Moisture sorption isotherms ― Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves
- Author
- ASMA KAMMOUN BEJAR1 ; NOURHENE BOUDHRIOUA MIHOUBI1 ; KECHAOU, Nabil1
[1] Groupe de Recherche en Génie des Procédés Agroalimenraires, Unité de recherche en Mécanique des Fluides Appliquée et Modélisation, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia - Conference name
- International Conference on Water in Food (6 ; Reims 2010)
- Source
Food chemistry. 2012, Vol 132, Num 4, pp 1728-1735, 8 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Author keyword
- Chemical composition Maltaise variety Net isosteric heat of sorption Orange peel and leaves Peleg model Sorption isotherms
- Keyword (fr)
- Chaleur Citrus sinensis Composition chimique Feuille végétal Modèle Orange Partie de plantes Pelure Sorption Variété Agrume Angiospermae Dicotyledones Fruit Rutaceae Spermatophyta
- Keyword (en)
- Heat Citrus sinensis Chemical composition Plant leaf Models Orange Plant part Peel Sorption Variety Citrus fruit Angiospermae Dicotyledones Fruit Rutaceae Spermatophyta
- Keyword (es)
- Calor Citrus sinensis Composición química Hoja vegetal Modelo Naranja Parte planta Cáscara Sorción Variedad Agrios Angiospermae Dicotyledones Fruto Rutaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26107667
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.06.059 
https://dx.doi.org/10.1016/j.foodchem.2011.06.059
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