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Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods

  • Published:2012-01 Issue: Volume:528 Page:63-71
  • ISSN:0040-6031
  • Container-title:Thermochimica Acta
  • language:en
  • Short-container-title:Thermochimica Acta

Author:

Viganó Juliane,Azuara Ebner,Telis Vânia R.N.,Beristain Cesar I.,Jiménez Maribel,Telis-Romero Javier

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation

Reference33 articles.

1. Air-drying of fresh and osmotically pre-treated pineapple slices: fixed air temperature versus fixed slice temperature drying kinetics;Nicoleti;Drying Technol.,2001

2. Microstructural Principles of Food Processing and Engineering;Aguilera,1999

3. Rehydration kinetics of dehydrated products;Krokida;J. Food Eng.,2003

4. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder;Gabas;J. Food Eng.,2007

5. Evaluation of food moisture isotherm equations. Part I: Fruit vegetable and meat products;Lomauro;LWT – Food Sci. Technol.,1985

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