Desorption isotherms and thermodynamic properties of sweet corn cultivars (Zea mays L.)

International Journal of Food Science and Technology

Volumn 45, Issue 3, 2010, Pages 546-554

  de Oliveira, Gabriel Henrique Horta ^a   Corrêa, Paulo Cesar ^a   Araujo, Eduardo Fontes ^a   Valente, Domingos Sárvio Magalháes ^a   Botelho, Fernando Mendes ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Artificial neural network model; Equilibrium moisture content; GAB model; Gibbs free energy; Isosteric heat of desorption

Indexed keywords

ANDERSONS; ARRHENIUS EQUATION; ARTIFICIAL NEURAL NETWORK MODELS; CORN GRAIN; DE BOERS; DESORPTION ISOTHERMS; DIFFERENTIAL ENTROPY; DRYING PROCESS; DYNAMIC METHOD; EQUILIBRIUM MOISTURE CONTENTS; EXPERIMENTAL DATA; FIXED TEMPERATURE; GAB MODEL; GUGGENHEIM; HUMIDITY CONDITIONS; ISOSTERIC HEAT OF DESORPTION; MOISTURE CONTENTS; RELATIVE HUMIDITIES; SWEET CORNS; ZEA MAYS;

ACTIVATION ENERGY; ADSORPTION ISOTHERMS; ATMOSPHERIC HUMIDITY; DESORPTION; FREE ENERGY; GIBBS FREE ENERGY; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; MOISTURE DETERMINATION; TEMPERATURE; THERMODYNAMICS;

NEURAL NETWORKS;

ZEA MAYS;

EID: 77955640327     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02163.x     Document Type: Article

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