EFFECT OF DRYING METHODS ON MOISTURE SORPTION ISOTHERMS OF FUFU AT THREE TEMPERATURES-Reference-Cited by-同舟云学术

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EFFECT OF DRYING METHODS ON MOISTURE SORPTION ISOTHERMS OF FUFU AT THREE TEMPERATURES

Published:1999-01 Issue:1-2 Volume:17 Page:286-295
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Sanni L. O.¹,Kolawole A. G.¹,Akingbala J. O.²,Kuye A.³

Affiliation:

1. a Department of Food Science and Technology , University of Agriculture , Abeokuta , Nigeria

2. b Department of Food Technology , University of Ibadan , Ibadan , Nigeria

3. c Department of Chemical Engineering , University of Port Harcourt , Port Harcourt , PMB , 5323 , Nigeria

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373939908917530

Reference30 articles.

1. Desorption Isotherms for Plantain at Several Temperatures

2. Desorption isotherms of gari from 40°C to 70°C

3. Moisture sorption isotherms of Nigerian millet at varying temperatures

4. Moisture sorption study on Nigerian foods: Kuka

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A global sorption equation for raw and processed cassava based on a review and compilation of sorption properties;Drying Technology;2022-05-24

2. Physicochemical characteristics and microbiological quality of senescent plantain products;Cogent Food & Agriculture;2018-01-01

3. Optimizing Drying Conditions for the Microwave Vacuum Drying of Enzymes;Drying Technology;2011-12

4. SORPTION ISOTHERM BEHAVIOR OF OSMOCONVECTIVELY DEHYDRATED CARROT CUBES;Journal of Food Processing and Preservation;2006-12

5. Modeling the Equilibrium Moisture Sorption Data for Some Nigerian Foods;International Journal of Food Properties;2005-01

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