Application of the GAB model to the moisture sorption isotherms for dried fruits

Journal of Food Engineering

Volumn 7, Issue 1, 1988, Pages 63-78

  Maroulis, Z B ^a   Tsami, E ^a   Marinos Kouris, D ^a   Saravacos, G D ^b  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL PRODUCTS; FOOD PRODUCTS; MATHEMATICAL MODELS;

DRIED FRUITS; EQUILIBRIUM MOISTURE CONTENT;

MOISTURE;

EID: 0023866627     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(88)90069-6     Document Type: Article

References (10)

1. Humidity fixed points of binary saturated aqueous solutions
2. Effect of temperature on the water adsorption isotherms of Sultana raisins
3. Effect of water activity on the loss of volatiles of dried fruits
4. The evaluation of GAB constants from water vapour sorption data
5. Description of water activity of foods for engineering purposes by means of the GAB model of sorption
6. Influence of temperature on sorption isotherms
7. The water-vapor sorption isotherms of microcrystalline cellulose and purified potato starch. Results of a collaborative study
8. Composition and nutritive value of raw and processed fruits