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...
- 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