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Volumn 22, Issue 5, 2004, Pages 377-384

Moisture sorption isotherms of whey powder spray in the 10-40°C temperature range

Author keywords

[No Author keywords available]

Indexed keywords

ADSORPTION; CHEMICAL ANALYSIS; CHEMICAL LABORATORIES; GRAVIMETRIC ANALYSIS; ISOTHERMS; MATHEMATICAL MODELS; PHASE EQUILIBRIA; POWDERS; SPRAYING; WATER;

EID: 4544263784     PISSN: 02636174     EISSN: None     Source Type: Journal    
DOI: 10.1260/0263617042863039     Document Type: Article
Times cited : (2)

References (24)
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    • Duckworth, R.B., Ed, Academic Press, New York
    • Gal, S. (1975) "Recent Advances in Techniques for the Determination of Sorption Isotherms" in Water Relations of Food, Duckworth, R.B., Ed, Academic Press, New York, pp. 139-152.
    • (1975) Water Relations of Food , pp. 139-152
    • Gal, S.1
  • 9
    • 0004259221 scopus 로고
    • AVI Publishing Co., Westport, CT, USA
    • Hall, C.W. (1957) Drying Farm Crops, AVI Publishing Co., Westport, CT, USA, p. 53.
    • (1957) Drying Farm Crops , pp. 53
    • Hall, C.W.1
  • 10
    • 1842599862 scopus 로고
    • Moisture content
    • 1st Edn, Marcel Dekker, New York
    • Hall, C.W. (1979) "Moisture Content", in Dictionary of Drying, 1st Edn, Marcel Dekker, New York, pp. 208-209.
    • (1979) Dictionary of Drying , pp. 208-209
    • Hall, C.W.1
  • 11
    • 3943105688 scopus 로고
    • The influence of water on textual parameters in foods at intermediate moisture levels
    • Duckworth, R.B., Ed, Academic Press, New York
    • Kapsalis, J.G. (1975) "The Influence of Water on Textual Parameters in Foods at Intermediate Moisture Levels", in Water Relations in Foods, Duckworth, R.B., Ed, Academic Press, New York, pp. 627-639.
    • (1975) Water Relations in Foods , pp. 627-639
    • Kapsalis, J.G.1
  • 17
    • 4544265483 scopus 로고
    • Chemical potential and phase equilibria
    • Marcel Dekker, New York
    • Rao, M.A. and Rizvi, S.S.H. (1995) "Chemical Potential and Phase Equilibria", in Engineering Properties of Foods, Marcel Dekker, New York, pp. 230-248.
    • (1995) Engineering Properties of Foods , pp. 230-248
    • Rao, M.A.1    Rizvi, S.S.H.2
  • 21
    • 4544361271 scopus 로고    scopus 로고
    • Experimantal drying device and temperature optimisation for drying food components
    • Pergamon Press, San Francisco, CA, USA
    • Stencl, J., Homola, P. and Gotthardova, J. (1996) "Experimantal Drying Device and Temperature Optimisation for Drying Food Components", Prepr. 13th World Congr. IFAC, Vol. B, Pergamon Press, San Francisco, CA, USA, pp. 465-469.
    • (1996) Prepr. 13th World Congr. IFAC , vol.B , pp. 465-469
    • Stencl, J.1    Homola, P.2    Gotthardova, J.3
  • 22
    • 4544280076 scopus 로고
    • The water activity of foods
    • Boston, MA, USA, 9-13 August
    • Van den Berg, C. and Bruin, S. (1978) "The Water Activity of Foods", Proc. Int. Congr. Food Eng., Boston, MA, USA, 9-13 August, pp. 9-20.
    • (1978) Proc. Int. Congr. Food Eng. , pp. 9-20
    • Van den Berg, C.1    Bruin, S.2
  • 24
    • 0344798482 scopus 로고
    • UNISTAT Unistat Ltd., London
    • UNISTAT (1995) UNISTAT Users Guide, Unistat Ltd., London.
    • (1995) UNISTAT Users Guide


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.