Water sorption isotherms and crispness of fried yam chips in the temperature range from 293K to 313K

International Journal of Food Properties

Volumn 10, Issue 3, 2007, Pages 561-575

  Sobukola, O P ^a   Dairo, O U ^a   Afe, T T ^a   Coker, O J ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Adsorption isotherm; Crispness; Equilibrium moisture content; Fried yam chips; Heat of sorption; Mathematical models

Indexed keywords

DATA REDUCTION; FOOD PROCESSING; MATHEMATICAL MODELS; THERMOGRAVIMETRIC ANALYSIS; WATER ABSORPTION;

CRISPNESS; EQUILIBRIUM MOISTURE CONTENT; FRIED YAM CHIPS; HEAT OF SORPTION;

ADSORPTION ISOTHERMS;

DIOSCOREA ALATA;

EID: 34547886141     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910601035538     Document Type: Article

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