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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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