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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...

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Detalles Bibliográficos
Autores principales:	Ben Slimane, Nihel, Bagane, Mohamed, Mulet, Antonio, Carcel, Juan A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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