Isothermal adsorption modelling of Pupuru flour
The amount of moisture adsorbed by stored food products usually varies with temperature and relative humidity at a constant pressure. This research was carried out to determine the sorption isotherm behaviour of pupuru flour in the temperature and water activity (aw) ranges of 10−50 oC and 0.10−0.93...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2020-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/361871 |