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Water sorption isotherms in sugar beet root
Author(s) -
IGLESIAS HÉCTOR A.,
CHIRIFE JORGE,
LOMBARDI JOSÉ L.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00033.x
Subject(s) - sorption , sugar beet , adsorption , water content , equilibrium moisture content , sugar , moisture , chemistry , sorption isotherm , water activity , agronomy , food science , organic chemistry , geology , geotechnical engineering , biology
Summary The water sorption isotherms of raw sugar beet root and its water insoluble components, at various temperatures, were determined. An attempt is made to describe the experimental equilibrium moisture content data using some existing theories on physical adsorption.