Water sorption isotherms of roasted coffee and coffee roasted with sugar-Reference-Cited by-同舟云学术

Water sorption isotherms of roasted coffee and coffee roasted with sugar

Published:1999-06 Issue:3 Volume:34 Page:287-290
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Cepeda Emilio¹,Latierro Raul Ortiz¹,San José María J.¹,Olazar Martín¹

Affiliation:

1. Dpt. de Ingeniería Química, Facultad de Farmacia, Universidad del País Vasco, Aptdo 450, 01006 Vitoria, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00257.x

Reference13 articles.

1. New B.E.T. type multilayer sorption isotherms. Part II. Modelling water sorption in foods.;Aguerre R. J.;Lebensmittel-Wissenschaft und Technologie,1989

2. Determination of the water activity of some hygroscopic food materials by a dew-point method

3. WATER ACTIVITY AND ITS ESTIMATION IN FOOD SYSTEMS: THEORETICAL ASPECTS

4. Humidity fixed points of binary saturated aqueous solutions

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