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Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/5055

Título: Equilibrium moisture content and heat of desorption of garlic
Autor: Mariz, I.
Pais, L.S.
Barreiro, M.F.
Silva, José A.C.
Palavras-chave: Garlic
Moisture content
GAB
BET
Heat of desorption
Issue Date: 2005
Citação: Mariz, I.F.A.; Pais, L.S.; Barreiro, M.F.; Silva, J.A.C. (2005) - Equilibrium moisture content and heat of desorption of garlic. In 9th International Chemical Engineering Conference - CHEMPOR/05. Coimbra. p.227-228
Resumo: 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.
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/5055
Appears in Collections:DTQB - Resumos em Proceedings Não Indexados ao ISI

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