A carregar...
Publicação
Equilibrium moisture content and heat of desorption of garlic
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 114.31 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Desorption isotherms for 1 mm thick garlic slices were determined by a static gravimetric method at temperatures between 5 and 45ºC, in the relative humidity range from 11 to 98%. The experimental desorption data obtained in this study was fitted to BET and GAB equations to predict the desorption behavior of garlic. It was found that the GAB model was the most satisfactory model for representation of the sorption data. The results obtained in this study, are now being used in the development of a drying unit for garlic, by a suitable technique.
Descrição
Palavras-chave
Garlic Moisture content GAB BET Isosteric heat of desorption
Contexto Educativo
Citação
Mariz, I.; Pais, L.S.; Barreiro, M.F.; Silva, Jose A.C. (2005). Equilibrium moisture content and heat of desorption of garlic. In 9th International Chemical Engineering Conference. CHEMPOR/05. Coimbra