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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
chestnut moddeling desorption isotherm
Contexto Educativo
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.