Thermodynamic analysis of Experimental Sorption isotherms of dietetic Chhana Kheer
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چکیده
منابع مشابه
Experimental Determination of Moisture Sorption Isotherms of Okro Fruit
The sorption isotherm ( desorption and adsorption ) of okro fruit was determined at three temperatures of 300C,400C and 500C within the range of 1090% Relative humidity (RH). Thymol solution was placed inside the desiccators to prevent microbial growth, particularly at the relative humidity above 65%. Gravimetric method was used for the sorption isotherm where the reading and recording was take...
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Theoretical Background Water Vapor Sorption Isotherms
The term sorption is generally used to describe the initial penetration and the dispersal of the permeant molecules into food matrices (Chirife and Iglesias 1978) and, more generally, into all kinds of polymers (Naylor 1989; Tsujita 1992). This term includes adsorption, absorption into microvoids, and cluster formation. When a food matrix is placed in a humid atmosphere, the relationship betwee...
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ژورنال
عنوان ژورنال: Madridge Journal of Food Technology
سال: 2018
ISSN: 2577-4182
DOI: 10.18689/mjft-1000119