Moisture sorption isotherms and modeling for pre-cooked flours of pigeon pea (Cajanus cajans L millsp) and lima bean (Canavalia ensiformis)

Journal of Food Engineering

Volumn 65, Issue 3, 2004, Pages 443-448

  Corzo, Otoniel ^a   Fuentes, Alí ^b  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

^b Univ Exp Llanos Ezequiel Zamora   (Venezuela)

Author keywords

Isosteric heat of sorption; Modeling; Pre cooked flour; Sorption isotherm

Indexed keywords

DRYING; ISOTHERMS; MOISTURE; SATURATION (MATERIALS COMPOSITION); SOLUTIONS; SORPTION; SULFURIC ACID; WATER;

ISOSTERIC HEAT OF SORPTION; MODELING; PRE-COOKED FLOURS; SORPTION ISOTHERMS;

FOOD PRODUCTS;

CAJANUS; CAJANUS CAJAN; CANAVALIA; CANAVALIA ENSIFORMIS; COLUMBA; PHASEOLUS (ANGIOSPERM); PHASEOLUS LUNATUS; PISUM SATIVUM;

EID: 2942590827     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.004     Document Type: Article

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