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Desorption Isotherms of Some Vegetables
Author(s) -
Zhang XueWu,
Liu Xin,
Gu DeXiang,
Zhou Wei,
Wang RenLi,
Liu Pen
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199603)70:3<303::aid-jsfa494>3.0.co;2-a
Subject(s) - desorption , chemistry , water activity , pepper , food science , adsorption , water content , geology , organic chemistry , geotechnical engineering
The desorption isotherms of potato, carrot, tomato and green pepper were determined at 30, 40, 50 and 60°C and within the range of 10–90% water activity. Iglesias and Chirife, Halsey and GAB equations were tested to fit the experimental data. The net isosteric heat of desorption of water was determined from the equilibrium desorption data.