Mathematical modeling of the sorption isotherms of three varieties of industrial cassava

A completely randomized design was used to model the sorption isotherms of three types of industrial cassava. The samples consisted of slices (3.6 cm ×0.6 cm ×0.5 cm) of three varieties of cassava: Corpoica Tai, Corpoica Gynes and Corpoica Veronica. Temperature was set at 20 °C, 30 °C and 45 °C. All...

Full description

Autores:
Torregroza Espinosa, Ana Carolina
Rodriguez Manrique, Jhonatan Andrés
López Martínez, Rolando José
Tipo de recurso:
Article of journal
Fecha de publicación:
2013
Institución:
Corporación Universidad de la Costa
Repositorio:
REDICUC - Repositorio CUC
Idioma:
eng
OAI Identifier:
oai:repositorio.cuc.edu.co:11323/6216
Acceso en línea:
https://hdl.handle.net/11323/6216
https://repositorio.cuc.edu.co/
Palabra clave:
Equilibrium moisture content
Model adjustment
Adsorption
Desorption
Humedad de equilibrio
Ajuste del modelo
Adsorción
Desorción
Rights
openAccess
License
CC0 1.0 Universal