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International journal of food properties, v.13 no.2, 2010년, pp.251 - 260
Janjai, S. (Department of Physics, Faculty of Science, Silpakorn University, Nakhon Pathom, Thailand) , Lamlert, N. (Department of Physics, Faculty of Science, Silpakorn University, Nakhon Pathom, Thailand) , Tohsing, K. (Department of Physics, Faculty of Science, Silpakorn University, Nakhon Pathom, Thailand) , Mahayothee, B. (Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand) , Bala, B. K. (Department of Farm Power and Machinery, Bangladesh Agricultural University, Mymensingh, Bangladesh) , Muller, J. (Institute of Agricultural Engineering, Hohenheim University, Stuttgart, Germany)
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The equilibrium moisture contents of litchi (Litchi Chinensis Sonn.) were experimentally determined using the dynamic method at temperatures of 30, 40, and 50°C over a range of relative humidity values of 12 to 95%. Five models were tested to fit the experimental isotherm data of litchi. The GA...
Drying and Storage of Cereal Grains Bala B.K. 1997
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Sobukola, O.P., Dairo, O.U., Afe, T.T., Coker, O.J.. Water Sorption Isotherms and Crispness of Fried Yam Chips in the Temperature Range from 293K to 313K. International journal of food properties, vol.10, no.3, 561-575.
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