Predictive equilibrium moisture content equations for yam (Dioscorea rotundata, Poir) flour and hysteresis phenomena under practical storage conditions

Journal of Food Engineering

Volumn 87, Issue 2, 2008, Pages 229-235

  Oyelade, O J ^a,b   Tunde Akintunde, T Y ^b   Igbeka, J C ^c  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b Department of Chemical Engineering Ladoke Akintola University Technology   (Nigeria)

^c UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Equilibrium moisture content; Hysteresis; Predictive equations; Sorption isotherms; Yam flour

Indexed keywords

HYSTERESIS; ISOTHERMS; MATHEMATICAL TECHNIQUES; MOISTURE; SORPTION;

EQUILIBRIUM MOISTURE CONTENT; SORPTION ISOTHERMS; YAM FLOUR;

FOOD PRODUCTS;

DIOSCOREA ALATA; DIOSCOREA ROTUNDATA;

EID: 39649086904     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.11.036     Document Type: Article

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