Desorption isotherms for murici (Byrsonima sericea) and inga (Ingá edulis) pulps

Journal of Food Engineering

Volumn 76, Issue 4, 2006, Pages 611-615

  Arévalo Pinedo, Aroldo ^a   Dos Santos, Fernando L ^a   Salles Arévalo, Zilda D ^a   Zuniga, Abraham D G ^a   Pinedo, Rosalinda Arévalo ^b  

^a UNIVERSIDADE FEDERAL DO TOCANTINS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Byrsonima sericea; Fruit; Ing edulis; Modeling; Sorption isotherm

Indexed keywords

DESORPTION; FRUITS; GRAVIMETRIC ANALYSIS; ISOTHERMS; MATHEMATICAL MODELS; SALTS;

BYRSONIMA SERICEA; COEFFICIENT OF REGRESSION; DESORPTION ISOTHERMS; INGA EDULIS;

PULP;

BYRSONIMA; DESORPTION; FRUITS; GRAVIMETRY; INGA; INORGANIC SALTS; ISOTHERMS; MATHEMATICAL MODELS; PULPS;

BYRSONIMA; INGA; INGA EDULIS;

EID: 33748711408     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.011     Document Type: Article

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