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dc.contributor.author | Martínez las Heras, Ruth | es_ES |
dc.contributor.author | Heredia Gutiérrez, Ana Belén | es_ES |
dc.contributor.author | Castelló Gómez, María Luisa | es_ES |
dc.contributor.author | Andrés Grau, Ana María | es_ES |
dc.date.accessioned | 2016-05-19T18:19:46Z | |
dc.date.available | 2016-05-19T18:19:46Z | |
dc.date.issued | 2014-09 | |
dc.identifier.issn | 2212-4292 | |
dc.identifier.uri | http://hdl.handle.net/10251/64444 | |
dc.description.abstract | Moisture sorption isotherms of persimmon leaves were determined at 20, 30 and 40 °C using the standard gravimetric static method over a range of relative humidity from 0.06 to 0.9. The experimental sorption curves were fitted by seven equations: Henderson, Halsey, Smith, Oswin, BET, GAB and Caurie. The Halsey, Smith, GAB and BET models were found to be the most suitable for describing the sorption curves. The isosteric heat of sorption of water was determined from the equilibrium data at different temperatures. It decreased as moisture content increased and was found to be a polynomial function of moisture content. | es_ES |
dc.description.sponsorship | The authors acknowledge the support of the Universtitat Politecnica de Valencia. | en_EN |
dc.language | Inglés | es_ES |
dc.relation.ispartof | Food Bioscience | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Persimmon leaves | es_ES |
dc.subject | Equilibrium moisture content | es_ES |
dc.subject | Isosteric heat of sorption | es_ES |
dc.subject | Modeling | es_ES |
dc.subject | Sorption isotherms | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.fbio.2014.06.002 | |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Martínez Las Heras, R.; Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Andrés Grau, AM. (2014). Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves. Food Bioscience. 7:88-94. doi:10.1016/j.fbio.2014.06.002 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.fbio.2014.06.002 | es_ES |
dc.description.upvformatpinicio | 88 | es_ES |
dc.description.upvformatpfin | 94 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 7 | es_ES |
dc.relation.senia | 279765 | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |