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New model for the rehydration characteristics of white yam at different temperatures

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New model for the rehydration characteristics of white yam at different temperatures

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dc.contributor.author Akinola, Akinjide es_ES
dc.contributor.author Ezeorah, S. N. es_ES
dc.contributor.author Nwoko, E. P. es_ES
dc.date.accessioned 2019-03-26T07:26:29Z
dc.date.available 2019-03-26T07:26:29Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118578
dc.description.abstract [EN] A new model describing the variation in the rehydration ratio with rehydration time for yam slices is presented here. Also presented, is a new model for the rehydration kinetics of yam slices. Mass and moisture content rehydration data were collected while rehydrating 3.0 mm thick dehydrated yam slices. Regression analysis established that the mass rehydration data better fitted a two-term exponential equation rather than a second-order polynomial equation. Also, for the rehydration kinetics, the moisture content rehydration data was better fitted to a new empirical model rather than the Weibull, Peleg, and Exponential models. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Rehydration ratio models es_ES
dc.subject Rehydration kinetic models es_ES
dc.subject Yam es_ES
dc.subject Weibull es_ES
dc.subject Peleg and exponential models es_ES
dc.title New model for the rehydration characteristics of white yam at different temperatures es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7337
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Akinola, A.; Ezeorah, SN.; Nwoko, EP. (2018). New model for the rehydration characteristics of white yam at different temperatures. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 237-244. https://doi.org/10.4995/IDS2018.2018.7337 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7337 es_ES
dc.description.upvformatpinicio 237 es_ES
dc.description.upvformatpfin 244 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7337 es_ES


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