Title of article
Sorption isotherms and heat of sorption of pineapple Original Research Article
Author/Authors
M.D Hossain، نويسنده , , B.K. Bala، نويسنده , , M.A. Hossain، نويسنده , , M.R.A. Mondol، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2001
Pages
5
From page
103
To page
107
Abstract
Sorption isotherms of pineapple were determined at 20°C, 30°C, 40°C and 50°C temperatures by using dynamic method. Six two-parameter and one three-parameter isotherm models were selected to fit the observed data, and the modified BET model was found to be the best-fitted model for pineapple. The heat of sorption of pineapple decreased with an increase in moisture content and the heat of sorption was found to be a power function of moisture content.
Keywords
Pineapple , Heat of sorption , Isotherm model , Dynamic method , Sorption isotherm , Equilibrium moisture content
Journal title
Journal of Food Engineering
Serial Year
2001
Journal title
Journal of Food Engineering
Record number
1165083
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