Technical note: Correlation of BET monolayer moisture content in foods with temperature

Author:

IGLESIAS HÉCTOR A.,CHIRIFE JORGE

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference16 articles.

1. Dependence of the amount of bound water of foods on temperature;Almási;Acta Alimentaria,1979

2. Sorption of water vapor on wheat flour, starch and gluten;Bushuk;Cereal Chemistry,1957

3. Equilibrium moisture curves for biological materials;Chen;Transactions of the American Society of Agricultural Engineers,1971

4. The effect of temperature on sorption isotherms of biological materials;Chen;Transactions of the American Society of Agricultural Engineers,1971

5. The water relations of some dried fruits, vegetables and plant products;Gane;Journal of the Science of Food and Agriculture,1950

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