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Sorption isotherms and thermodynamic properties of Pomegranate Peels

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Sorption isotherms and thermodynamic properties of Pomegranate Peels

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Ben Slimane, N.; Bagane, M.; Mulet, A.; Carcel, JA. (2022). Sorption isotherms and thermodynamic properties of Pomegranate Peels. Foods. 11(14):1-11. https://doi.org/10.3390/foods11142009

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/193642

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Title: Sorption isotherms and thermodynamic properties of Pomegranate Peels
Author: Ben Slimane, Nihel Bagane, Mohamed Mulet, Antonio Carcel, J. A.
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity ...[+]
Subjects: Water activity , Moisture content , GAB model , Isosteric heat , Enthalpy-entropy compensation theory
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods11142009
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods11142009
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106148RR-C42/ES/INTEGRACION DE SUBPRODUCTOS AGROALIMENTARIOS REVALORIZADOS EN UN MODELO DE ECONOMIA CIRCULAR: INTENSIFICACION DE PROCESOS Y EVALUACION DE SOSTENIBILIDAD/
Thanks:
Grant PID2019-106148RR-C42 funded by MCIN/AEI/10.13039/501100011033.
Type: Artículo

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