Desorption isotherms of acerola fruits variety 'Okinawa'
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چکیده
منابع مشابه
water desorption isotherms of raw and osmotically dehydrated garlic
water desorption isotherms of raw and osmotically dehydrated (at 25ºc, for 2 hours, with 10 and 26% nacl solutions) garlic slices at different temperatures (25, 40, 55, and 70ºc) were experimentally determined over a range of water activity of 0.05–0.90 using a static gravimetric method. desorption isotherms can be classified as type iii. the water desorption isotherms of raw garlic clearly sho...
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ژورنال
عنوان ژورنال: Científica
سال: 2017
ISSN: 1984-5529,0100-0039
DOI: 10.15361/1984-5529.2017v45n2p130-136