Open AccessMoisture sorption isotherm and thermodynamic properties of jamun (Syzygium cumini L.) powder made from jamun pulp and seed
Author(s) -
Indira Dey Paul,
Madhusweta Das
Publication year - 2019
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v8i1.595
Subject(s) - moisture , sorption , chemistry , water content , enthalpy , pulp (tooth) , water activity , equilibrium moisture content , syzygium , pulp and paper industry , food science , adsorption , botany , thermodynamics , organic chemistry , dentistry , medicine , physics , geotechnical engineering , biology , engineering
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