Study of moisture adsorption isotherms characteristics of banana and thermodynamic properties using statistical physics formalism-Reference-Cited by-同舟云学术

Study of moisture adsorption isotherms characteristics of banana and thermodynamic properties using statistical physics formalism

Published:2022-04-04 Issue:16 Volume:40 Page:3425-3433
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Knani Salah¹²,Mabrouk Nabil¹³,Alanazi Saleh Toumah¹,Kechaou Nabil⁴

Affiliation:

1. College of Science, Northern Border University, Arar, Saudi Arabia

2. Laboratory of Quantum and Statistical Physics, LR18ES18, Faculty of Sciences of Monastir, Monastir, Tunisia

3. Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Monastir, Tunisia

4. Groupe de Recherche en Génie des Procédés Agroalimentaires, Laboratoire de Recherche en Mécanique des Fluides Appliquée – Génie des Procédés – Environnement, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisie

Funder

the support of this research study by the grant

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2053706

Reference39 articles.

1. Moisture Sorption Isotherm Characteristics of Food Products: A Review

2. Water sorption isotherms of starch powders

3. Models for Sorption Isotherms for Foods: A Review

4. Application of Statistical Physics on the Modeling of Water Vapor Desorption Isotherms

5. Equations for fitting water sorption isotherms of foods: Part 1 - a review

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