Moisture sorption isotherms of cowpea (Vigna unguiculata L. Walp) and its protein isolate at 10, 20 and 30°C

Journal of Food Engineering

Volumn 70, Issue 1, 2005, Pages 83-91

  Ayranci, Erol ^a   Duman, Osman ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Additivity of moisture content; Cowpea; Heat of sorption; Moisture sorption isotherm; Protein isolate

Indexed keywords

ATMOSPHERIC HUMIDITY; ENTHALPY; FOOD PRODUCTS; FOOD STORAGE; ISOTHERMS; MATHEMATICAL MODELS; MOISTURE; PROTEINS;

ADDITIVITY OF MOISTURE CONTENT; COWPEA; HEAT OF SORPTION; MOISTURE SORPTION ISOTHERMS; PROTEIN ISOLATES;

GRAIN (AGRICULTURAL PRODUCT);

ENTHALPY; FOOD STORAGE; HUMIDITY; ISOTHERMS; LEGUMES; MATHEMATICAL ANALYSIS; MOISTURE; PROTEINS;

VIGNA UNGUICULATA;

EID: 15844425827     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.044     Document Type: Article

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