KINETICS OF WATER-VAPOR DESORPTION FROM APPLES

被引：39

作者：

ROMAN, GN ^{[1
]}

ROTSTEIN, E ^{[1
]}

URBICAIN, MJ ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT CHEM ENGN & MAT SCI,MINNEAPOLIS,MN 55455

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb10039.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Water is desorbed from apples in two stages. The initial stage is characterized by a very fast release of water. The second stage corresponds to low moisture contents and a low rate of desorption. The process can be mathematically modeled in different ways depending on whether or not the true tissue structure is taken into account. These alternative ways are reviewed, compared and used to analyze the mechanisms involved. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：193 / 197

页数：5

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