Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa

The isosteric heats of sorption of two varieties of quinoa (Chenopodium quinoa Willd.) grain were determined by the static gravimetric method at four temperatures (40, 50, 60 and 70 °C) and in relative humidity environments provided by six saturated salt solutions. Six mathematical equations were us...

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Autores principales:	Augusto Pumacahua‐Ramos, José Antonio Gomez Vieira, Javier Telis‐Romero, Harvey Alexander Villa Vélez, Jose Francisco Lopes Filho
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2016
Materias:	quinoa isosteric heat of sorption sorption isotherms water sorption grain storage equilibrium moisture content water activity GAB model temperature effect on sorption quinoa varieties Food Drying and Modeling Agricultural Engineering and Mechanization Adsorption and Cooling Systems
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