Back to Search Start Over

Equilibrium Moisture Content of Semi-Defatted Pumpkin Seed Flour.

Authors :
Menkov, Nikolay D.
Durakova, Albena G.
Source :
International Journal of Food Engineering. 2005, Vol. 1 Issue 3, p1-6. 7p.
Publication Year :
2005

Abstract

Presents a study on the equilibrium moisture content (EMC) of semi-defatted pumpkin seed flour. Temperature used to determine the EMC of the flour; Equations used to verify the description of the sorption isotherms; Experimental data obtained for adsorption and desorption.

Subjects

Subjects :
*MOISTURE
*FLOUR
*PUMPKIN seeds
*TEMPERATURE
*EQUATIONS
*ABSORPTION
*ATMOSPHERIC temperature
*ADSORPTION (Chemistry)
*THERMAL desorption

Details

Language :
English
ISSN :
15563758
Volume :
1
Issue :
3
Database :
Academic Search Index
Journal :
International Journal of Food Engineering
Publication Type :
Academic Journal
Accession number :
18314179
Full Text :
https://doi.org/10.2202/1556-3758.1008
Full Text Access
View/download PDF

Tools

Authors Abstract Subjects Details