Models for Sorption Isotherms for Foods: A Review
作者： Santanu Basu , U. S. Shivhare , A. S. Mujumdar
DOI: 10.1080/07373930600775979
关键词:
摘要: This article presents basic concepts related to the thermodynamics of sorption water and measurement isotherm for food materials. A comprehensive review widely used models is presented. Various statistical techniques ascertain effectiveness a model describe data are discussed. It anticipated that this will provide useful information researchers pursuing work on behavior materials as well modeling drying processes.
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sci-hub.se 参考文章(65)
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