Sorption isotherms of vaccum-fried carrot chips

Drying Technology

Volumn 23, Issue 7, 2005, Pages 1569-1579

  Liu Ping, Fan ^a,b   Min, Zhang ^a,b   Qian, Tao ^b   Gong Nian, Xiao ^b,c  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

^c Haitong Food Group Ltd Co   (China)

Author keywords

BET; Carrot chips; GAB model; Sorption isotherm; Sorption models; Water activity

Indexed keywords

FOOD PRODUCTS; ISOTHERMS; LEAST SQUARES APPROXIMATIONS; MATHEMATICAL MODELS; MOISTURE DETERMINATION; REGRESSION ANALYSIS; VACUUM APPLICATIONS;

CARROT CHIPS; SORPTION ISOTHERM; SORPTION MODELS; VACUUM FRYING; WATER ACTIVITY;

SORPTION;

DRYING; FOOD PROCESSING; SORPTION;

EID: 24344455943     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-200063553     Document Type: Article

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