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Sorption Isotherms of Vaccum-Fried Carrot Chips.
- Source :
-
Drying Technology . Jul2005, Vol. 23 Issue 7, p1569-1579. 11p. - Publication Year :
- 2005
-
Abstract
- The moisture sorption isotherms for carrot chips after vacuum frying were determined using a gravimetric technique at 10, 25, and 40°C and fitted with BET, GAB, Smith, Halsey, Henderson, and Peleg models. A nonlinear least-squares regression program was used to determine the models constants. The Peleg, Halsey, and GAB models were found to best represent the experimental data throughout the entire water activity range. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 07373937
- Volume :
- 23
- Issue :
- 7
- Database :
- Academic Search Index
- Journal :
- Drying Technology
- Publication Type :
- Academic Journal
- Accession number :
- 18397133
- Full Text :
- https://doi.org/10.1081/DRT-200063553