Determination of sorption and diffusion properties of peeled almond nuts

Journal of Food Engineering

Volumn 41, Issue 3, 1999, Pages 209-214

  Ruiz Bevia F ^a   Fernandez Sempere J ^a   Gomez Siurana A ^a   Torregrosa Fuerte, E ^a  

^a UNIVERSITY OF ALICANTE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CALCULATIONS; DESORPTION; DIFFUSION; FOOD STORAGE; FRUITS; HARVESTING; MOISTURE; REMOVAL; TEMPERATURE; WATER;

ALMOND NUT; HENDERSON EQUATION;

FOOD PROCESSING;

EID: 17044457913     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00092-8     Document Type: Article

References (16)

1. Brunauer S., Emmett P. H., Teller E. Adsorption of gases in multimolecular layers. J. Am. Chem. Soc. 60:1938;309-319.
2. Demirtas C., Ayhan T., Kaygusuz K. Drying behaviour of hazelnuts. J. Sci. Food Agric. 76:1998;559-564.
3. Emmett, P.H. (1954). Catalysis (vol. 1). New York: Reinhold.
4. Escardino A., Ruiz F. Desecación de arroz cáscara I: Determinación de las humedades de equilibrio. Agroq. & Tecnol. de Alimentos. 4(8):1964;375-380.
5. Escardino A., Ruiz F., Galdon J. V. Mecanismo y cinética del secado de trigo con aire caliente. Anal. RSEFQ Quim. LXV. 4:1969;363-372.
6. Escardino A., Ruiz F., Mira F. Mecanismo y cinética del secado de maíz en grano con aire caliente. Agroq. & Tecnol. de Alimentos. 11(4):1971;541-548.
7. Görling, P. (1954). Investigations to elucidate the drying behavior of vegetable materials, especially potato pieces. Dissertation. T.H. Darmstadt.
8. Henderson S. M. A basic concept of equilibrium moisture. Agric. Eng. 33:1952;29-32.
9. Keey, R. B. (1972). Drying: principles and practice. Oxford: Pergamon Press.
10. Kneule, F. (1959). Das trocknen. Aarau (Switzerland): H.R. Sauerlander.
11. Lide, D. R. (Ed.) (1993). Handbook of chemistry and physics. Boca Raton, FL: CRC Press.
12. Moreira R. G., Bakker-Arkema F. W. Moisture desorption model for nonpareil almonds. J. Agric. Eng. Res. 42:1989;123-133.
13. Mujumdar, A. S. (Ed.) (1987). Handbook of industrial drying. New York: Marcel Dekker.
14. Rockland L. B. A new treatment of hygroscopic equilibria: Application to walnuts and other foods Food Research. Junglans Regia. 22:1957;604-628.
15. Van Arsdel, W. B., & Copley, M. J. (1963). Food dehydration (vol. 1). Westport, CT: AVI.
16. Zsigmondy R. Structure of silicic acid gels and theory of dehydration. Z. Anorg. Chem. 71:1911;356-377.