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Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels
Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity allows the optimization of not only drying operations, but the settings of storage cond...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317014/ https://www.ncbi.nlm.nih.gov/pubmed/35885252 http://dx.doi.org/10.3390/foods11142009 |