| dc.contributor.author |
Yanniotis, S |
en |
| dc.contributor.author |
Zarmboutis, I |
en |
| dc.date.accessioned |
2014-06-06T06:43:13Z |
|
| dc.date.available |
2014-06-06T06:43:13Z |
|
| dc.date.issued |
1996 |
en |
| dc.identifier.issn |
00236438 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1006/fstl.1996.0057 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1098 |
|
| dc.subject.other |
Pistacia vera |
en |
| dc.title |
Water sorption isotherms of pistachio nuts |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1006/fstl.1996.0057 |
en |
| heal.publicationDate |
1996 |
en |
| heal.abstract |
The adsorption and desorption isotherms of pistachio nuts (kernel and shell) were measured at 15, 25 and 40°C using a gravimetric method. Hysteresis was more pronounced in the shell than in the kernel and reduced as the temperature increased. The isosteric heat of desorption, calculated from the slope of a lnaw vs. 1/T plot, was higher than the isosteric heat of adsorption. The GAB equation gave satisfactory goodness of fit with average percent deviation of less than 5%. ©1996 Academic Press Limited. |
en |
| heal.journalName |
LWT - Food Science and Technology |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
29 |
en |
| dc.identifier.doi |
10.1006/fstl.1996.0057 |
en |
| dc.identifier.spage |
372 |
en |
| dc.identifier.epage |
375 |
en |