Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practical Applications

被引：28
|
作者：
Caballero-Ceron, C. [1 ]
Guerrero-Beltran, J. A. [2 ]
Mujica-Paz, H. [3 ]
Torres, J. A. [4 ]
Welti-Chanes, J. [3 ]
机构：
[1] Tecnol Monterrey, Escuela Biotecnol & Alimentos, Ctr Biotecnol FEMSA, Monterrey 64849, NL, Mexico
[2] Univ Americas Puebla, Dept Ingn Quim Alimentos & Ambiental, Cholula 72820, Mexico
[3] Tecnol Monterrey, Escuela Ingn & Ciencias, Monterrey 64849, Nuevo Leon, Mexico
[4] Oregon State Univ, Dept Food Sci & Technol, Food Proc Engn Grp, Corvallis, OR 97331 USA
来源：
WATER STRESS IN BIOLOGICAL, CHEMICAL, PHARMACEUTICAL AND FOOD SYSTEMS | 2015年
关键词：
GLASS-TRANSITION TEMPERATURE; ENTHALPY-ENTROPY COMPENSATION; WATER SORPTION; THERMODYNAMIC PROPERTIES; ADSORPTION-ISOTHERMS; ISOSTERIC HEAT; PART; STARCH; HUMIDITY; BANANA;
D O I：
10.1007/978-1-4939-2578-0_15
中图分类号：
TV21 [水资源调查与水利规划];
学科分类号：
081501 ;
摘要：
引用
收藏
页码：187 / 214
页数：28
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