Please use this identifier to cite or link to this item:
|Title:||Models for sorption isotherms for foods: A review|
|Keywords:||Heat of sorption|
|Source:||Basu, S., Shivhare, U.S., Mujumdar, A.S. (2006). Models for sorption isotherms for foods: A review. Drying Technology 24 (8) : 917-930. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930600775979|
|Abstract:||This article presents basic concepts related to the thermodynamics of sorption of water and measurement of sorption isotherm for food materials. A comprehensive review of the widely used sorption models is presented. Various statistical techniques used to ascertain the effectiveness of a model to describe the sorption data are discussed. It is anticipated that this article will provide useful information to researchers pursuing work on sorption behavior of food materials as well as modeling of drying processes.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Mar 8, 2018
WEB OF SCIENCETM
checked on Feb 6, 2018
checked on Mar 12, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.