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dc.contributor.authorKaymak-Ertekin, F.
dc.contributor.authorSultanoglu, M.
dc.date.accessioned2021-02-12T18:42:12Z
dc.date.available2021-02-12T18:42:12Z
dc.date.issued2001
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/S0260-8774(00)00120-5
dc.identifier.urihttps://hdl.handle.net/11147/9732
dc.description.abstractMoisture sorption isotherms of green and red peppers were determined at three different temperatures (30 °C, 45 °C and 60 °C) and relative humidities (10-90%), using the standard static, gravimetric method. The GAB, Halsey, Oswin and BET sorption models were tested to fit the experimental data. A nonlinear regression analysis method was used to evaluate the constants of four sorption equations. The Halsey equation gave the best fit to the experimental sorption data for a wide range of water activity while BET gave the best fit for a water activity range of 0.1-0.5. The agreement between experimental and calculated values was found to be satisfactory. The isosteric heats of desorption and adsorption of water were determined from the equilibrium data at different temperatures using the Clasius-Clapeyron equation.en_US
dc.description.sponsorshipEge Üniversitesien_US
dc.description.sponsorshipThe authors gratefully acknowledge Ege University, Research Fund for providing financial support.en_US
dc.language.isoengen_US
dc.publisherElsevier Science Ltd, Exeteren_US
dc.relation.isversionof10.1016/S0260-8774(00)00120-5en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleMoisture sorption isotherm characteristics of peppersen_US
dc.typearticleen_US
dc.typearticleen_US
dc.relation.journalJournal of Food Engineeringen_US
dc.contributor.departmentIzmir Isntitute of Technologyen_US
dc.identifier.volume47en_US
dc.identifier.issue3en_US
dc.identifier.startpage225en_US
dc.identifier.endpage231en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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