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Drying Technology
An International Journal
Volume 18, 2000 - Issue 9
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Original Articles

EFFECT OF TEMPERATURE ON WATER SORPTION EQUILIBRIUM OF ONION (ALLIUM CEPA L)

E. Adam University of Hohenheim, Institute for Agricultural Engineering in the Tropics and Subtropic, Garbenstr, 9, Stuttgart, D-70599, Germany
,
W. Mühlbaucr University of Hohenheim, Institute for Agricultural Engineering in the Tropics and Subtropic, Garbenstr, 9, Stuttgart, D-70599, Germany
,
A. Esper University of Hohenheim, Institute for Agricultural Engineering in the Tropics and Subtropic, Garbenstr, 9, Stuttgart, D-70599, Germany
,
W. Wolf Federal Research Centre for Nutrition, Haid - undNeu Straffc 9, Karlsruhe, D- 76131, Germany.
&
W. Spieβ Federal Research Centre for Nutrition, Haid - undNeu Straffc 9, Karlsruhe, D- 76131, Germany.
Pages 2117-2129 | Published online: 10 May 2007

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E. Flores-Andrade, E. Bonilla, G. Luna-Solano, U. R. Marín, M. T. González-Arnao & M. P. Rascón. (2019) Effect of the microstructure on the stability of red onion microcapsules. Drying Technology 37:2, pages 223-231.
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Nadia Djendoubi Mrad, Catherine Bonazzi, Nourhène Boudhrioua, Nabil Kechaou & Francis Courtois. (2012) Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples. Drying Technology 30:13, pages 1397-1406.
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M. Kalbasi. (2003) Heat and Moisture Transfer Model for Onion Drying. Drying Technology 21:8, pages 1575-1584.
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Lyes Bennamoun, Muhammad T. Afzal & Angélique Léonard. (2015) Drying of alga as a source of bioenergy feedstock and food supplement – A review. Renewable and Sustainable Energy Reviews 50, pages 1203-1212.
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Josivanda P. G. de Gouveia, Jucilene do Nascimento, Francisco de A. C. Almeida, Manassés M. da Silva, Eliana da S. Farias & Flávio L.H. da Silva. (2004) Modelos matemáticos para ajuste das isotermas de dessorção da polpa de banana da variedade prata. Engenharia Agrícola 24:3, pages 799-806.
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W.A.M. McMINN, A.H. AL‐MUHTASEB & T.R.A. MAGEE. (2007) MOISTURE SORPTION CHARACTERISTICS of STARCH GELS. PART II: THERMODYNAMIC PROPERTIES. Journal of Food Process Engineering 27:3, pages 213-227.
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Figen Kaymak-Ertekin & Atıl Gedik. (2004) Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. LWT - Food Science and Technology 37:4, pages 429-438.
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Albena G. Durakova & Nikolay D. Menkov. (2004) Moisture sorption characteristics of rice flour. Food / Nahrung 48:2, pages 137-140.
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W.A.M McMinn & T.R.A Magee. (2003) Thermodynamic properties of moisture sorption of potato. Journal of Food Engineering 60:2, pages 157-165.
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Susana Simal, Antoni Femenia, Pablo Garcia-Pascual & Carmen Rosselló. (2003) Simulation of the drying curves of a meat-based product: effect of the external resistance to mass transfer. Journal of Food Engineering 58:2, pages 193-199.
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A.H. Al-Muhtaseb, W.A.M. McMinn & T.R.A. Magee. (2002) Moisture Sorption Isotherm Characteristics of Food Products: A Review. Food and Bioproducts Processing 80:2, pages 118-128.
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