Water sorption isotherms of pistachio nuts

被引：0
|
作者：
Yanniotis, S
Zarmboutis, I
机构：
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1996年 / 29卷 / 04期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The adsorption and desorption isotherms of pistachio nuts (kernel and shell) were measured at 15, 25 and 40 degrees C using a gravimetric method. Hysteresis was more pronounced in the shell than in the kernel and reduced as the temperature increased. The isosteric hear of desorption, calculated from the slope of a lna(w) vs. 1/T plot, was higher than the isosteric heat of adsorption. The GAB equation gave satisfactory goodness of fit with average percent deviation of less than 5%. (C) 1996 Academic Press Limited
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页码：372 / 375
页数：4
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