Peleg model enabled to calculate moisture content beyond regression data range. ⺠GAB model was found to be the best estimator for moisture sorption isotherm. ⺠WVTR and OTR of cassava flour film were reduced with increasing sorbitol content. ⺠As RH increased, the modulus of elasticity of sorbitol-plasticized film linearly decreased. ⺠Elongation of sorbitol-plasticized film exponentially increased with increasing RH.
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Authors
Panuwat Suppakul, Buppa Chalernsook, Bhatama Ratisuthawat, Sakpipat Prapasitthi, Natsaran Munchukangwan,