PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [Modelling of Moisture Sorption Isotherm in Food Model]

PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [Modelling of Moisture Sorption Isotherm in Food Model]

Moisture sorption isotherm of food powder products is pertinent in processing and stability of food. Food model consisted of tapioca starch, casein, palm oil and sucrose. The moisture sorption isotherm curves of the food model, tapioca starch and casein were sigmoid indicating the typical shape of...

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Bibliographic Details
Main Authors: Dede R Adawiyah*, Soewarno T. Soekarto
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2010-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Moisture sorption isotherm
food model
GAB
BET
Grover
Ross model
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/2455

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/2455

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