Moisture desorption isotherms characteristics of cocoa beans

Moisture desorption isotherms characteristics of cocoa beans

En esta investigacin̤ se estudiaron las propiedades termodinm̀icas de las caracters̕ticas de desorcin̤ de humedad de granos de cacao. Se determinaron de manera experimental isotermas de desorcin̤ mediante un mťodo gravimťrico estt̀ico a 30, 45 y 60 ʻC con un intervalo de actividad de agua de 0,10...

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Bibliografske podrobnosti
Drugi avtorji:	Koua Blaise K., E. Koffi Paul Magloire, Gbaha Prosper, Pakistan Society of Food Scientists and Technologists (PSFST)
Format:	Knjiga
Jezik:	angleščina
Teme:	Cacao Agroindustria Humedad de los alimentos Secado Agro-industry Food - Moisture Drying Secado de cacao Isotermas de desorcin̤ Modelo GAB Propiedades termodinm̀icas Actividad de agua Cocoa drying Desorption isotherms GAB model Thermodynamic properties Water activity
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