Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/1926
Título: Modelling the Desorption Isotherms of Chestnuts
Autor: Barroca, Maria João
Guiné, Raquel
Correia, Paula
Andrade, Sónia
Pina, Andreia
Palavras-chave: chestnut
moddeling
desorption isotherm
Data: 2013
Citação: Barroca MJ, Guiné RPF, Correia PMR, Andrade S, Pina A. (2013) Modelling the Desorption Isotherms of Chestnuts. ICEUBI2013 – International Conference on Engineering, Covilhã, 8pp.
Resumo: The sorption isotherm of food material is pertinent in the processing and storage of food products. Desorption isotherms for peeled and unpeeled chestnuts were investigated using the hygrometric technique at 60 ºC and water activity (aw) ranged between 0.989 and 0.23. The experimental data were compared with four widely recommended models in the literature for food sorption isotherms (GAB, Freundlich, Henderson, and Smith). A non-linear least square regression program was used to evaluate the models constants. The four models were found to be acceptable for predicting the moisture sorption isotherms for chestnut cultivars. However, the empirical Smith model followed by the kinetic GAB was found to better represent the experimental data in the water activity range. Overall, the Smith model appears to be most suitable for fitting the desorption moisture isotherms data for the chestnut.
Peer review: yes
URI: http://hdl.handle.net/10400.19/1926
Aparece nas colecções:ESAV - DIA - Documentos de congressos (comunicações, posters, actas)

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
2013_Covilhã_Ata Castanhas.pdf493,39 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.