Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Published:2020-11-09 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Isaac Nyangena¹²,Owino Willis¹^ORCID,Ambuko Jane³,Imathiu Samuel¹

Affiliation:

1. Department of Food Science and Technology, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya

2. Kenya Bureau of Standards Mombasa Kenya

3. Department of Plant Science and Crop Protection University of Nairobi Nairobi Kenya

Funder

Rockefeller Foundation

Deutscher Akademischer Austauschdienst

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15041

Reference30 articles.

1. Moisture adsorption and thermodynamic properties of sorghum‐based complementary foods;Abraham S. I.;International Journal of Food Engineering and Technology,2017

2. Moisture sorption isotherms of mango slices;Akoy E. O. M.;International Journal of Agricultural and Food Science,2013

3. Moisture adsorption characteristics of solar‐dried mango slices;Akoy E. O. M.;International Food Research Journal,2013

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

5. Modeling the equilibrium moisture content of desorption and adsorption of yam (Dente);Amankwah E. A.;Agricultural Engineering International: CIGR Journal,2018

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