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Title: Equilibrium moisture content and heat of desorption of garlic
Author: Mariz, I.
Pais, L.S.
Barreiro, M.F.
Silva, José A.C.
Keywords: Garlic
Moisture content
Heat of desorption
Issue Date: 2005
Citation: 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
Abstract: 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.
Peer review: yes
Appears in Collections:DTQB - Resumos em Proceedings Não Indexados ao ISI/Scopus

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