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Modelling the Desorption Isotherms of Chestnuts

dc.contributor.authorBarroca, Maria João
dc.contributor.authorGuiné, Raquel
dc.contributor.authorCorreia, Paula
dc.contributor.authorAndrade, Sónia
dc.contributor.authorPina, Andreia
dc.date.accessioned2013-12-02T18:24:04Z
dc.date.available2013-12-02T18:24:04Z
dc.date.issued2013
dc.description.abstractThe 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.por
dc.identifier.citationBarroca MJ, Guiné RPF, Correia PMR, Andrade S, Pina A. (2013) Modelling the Desorption Isotherms of Chestnuts. ICEUBI2013 – International Conference on Engineering, Covilhã, 8pp.por
dc.identifier.urihttp://hdl.handle.net/10400.19/1926
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectchestnutpor
dc.subjectmoddelingpor
dc.subjectdesorption isothermpor
dc.titleModelling the Desorption Isotherms of Chestnutspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCovilhãpor
oaire.citation.titleICEUBI2013 – International Conference on Engineeringpor
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor

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