Models for Sorption Isotherms for Foods: A Review
| العنوان: | Models for Sorption Isotherms for Foods: A Review |
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| المؤلفون: | Arun S. Mujumdar, Uma Shanker Shivhare, Santanu Basu |
| المصدر: | Drying Technology. 24:917-930 |
| بيانات النشر: | Informa UK Limited, 2006. |
| سنة النشر: | 2006 |
| مصطلحات موضوعية: | Work (thermodynamics), Chemistry, General Chemical Engineering, Thermodynamics, Food material, Sorption, Statistical analysis, Biochemical engineering, Sorption isotherm, Physical and Theoretical Chemistry |
| الوصف: | This article presents basic concepts related to the thermodynamics of sorption of water and measurement of sorption isotherm for food materials. A comprehensive review of the widely used sorption models is presented. Various statistical techniques used to ascertain the effectiveness of a model to describe the sorption data are discussed. It is anticipated that this article will provide useful information to researchers pursuing work on sorption behavior of food materials as well as modeling of drying processes. |
| تدمد: | 1532-2300 0737-3937 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::14799e23a69d032e4bed09b89de44cbb https://doi.org/10.1080/07373930600775979 |
| رقم الأكسشن: | edsair.doi...........14799e23a69d032e4bed09b89de44cbb |
| قاعدة البيانات: | OpenAIRE |
PDF full text from Publisher | تدمد: | 15322300 07373937 |
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