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Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system
Authors:Hamed J Sarnavi  Marcelo Precoppe  Pablo García-Triñanes  Arnaud Chapuis  Thierry Tran  Michael SA Bradley  Joachim Müller
Affiliation:1. Natural Resources Institute, Faculty of Engineering and Science, University of Greenwich, Chatham, UK;2. Materials and Chemical Engineering Group, School of Engineering, University of Greenwich, Chatham, UK;3. CIRAD, UMR Qualisud, Saint-Louis, Sénégal;4. Qualisud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France;5. Wolfson Centre for Bulk Solids Handling Technology, Faculty of Engineering & Science, University of Greenwich, Chatham, UK;6. Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, Stuttgart, Germany
Abstract:
Keywords:flour  starch  sorption isotherm  thermodynamic properties  drying efficiency
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