EQUILIBRIUM MOISTURE CHARACTERISTICS OF DRIED EGGPLANT AND OKRA

AYRANCI E.

NAHRUNG-FOOD, cilt.39, sa.3, ss.228-233, 1995 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 3
  • Basım Tarihi: 1995
  • Doi Numarası: 10.1002/food.19950390306
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.228-233
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Equilibrium moisture characteristics of dried eggplant and dried okra were studied at 20 degrees C and 27 degrees C. Moisture sorption isotherms of these dried vegetables were derived using the static method. Sorption data were treated according to some well-known isotherm equations. The parameters of these equations were obtained and goodness of fit of data to these equations were tested. The trends in monolayer moisture contents at different temperatures were examined. Finally, the heat of sorption data were derived with the use of CLAUSIUS CLAPEYRON type equation and presented in graphical form.