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Title

ESTIMATION OF MOISTURE DESORPTION ISOTHERMS FOR BLACK CURRANT RAISINS AND DETERMINING THE BEST APPROPRIATE MODEL

Pages

  703-714

Abstract

 Moisture DESORPTION ISOTHERMs are useful in food dehydration, storage and packaging. Because of the complex food composition, experimental measurements are necessary for prediction of the ISOTHERMs. MOISTURE DESORPTION ISOTHERMs of black currant RAISINs were determined at 30, 40, 50, 60,70 and 80 °C, using the standard static gravimetric method developed by the European cooperation project COST 90. GAB, Smith, Oswin, Halsey, Henderson and D’Arcy-Watt equation were fit the data. The experimental data were fitted well with GAB equation at 40, 50, 70 and 80 °C and with Halsey equation at 30 and 60 °C. So, ISOSTERIC heat of DESORPTION data obtained at different MOISTURE content.

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    APA: Copy

    GHOLAMIPOUR SHOKOUHI, M., BORGHEEI, A.M., BASIRI, A.R., & MINAEI, SAEID. (2006). ESTIMATION OF MOISTURE DESORPTION ISOTHERMS FOR BLACK CURRANT RAISINS AND DETERMINING THE BEST APPROPRIATE MODEL. JOURNAL OF AGRICULTURAL SCIENCES, 12(3), 703-714. SID. https://sid.ir/paper/7575/en

    Vancouver: Copy

    GHOLAMIPOUR SHOKOUHI M., BORGHEEI A.M., BASIRI A.R., MINAEI SAEID. ESTIMATION OF MOISTURE DESORPTION ISOTHERMS FOR BLACK CURRANT RAISINS AND DETERMINING THE BEST APPROPRIATE MODEL. JOURNAL OF AGRICULTURAL SCIENCES[Internet]. 2006;12(3):703-714. Available from: https://sid.ir/paper/7575/en

    IEEE: Copy

    M. GHOLAMIPOUR SHOKOUHI, A.M. BORGHEEI, A.R. BASIRI, and SAEID MINAEI, “ESTIMATION OF MOISTURE DESORPTION ISOTHERMS FOR BLACK CURRANT RAISINS AND DETERMINING THE BEST APPROPRIATE MODEL,” JOURNAL OF AGRICULTURAL SCIENCES, vol. 12, no. 3, pp. 703–714, 2006, [Online]. Available: https://sid.ir/paper/7575/en

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