SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE-CONTENT

被引：6

作者：

VIOLLAZ, P

CHIRIFE, J

IGLESIAS, HA

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02364.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：606 / 608

页数：3

共 8 条

[1] KINETICS OF WATER VAPOR SORPTION IN A MODEL FREEZE-DRIED FOOD [J].

BLUESTEIN, PM ;

LABUZA, TP .

[2] PHYSICAL ADSORPTION ON NON-UNIFORM SURFACES [J].

HALSEY, G .

[3]

Iglesias H. A., 1975, Journal of Food Technology, V10, P289, DOI 10.1177/10680702010003005

[4] MODEL FOR DESCRIBING WATER SORPTION BEHAVIOR OF FOODS [J].

IGLESIAS, HA ;

CHIRIFE, J .

[5]

KAREL M, 1974, FUNDAMENTALS DEHYDRA

[6]

KING CJ, 1968, FOOD TECHNOL-CHICAGO, V22, P509

[7]

Labuza T. P., 1968, FOOD TECHNOLOGY, V22, P263, DOI DOI 10.1007/978-94-010-1731-2_

[8]

VANARSDEL WB, 1963, FOOD DEHYDRATION 1 P