Modeling desorption isotherms and thermodynamic properties of Italia grapes-Reference-Cited by-同舟云学术

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Modeling desorption isotherms and thermodynamic properties of Italia grapes

Published:2020-07-13 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Khiari Ramla¹²³^ORCID,Zemni Hassène³,Maury Chantal⁴,Mihoubi Daoued²^ORCID

Affiliation:

1. Higher School of Food Industries of Tunis (ESIAT) University of Carthage Tunis El Khadra Tunisia

2. Laboratory of Wind Energy Management and Waste Energy Recovery Research and Technology Center of Energy (CRTEn) Hammam‐Lif Tunisia

3. Laboratory of Molecular Physiology of Plants Center of Biotechnology of Borj‐Cedria (CBBC) Hammam‐Lif Tunisia

4. USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV Angers France

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14731

Reference60 articles.

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

2. Models of sorption isotherms for food: Uses and limitations;Andrade P. R. D.;Vitae,2011

3. The fitting of various models to water sorption isotherms of tea stored in a chamber under controlled temperature and humidity

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