Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition

Author:

Moreira R.,Chenlo F.,Torres M.D.

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Moisture sorption isotherms of dried apricot, fig and raisin at 20°C and 36°C;Ayranci;Journal of Food Science,1990

2. Moisture Sorption: Practical Aspects of Isotherm Measurement and Use;Bell,2000

3. Moisture sorption characteristics of several food fibers;Cadden;Journal of Food Science,1988

4. Desorption isotherms of Padron peppers (Capsicum annuum L. Var Longum);Chenlo;Ciencia y Tecnología Alimentaria,2005

5. Moisture hysteresis is due to amorphous sugar;Chinachoti;Journal of Food Science,1986

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