Application of the GAB model to the moisture sorption isotherms for dried fruits
- 1 January 1988
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 7 (1) , 63-78
- https://doi.org/10.1016/0260-8774(88)90069-6
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Effect of Temperature on the Water Adsorption Isotherms of Sultana RaisinsJournal of Food Science, 1986
- The water-vapour sorption isotherms of microcrystalline cellulose (MCC) and of purified potato starch. Results of a collaborative studyJournal of Food Engineering, 1984
- Humidity fixed points of binary saturated aqueous solutionsJournal of Research of the National Bureau of Standards Section A: Physics and Chemistry, 1977